JP2006067993A - Method for washing, sterilizing and deodorizing food material or tableware such as vegetable or dish, and apparatus for washing, sterilizing and deodorizing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for washing, sterilizing and deodorizing a vegetable or another food material and tablewares thereof, baskets, cages, or the like, for carrying used in the process and to provide an apparatus for washing, sterilizing and deodorizing the same. <P>SOLUTION: The method for washing, sterilizing and deodorizing the vegetable, dishes, and the like, comprises a step of sterilizing a material to be washed and sterilized so that either one of a transporting step of maintaining the material to be washed and sterilized near the water surface and/or a transporting step of maintaining the material to be washed and sterilized at a prescribed water depth below the water surface can be selected by either one of normal and reverse rotative directions of a carrying drive source and a step of adding gaseous carbon dioxide in order to safely achieve high sterilizing effects within the range of pH5-6 extremely sensitive to the amount of added hydrochloric acid when sterilization is carried out, applying stirring actions to a solution around the food material with air and a water stream of sterilizing water from the lower side so as to discharge stains toward the outside thereof. Violent jetting water streams are applied to the sterilization water surface from the upper side of the water surface to remove foreign materials such as hair and even insects sticking to the material to be washed by generated bubble groups, the stirring actions and tapping vibration. A floating vegetable is made to sink in the lower side of a net conveyor and carried and sticking bubbles of the gaseous carbon dioxide are peeled by applying vibration at an interval of a prescribed time. Thereby, the sterilization can more surely be carried out. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  In the present invention, hypochlorous acid or chlorine dioxide is added to an aqueous solution of hypochlorite or chlorite in an aqueous solution of an inorganic acid such as hydrochloric acid or sulfuric acid, or an organic acid such as acetic acid, lactic acid or citric acid, In the step of sterilizing foodstuffs such as vegetables using sterilized water produced by adding any one acidic aqueous solution, the region having the highest sterilizing power between pH 6 and pH 5, which is a characteristic of hypochlorous acid, etc. However, in this pH range, pH control is extremely difficult, and if it is extremely acidic, chlorine gas is generated, which is dangerous. Therefore, the problem of hypochlorous acid utilization technology that could not be used in this pH range was solved, food safety against viruses and dangerous infectious pathogens such as O157 was ensured, and a large amount of foods could be shortened. It was developed to achieve a high level of sterilization at a time, and it relates to a technology that can be safely used even at general food processing sites, even when sterilized with hypochlorous acid at a high concentration by adding carbon dioxide. .

Hypochlorous acid at the same time while performing washing and spraying to spray the sterilized water violently from above the water surface while transporting it while maintaining it near the water surface in a method suitable for leafy vegetables such as lettuce and cabbage. And a method suitable for floating vegetables such as cucumbers and peppers, maintaining a certain depth of water from the surface of the water, and having a high concentration of hypochlorous acid, for example 1500 ppm, In the method of washing and sterilizing by adding the water pressure osmosis effect by immersion using the foaming action of carbon dioxide gas,
By carrying the sterilized material to be cleaned in the vicinity of the surface of the sterilizing water or at a predetermined depth, cleaning and sterilizing can be performed, the cleaning action by foaming, the fluid characteristics of the jet water flow and hypochlorous acid The present invention relates to a cleaning and sterilization technique that maximizes the cleaning effect and the sterilizing power by using a pH buffering action by carbon dioxide gas that stabilizes the pH of the liquid.

  At the same time, it relates to a method for more efficiently removing small insects, hair, dust, etc. adhering to the surface of foodstuffs, bacteria that settled in the water-repellent film material on the surface of vegetables, etc. is there.

  Moreover, hypochlorite aqueous solution up to a high concentration (about 3000 ppm) by using pH stabilizing action around pH 5-6 (pH buffering action, hereinafter referred to as buffering action) that occurs by dissolving carbon dioxide gas. Can be used safely, and the foaming properties of carbonated water and the property that a large amount of bubbles are created by striking the surface of the water with water, vibration agitating action that occurs from the generation and disappearance of small bubbles, the weak ultrasonic vibration Using the generation and physical cleaning action by a large amount of foam, the sterilization water easily acts on the surface of the food continuously, aiming to improve the cleaning and sterilization efficiency and deodorization after the sterilization process, The present invention relates to a cleaning, sterilization, deodorization method and apparatus.

  Conventionally, it has been known to sterilize by diluting sodium hypochlorite or dilute solution of sodium chlorite in a shower-like manner on the sterilized material to be cleaned. It is also known academically that sterilizing power increases when alkaline solution is weak and has low oxidizing power, so that acid acts on them to produce hypochlorous acid and chlorine dioxide with extremely high oxidizing power. . However, when an acid is allowed to act on the diluted solution to pH 5-6, there is a property that it is dangerous due to generation of chlorine gas or chlorine dioxide gas, and a high concentration (1000 ppm or more) aqueous sodium hypochlorite solution is acidic. There was no product development of a cleaning and sterilizing machine with a mechanism for adding an amount of acid to adjust the pH to 5.5. Most of them were intended to utilize a range of pH 6 to 7 and sodium hypochlorite or hypochlorous acid concentration of 200 ppm or less.

This is because when the pH of the hypochlorous acid aqueous solution is less than 4, chlorine gas is generated, which is dangerous to the human body, and even in this pH range, even a small amount of acid suddenly drops the pH and is difficult to manage. This is because the higher the concentration of 1000 ppm or more, the greater the generation of chlorine gas and the greater the risk.
However, since the sterilizing power of hypochlorous acid has the highest characteristic at pH 5.5, there was a need to use in this region, and worse, the reaction with organic substances and the sterilization proceeded, the hydrochloric acid content increased. There was a dangerous feature that it was generated and the pH dropped more than the initial level, so there was a background that it was not used in this region.

  Also, conventionally, sodium hypochlorite or sodium chlorite aqueous solution is put in several immersion tanks, and vegetables and other ingredients are immersed in it, and the water washing tank and the sterilizing water tank are linearly formed. It was well known to dispose of vegetables in a bucket-type washing machine that uses 200 ppm sodium hypochlorite for a sterilization process for about 8 minutes. The import of contaminated vegetables over 10 to the 8th power became commonplace, so this method had its limits.

In addition, many products are commercially available for sterilizers that use air bubbles in the sterilization water and utilize the agitation effect of bubbles from the lower part of the sterilization washing tank of these devices. As a new problem, the difference in the surface formation film and the difference in the amount of microorganisms in the conventional technology is a very short time, for example, within 30 seconds. There was a problem that vegetables could not be sterilized with a uniform number of 10 squares.
Moreover, there is a need to stably process a large amount of vegetables in a 24-hour production system within a minute to a general bacterial count of 10 squared level.

In addition, a method for sterilizing food materials by placing the food materials on a transport conveyor or the like and spraying ozone-containing water vigorously in a shower-like manner from the up-down direction or the left-right direction when the electric conveyor moves is already known. However, it is more effective to perform cleaning and sterilization simultaneously holding the sterilized material to be cleaned in the vicinity of the water surface and foaming the water surface vigorously from above the water surface, but the method is as follows. It is a method according to patent literature.
What was introduced in Japanese Patent Application No. 2002-77260 filed by Tatsuo Okazaki, one of the present inventors, had several points to be improved. For example, the inventor believes that using a high concentration of hypochlorous acid of 1000 ppm or more is very dangerous at this point, so the assumption of using a high concentration of hypochlorous acid of 1000 ppm or more is It was not made. Further, at this time, it was not understood that carbon dioxide dissolution can be used as a buffer action to stabilize pH even when the concentration of the hypochlorous acid aqueous solution is 1000 ppm or higher. The main purpose is to simply dilute the sterilized water with carbonated water and use the foaming action, but the carbonic acid concentration decreases during the sterilization process. The point of constantly replenishing carbon dioxide is also included. In addition, the technique described in the present application has not been obtained. For example, a method for performing sterilization while maintaining a predetermined water depth has not been disclosed as a vegetable cleaning and sterilization apparatus that combines the methods.

  See, for example, Japanese Patent Application No. 55-73090. As can be seen from the public relations, the conventional sterilization method is based on shower-like jetting, and the only difference is whether it is diluted with sodium hypochlorite or ozone water.

Alternatively, the food material is washed and sterilized while taking the required sterilization time on the outlet side by means of the transfer means at the upper part while being sterilized and washed by floating and rotating by sterilizing water jet flow from the lower side in chlorinated sterilized water It was a thing.
For example, see the Japanese Patent Application No. 6-164720. As can be seen from the public relations, the prior art uses only a simple stream of sterilized water to bring it into contact with food.

Or the washing | cleaning sterilization apparatus which mixes sodium bicarbonate aqueous solution and utilizes a buffer action in the sterilization process which uses hypochlorous acid is known.
For example, refer to Japanese Patent Application Laid-Open No. 2002-241209. As can be seen from the public relations, the conventional technology requires a large amount of sodium bicarbonate and hydrochloric acid constantly and is not suitable for industrial use because sodium chloride is produced as a by-product at high concentration in sterilized water. It was a thing.

  In recent years, machines for sterilization with hypochlorous acid aqueous solution have been sold to the market for sterilization of vegetables. However, the concentration of hypochlorous acid was about 80 ppm to 130 ppm, and a pH range of 6 to 7 was used. This is because when the pH of an aqueous hypochlorous acid solution is 4 or less, chlorine gasification occurs and it becomes a dangerous work for the human body. The higher the concentration, the more chlorine gas is generated and the more dangerous it is. This is because the degree also increases. However, the sterilizing power of hypochlorous acid has the highest characteristic at pH 5.5, and there was a need to use it in this region. However, as sterilization progresses, hypochlorous acid reacts with organic matter. In addition, there is a dangerous feature that the hydrochloric acid content is generated and the pH drops more than the initial value. In this pH range, there is a problem that a hypochlorous acid aqueous solution having a high concentration, for example, 1000 ppm or more is scary and cannot be used. It was.

  In addition, the machines as described above generally use a stirring action by applying a jet of water to the sterilized material to be cleaned in sterilized water, or supply air from the bottom of the sterilizing and cleaning tank and use the stirring effect by bubbles. To do. In addition, it is a device that directly impinges the sterilized water spray directly on the sterilized material to be cleaned for insect removal. Even if such a thing can peel the critical film (the layer of water which is hard to move, which is born in the fine surface space of the sterilized material to be cleaned) partially on the surface of food, tableware, etc., the seaside film is peeled as a whole. However, there has been a problem that sterilization cannot always be performed by effectively bringing new sterilized water uniformly into contact with the food material surface.

  For this reason, it took a long time to lower the number of general bacteria to the square level of 10, and when immersed in sterilized water for a long time, sodium hypochlorite is alkaline at pH 9 near 200 ppm, Ingredients hurt and merchandise was damaged. In addition, since alkaline chemicals have a drawback that they are not easily washed off with water, they will be used as a production facility for cut vegetables in the future, which consumes a large amount of water for washing and has poor productivity and high cost competition. There was a problem that I didn't want to.

  Further, in the conventional sterilization method, foreign substances adhering to the surface of the foodstuff, for example, small insects and dust, and fine hair, etc., require a new washing and removing process separately from sterilization.

  In addition, with regard to the bactericidal effect, various gaps in the protective layer of plants formed on the surface of vegetables, such as bacteria contained in legume grooves, can only be obtained by stirring conventional sterilizing water or shower-like jets. Then it was hard to get it. For this reason, when the initial number of bacteria is about 10 to the 8th power, it is difficult to drop below the 10th power level. In particular, cucumber sterilization was hopeless to the 10th power level. Cucumbers, etc. have spongy obstacles and hairs inside the wart holes on the surface, and the sterilizing water is repelled and cannot be sterilized. In such a machine, sterilizing water and cucumber were put in, and rubbed together to remove warts, so that there was a problem that a large amount of processing could not be performed in a short time.

  In addition, sodium hypochlorite has a problem that it takes a long time to wash with water because it has a slight chlorine odor when it reaches a concentration of 200 ppm or more, and it adheres with null due to strong alkalinity. In addition, there is a problem that it is environmentally unsuitable to consume a large amount of water in modern times when water is insufficient because it is necessary to wash the water many times.

  The present invention has been made in view of the above points, and the hypochlorite according to claim 1 includes sodium hypochlorite and calcium hypochlorite. This refers to sodium chlorite called stabilized chlorine dioxide. In both cases of sterilization with high concentration of hypochlorous acid and sterilization using chlorine dioxide (sodium chlorite), the pH range of pH 5 to 6 is a strong pH range of sterilization power, and the present invention is stable. The purpose was to maintain a sterilization process.

  In addition, the pH is stabilized so that sterilization with high-concentration hypochlorous acid or chlorine dioxide can be performed safely, and even for vegetables that are difficult to sterilize such as cucumber, the number of general bacteria is the square of 10 as the data after sterilization. It was made for the purpose of performing constant sterilization without sacrificing a large amount of vegetables in a short time, for example, currently 8 minutes, but within 1 minute.

  In addition, the critical film of the aqueous solution that does not move easily on the surface of the food material (a layer of water that is difficult to move, created in the fine surface space of the sterilized material to be cleaned) is peeled off so that new sterilized water is constantly replaced and contacted. Therefore, by giving a shower-like jet water flow violently from above the water surface and generating water surface vibrations and a large amount of bubbles, insects and hair are also removed simultaneously using various cleaning effects by bubbles and stirring action, At the same time, the sterilization efficiency is increased for the purpose of sterilization, and the space where the sterilization washing process in which carbon dioxide gas is evaporated is blocked from the external space. In addition, the entrance and the outlet are blocked by a water curtain or the like. The effect of two birds with one stone to function as a gas dissolution mechanism was obtained.

In addition, floating vegetables such as cucumbers, peppers, eggplants, etc. are not near the surface of the water so that the sterilized water penetrates into the grooves of warts and wrinkles, but at a certain depth, for example, about 30 cm below the surface of the water. The sterilized material to be cleaned can be maintained, and a sterilized water around the sterilized material to be cleaned is constantly replaced with a new liquid by giving a violent water flow to the sterilized material to be cleaned such as cucumber, eggplant, and pepper. Or
Or sterilized items such as cucumbers, eggplants and peppers support the net conveyor that is transported under the surface of the water. The guide rollers on both sides vibrate up and down at regular intervals and deposit around the items to be cleaned. Using the action of penetrating the sterilized water into the separated space when the carbon dioxide gas bubbles are peeled off, one of the methods for enhancing the cleaning effect can be selected according to the purpose.

In particular, an aqueous solution of sodium hypochlorite is alkaline, but it has been known that the oxidizing power is improved by 80 times when it becomes acidic by adjusting the pH. However, in this case, the oxidizing power is enhanced, The oxidation reaction rate is also extremely fast.
At this time, H + ions, CL- ions and a very thin layer of water are formed on the surface where the sterilizing agent has disappeared on the surface where oxidation has occurred. The present invention removes this thin layer of water so that a new sterilizing material is always present. The bactericidal power without variation can be obtained by making contact. At the same time, chlorine odor can be deodorized by using cleaning sterilization to remove deposits such as small insects and hair, pH buffering action by dissolving carbon dioxide gas and foaming action when evaporating as carbon dioxide gas, and high concentration hypochlorous acid. It is possible to provide a safe sterilization method and apparatus even at a concentration of chloric acid, for example, 1500 ppm.

  In the case of foods such as vegetables that sink in sterilized water, the surface of the food is washed by water and stirred from the water, and bubbles are adsorbed to remove insects and fine foreign matter together with the sterilizing liquid supernatant. The removal of insects that can be removed, and fresh sterilized water is always brought into direct contact with the surface of the food, together with a rigorous cleaning action, so that it is possible to obtain the action of ultrasonic generation due to the disappearance of foam and the stirring action at the time of foam peeling. As a result, the merchantability of the sterilized product to be cleaned can be maximized.

  Furthermore, due to the phenomenon of bubbling of carbon dioxide gas, it is possible to generate very fine bubbles in a fine space on the surface of the sterilized object to be cleaned, and utilizing the foaming action and peeling action of carbonated water, Using carbonated water, it gives a washing action by agitation and stirring action in the water, and at this time, it is extremely small due to the weak ultrasonic vibration generated from the ultrasonic generation action due to the disappearance of the generated foam. The present invention also provides a method and an apparatus for making the cleaning, sterilization, and deodorization more powerful by making it possible to utilize the bubbling action of carbon dioxide gas in the space.

  Counteract those with the float vegetables, for example cucumbers, green peppers, many portion exposed from just water for eggplant or the like floats, variation born in sterilizing effect. In addition, when there is a hole or groove like cucumber and the sterilizing water does not reach the bacteria hidden in the back, the sterilizing water penetrates to the required place, so a little water pressure is required. In this case, if the conveying conveyor is reversed and the sterilized material to be cleaned is conveyed by the lower part of the ring-shaped conveyor while being fed by the partition plate on the conveyor, the lifting force of the floating vegetables is suppressed so that it does not float on the conveyor. While moving at the depth of sterilized water. At this time, it is more preferable that there is a guide plate on the lower side of the conveyor and the sterilized material to be cleaned, because it can be surely fed forward.

  At this time, penetration of sterilizing water occurs in the above-mentioned problem portion of the sterilized product to be cleaned. In the case of cucumber or the like, the surface of the hole needs to be sterilized in a short time because it has the property of repelling water. For this, a high concentration of oxidizing power is required, and a hypochlorous acid concentration of about 3000 ppm, for example, is preferable. However, if the concentration is too high, the economy is poor, and even about 1500 ppm can provide a sufficient effect. In addition, carbon dioxide bubbles generated on the surface are gently conveyed by the conveyor, and the bubbles are peeled off by applying a light impact vibration to the conveyor at regular intervals. Due to this bubble peeling phenomenon, fine bubbles originally attached to the surface are removed. The sterilized water can be permeated to the target sterilized site in a short time using the osmotic action by water pressure.

  Furthermore, in the sterilization and washing tank that sterilizes, cleans, and deodorizes food near the surface of the sterilized water or carbonated water, create a water flow that blows upward from the inside of the ring-shaped conveyor wheel or the ring-shaped conveyor Create a water flow that blows upward from the bottom, and allows bubbles and foreign substances to be discharged to the drainage port, and a hair catcher and fine mesh between the inside of the sterilization washing tank and the circulation pump suction intake through the sterilization water circulation line The foreign matter trapping net was removably attached to catch and remove insects adsorbed on bubbles and other foreign matters.

  In the case of using high-concentration sterilized water, deodorizing treatment is important in order to increase the commercial value of the object to be sterilized in the subsequent step of the sterilization treatment step. Washing, sterilization, and deodorization that removes residual chlorine odor from sterilized water by blowing out carbonated water in a shower-like manner and blowing away the odor of chlorine by the foaming effect of carbonated water and the vaporization effect of gasification Equipment can be provided.

Explaining in terms of one function of this apparatus, it is possible to lower the pH by dissolving carbon dioxide in a diluted solution of sodium hypochlorite that has been recognized as a food additive as a pH buffering action to produce 300 ppm or more of carbonic acid. For this reason, a technology is provided that enables the pH to be adjusted only with carbon dioxide gas without using an acid such as hydrochloric acid.
Even if the dissolved carbon dioxide evaporates, the solution does not return to the original alkaline pH value because it reacts with sodium in the chemical solution to produce bicarbonate, and the carbon dioxide concentration is increased. However, it does not become pH 4 or less, and there is an advantage from safety.

In addition, a blocking space that does not allow the evaporated carbon dioxide gas to escape is formed so that the fine particles produced by the fine injection nozzle can reabsorb the carbon dioxide gas in the blocking space, so that the consumption of carbon dioxide gas is extremely small. Further, carbon dioxide gas can be dissolved only in this shut-off space and used as carbonic acid-containing sterilized water without using a separate tank device for dissolving carbonic acid.
In addition, by using the foaming gasification action and the foam washing action of countless bubbles that occur when high-concentration carbonated water hits the food surface, more effective adsorption removal and disappearance of bubbles such as small insects and hair The present invention provides a cleaning, sterilization, and deodorizing method and apparatus that can remove the water film that forms the critical film of the sterilized product to be cleaned by vibration and peeling cleaning action and ultrasonic cleaning action.

  In addition, carbonated water used for cleaning and deodorization is produced by pressure-filling carbon dioxide into the tank, and water is injected into the carbon dioxide as a shower to absorb the carbon dioxide as fine water particles. However, since sodium hypochlorite solution, hydrochloric acid solution, and water are used in the sterilizing water production process, sterilizing water is quantitatively obtained using a ring pump that feeds an aqueous solution of sodium bicarbonate with a tube. There is also a method of adding carbon dioxide to react with sodium bicarbonate and hydrochloric acid to produce carbonic acid to produce high-concentration carbonic acid, but it corrodes metals because NaCL (saline content) increases in large quantities. Or influences the taste, and is the preferred method only for fields that are not affected by this problem. In this case, a larger amount of hydrochloric acid than the amount of normal hydrochloric acid added is required for the amount of hydrochloric acid that reacts and is consumed at the time of carbonic acid production, which is not suitable for an actual production site.

  As a method of transporting the sterilized material to be cleaned, which is not a transport mechanism such as a conveyor, pipes and box-shaped members are arranged below the material to be cleaned and provided with many injection holes on the water surface side. There is also a method of carrying the sterilizing water from the injection hole on the jet water flow. In this case, a mechanism may be adopted in which the sterilized water that has been circulated is blown up to generate a water flow, and at the same time, air is also blown out as a stirring action so that the sterilized material to be cleaned is conveyed while being washed with a water flow.

  Further, in the mechanism for transporting the sterilized material to be cleaned, the mechanism includes a mechanism for transporting while maintaining the position in the vicinity of the water surface by the water flow, and further supports a shaft or blade portion like a water wheel near the water surface, Rotating blades that discharge the jet water flow from the shaft are arranged, and the rotating blades are made of a soft material so that the sterilized material to be cleaned is not damaged. In this case, since the lower side of the rotating member can be used as a conveying path by reversing the rotating member, the sterilizing and cleaning can be performed at a certain depth. Suitable for floating vegetables.

In recent years, the present invention has come to require extremely high sterilization accuracy in sterilization of foodstuffs such as vegetables, tableware, and transport cases in the market. However, contrary to this, foods with deteriorated contamination are being imported. The method and apparatus can solve these conflicting problems.
In particular, vegetables are imported not only from China but also from Mexico. Differences in climate and hygiene are due to the amount of plant secretions and insects formed on the surface of vegetables, the hardness of foreign matter, and melting. The difficulty is different. For this reason, as in the conventional method, it is impossible to cope with a certain amount of vegetables in the sterilization tank and stirring with air from below.

  In addition, spraying water violently from around the foodstuffs, insects can be sterilized at the same time if sterilizing water is used, but this method also creates a shadow part, resulting in positional variation in the sterilization effect, As a sterilization method of the near future, it cannot respond to various advanced market demands, and the sterilization work standard currently used in many sterilization work sites is sterilization with sodium hypochlorite. The effect is no longer obtained. However, this is all solved by the present invention.

  Also, with the spread of convenience stores, it has become a society that supplies food 24 hours a day, but cost competition is increasingly fierce, and we want to avoid production at midnight as much as possible and maintain freshness to overcome the competition. In addition, food poisoning is in a situation that must be prevented. For this purpose, as an index, hygiene management must be performed with the number of general bacteria, and therefore it is necessary to manage so that the number of general bacteria is always reduced to the square level of 10.

  For example, for vegetables and the like, if the number of general bacteria at the time of shipment can be stably suppressed to the square level of 10, it becomes epoch-making hygiene management. Since the number of bacteria increases twice or twice, the smaller the initial value, the longer the freshness of the vegetable is preserved, so that the Y-axis value of the quadratic curve is close to zero, so as not to leave the X-axis long. The Moreover, it is necessary to process a large amount and reduce the cost. Conventionally, however, there has been no advanced processing technology that achieves these simultaneously.

  For vegetables that are submerged in water, such as leafy vegetables, foodstuffs are placed near the water surface, and intensely violently stimulated to produce a large number of bubble counties on the water surface. It can be removed. Also, when the bubbles disappear or when they are peeled off from the sterilized material to be cleaned, weak ultrasonic waves and permeation action occur, which physically destroys the critical film of water that can be formed in the fine space on the surface of the cleaned material. This combined action, which creates a very high level of sterilization and cleaning power, solves previous problems. In addition, since floating vegetables are sterilized while submerged in sterilized water to a certain depth, both sterilization problems can be solved with a single device, and cheaper and fresher ingredients can be distributed to the market.

  Moreover, high-speed sterilization and a large amount of treatment are impossible with the conventional sterilization method using sodium hypochlorite, and it is not about 130 ppm currently used in many markets, but high concentration, for example, about 1500 ppm hypochlorite. If an acid is available, this problem is solved. Hypochlorous acid was difficult to control in the pH range of 5 to 6, and even a small amount of hydrochloric acid suddenly decreased to pH 3, and generation of chlorine gas occurred violently.

  This has made it possible to develop an inexpensive method and apparatus for dissolving carbon dioxide at a high concentration, so that a pH buffering action of a hypochlorous acid aqueous solution having a high hydrogen ion concentration can be obtained, making it possible to use a large amount of vegetables. High levels of sterilization can be achieved in a short time. For example, a sterilization processing time that takes about 8 minutes with a machine on the market can be sufficiently 30 seconds in the present invention, and the number of general bacteria is always at a square level of 10 even in the most difficult cucumber. The result is maintained.

Moreover, until now, the technique of performing cleaning and deodorization using the foaming action of carbonated water has not been used at all for foodstuffs. This is because a method for producing carbonated water and a sterilizing water in a circulating manner capable of continuously maintaining the concentration has not been developed. For removing chlorine odor, carbonated water is more effective, and cut vegetables have the property of absorbing plant-specific carbon dioxide gas from the liquid, and have the effect of increasing the freshness of the vegetables.
Carbonated water should be used in order not to break both the taste and scent of food. Conventionally, deodorization has been performed using ozone. However, ozone causes headaches for many workers and is harmful to health. The foaming action of carbonated water for such deodorization solves a wide range of problems in the food manufacturing industry.

  In order to solve all of these problems, this device simply dissolves carbon dioxide in an aqueous sodium hypochlorite solution and keeps it acidic for 5 to 6 pH. Since it is also a method and mechanism capable of generating acid-containing sterilized water, the cleaning, sterilizing and deodorizing method and the sterilizing apparatus according to the present invention are useful for cleaning, sterilizing and deodorizing not only in the food industry but also in the medical and cleaning industries.

  Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 to FIG. 25 are views showing the whole and a part of an embodiment of the cleaning, sterilizing and deodorizing method according to the present invention.

FIG. 1 shows one exemplary embodiment of the present invention.
The water agitation washing sterilization apparatus 1 characterized by performing sterilization treatment in the vicinity of the surface of the sterilizing water is made such that, for example, vegetables are not hidden as much as possible on the surface from the food inlet 2. The food material is placed on the resin net conveyor 17 on the sterilizing water surface 15 while being held at the position where the food material sinks or does not sink, from the upper space side, from the injection nozzle section 14 having various angles. The sterilized water that is vigorously jetted is sent from the right side to the left side in FIG.
In addition, since the water curtain is arrange | positioned at the entrance and exit of a foodstuff, it has comprised so that the evaporated carbon dioxide gas may not escape outside.
At this time, the sealed space C in which cleaning and sterilization is performed by the injection nozzle unit 14 becomes a space filled with carbon dioxide at a high concentration due to the evaporation of carbon dioxide, and when fine particles are injected into this space, the carbon dioxide is reabsorbed. Carbon dioxide can be circulated simultaneously with sterilization and cleaning.

The sterilizing water is sent from the supply pipe 10 to the carbon dioxide filling tank through the electric valve 9 and supplied to the pipe 8 to the injection nozzle section 14 and the injection pipes 16 and 18 at the lower part while adding carbon dioxide. The water surface 15 and the sterilized material 7 to be cleaned are both washed with sterilized water sprayed from a plurality of nozzles such as the spray nozzle unit 14, and the sterilized water is well applied to the entire portion of the sterilized material 7 to be cleaned. Make it tangled.
Since the space C is separated from the outer space by the water curtain 5 at the front and rear, the carbon dioxide gas evaporated to the sealed space C above the liquid surface gradually increases in concentration due to this injection.
At this time, since air accumulates in the upper part of the space C, it is preferable to open the communication space from the upper part to the outside with a solenoid valve or the like for a certain period of time so that air can be discharged from the upper part in the initial stage.

  At this time, the generated bubbles 24 wrap the peeled insects and foreign matter as described in FIG. 3 (FIG. 3 is an enlarged view of the vicinity of the water surface in FIG. 1), and the water flow 27 from below, for example, the injection pipe 16 Is absorbed by the drainage trays 41 (shown in FIG. 2) on both sides from the central portion and discharged through the adjuster 59 by the water flow from the air and / or the air flow from the air supply pipe (not shown). At this time, although not shown, an air discharge pipe for bubbling is provided at an inner position of the ring-shaped net conveyor 17 so as to utilize the stirring effect due to the rising of bubbles.

  The sprayed sterilizing water is stored in the tank 28 and sucked by the pump 11 from the lower side. After the carbon dioxide gas is added again in the carbon dioxide filling tank, the spray nozzle 14 and the net conveyor 17 of the sterilization tank 28 again. Pressurized water is supplied to the injection pipes 16 and 18 that inject from the lower side as an upward flow toward the object 7 to be cleaned. Filters 35 are respectively mounted on the water supply side of the pump 11. Moreover, the pressurized water supply to the nozzle part 14 may be performed directly from the pump 11 without going through the carbon dioxide gas filling tank.

At this time, the net conveyor 17 has a height such that the sterilized material 7 to be cleaned comes to a position higher than the upper surface of the sterilized water. When it is necessary to adjust the position in the vicinity of the water surface, the height of the sterilizing water surface 15 is adjusted by moving the drain tray 41 up and down. In addition, a hair catcher may be equipped in this portion, and this up / down operation can be performed in a liquid-tight manner by an O-ring in the adjuster 59.
2 is a view taken along the line AA of FIG. 2 because of the convection of sterilizing water sprayed from the nozzle section 14 and the spray pipes 16 and 18, heavy dust is trapped in the trapping net 42 and light dust such as insects and hair adheres to the bubbles. FIG. 4 is a diagram showing a flow of drainage removal from the drain tray 41.

  In addition, FIG. 3 shows that the rotary vane 21 is installed between the upper and lower movable bands of the net conveyor 17, and the rotation further accelerates the sterilizing water flow that blows up from the lower side as indicated by the dotted arrow 27, It is explanatory drawing which also makes the non-cleaning thing 7 turn inside out by hitting the to-be-cleaned thing 7 through the net conveyor 17. In this case, it is preferable that the rotation direction can be arbitrarily selected as well as a fixed direction. Further, the support 23 which is a U-shaped projection is a support for progressive feeding which is arranged in a plurality of combs on the net conveyor 17 so that the sterilized product 7 to be cleaned is not entangled by the water flow. As shown in FIG. 2, the support members 23 are arranged in a comb shape. The net conveyor 17 and the comb-like support 23 for progressive feeding are preferably made of a resin or a material resistant to hypochlorous acid such as a chemical-resistant fluoro rubber.

Further, instead of the comb-like support 23 for progressive feeding, a resin rib is provided on the net conveyor 17 at a height of about 30 mm so as to intersect the net conveyor 17 at a right angle. It is preferable to attach a resin material having high chemical resistance such as polyethylene or polyethylene and use it as a dividing wall for feeding the soft sterilized material in a soft manner, because it is cheaper than the comb-like support 23 for progressive feed.
Further, the sterilized product 7 to be cleaned is moved to the deodorizing process by the transfer conveyor 36 after being cleaned and sterilized. It is preferable that chiller water having a low temperature is carbonated with high concentration. At this time, the transfer plate 37 has a comb shape so that the support 23 can easily pass the sterilized material 7 to be transferred to the transfer conveyor 36.

  Ingredients sent from the delivery conveyor are carbonated water sprayed from various angles on the upper side, and on the carbonated net conveyor 39, the foaming action and water intensities near the surface of the carbonated water of about 800 ppm as in the sterilization treatment. By the action, the stirring vibration action and the ultrasonic cleaning action, the chlorine odor generated by the chlorine-based sterilization treatment is diffused to obtain a product having no odor. At this time, the concentration of carbonated water varies depending on the temperature, but the foaming rate of carbon dioxide gas varies. However, since the temperature of water used for cleaning and sterilization is generally about 10 ° C., the carbon dioxide concentration is sufficiently deodorizing even if the carbonate concentration is about 500 ppm.

  In FIG. 1, the sterilized material to be cleaned is transported to the next process by the net conveyor 17 and the transfer conveyor 36. However, the sterilized material to be cleaned is It may be taken out from the position of the cleaning and sterilization process, and when the cleaning and sterilization process uses a hypochlorous acid aqueous solution of 1000 ppm or more, a deodorizing cleaning process with carbonated water is necessary in the next process, and the net conveyor In particular, the material 17 is preferably made of a resin or a resin garment, which has higher corrosion resistance than SUS316 material and can withstand high concentration sodium hypochlorite and hypochlorous acid containing salt.

  FIG. 3 is an enlarged view of a part of the net conveyor 17 shown in FIG. 1 as an example of the net conveyor 17, and is divided into the parts described in claims 21 and 22 for transporting the sterilized material to be cleaned evenly. A support 23 serving as a wall member is provided on the conveyor at right angles to the conveyor belt. The one shown in the figure is that a lot of resin bars bent into a U shape are upright in a comb shape and are integrated with the conveyor belt, but not limited to this, it is made of a hard resin at a certain height. It may be a plate, or a type in which a soft resin plate is fixed thereto to compensate for the height.

  Next, FIG. 2 will be described. This is an AA cross-sectional view of the water agitation washing sterilization apparatus 1. The sterilizing water is sucked by the pump 11 from the center of the bottom of the sterilizing tank 28, filtered by the filter 43, and again pressurized and fed as an upward flow from the injection pipe 16 upward. Moreover, the flow which was foamed from the space on the upper side of the net conveyor is discharged from the drain trays 41 on both sides to the outside. In this state, a heavy object is accumulated in the catching abutment 42 while rotating on the convection, and the water flow is again sucked into the pump 11 from the lower side of the catching catch 42.

  Further, in FIG. 1, the water is sucked from the carbonic acid tank 34 and the sterilizing water tank 28 by the pumps 29 and 11, filtered by the filters 13 and 35, and sent to the carbonic acid water generation tank 30. Here, a high pressure carbon dioxide gas of, for example, 2 kg / cm 2 is supplied from above, and the inside of the carbonated water generation tank 30 is maintained at a constant pressure and water level by a water level meter, electrical control, and a water level holding mechanism. The carbon dioxide space is maintained by a pressure control valve 31 such as a pressure reducing valve or a direct acting relief valve so that the carbon dioxide space does not drop below atmospheric pressure.

FIG. 4 shows an embodiment of the device according to claim 23.
This is a cleaning, sterilizing and deodorizing device using a large bucket conveyor 50. The bucket 52 receives a large amount of food from the normal transport conveyor 51 at the upper part and is rotated downward so that each bucket is transported so that the food is located near the water surface 53 of the sterilizing water. Yes. The air is blown up from the lower side to the food while stirring and washing with a powerful jet water stream 54 supplied from a circulation pump (not shown) through a return pipe 64 for return. At the same time, air is blown to the bottom of the tank 62. You may inject from the side. Further, from the upper part, dirt is removed by vigorous jet water 55 by stirring vibration and foaming action.

At this time, the cover is covered as shown in FIG. 7 so that the food does not jump out of the bucket. This prevents spillage from the bucket of food, and prevents the food from spilling even with a large amount of jet water. Further, in the section AA, the bottom net of the bucket 58 rises at both ends so that food can be easily received, as shown in FIG. When such a mechanism is used, a large amount of cleaning, sterilization, and deodorizing treatment can be performed in a short time. At this time, the amount of jet water from the upper side is large and the thickness of the water flow is large. If air is mixed into the water flow from above, the water jet is given more powerful washing.

FIG. 5 is an enlarged view of the discharge part of the bucket conveyor 50 after the cleaning and sterilization of the food to the next process of the sterilized product 7 to be cleaned.
The food 56 is supplied from the conveyor 51, but is not limited to the supply method, and is a continuous feeding type conveyor 51 that simply makes the sterilized product 7 to be cleaned uniform.

  6 and 7 show the position of the bottom portion of the bucket and the spill prevention plates 57 on both sides between AA and BB. FIG. 8 shows how the bucket bottom 58 is in a state A-A when food is received from the carry-in conveyor 51. Further, the vertical position of the water surface is adjusted by the adjuster 59 in FIG. 4, and insects and foreign substances are captured by the fine mesh capturing net 63 on the upstream side. New sterilizing water is supplied from the supply pipe 60.

  Next, the cleaning, sterilization, and deodorizing actions of the present embodiment having such a configuration will be described. When an intense water is applied to the surface of the sterilizing water, the water surface not only swells, but also generates a large amount of bubbles 24 (shown in FIG. 3). The vibration effect generated by hitting the water surface is given, and these act on the food at the same time, and the two steps of washing and sterilization are performed simultaneously. Since ancient times, a method of tapping with a stick has been known for washing and the like, but a method of tapping food and water with water is very effective in cleaning. For this reason, it is good to make the jet nozzle as close to the surface of the water as possible, and when the air is blown into the water stream, the water power is strengthened. Further, it is preferable that the position of the spray nozzle can be arbitrarily adjusted depending on the size of the sterilized material to be cleaned. A mechanism for this purpose is provided in FIGS. However, the mechanism is not shown in FIG.

  At this time, a large amount of bubbles are generated, and countless shapes are formed. The weak ultrasonic waves and vibration waves generated by the disappearance and generation of the bubbles remove the critical film of water adhering to the surface of the food, and bacteria and insects. Efficiently remove foreign substances while reacting well with sterilized water. In general, it is known that the bubbles generated in this way generate a weak ultrasonic wave when disappearing.

  At this time, the water jet 25 is given from an angle. A lot of bubbles are generated rather than giving from right above. Further, in the generated bubble group, the jet water fire 26 given from directly above strikes the water surface violently, so that it is transmitted as a vibration wave below the water surface. In addition, by combining and changing the thickness and strength of the water jet, the cleaning and sterilizing effects that have never been obtained can be obtained. It should be noted that air may be mixed into this water flow to make it stronger. In addition, when bubbles rise gradually from the bottom of the water surface, the bubbles gradually increase. If this bubble is destroyed while striking it with water, the bursting impact action will make the cleaning effect of the sterilized material to be cleaned stronger. . It is more preferable to incorporate such a mechanism in the apparatus shown in FIGS.

  Even when the water temperature is 10 ° C., the carbonated water tends to cause a foaming phenomenon when the carbonic acid concentration is 2000 ppm or higher, and the household carbonated beverages and beer are 4000 ppm or higher. The foaming action in which carbon dioxide bubbles continue to be produced is the same as that widely known. This foaming action blows off the chlorine odor after sterilization with hypochlorous acid, chlorine dioxide, etc., and helps to produce a product with a good taste and texture.

However, it was difficult to easily obtain a large amount of high-concentration carbonated water. This is because it used to blow carbon dioxide into water, so it is good for drinking water that requires a certain concentration, but it is not suitable for vegetable washing processes, and there is no industry that uses large amounts continuously. For this reason, such technical know-how was not developed.
As a new method, contrary to the conventional method of blowing carbon dioxide into water, spraying it into a carbon dioxide gas space of about 2 kg / cm2 in a shower shape to increase the absorption efficiency, and by performing this treatment in a circulating manner, The foam deodorization treatment with carbonated water can be easily performed.
Moreover, in order to suppress the consumption of carbon dioxide, carbonated water can be sufficiently generated even if the pressure of carbon dioxide is lowered to 0.5 kg or less per centimeter square.

  In addition, if this deodorizing treatment with carbonated water is performed by applying intense spraying water to the food material kept in the vicinity of the carbonated water surface, a large amount of bubbles are generated. Even if the carbonic acid concentration is low, a sufficient foaming action can be obtained. In this state, just below the water surface, vigorous stirring action and vibration are transmitted, and even in low-concentration carbonated water, small bubbles are generated on the surface of the sterilized article 7 to be cleaned by this foaming action than ordinary washing water. And the cleaning and deodorizing effect is enhanced. Here, the sterilized material 7 to be cleaned is held near the surface of the water to remove the chlorine odor. However, even if the carbonated water shower is simply applied to the sterilized material 7 to be cleaned, deodorization is easy due to the foaming effect. Can be done. As another effect, plants such as vegetables can absorb carbon dioxide in water, so that the crispness is increased and the vegetable quality is improved.

  FIG. 9 shows a method related to claim 1 and an apparatus related to claim 13. As a mechanism for reusing the carbon dioxide gas generated from the process of cleaning and sterilization, both the entrance and the exit of the process part are goodwill. 1 shows an embodiment of a sterilizing carbon dioxide cleaning system 100 equipped with a carbon dioxide gas recovery mechanism provided with a shut-off of a formula. In this system diagram, tap water or well water supplied from the supply raw water pipe 102 by the sterilizing water generator 122 is adjusted to a hypochlorous acid concentration of about 200 ppm, supplied to the washing machine tank 104, and further supplied by a water supply manual valve 103. The raw water is supplied and the concentration is adjusted. The sterilizing water is supplied from the sterilizing water tank 123 according to the decrease in concentration.

  When it reaches a predetermined water level, it overflows into the insect catching section 126 and enters the recovery pipe 127 and passes through the U-shaped piping section 105. The U-shaped piping section prevents air and carbon dioxide in the apparatus from escaping to the outside. In order to shut off with water, water is accumulated in this part so that gas does not escape to the outside of the machine.

  The water channel then enters the foreign matter remover 106, where small insects, dirt, dust, etc. are filtered and enter the circulation pump 107, one of which is supplied to the final washing process by the circulating water supply channel 109 and arranged. Cleaning and sterilization are performed by violently ejecting from several injection units 118.

  The other passes through the recovery water channel system 111, passes through the roughing supply pipe 113, and is blown violently from the several spraying units 118 to the sterilized raw material 131 to be cleaned in the roughing process at the entrance. Clash and generate agitation and vibration waves and a lot of bubbles. This intense cleaning action removes dust and fine dust.

  At this time, the injection pipe 129 is arranged below the upper surface of the conveyor below the water surface that supports the sterilization material 131 to be cleaned, and a number of injection pipes are attached instead of the rotary blades 21 shown in FIG. Thereby, the effect of stirring, washing, and sterilization can be added also from the lower side.

  In addition to the total amount that is branched and supplied to the circulating water supply passage 109, the flow rate that is pressurized and supplied from the circulation pump 107 and the flow rate that is supplied to the roughing supply pipe 113, the recovery water channel system When the carbonate tank water supply valve 112 at 111 is opened, the high pressure pump 115 injects it into the upper space of the first carbonate generation tank 116. This space is filled with carbon dioxide gas supplied from the high-pressure carbon dioxide cylinder 121. Further, the generated carbonated water is stored at a constant water level in the lower part of the tank so that the carbon dioxide gas in the tank is not discharged together with the carbonated water during drainage.

  This carbonated water is sprayed again into the upper high pressure carbon dioxide gas space of the second carbonate production tank 116-A. At this time, the injection pressure is set so that the first carbonate production tank 116 has a higher pressure than the second carbonate production tank 116-A. Alternatively, a pump may be arranged in the middle of connection to pressurize again. Here, in two stages, the dissolved amount of carbon dioxide gas has a higher concentration. Normally, one stage may be used, but two production tanks 116 may not be attached in series, but two pipes may be piped in parallel to increase the flow rate.

  It is adjusted to high-concentration carbonated water, sent from the carbonated water supply path 117 to the sterilization washing pipe 135 in a high-pressure state, and violently jetted onto the water surface 134 and the sterilized product 131 to be cleaned at the bottom of many injection units 118, Sterilization is also performed while the detergency of the gas foaming action is applied. Further, this high-concentration carbonated water may be supplied to the injection pipe 129 (not shown). At this time, the net conveyor 124 that conveys the sterilized article 131 to be cleaned while maintaining the vicinity of the water surface is configured so that the height of the net can be adjusted up and down so that the conveyance cleaning object and the water surface can be adjusted for each drive source.

  In addition, since the pH range of carbonated water overlaps with the pH range of 5 to 6 where strong sterilizing power is generated in a hypochlorous acid solution, stable pH control can be performed in the production process. Yes, carbon dioxide produces carbonic acid in water and produces a strong buffering action between pH 5 and 6, so that stable sterilization washing can be performed. At this time, even when the raw water is strongly alkaline and has a pH close to 8 due to the use of well water, there is no need for a raw water pH adjusting device by adding dilute hydrochloric acid in addition to the sterilizing water generating device 122.

  The sterilization washing chamber 157 is surrounded by a corrosion-resistant material such as SUS316 or resin so that carbon dioxide vaporized by injection of carbonated water can be reused by the carbon dioxide air separation device 101 as much as possible. It has become. In this mechanism, an opening / closing film 159 is attached to each of an entrance and an exit of the material to be cleaned 131.

  A number of guide plates that allow water to pass through the sides of the conveyor so that the sterilized product 131 to be cleaned is wrapped in air bubbles on both sides of the series conveyor, so that it does not flow into the drains 136 on both sides together with insects and dust 152 (shown in FIG. 15), and the conveyor does not collide with each other at the portion rotated by the driving roller.

In FIG. 10, a water flow type conveying means is shown for the apparatus according to claim 24.
This conveys the to-be-cleaned sterilized product 131 near the water surface 134 from below while supporting the sterilized to-be- battlefield. Without using the net conveyor 17 or the bucket conveyor 50, the sterilized product 131 to be cleaned is floated by the water flow, and the cleaning sterilization is performed in the vicinity of the water surface 134. The flow conveyor element 140 (shown in FIG. 13) There is an ejection direction pipe 119 on the outer side, and an ejection pipe 119-A is rotatably mounted on the inner side, and a large number of water flow conveyor elements 140 are installed substantially parallel to the direction perpendicular to the conveying direction. . A part of the upper direction opens in a slit shape. The sterilized product 131 to be cleaned is floated in the sterilized water flow 132 and conveyed in the direction of a large arrow. FIG. 11 shows a mechanism in which a support plate 130 having a hole or a slit through which a water flow can pass is provided under the cleaning object so that the non-cleaning object does not sink.

  As shown in FIG. 13, an ejection pipe 119 -A having a long hole 142 opened to the entire circumference is inserted into each ejection direction pipe 119. High-pressure sterilized water having a hypochlorous acid concentration of about 1000 ppm to about 2000 ppm, which is carbonated water, is pressure-fed into the ejection pipe 119-A.

  10 to 13 show the operation state of the water flow conveyor 140 as described above. When the inner ejection pipe 119-A rotates as indicated by the arrow shown in the pipe, the outer water flow of the ejection direction pipe 119 is cleaned and sterilized as indicated by the arrow 132. It works on the object 131 and produces a conveying action while blowing up from below, and sends out the sterilized article 131 to be cleaned from below in the direction of a large arrow. Of course, the ejection pipe 119-A does not have to be rotatable as long as it can be sent out in the direction of a large arrow while supporting the sterilized product 131 to be cleaned from below.

  Moreover, it is preferable that the ejection direction pipe 119 can be moved up and down, and even if the size of the sterilized product 131 to be cleaned changes, it can be conveyed from the water surface at a predetermined position. Even when the sizes of the water are different, a cleaning effect obtained only in the vicinity of the water surface can be expected.

  FIG. 11 shows an auxiliary function of conveying the support plate 130 so that the sterilized material 131 to be cleaned can be reliably sent without sinking in the water flow type conveying means provided with a large number of water flow conveyor elements 140 as shown in FIG. It is an example of what is equipped as.

  In FIG. 14, the mechanism that is a part of the transport means showing the mechanism of claim 25 and that transports at a position near the water surface or transports while maintaining a predetermined depth below the water surface is the rotation of an impeller or the like. It is a figure of the structure by the rotary injection water flow generator which arrange | positions a member in parallel and injects a water flow from the injection hole of the axial part or wing | blade part of this rotation member. There is a guide net plate 17 that can adjust the vertical position to maintain the sterilized material to be cleaned in the vicinity of the water surface. From the lower side, water flow and bubbles are ejected from the injection pipe 16 so that it can be conveyed in the arrow direction (left direction) by the water flow. Thus, the water flow in the arrow direction (left direction) is created by the rotation of the rotary blade 21.

  There is an impeller shaft 21 as this guide shaft, sterilizing water containing carbonic acid is sprayed from the notch 21-B from the inside, and the rotating blade 21-A further rotates, so that the sterilized product 131 to be cleaned is in the direction of the arrow. Create a flow to be conveyed (left direction).

  In the case of vegetables submerged in water, the sterilized product 131 (7) to be cleaned is conveyed in the direction of the broken arrow (left direction) by reversing the rotation of the rotary blade 21-A while being guided by the guide plate 22-A. .

  In the cleaning and sterilizing machine having FIG. 14, SUS316 or resin is used so that the carbon dioxide gas, which is vaporized by injection of carbonated water as in the sterilizing and cleaning chamber 157 of FIG. In a sealed space in which the sterilization / cleaning chamber 157 is surrounded by a corrosion-resistant material such as a product, an opening / closing film 159 is attached to each of the entrance and exit of the sterilized product 7 (131) to be cleaned as shown in FIG. It is preferable.

FIG. 15 shows another representative embodiment of the present invention.
Continuous food cleaning sterilization deodorizing apparatus 160 having a mechanism for sterilization cleaning and deodorization of vegetables and the like with high-concentration hypochlorous acid or chlorous acid related to those having a net conveyor system transport means that is not a water flow system or bucket system transport means Indicates.
A pipe for supplying sterilizing water so that the water curtain 5 is formed from the rectifier 6 at the inlet and outlet of the sterilized material to be cleaned so that the part to be sterilized and cleaned can be shut off from the outside in the sealed space C on the liquid surface. The flow rate can be adjusted by a valve 172-2 provided in the passage 172, and the other part of the sealed space C is covered with a sealed cover (the whole is not shown) so that the carbon dioxide gas does not escape to the outside. A sealed space C is formed.
A valve (not shown) for exhausting air to the outside is arranged at the top of this hermetic cover, so that air that remains in the initial stage of operation automatically collects from the lower part of the carbon dioxide and escapes from the upper part. It can be electrically controlled so that it can be selected manually. Hypochlorite aqueous solution or hypochlorous acid is accumulated in the sealed space C through the liquid particles coming out of the sterilizing and cleaning jet nozzle or the mist generated from the liquid surface due to intense water violence. It is reabsorbed by the acid aqueous solution to reduce the consumption of carbon dioxide gas. The same applies when an aqueous solution of chlorite is used.

  The horizontal part on the upper surface side of the resin-made net conveyor 167 allows the sterilized washing tank 166 to transport the sterilized article 131 having the property of sinking into water, such as leafy vegetables, while holding it near the water surface. There are a number of guide side plates 152 that are arranged in a sinking position and through which water can pass, so that the conveyors do not collide with each other at the part rotated by the drive roller.

However, the removal of dust, insects, hair, etc. is carried in a state where dust etc. floating above the guide side plate 152 gets over the surface of the water, and in the process, the water is intense from above, in the form shown in FIG. , And a mechanism that can be removed so as to flow out to the drainage part 136 and the insect catching part 126. In addition, a hair catcher is preferably installed in the flow path during this drainage process. At this time, it is more preferable that a protective net or the like is mounted on the inner side of the guide side plate 152 so that vegetables are not washed away.

  Further, the rotation of the vertical movement motor 180 is transmitted via the timing belt 183 so that the height of the net conveyor 167 can be adjusted so that the sterilized material 131 to be cleaned is not exposed from the water surface depending on the size and input amount of leafy vegetables and the like. By rotating the four vertical feed screws 176, the four female screws 178 disposed at both ends of the two vertical movement rollers 179 are moved up and down, so that the net conveyor 167 can be adjusted up and down. Yes.

  The vertical feed screw 176 has a timing of rotation of the pipe vertical motor 181 to the collective pipe female thread 177 so that the height of the nozzle collective pipe 175 in which a plurality of spray nozzles 14 are regularly arranged in the front, rear, left and right can be adjusted up and down. When the vertical movement motor 180 is transmitted through the belt 184 and the vertical movement motor 180 is stopped, the collecting pipe screw 177 is rotated, and the nozzle collecting pipe 175 installed on this is moved up and down to adjust the height from the water surface. It is like that. At this time, if it is desired to move the vertical movement roller 179 at the same time, the vertical movement motor 180 and the pipe vertical motor 181 are constituted by a pulse motor with a speed reducer, and both rotations are programmed in advance in a sequencer or the like, and the respective heights are set. As a numerical value, if it is arbitrarily set from an operation panel or the like, it may be automatically set to a predetermined height.

  In addition, the net conveyor 167 of the continuous food cleaning sterilization deodorizing apparatus 160 has a plurality of separators 168 so that the sterilized material 131 to be cleaned is conveyed evenly so that it is perpendicular to the upper surface of the conveyor and goes straight in the direction of the conveyor. is set up. The base portion of the partition plate 168 may be made of a hard resin and formed so that a soft resin is attached to more than half of the total height, and the lower conveying plate 166 may be moved softly and rubbed.

  The net conveyor 167 has a control system so that the rotation speed can be arbitrarily changed, and the rotation direction can be selected either forward or reverse. On the upper surface side, the net conveyor 167 is a thing that sinks in water such as leafy vegetables. Bubble tubes 169 and sterilizing water jet tubes 16 are alternately arranged below the conveyor 167. From the bubble tubes 169, air containing carbon dioxide supplied from a carbon dioxide blower that sucks carbon dioxide vaporized from A is supplied. Erupts. Thereby, the vaporized carbon dioxide can be dissolved again in the sterilized water, and consumption of the carbon dioxide can be suppressed. Further, a sterilizing water flow is also ejected from the lower injection pipe 16 so that dust and the like flow into the drainage tray 41 (not shown) and the drainage pipe 201 on the side and downstream sides by bubbles and waterflow. In this state, the sterilized product 131 to be cleaned is held and transported near the water surface. During transportation, a strong water violence is given from above the water surface to the surface of the water, thereby causing the bubbles rising from the water to violently rupture and generate a vibration wave to enhance the cleaning effect. At this time, washing and sterilization of leafy vegetables, etc. are performed while the cleaning effect is further enhanced by the agitation and vibration of a large amount of foam and water generated by water, and at this time, a large amount of fog is generated, Further, the carbon dioxide collected in the sealed space C together with the fine particles of sterilizing water generated at the time of injection is reabsorbed.

  On the other hand, vegetables that float easily in the water, such as cucumbers, tomatoes, eggplants, peppers, etc., reverse the direction of rotation of the net conveyor 167 and send the sterilized product 131 to be cleaned to the lower side of the net conveyor 167 so that a higher water pressure is applied than the surface of the water. In this way, for example, sterilizing water penetrates into warts such as cucumbers and spats so that sterilization can be performed in a short time. Further, at this time, a constant water pressure and a strong water flow from the injection pipe 16 give a stirring action of sterilizing water in the vicinity of the sterilized product 131 to be cleaned, thereby enhancing the sterilizing and cleaning effect.

  The sterilizing water is filtered from the circulation tank 200 by the strainer 170, and is supplied to the injection pipe 16 through the pipe line 172 by the sterilization circulation pump 171, and the nozzle collecting pipe of the injection nozzle 14 that injects from the upper surface to the water surface. 175. After the washing and sterilization step in the sterilization washing tank 165, the water is drained from the drainage pipe 201 downstream of the sterilization washing tank 166 and the drain tray 41 located on the side (not shown). Return to the circulation tank 200. Further, in order to discharge the sediment at the bottom of the sterilization washing tank, the drain valve 203 may be opened in an appropriate drainage adjustment state. These wastewater is filtered by the insect catcher 202 and enters the circulation tank 200. The outer periphery of the filter catcher is processed by a pipe on the circulation tank 200 so that the insect catcher 202 can be easily removed and washed outside. There are only things left.

  There is a thin net conveyor 191 at the place where the sterilized product 131 to be cleaned is placed. In the case of leafy vegetables, the vegetables are placed on the net conveyor 167 on average while they are arranged uniformly. In the case of floating vegetables, the vegetables are introduced from the space created on the front side of the sterilization washing tank 166 by removing the thin net conveyor 191. The input vegetables pass through the lower side of the net conveyor 167, and the sterilization washing process is completed. The leafy vegetables are sent to the inclined part on the carry-out side of the net conveyor 167, and are carried out from the upper part while the washing process of the sterilized water and its chlorine odor is usually performed with about 1000 ppm of carbonated water. preferable.

  The leafy vegetables are peeled off from the net conveyor 167 by a large amount of carbonated water fed from the carbonate tank 195 to the spray nozzles 189 and 188 by the carbonate pump 192 and dropped onto the thin net conveyor 191 below. It is washed again with carbonated water to cleanly remove the chlorine odor. At this time, carbonated water from the injection nozzles 187 and 188 is received by the tray 194, passes through the water distribution pipe 194-a, and returns to the carbonate tank 195 again. The carbonated water in the carbonate tank 195 is preferably continuously supplied and overflows at a constant water level.

  Also, vegetables such as sprouts, chopped green onions, carrots, shredded burdock, etc. Also, things that flow like raccoon, plums, etc. It is desirable to sterilize the basket and the cage together in a cage having a large number of windows where the cleaning power can act. At this time, it is more preferable that the inlet and outlet are designed and attached as optional devices by the respective sterilized articles 131 to be cleaned so that the thin net conveyor 191 at the inlet of the sterilized articles 131 can be changed.

  Further, the sterilizing water used in the continuous food cleaning sterilization deodorizing device 160 is sterilizing water composed of an aqueous hypochlorous acid solution, and the production process is such that a predetermined amount of water is added to the tank and a predetermined concentration is obtained. After adding 12% sodium hypochlorite with a metering pump to form a diluted sodium hypochlorite solution, a predetermined amount of dilute hydrochloric acid is then added to a fixed amount tank with water using a metering pump, A method of preparing a diluted aqueous solution and mixing and stirring the diluted aqueous solution of sodium hypochlorite and supplying it to the circulation tank 200 is desirable because there is no generation of chlorine gas. In addition, since there are generally many washing processes for ingredients using well water, the pH of the well water is often good and weakly alkaline (about pH 8.6), so it is necessary to adjust the pH with hydrochloric acid. More consumption is required than when using tap water. However, with this method, it is only necessary to set the amount of water discharged from the hydrochloric acid metering pump to be large.

  In this apparatus, when carbon dioxide is dissolved by a shower-like jet in a carbonated water production tank 30 which is a pressure tank filled with carbon dioxide, carbon dioxide of about 1000 ppm is produced lightly in the liquid. When the carbonic acid produced in the liquid in the carbonated water production tank 30 or the sealed space C contains 100 ppm or more of carbonic acid, the buffering property against the hydrogen ion concentration clearly appears in the pH range of 6 to 5. In order to graph this in an experiment, FIG. 24 and FIG. 25 are graphs showing a high concentration buffering property by generating carbonic acid in liquid using sodium bicarbonate and hydrochloric acid. . As for the sterilizing water containing carbonic acid, it was confirmed that an aqueous solution of hypochlorous acid having a very high concentration, for example, sterilizing water with 4800 ppm, can be stably used in a pH range of 5-6. The inventor of the present application uses the first carbonic acid production tank 116 and the second carbonic acid production tank 116-A shown in FIG. 9 to produce carbonic acid-containing sterilizing water, and the pH of hypochlorous acid is around 5.5. It is also used for the buffering action to prevent a rapid change in the concentration, thereby ensuring the safety of the sterilization work process of high concentration hypochlorous acid, for example, about 2000 ppm.

In the case of sodium bicarbonate, consumption of sodium bicarbonate increases in proportion to the concentration of carbonic acid, and naturally the amount of hydrochloric acid required for carbonic acid production also increases. When carbonic acid is produced from sodium bicarbonate, a new metering pump is required to supply hydrochloric acid, and the control part is expensive and complicated for all these controls. Therefore, it is difficult to use an aqueous sodium bicarbonate solution as a pH buffer at an actual work site in a sterilization washing process using high concentration hypochlorous acid sterilized water.
Therefore, the present inventor cannot produce sodium chloride as a by-product, and there is no legal problem with food additives, and it can safely produce high-concentration sterilized water, and wash and sterilize food dishes such as vegetables and dishes. As a deodorizing method, and as a structure of a cleaning, sterilizing and deodorizing apparatus, a method and apparatus for injecting sterilizing water or water in a shower-like manner into a space filled with carbon dioxide gas in a shower shape to contain carbon dioxide in the sterilizing water or water, or Thus, a method and an apparatus capable of reabsorbing carbon dioxide in the sealed space C so as not to escape are provided. Further, since the carbon dioxide gas can be dissolved only in the sealed space C without providing a tank filled with carbon dioxide gas under pressure, it is most preferable in terms of safety and cost to form an apparatus with only the sealed space C. .

FIG. 16 illustrates an apparatus having a bubble peeling mechanism by vibration.
Instead of performing water flow and air injection from the lower side of the net conveyor 167 of the apparatus shown in FIG. 15, when the bubbles of carbon dioxide gas grow to a certain size, the net conveyor 167 is subjected to shocking vibrations and cleaned and sterilized. By using the effect that sterilizing water penetrates instantly into the space formed by peeling bubbles from the object 131 and moving the volume of the bubbles, the sterilizing water is infiltrated into the cucumber warts to increase the sterilization efficiency. As shown in FIG. 15, stoppers 206 are provided at the lower portions of the jet pipes 16 and the bubble pipes 169 that are alternately arranged. The stoppers 206 on the inner side of the net conveyor 131 collide with the projections 207 at regular intervals to shock the net conveyor. Vibration is generated.

  FIG. 17 shows a specific example of a sterilizing and cleaning method for food and tableware such as vegetables and dishes according to claims 3 and 5 and an apparatus for sterilizing and cleaning a food and tableware such as vegetables and plates according to claim 16. The carbonated water generation tank 300 (30 is the use number in FIG. 1, and in FIG. 9 is the first carbonate generation tank 116 and the second carbonate generation tank 116-A), so that carbon dioxide gas is supplied from above. Carbon dioxide gas is supplied from 311 through a manual valve and a pressure reducing valve 327. At this time, a pressure of about 3 kg or less per centimeter square is sufficient. Preferably, less than 1.5 km can prevent excessive gasification, and the water pressure remains, resulting in good economic efficiency. To simply prevent excess gasification, a carbon dioxide pressure of 1 kilogram or less is sufficient.

  In the carbonated water generation tank 300, raw water and food ware sterilizing and washing apparatus is connected to the pipes 320 and 321 by the pump 329 and branched to 323 and 324, and from the pipes 306 and 307 for dilution to the two jet nozzles by the jet nozzle 308. It collides violently and diffuses as fine particles on the shower in the carbon dioxide space, and dissolves the carbon dioxide to achieve the desired carbon dioxide concentration.

  At this time, the HCL aqueous solution is pressure-supplied to the pipe line 323 by the metering pump 314, and the alkaline sterilizing aqueous solution NaCLO is supplied to the pipe line 324 by the metering pump 313 and the carbonated water generation tank 300 (30 is used in FIG. 1). No., which is the first carbonic acid production tank 116 and the second carbonic acid production tank 116 -A in FIG. 9), after the two liquids are mixed and carbon dioxide is absorbed, from the supply line 326 through the pressure reducing valve 325. It is supplied to the circulation tank 200 of the continuous food cleaning, sterilization and deodorization device 160. At this time, if the water level in the tank of the circulation tank 200 is insufficient, a signal is obtained from a sensor that detects this, and the raw water passes through the check valve 310-A from the raw water supply pipe 310, and the control unit (not shown). Water is supplied while adjusting the amount of water by an electric valve 309 (electromagnetic valve or electric ball valve) whose opening and closing is controlled by a signal from

Further, the water level in the carbonated water generation tank 300 (30 is the use number in FIG. 1) is the water level sensor 302, 303-A, 303-B, 303-C, 303-D, 304, 305 disposed in the detection tube 301. Thus, the detected signal is sent to the control unit as an electric signal, and the water level in the carbonated water generation tank 300 is controlled by an electric valve 328 (such as an electromagnetic valve or an electric ball valve). Further, the carbon dioxide gas is maintained in a state in which the pressure in the carbon dioxide space 340 is kept constant while the nozzle surface of the injection nozzle 308 and the water surface height in the tank 300 are varied up and down around the injection nozzle position. The density can be adjusted freely. That is, the concentration of carbon dioxide absorbed by the particles can be adjusted by changing the surface area of the sprayed sterilized water or raw water microparticles in contact with the carbon dioxide.
Thereby, since the inside of the carbonated water production tank 300 can be maintained at a high pressure, the carbonate concentration can be adjusted while maintaining a high water supply pressure for the drainage.

  More specifically, when the water level of the carbonated water generation tank 300 is controlled to be located below the injection nozzle 308, the shower state caused by the intense injection collision creates a vigorous stirring state in the carbon dioxide space, so that the absorption of carbon dioxide gas is large. In addition, if the water surface is controlled to be positioned above the injection nozzle 308, the water surface rises and a stirring flow occurs, but the area in contact with the carbon dioxide gas is smaller than the shower-like particle surface area, so that the carbon dioxide gas is less absorbed.

If both of these states are repeated at predetermined time intervals, the carbon dioxide absorption efficiency can be controlled to a desired value, and the carbon dioxide concentration can be freely adjusted even if the carbonated water generation tank 300 is maintained at a high carbon dioxide pressure. be able to. That is, for example, even when a pressure of 3 kilograms per centimeter square is applied, excess carbon dioxide gas does not flow out of the carbonated water generation tank 300 and keeps the water supply pressure necessary for spray cleaning. it can.
In FIG. 17, the HCL aqueous solution and the NaCLO aqueous solution are mixed by the collision of two liquids by the injection nozzle 308.

  FIG. 18 illustrates a mechanism in which the HCL aqueous solution and the NaCLO aqueous solution are mixed in the pipe 312 and the mixture is mixed and injected into the carbon dioxide gas space 340 by the injection nozzle 308 after mixing. Also in this case, the efficiency of the carbon dioxide dissolved in the carbon dioxide space 340 is equivalent to the form of FIG.

FIG. 19 shows a specific example of the food and tableware sterilizing and cleaning method for vegetables and dishes according to claim 4 and the food and tableware sterilizing and cleaning device for vegetables and dishes according to claim 15.
Carbon dioxide gas is supplied from the carbon dioxide cylinder 311 to the upper part of the carbonated water generation tank 300, and sodium hypochlorite solution is supplied from the lower part to the raw water supply pipe 321 in proportion to the raw water flow rate by the metering pump 313. 330, enters the mixing tube 312, is uniformly mixed by several baffle plates 331, and is sprayed from two opposing spray ports in the spray nozzle 308 to form shower-like fine water particles, into the carbon dioxide space 332. Spread.

  Further, the water level in the carbonated water generation tank 300 (30 is the use number in FIG. 1) is the water level sensor 302, 303-A, 303-B, 303-C, 303-D, 304, 305 disposed in the detection tube 301. Thus, the detected signal is sent to the control unit as an electric signal, and the water level in the carbonated water generation tank 300 is controlled by an electric valve 328 (such as an electromagnetic valve or an electric ball valve). Further, the carbon dioxide gas is maintained in a state in which the pressure in the carbon dioxide space 340 is kept constant while the nozzle surface of the injection nozzle 308 and the water surface height in the tank 300 are varied up and down around the injection nozzle position. The density can be adjusted freely. That is, the concentration of carbon dioxide absorbed by the particles can be adjusted by changing the surface area of the sprayed sterilized water or raw water microparticles in contact with the carbon dioxide.

  A unit-type carbonated water generation tank 70 is shown in FIG. The carbonated water generation tank 300 (30) is composed of inexpensive equipment made of vinyl chloride for piping, and the upper and lower ends are liquid-tightly bonded and externally threaded so that carbon dioxide can be supplied from above. In this manner, a large number of nozzle ports 339 are arranged in a hierarchical manner at positions in a range where adjustment is possible to change the liquid level up and down, where there is a threaded tube for the tip.

The second tank pipe 307 is bonded to the outside of the carbonated water generation tank 300 on the T-type joint 70-A for piping.
The upper and lower ends of the bonded second tank pipe 307 form a second tank 338 between the carbonated water generation tank 300 by a seal ring 70-1 and an O-ring 70-3. A sodium hypochlorite aqueous solution is supplied from the supply line 321 through the T-type joint 335 to the second tank and supplied to the second tank, and is pressure-injected from the nozzle port 339.

  The nozzle ports 339 are configured so that the jet flows collide with each other to form fine liquid particles. As the nozzle port 339, a nozzle having a spraying function may be used. The unit type carbonated water generation tank 70 configured as described above is joined to the inner screw of the bush pipe 310 bonded to the T-type pipe joint 331 bonded to the communication pipe 332 by the screw at the tip. Furthermore, the unit-type carbonated water generation tank 70 can be easily secured in a liquid-tight state and can be easily attached / detached by being tightly liquid-tightly attached by the packing 341.

21 and 22 are nozzle cross-sectional views showing the shapes of the nozzles arranged in a hierarchy on the tank wall of the carbonated water generation tank 300 shown in FIG. The nozzle 339 has a jet spring shaft intersecting at an angle so that two mutually colliding jet flows can be formed at the tip.
The nozzle 341 has a top member 341-1 having a rib 341-2 that generates a rotational flow inside the nozzle, and has a conical shape at the tip and a small-diameter jet at the tip. Since the large particles of sprayed mist that are generated on the mist gather at the outer diameter portion, several comb-shaped projections 341-3 are prepared to crush the particles by colliding with them. Has been. A large number of these nozzles are arranged on the wall of the carbonated water generation tank 300 in a hierarchical manner.

In FIG. 23, the unit-type carbonated water generation tank device 70 shown in FIG. 20 is communicated in parallel at the lower part by a communication pipe 332 and a T-shaped joint 331, and from the upper part via a pressure hose 334, a carbon dioxide gas supply mechanism. It is a figure which shows embodiment of the multiple-type carbonated water production | generation apparatus 200 currently supplied with carbon dioxide gas so that a predetermined pressure may be maintained by 70-B. The dilution water in FIG. 23 has the same meaning as the raw water. There is an air vent valve 305 at the top of the water level detection pipe 301. When the valve 305 is opened and water is supplied, the water in the tank is placed by the water via the carbon dioxide distribution pipe 333 from the valve 305. Yes.

In FIG. 24, it is a pH change figure of sterilization water at the time of hypochlorous acid production | generation, and shows the line graph of the value obtained by measuring.
The black square line indicates the pH value when hydrochloric acid is mixed with an aqueous solution containing sodium hypochlorite and sodium bicarbonate, and the ▲ mark simply indicates the pH value when hydrochloric acid is mixed with sodium hypochlorite. Show. Each component used in this experiment is as follows.
(1) Tap water 250ml
(2) Sodium hypochlorite (concentration 12%) 0.4ml
(3) Hydrochloric acid (concentration 7.2%)
(4) Sodium bicarbonate 0.3g
The pH change was measured by adding 0.1 ml of a 7.2% hydrochloric acid solution at a time.

  FIG. 24 shows a mild neutralization curve between pH 5 and 6 when only hydrochloric acid is added to sodium hypochlorite and when sodium bicarbonate is also added. That is, even when the amount of hydrochloric acid is increased, the pH value of the type in which carbonic acid is generated with sodium bicarbonate and hydrochloric acid is gradually lowered. This indicates that by generating carbonic acid from dissolution of carbon dioxide gas, stable pH control can be achieved even when sterilized water of hypochlorous acid aqueous solution is used at a high concentration. This also indicates that it is possible to use safe high-concentration hypochlorous acid sterilizing water without generation of chlorine gas.

FIG. 25 is a pH change diagram of sterilized water at 4800 ppm sodium hypochlorite during hypochlorous acid production, and shows a line graph of values obtained by measurement. The black square line indicates the pH value when hydrochloric acid is mixed in an aqueous solution containing sodium hypochlorite and sodium bicarbonate, and the ▲ mark simply indicates the pH when hydrochloric acid is mixed with sodium hypochlorite. Indicates the value. Each component used in this experiment is as follows.
(1) Tap water 240ml
(2) Sodium hypochlorite (concentration 12%) 10ml
(3) Hydrochloric acid (concentration 7.6%)
(4) Sodium bicarbonate 0.3g
In 1 ml of hydrochloric acid 7.6% solution was added to measure the change in pH.

  As can be seen from FIG. 25, even at a sodium hypochlorite concentration of about 4800 ppm, the buffering effect can be clearly distinguished from around pH 7 to pH 4.

  Washing with carbonated water was not used at all in the food industry, and its characteristics were not used because there was no technology that could produce high-concentration carbonated water cheaply and easily without producing by-products. . In addition, there are many food factories where sterilized water is used, and it is possible to take out only carbonated water separately from this machine and use it in various fields of food production.

  For example, when used as washing water or immersion water, since high-concentration carbonated water becomes acidic with a pH of 6 to 5, there is no leaching of umami, which is also a drawback of alkaline washing. Since umami is not eluted in the washing of food, it is considered that it will be widely used as a washing or immersion water (return water) in production lines. In addition to food, cleaning and sterilization are simultaneously required issues in medicine, and since there is a very stable pH buffering action in the pH 6-5 range of carbonated water, the safety of hypochlorous acid Moreover, it can be used to obtain a stable effect.

  Moreover, the effective pH range of hypochlorous acid and the pH buffering range of carbonic acid overlap, and it becomes easy to maintain the maximum oxidation effective range of hypochlorous acid. Sterilization is an important issue in the medical field, and in developing this use, the use of carbon dioxide containing water or carbon dioxide in hypochlorous acid sterilized water is an extremely effective technology. We believe that the range of use of chlorous acid will be extended to various medical fields. It is also expected to expand into the field of beauty such as beauty treatment.

The first embodiment of the present invention shows the basic normal operation of the cleaning, sterilizing and deodorizing apparatus. FIG. 1 shows an AA arrow view of the present invention and shows normal operation of the cleaning, sterilizing and deodorizing apparatus. Shows the positional relationship between food and spray, and the water flow acceleration mechanism from the lower side and its operation. Shows the operation mode of cleaning and sterilizing equipment by bucket type transport system The finished product carry-out device shown in Fig. 4 is enlarged to show the details of the carry-out mechanism. The opening mechanism of the AA section of a bucket utilized for the apparatus shown in FIG. 4 is shown. Similarly, the closing mechanism in the BB section of a bucket is shown. Similarly, the position of the bottom of the bucket and the front and rear nets in the AA section are shown. The basic normal operation of the entire configuration system of the sterilization carbonic acid cleaning system incorporating the peripheral device according to the second embodiment of the present invention is shown. The details of the water transport mechanism used for cleaning and sterilization near the water surface are shown below. The detail of the conveyance means which provided the progressive feed guide conveyor to the conveyance mechanism by a water flow is shown. The details of the water flow conveyor are shown. The details of the water flow conveyor are shown. FIG. 14 shows details of a water flow transport mechanism having rotating blades of a water flow conveyor. FIG. 15 shows a continuous food cleaning and sterilization deodorizing apparatus 160 that performs a sterilization cleaning and deodorization mechanism for vegetables with high-concentration hypochlorous acid or chlorous acid. FIG. 16 shows a continuous food cleaning sterilization deodorizing apparatus 160 having a mechanism for separating attached carbon dioxide bubbles from a sterilized material to be cleaned at regular time intervals in floating vegetable cleaning. A mechanism for simultaneously mixing the two liquids and dissolving the carbon dioxide gas by colliding the alkaline sterilizing aqueous solution with the acidic aqueous solution for pH adjustment in the carbon dioxide filled tank is shown. A mechanism for dissolving carbon dioxide in a shower-like manner by injecting the alkaline sterilizing aqueous solution and the acidic aqueous solution for pH adjustment into the carbon dioxide space from two nozzles while colliding with each other in a carbon dioxide filled tank is shown. FIG. 19 shows a mechanism in which sterilized water obtained by diluting an alkaline sterilizing solution with dilution water is collided and injected in a carbon dioxide filling tank to dissolve carbon dioxide. FIG. 20 shows a unit-type carbonated water generation tank 70. FIG. 21 is a nozzle cross-sectional view showing the shape of nozzles arranged in a hierarchy on the tank wall of the carbonated water generation tank 300. FIG. 22 is a nozzle cross-sectional view showing the shape of another type of nozzle arranged in a hierarchy on the tank wall of the carbonated water generation tank 300. FIG. 23 shows an embodiment of the multiple carbonated water generator 200. FIG. 24 is a graph showing the pH change of sterilizing water when sodium bicarbonate is added to produce sterilizing water. FIG. 25 is a graph showing the pH buffer effect of sodium bicarbonate on 4800 ppm sodium hypochlorite.

Explanation of symbols

Vigorous stirring cleaning and sterilization device 1: Food inlet 2: Objects to be cleaned 7 and 131: Net conveyors 17 and 167: Supply pipes 10 and 60: Pumps 11, 12, 33 and 128: Injection nozzle units 14, 187 and 188 189, 190: Sterilization water surface 15: Electric valve 9: Injection pipes 16, 18: Guide net plate 17: Water supply pipe 20: Rotary blade 21: Rotary blade axle 21-A: Notch 21-B: Support 23: Bubbles 24: Jet water 25, 26: Water flow 27: Disinfection water tank 28: Carbonated water generation tank 30, 300: Pressure control valve 31: Drain tray 41: Adjusters 37, 59: Delivery conveyor 36: Net Conveyors 17, 39, 124, 167: Tank 28: Filters 13, 35, 43: Jet Pipe 16: Drain tray 41: Captured trough 42, 63: Carbonated tank 34: Pump 29: Bucket conveyor 50: Conveyor 51: Water surface 53: Return pipe 63: Spouted water flow 54: Tank 62: Jet water supercharge 55: Bucket 58 : Bottom net 58: Supply pipe 60: Jet water geki 25: Sterilization carbonic acid cleaning system 3: Sterilization carbonic acid cleaning system 100: Carbonated air separation device 101: Recovery water channel system 111: Carbonated tank water supply valve 112: First carbonic acid production tank 116: Second carbonic acid production tank 116-A: High-pressure carbon dioxide cylinder 121: Sterilization water production device 122: Supply raw water pipe 102: Washing machine tank 104: Water supply manual valve 103: Sterilization water tank 123: Insect removal part 126: Recovery pipe 127 : U-shaped piping part 105 Foreign matter remover 106: Circulation pump 107, 171: Circulating water supply path 109: Roughing supply pipe 113: Injection unit 118 :: Carbonated tank water supply valve 112: Carbonated tank water supply valve 112: High pressure pump 115: Blowing direction pipe 119: Ejection pipe 119-A: Drainage part 136: Water flow conveyor element 140: Support plate 130: Guide side plate 152: Lower side guide plate 166, 22-A: Adjustment angle 155: Sterilization washing room 157: Jack part 158: Opening / closing film 159 : Continuous food cleaning sterilization deodorization device 160: Sterilization cleaning tank 165: First carbonic acid generation tank 116: Second carbonic acid generation tank 116-A: Vertical movement roller 179: Eye screw 178: Vertical motion motor 180: Timing belt 183 , 184: Vertical feed 176: Nozzle collecting pipe 175: Collecting pipe screw 177: Pipe up / down motor 181: Separating plate 168: Lower conveying plate 166: Bubble pipe 169: Drain pipe 201: Circulating tank 200: Strainer 170: Drain valve 203: Thin net conveyor 191: Carbonic acid pump 192: Tray 194: Pipe line: 172, 193 Water distribution pipe 194-a: Carbonated tank 195: Carbonated water generation tank 300: Carbon dioxide gas cylinder 311: Pressure reducing valve 327, 325: Pump 329: Pipe lines 320, 321, 323, 324, 306, 307: injection nozzle 308: metering pump 314, 313: supply line 326: food cleaning sterilization deodorization device 160: circulation tank 200: raw water supply pipe 310: check valves 310-A, 330, : Electric valve 309, 328: Water level sensor 302, 303, 303-A, 303-B, 303-C, 303-D, 304, 305: Mixing pipe 312: Stirring pipe 312: Sealed space C ,: Rectifier 6 ,: Pipe line 172,: Valve 172-2,: Carbon dioxide space 340,: T-type joint 70 -A, 335,: Supply pipe line 321: Second tank pipe 307,: T-type joint 70 -A,: First 2 tank pipes 307,: second tank 338,: multiple carbonated water generation device 200,: unit type carbonated water generation tank device 70: nozzle 339,: nozzle 341,

Claims (27)

  Hypochlorite or alkaline aqueous solution of chlorite is mixed with inorganic acid such as hydrochloric acid and / or acidic aqueous solution for food additives such as acetic acid and lactic acid, and the concentration of hypochlorous acid and chlorous acid is A mixing step for producing 50 ppm to 3000 ppm of sterilizing water, a carbon dioxide dissolving step for changing the dissolved carbon dioxide concentration of the sterilizing water from 20 ppm to 2000 ppm, and the sterilizing water from above the water surface to the water surface by pump circulation It has a jet sterilization process that sprays it in the form of a shower, and in water, it has a stirring process by a water flow and / or an air flow, and it has a transporting process for holding foods such as vegetables and dishes or tableware in the vicinity of the water surface. A method for sterilizing and cleaning food dishes such as vegetables and dishes.   Hypochlorite or alkaline aqueous solution of chlorite is mixed with inorganic acid such as hydrochloric acid and / or acidic aqueous solution for food additives such as acetic acid and lactic acid, and the concentration of hypochlorous acid and chlorous acid is A mixing step for producing 50 ppm to 3000 ppm of sterilizing water, a carbon dioxide dissolving step for changing the dissolved carbon dioxide concentration of the sterilizing water from 20 ppm to 2000 ppm, and the sterilizing water from above the water surface to the water surface by pump circulation It has a spray sterilization process that sprays it in the form of a shower, and in water, it has a stirring process by a water flow and / or an air flow or a bubble peeling process by vibration, and the food or tableware such as vegetables and dishes is placed on the water surface. Vegetables and dishes such as dishes and dishes can be sterilized and washed by making it possible to select either the transporting process to be held in the vicinity and / or the transporting process to be held at a predetermined depth below the water surface. Method.   Hypochlorite or alkaline aqueous solution of chlorite is mixed with inorganic acid such as hydrochloric acid and / or acidic aqueous solution for food additives such as acetic acid and lactic acid, and the concentration of hypochlorous acid and chlorous acid is 3. The mixing step of generating 50 ppm to 3000 ppm of sterilizing water and the carbon dioxide dissolution step of changing the carbon dioxide concentration from 20 ppm to 2000 ppm are steps performed in a carbon dioxide filled tank. A method of sterilizing and cleaning food dishes such as vegetables and dishes according to crab.   Mixing step of uniformly diluting hypochlorite or a sterilizer for food addition of chlorite with raw water to produce sterilized water having a concentration of sodium hypochlorite and sodium chlorite of 50 ppm to 3000 ppm The carbon dioxide gas dissolving step is carried out in a carbon dioxide gas filling tank to generate hypochlorous acid or chlorous acid-containing sterilized water having a pH of 5 to 8 in a carbon dioxide gas filling tank. A method for sterilizing and cleaning food dishes such as vegetables and dishes.   The mixing step for generating sterilizing water and the carbon dioxide dissolving step are performed simultaneously in a step of causing the alkaline aqueous solution and the acidic aqueous solution to collide with each other by the nozzle injection mechanism in the carbon dioxide filling tank, or In a pipe line or a flow path in the gas filling tank, there is a mixing step of the alkaline aqueous solution and the acidic aqueous solution or raw water upstream from the spraying unit or the watering unit, and the generated sterilized water is converted to carbon dioxide. It is a carbon dioxide dissolution process which injects or sprinkles through the said injection part, a watering part, or the atomizing nozzle toward space, Foodstuff tableware, such as vegetables and a plate of Claim 3 and 4 characterized by the above-mentioned. Sterilization cleaning method.   In any of the carbon dioxide gas dissolving steps, the pressure of the carbon dioxide gas filling space is changed to an arbitrary value of 0 atm (atmospheric pressure) to 10 atm or less, or between the carbon dioxide gas filling space and below the liquid level. Carbon dioxide dissolution, which is performed by freely changing the water level in the tank so that the jetting unit, the watering unit, the atomizing unit, and / or a part of them are located at a position that varies arbitrarily. The method for sterilizing and cleaning food dishes such as vegetables and dishes according to claim 1, wherein the method is a method for producing sterilized water having a concentration adjustment step. An entrance section of the shut-off space so that an object to be cleaned can freely enter and exit the shut-off space; It has a water curtain at the outlet, and / or has a transporting step of transporting the object to be cleaned into the blocking space and transporting it into the blocking space, thereby forming the blocking space through which the object to be cleaned can be transferred. In the state where the carbon dioxide vaporized from the liquid does not escape from the shut-off space, the sterilizing water is sprayed or sprinkled from above the liquid surface to the liquid surface, so that the cleaning and sterilization step using the sterilizing water and the carbon dioxide gas The method for sterilizing and cleaning food dishes such as vegetables and dishes according to any one of claims 1 to 6, wherein the re-dissolution step is performed simultaneously. An entrance section of the shut-off space so that an object to be cleaned can freely enter and exit the shut-off space; It has a water curtain at the outlet, and / or has a transporting step of transporting the object to be cleaned into the blocking space and transporting it into the blocking space, thereby forming the blocking space through which the object to be cleaned can be transferred. , Having a step of supplying carbon dioxide gas from the carbon dioxide supply device to the shut-off space at approximately atmospheric pressure, in a state where the supplied carbon dioxide gas and carbon dioxide evaporated from the liquid do not escape from the shut-off space to the outside, The sterilizing water is sprayed or sprinkled from above the liquid surface to the liquid surface, so that the cleaning and sterilizing step using the sterilizing water and the carbon dioxide gas dissolving step are simultaneously performed in the blocking space. In any Vegetables, food tableware disinfection cleaning methods such as dish.   The transport mechanism is a net conveyor transport mechanism using a rotational drive source, and by changing the rotational direction of the rotational drive source, one of the transport steps in the vicinity of the water surface or a predetermined depth below the water surface can be selected. A method for sterilizing and cleaning food dishes such as vegetables and dishes according to any one of claims 2 to 8.   10. The method for sterilizing and cleaning food dishes such as vegetables and dishes according to claim 9, wherein the transport speed of the conveyor in the net conveyor mechanism can be arbitrarily set at two different speeds in the two transport processes according to claim 9.   The process of holding and transporting food and tableware such as vegetables and dishes near the water surface, or the process of holding and transporting at a depth below a predetermined water surface can freely change the setting of the position from the water surface within a predetermined range. A method for sterilizing and cleaning food dishes such as vegetables and dishes according to any one of claims 1 to 10.   13. The method according to claim 1, further comprising a chlorine odor and sterilizing water removing step of washing with a carbonic acid-containing washing water having a carbon dioxide gas concentration of 100 ppm or more and less than 2000 ppm after the step of sterilizing and washing ingredients such as vegetables and dishes. A method of sterilizing and deodorizing food dishes such as vegetables and dishes according to any one of the above.   Having a mechanism of adding carbon dioxide to sterilized water having a concentration of hypochlorous acid and chlorous acid generated as the sterilizing water of 50 ppm to 3000 ppm to generate sterilized water having a carbon dioxide concentration of 20 ppm to 2000 ppm; A spray sterilization washing mechanism that injects the sterilized water in a shower-like manner from above the water surface to the water surface by pump circulation, and a stirring and sterilization washing mechanism using water flow and / or air flow in water, such as vegetables, dishes, etc. An apparatus for sterilizing and cleaning food dishes such as vegetables and dishes, having a transport mechanism for holding food materials in the vicinity of the water surface.   A mechanism for producing sterilizing water having a concentration of hypochlorous acid and chlorous acid generated as the sterilizing water of 50 ppm to 3000 ppm and a mechanism for producing sterilizing water having a carbonic acid concentration of 20 ppm to 2000 ppm by adding carbon dioxide. A jet cleaning and sterilizing mechanism for spraying the sterilizing water in a shower-like shape from above the water surface toward the water surface by pump circulation, a stirring and cleaning mechanism using water flow and / or air flow in water, or a bubble peeling mechanism using vibration And having a transport mechanism for holding food such as vegetables and dishes in the vicinity of the water surface and / or a transport mechanism for maintaining the food at a depth below a predetermined water surface. apparatus.   It has a mechanism that dilutes sodium hypochlorite and sodium chlorite with raw water to generate sterilized water with a concentration of 50 ppm to 3000 ppm, and has jet nozzles that have jet streams that collide with each other, or jet nozzles that are opposed to each other. Carbon dioxide gas is added to the sterilized water so that the concentration of carbon dioxide is increased by having a structure in which the jets collide with each other or a structure in which nozzles for generating mist-like sprays are arranged in a hierarchy in the carbon dioxide gas filling tank. It has a mechanism of 20 ppm to 2000 ppm, and the generated carbon dioxide-containing sterilized water is sprayed in a shower-like manner from above the water surface to the water surface by pump circulation, and by water flow and / or air flow in water It has a stirring and washing mechanism or a bubble peeling mechanism by vibration, and a conveying mechanism for holding foods such as vegetables and dishes near the water surface, and / or a predetermined Vegetables and having a transport mechanism for holding the depth underneath the surface, food dishes sterilizing and washing device, such as dishes.   A mechanism for mixing the aqueous solution of sodium hypochlorite or an aqueous solution of sodium chlorite with an acidic aqueous solution of hydrochloric acid, acetic acid, lactic acid or the like to produce sterilizing water is provided with a jet nozzle of the alkaline aqueous solution in the carbon dioxide gas filling tank. The acidic aqueous solution has an injection nozzle and is simultaneously performed by a mechanism that causes the alkaline aqueous solution and the acidic aqueous solution to collide with each other, or on the upstream side of the injection unit or the watering unit in the filling tank and in the filling tank. Either a jet nozzle having a jet flow that mixes a pre-alkaline aqueous solution and a pre-acid aqueous solution in a pipe or a flow channel and collides the mixed solution with each other, or a structure in which the jet nozzles are opposed to each other to collide each jet flow, The sterilizing water is generated by having a structure in which the nozzles for generating a mist-like spray are arranged in a hierarchy in a carbon dioxide gas filling tank. To claims 13 to 14 Vegetable according to any foodstuff dishes sterilizing and washing device, such as dishes.     Detecting fluctuations in the liquid level in a carbon dioxide gas filling tank filled with carbon dioxide when the carbon dioxide concentration is 20 ppm to 2000 ppm by adding carbon dioxide to the sterilized water at 0 atm (atmospheric pressure) to 10 atm or less An electric open / close valve, a flow rate adjusting valve, a pump, etc. that have at least two or more water level sensors that have an electric control unit that controls the valves in response to the signal, and that controls water supply to the tank by the signal The discharge nozzle part and some of the injection nozzles or spray nozzles arranged in a hierarchy form liquid from the carbon dioxide space above the liquid level in the tank. 17. The amount of carbon dioxide dissolved can be freely adjusted by controlling the liquid level at an arbitrary position where the liquid is submerged in the lower part of the surface. Vegetables, food tableware disinfection cleaning device, such as a dish. An entrance section of the shut-off space so that an object to be cleaned can freely enter and exit the shut-off space; It has a water curtain at the outlet, and / or a transport mechanism that transports the object to be cleaned into the blocking space, thereby forming the blocking space capable of transporting the object to be cleaned. , Having a jetting or watering mechanism for spraying or sprinkling the sterilizing water from above the liquid level to the liquid level in a state where carbon dioxide gas evaporated from the liquid does not escape to the outside from the shut-off space, The apparatus for sterilizing and cleaning food dishes such as vegetables and dishes according to any one of claims 13 to 17, wherein the carbon dioxide gas is re-dissolved simultaneously. An entrance section of the shut-off space so that an object to be cleaned can freely enter and exit the shut-off space; It has a water curtain at the outlet, and / or a transport mechanism that transports the object to be cleaned into the blocking space, thereby forming the blocking space capable of transporting the object to be cleaned. , Having a mechanism for supplying carbon dioxide gas from the carbon dioxide supply device to the shut-off space at almost atmospheric pressure, in a state where the supplied carbon dioxide gas and carbon dioxide evaporated from the liquid do not escape from the shut-off space to the outside, 18. A spraying or watering mechanism for spraying or sprinkling the sterilizing water onto the liquid surface from above the liquid surface, wherein cleaning sterilization with the sterilizing water and dissolution of the carbon dioxide gas are performed simultaneously. Vegetables and dishes described in Food tableware disinfection cleaning device.   The transport mechanism is a net conveyor transport mechanism using a rotational drive source, and by selecting the rotational direction of the rotational drive source, one of the transport mechanisms in the vicinity of the water surface or a depth below a predetermined water surface is selected. 20. A device for sterilizing and cleaning foodstuffs such as vegetables according to any one of claims 14 and 19.   The transport mechanism is a net conveyor transport mechanism using a rotational drive source, and a dividing wall member having a predetermined height is perpendicular to the transport direction of the conveyor at a certain interval on the conveyor and perpendicular to the conveyor surface. 21. The apparatus for sterilizing and washing food dishes such as vegetables and dishes according to any one of claims 13 to 20, wherein the apparatus is a resin net conveyor that is arranged on a conveyor and that allows easy passage of water in the vertical direction.   The transport mechanism is a ring-shaped conveyor belt by a rotational drive source, a slip transport plate parallel to the conveyor belt is disposed below the conveyor belt, and the rotational direction of the rotational drive source is changed to change the predetermined water surface. When selecting a transporting process for maintaining a lower depth, the object to be sterilized is transported while being sent out by the divided wall member arranged perpendicular to the conveyor surface on the conveyor and the sliding transport plate. The sterilization washing apparatus for food tableware such as vegetables and dishes according to any one of claims 14 to 21.   A mechanism for transporting the object to be sterilized, such as vegetables and dishes such as dishes, near the water surface and / or a mechanism for transporting at a predetermined water depth is performed by placing the object to be sterilized in a saddle-type hanging transport mechanism or a knitting basket on a conveyor. 20. A sterilizing and cleaning apparatus for food dishes such as vegetables and dishes according to any one of claims 13 to 19, which is a transport mechanism.   A mechanism for transporting the sterilized material to be cleaned near the water surface is a spray water flow generator having a number of spray pipes having a large number of spray holes in the upper position at right angles to the transport direction, and transports while maintaining a predetermined water depth. Has a conveying plate that prevents the article to be sterilized from floating, and a number of injection pipes having a large number of injection holes on the conveying plate side or at a lower position below the conveying plate are perpendicular to the conveying direction. A mechanism for transporting the sterilized material to be cleaned at a position in the vicinity of the water surface or a mechanism for transporting while maintaining a predetermined water depth can be selected by switching the spray water flow by using a spray water flow generator provided therewith. A sterilizing and washing apparatus for food and tableware such as vegetables and dishes according to any of the above.   The mechanism for transporting at a position in the vicinity of the water surface or the mechanism for transporting while maintaining a predetermined depth below the water surface arranges rotating members such as impellers in parallel, and the shaft portion of the rotating member or the injection hole of the wing portion It is a rotary spray water flow generating mechanism that injects a water flow from, and can be selected by transferring the sterilized material to be cleaned at a position near the water surface and maintaining a predetermined water depth by reversing the rotation direction of the rotating member. 20. An apparatus for sterilizing and cleaning food dishes such as vegetables and dishes according to any one of claims 13 to 19.   Chlorine odor and sterilization by immersing and cleaning the object to be cleaned with carbonated cleaning water having a carbonic acid concentration of 100 ppm or more and less than 2000 ppm after the mechanism for sterilizing and cleaning foods such as vegetables and dishes, or by shower spray cleaning in the vertical and / or horizontal directions 26. Disinfection and washing of food dishes such as vegetable dishes according to claim 13 or 25, having a water removal mechanism and arranged as a device main body or a separate device in a subsequent step of the sterilization treatment step. Deodorizing device.   A water flow and / or air injection mechanism for sterilizing, cleaning, and deodorizing an object to be cleaned such as food and tableware in the sterilized water or carbonated water, and the water flow and / or air jet Is blown up from the lower side of the transport mechanism in the immersion tank, and traps insects and light foreign matter adsorbed on the foam in the upper part, causing convection so that bubbles and foreign matter can be discharged to the surface drainage port or the front and rear drainage ports. The vegetable according to any one of claims 13 to 26, characterized in that it has a mechanism that removes and supplements heavy sand or foreign matter in the lower part, and has at least one of the mechanisms. Disinfection and cleaning equipment for dishes such as dishes.

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