JPH07255367A - Method and device for manufacturing dried fish products - Google Patents
Method and device for manufacturing dried fish productsInfo
- Publication number
- JPH07255367A JPH07255367A JP6077810A JP7781094A JPH07255367A JP H07255367 A JPH07255367 A JP H07255367A JP 6077810 A JP6077810 A JP 6077810A JP 7781094 A JP7781094 A JP 7781094A JP H07255367 A JPH07255367 A JP H07255367A
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- JP
- Japan
- Prior art keywords
- drying
- fish
- dried
- air
- control device
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
(57)【要約】
【目的】 塩干品、燻製品及び調味乾製品等の乾製品製
造工程における省力化を実現し、さらに製品の品質の安
定化と労働時間の短縮を図る。
【構成】 人工乾燥により魚類乾製品を製造する乾燥過
程において、乾燥室内の乾燥用空気の送風方向を演算に
より求めた時間間隔で、順方向及び逆方向に順次切り替
え制御して送風することにより、最小時間で被乾燥体魚
類を均一に乾燥する。送風側の被乾燥体魚類に対する風
向角度を可動式ルーバー等の風向制御装置により制御す
ること、乾燥室内の乾燥用空気の送風方向を演算により
求めた時間間隔で、順方向及び逆方向に順次切り替え制
御し、かつ被乾燥体魚類に対する風向角度を制御して送
風することも好ましい。
(57) [Summary] [Purpose] Achieve labor saving in the dry product manufacturing process such as salted and dried products, smoked products and seasoned dry products, and further stabilize product quality and shorten working hours. [Structure] In the drying process of manufacturing a dried fish product by artificial drying, the blowing direction of the drying air in the drying chamber is controlled at a time interval determined by calculation to sequentially switch between the forward direction and the reverse direction to blow air, Dry the fish to be dried uniformly in the minimum time. By controlling the wind direction angle to the dried fish on the blower side with a wind direction control device such as a movable louver, the blowing direction of the drying air in the drying chamber is switched between forward direction and reverse direction at time intervals calculated. It is also preferable that the air is blown by controlling the wind direction angle with respect to the dried fish.
Description
【０００１】[0001]
【産業上の利用分野】本発明は人工乾燥による魚類乾製
品の効率的製造に関し、特に乾燥室内の乾燥用空気の順
─逆送風方向の切替制御及び風向角度を制御することに
より、例えば塩干品、燻製品及び調味乾製品等の乾製品
製造工程における省力化を実現し、さらに製品の品質の
安定化と労働時間の短縮を図るものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to efficient production of dried fish products by artificial drying, and more particularly, by controlling the forward / backward blowing air direction and controlling the wind direction angle of drying air in a drying chamber, for example, salt drying. It aims to save labor in the manufacturing process of dry products such as products, smoked products and seasoned dry products, as well as to stabilize product quality and shorten working hours.
【０００２】[0002]
【従来の技術及び発明が解決しようとする課題】今日の
水産加工業界における魚類乾燥工程には通常、冷風乾燥
又は熱風乾燥が用いられている。これらの乾燥方法は冷
凍機、除湿機又はバーナ等から発生する冷風又は熱風を
利用して、所定の製品に仕上がるまでの時間、魚類を乾
燥させるものであり、乾燥室内の空気の送風方向及びそ
の風向角度きは自動的に制御されず常時一定となってい
る。図１に代表的な従来の魚類乾製品製造装置における
乾燥室内の空気の送風及び風向きを表す概略図を示す。
図示のごとく、乾燥室１内に複数台の被乾燥体魚類載置
用の通気性のよい移動棚２が配設されており、それに多
数の被乾燥体魚類１０が多数段に懸架されている。そし
て、乾燥室１内上方空気通路途中に送風機３が配設さ
れ、また移動棚２の左側には風向角度調整用の複数のス
ムージングプレート４・・が配置され、そして右側には
冷凍機５が設置されている。なお、冷凍機５前面部に
は、温度センサ６が取着されている。こうした従来の乾
燥方法における問題点は以下に要約される。 ．乾燥室内の乾燥用空気の送風方向が一方向に固定さ
れた場合においては、乾燥室内に配置された風上側の被
乾燥体魚類と風下側の被乾燥体魚類とでは、送風空気
（各被乾燥体魚類に接触する空気）中の含有水分量が変
化するため、すなわち風上側（図１左側）では送風空気
中の含有水分が少なく、風下側（図１右側）では送風空
気中の含有水分が多くなるため、乾燥期間中の魚類の体
重の減少率、すなわち乾燥速度に差異が生じ、かつ仕上
がり時間も異なって、所望の一定品質の魚類乾製品が得
られない。この事実は、表１に示す結果から明らかであ
る。表１は通常サイズのうるめ鰯を用いてその丸干し乾
製品を製造した場合であるが、その結果から２０時間以
上の乾燥操作において、乾燥速度（体重減少率）が風上
側と風下側では４〜７％程度差異があること、その結果
乾製品の乾燥程度にバラツキが生じて所望の一定品質製
品が取得できないことが解る。BACKGROUND OF THE INVENTION Cold air drying or hot air drying is commonly used in the fish drying process in today's fish processing industry. These drying methods use cold air or hot air generated from a refrigerator, a dehumidifier, a burner, etc., to dry fish for a time until the product is finished into a predetermined product, and the air blowing direction in the drying chamber and its direction. The wind angle is not automatically controlled and is always constant. FIG. 1 is a schematic diagram showing the blowing and direction of air in a drying chamber in a typical conventional fish dry product manufacturing apparatus.
As shown in the figure, a plurality of movable shelves 2 for placing dried fish to be dried are arranged in the drying chamber 1, and a large number of dried fish 10 are suspended in a large number of stages. . A blower 3 is arranged in the middle of the upper air passage in the drying chamber 1, a plurality of smoothing plates 4 for adjusting the wind direction angle are arranged on the left side of the movable shelf 2, and a refrigerator 5 is arranged on the right side. is set up. A temperature sensor 6 is attached to the front surface of the refrigerator 5. The problems with such conventional drying methods are summarized below. ． When the blowing direction of the drying air in the drying chamber is fixed in one direction, the blast air (each drying target) is placed between the dried fish on the windward side and the dried fish on the leeward side located in the drying chamber. The water content in the air contacting the body fish) changes, that is, there is less water content in the blast air on the windward side (left side in FIG. 1) and water content in the blast air on the lee side (right side in FIG. 1). Therefore, the reduction rate of the weight of fish during the drying period, that is, the drying speed is different, and the finishing time is also different, so that the desired dried fish product of constant quality cannot be obtained. This fact is clear from the results shown in Table 1. Table 1 shows the case where the dried whole dried product was produced by using a normal size Urume sardine. From the result, in the drying operation for 20 hours or more, the drying speed (weight loss rate) was 4 on the windward side and the leeward side. It can be seen that there is a difference of about 7%, and as a result, the degree of dryness of the dry product varies and the desired constant quality product cannot be obtained.
【０００３】[0003]
【表１】 [Table 1]
【０００４】．また、乾燥室内の乾燥用空気の風向角
度が固定された場合においては、乾燥室内に配置された
魚類に当たる送風空気量に大きく差が生じ、その結果、
魚類毎の乾燥速度に差異が生じ、かつ仕上がり時間が異
なるものとなる。 ．そこで上記の乾燥用空気の送風方向及びその風向角
度に起因する魚類毎の乾燥速度及び仕上がり時間の差異
を少なくし、かつ品質の安定を図ることを目的として、
作業者が適宜乾燥期間中に魚類の配置位置を変更する必
要が生じる。従って、作業者の拘束時間が長くなり、ま
た、この作業に伴って乾燥条件が変化することから、安
定した品質の製品の生産が容易ではなかった。.. Further, when the wind direction angle of the drying air in the drying chamber is fixed, there is a large difference in the amount of air blown against the fish placed in the drying chamber, and as a result,
The drying speed differs for each fish, and the finishing time also differs. ． Therefore, for the purpose of reducing the difference in the drying speed and finish time for each fish due to the air blowing direction of the drying air and the wind direction angle thereof, and for stabilizing the quality,
It is necessary for the operator to change the position of the fish arranged during the drying period. Therefore, it takes a long time for a worker to be restrained, and the drying condition is changed in association with this work, so that it is not easy to produce a product of stable quality.
【０００５】ところで、水産加工業界では丸干し製品
（特に内臓を有する魚類を乾燥したもの、例えば鰯の丸
干し等）を製造することを目的として魚類を乾燥する際
には、製品の品質及び乾燥速度等の見地から、一般的に
魚類の腹側を送風側に固定するもの（風向きは順方向）
とされている。そこで、被乾燥体魚類に対する乾燥用空
気の送風方向を順方向（腹側）及び逆方向（背側）にし
て冷風乾燥（温度２１℃、乾燥時間２８時間）を行なっ
たところ、試料魚と製品の分析結果によると、図２〜図
４及び表２に示すとおり、品質（水分含量、水分活性、
ＥＰＡ＋ＤＨＡ（皮部の比較を除く）量の変化）及び乾
燥速度ともに送風方向（順方向：魚類の腹側から送風、
又は逆方向：背側から送風）に起因する大きな差異は認
められなかった。By the way, in the fishery processing industry, when the fish is dried for the purpose of producing a dried fish product (particularly dried fish having internal organs, for example, dried sardines), the quality and dryness of the product are From the viewpoint of speed, etc., generally the ventral side of fish is fixed to the blast side (wind direction is forward)
It is said that. Therefore, when cold air drying (temperature 21 ° C., drying time 28 hours) was performed with the blowing direction of the drying air to the dried fish set to the forward direction (abdominal side) and the reverse direction (dorsal side), the sample fish and the product were obtained. 2 to 4 and Table 2 show that the quality (moisture content, water activity,
Change in the amount of EPA + DHA (excluding the comparison of the skin) and the drying speed in the blowing direction (forward direction: blowing from the ventral side of the fish,
Or, the opposite direction: ventilation from the dorsal side), no significant difference was observed.
【０００６】[0006]
【表２】 [Table 2]
【０００７】本発明は上記の乾燥室内の乾燥用空気の送
風方向及びその風向角度に起因する被乾燥体魚類毎の乾
燥速度及び仕上がり時間のバラツキを抑え、それに伴い
製品の品質の安定化を目指した魚類乾製品の製造方法及
び装置を提供するものであり、それにより被乾燥体魚類
の乾燥条件を安定させ、かつ乾燥工程における省力化を
図るものである。以上のことから、乾燥室内の空気の送
風方向及びその送風時間を魚類の乾燥速度が等しくなる
ように制御し、また、送風側の風向角度を魚類に当たる
送風空気量が均一になるように所定の時間間隔で制御す
る方法を適用することにより、被乾燥体魚類の乾燥工程
の省力化、製品の品質の安定化及び労働時間の短縮を図
ることができるものと想起し、実験を重ねて、本発明を
なすに至った。The present invention aims to stabilize the quality of the product by suppressing the variations in the drying speed and finishing time for each fish to be dried due to the blowing direction of the drying air in the drying chamber and the wind direction angle. The present invention provides a method and an apparatus for producing a dried fish product, which stabilizes the drying conditions of the fish to be dried and saves labor in the drying process. From the above, the air blowing direction of the air in the drying chamber and its air blowing time are controlled so that the drying speed of the fish becomes equal, and the wind direction angle on the air blowing side is set so that the amount of air blown to the fish becomes uniform. Recalling that it is possible to save labor in the drying process of dried fish, stabilize product quality and shorten working hours by applying the method of controlling at time intervals, repeated experiments, Invented.
【０００８】[0008]
【課題を解決するための手段】上記の課題は下記構成の
本発明により解決される。 （１）人工乾燥により魚類乾製品を製造する乾燥過程に
おいて、乾燥室内の乾燥用空気の送風方向を演算により
求めた時間間隔で、順方向及び逆方向に順次切り替え制
御して送風することにより、最小時間で被乾燥体魚類を
均一に乾燥することを特徴とする魚類乾製品の製造方
法。 （２）送風側の風向角度を可動式ルーバー等の風向制御
装置により制御することを特徴とする前記第１項の魚類
乾製品の製造方法。 （３）人工乾燥により魚類乾製品を製造する乾燥過程に
おいて、乾燥室内の乾燥用空気の送風方向を演算により
求めた時間間隔で、順方向及び逆方向に順次切り替え制
御し、かつ風向角度を制御して送風することにより、最
小時間で被乾燥体魚類を均一に乾燥することを特徴とす
る魚類乾製品の製造方法。 （４）被乾燥体魚類の載置棚を内設した乾燥室と、乾燥
室内への乾燥用空気の順方向─逆方向の送風方向切替制
御装置とを備えてなることを特徴とする魚類乾製品の製
造装置。 （５）被乾燥体魚類の載置棚を内設した乾燥室と、乾燥
室内への乾燥用空気の順方向─逆方向の送風方向切替制
御装置と風向角度制御装置と風速制御装置とを備えてな
ることを特徴とする魚類乾製品の製造装置。 （６）乾燥用空気の順方向─逆方向の送風方向切替制御
装置、風向角度制御装置又は／及び風速制御装置が、時
間制御装置を備えてなることを特徴とする第４項又は第
５項に記載の魚類乾製品の製造装置。The above problems can be solved by the present invention having the following constitution. (1) In the drying process of manufacturing a dried fish product by artificial drying, the blowing direction of the drying air in the drying chamber is controlled at a time interval determined by calculation to sequentially switch forward and reverse directions to blow air, A method for producing a dried fish product, which comprises uniformly drying fish to be dried in a minimum time. (2) The method for producing a dried fish product according to the above item 1, wherein the wind direction angle on the blower side is controlled by a wind direction control device such as a movable louver. (3) In the drying process of manufacturing a dried fish product by artificial drying, the blowing direction of the drying air in the drying chamber is sequentially switched to the forward direction and the backward direction at a time interval determined by calculation, and the wind direction angle is controlled. A method for producing a dried fish product, which comprises uniformly drying the fish to be dried in a minimum time period by blowing air. (4) Drying of fish which is characterized by comprising a drying chamber in which a shelf for placing dried fish is placed, and a control device for switching the blowing direction of the drying air into the drying chamber from the forward direction to the reverse direction. Product manufacturing equipment. (5) Equipped with a drying chamber in which a shelf for storing fish to be dried is installed, a forward-backward air flow direction switching control device, a wind direction angle control device, and a wind speed control device for the drying air into the drying chamber An apparatus for producing dried fish products, which is characterized in that (6) The forward direction-reverse direction air flow direction switching control device, the wind direction angle control device and / or the wind speed control device of the drying air is provided with a time control device. The apparatus for producing a dried fish product according to.
【０００９】[0009]
【手段の詳細な説明】本発明の乾燥用空気の送風方向及
び送風時間の制御の方法を図５を用いて説明する。魚類
の乾燥速度を（ｔ）とし、製造する製品の品種に適する
魚類の体重の変化率に到達する時間（乾燥終了時間）を
ｔｅとする。また、乾燥用空気の送風方向は魚類の腹側
から当たる方向を順方向、背後から当たる方向を逆方向
とする。本発明方法における空気の送風方向に係わる演
算は、先ず図３における乾燥速度式を表現する（ｔ）を
用いて、乾燥開始時点ｔ０から終了時間ｔｅに至るまで
の乾燥曲線を求める。次に、この乾燥曲線とＹ軸（１０
０〜０％）及びＸ軸（ｔ０〜ｔｅ）で囲まれた図形の面
積Ａを式（１）により求める。Detailed Description of Means The method of controlling the blowing direction and blowing time of the drying air according to the present invention will be described with reference to FIG. Let the drying rate of fish be (t), and let te be the time to reach the rate of change in body weight of fish suitable for the variety of product to be manufactured (drying end time). In addition, the blowing direction of the drying air is such that the direction of hitting from the ventral side of the fish is the forward direction and the direction of hitting from behind is the reverse direction. In the calculation relating to the air blowing direction in the method of the present invention, first, the drying curve from the drying start time t 0 to the end time te is obtained by using (t) expressing the drying rate equation in FIG. Next, this drying curve and Y-axis (10
The area A of the figure surrounded by 0 to 0 %) and the X axis (t 0 to te) is calculated by the equation (1).
【００１０】[0010]
【数１】 [Equation 1]
【００１１】次に基本送風方向切り替え時間（例えば１
時間）を決め、この時間単位を基本として送風方向を順
方向、逆方向に交互に切り替えるものとする。なお、最
終切り替え区間［ｔｅ−１〜ｔｅ］及びその前の区間
［ｔｅ−２〜ｔｅ−１］は式（２）を用いて、順方向及
び逆方向送風の各々の総面積Ｂが等しくなるように調整
するものとする。Next, the basic blowing direction switching time (for example, 1
Time) is determined, and the air blowing direction is alternately switched between the forward direction and the reverse direction based on this time unit. It should be noted that the final switching section [te- 1 to te] and the preceding section [te- 2 to te- 1 ] have the same total areas B of the forward and backward blasts using the equation (2). Shall be adjusted as follows.
【００１２】[0012]
【数２】 [Equation 2]
【００１３】以上のように本発明における空気の送風方
向及びその送風時間の制御は式（１）及び式（２）の演
算に基づいて行われる。また、本発明における風向角度
の制御は送風側（風上側）の可動式ルーバ等風向制御機
により、所定の時間間隔で連続的に送風角度を制御する
ものである。As described above, the control of the air blowing direction and the air blowing time in the present invention is performed based on the calculation of the equations (1) and (2). Further, the control of the wind direction angle in the present invention is to continuously control the wind direction angle at a predetermined time interval by a wind direction controller such as a movable louver on the wind side (upwind side).
【００１４】[0014]
【実施例】本発明を実施例によって具体的に説明する。
図６に本発明の魚類乾製品製造装置の機能ブロック図
を、図７に魚類乾製品製造装置の構造説明図を示す。図
７に示される魚類乾製品製造用乾燥室１内に３台の被乾
燥体魚類載置用の通気性のよい移動棚２が配設されてお
り、それに多数の被乾燥体魚類１０が多数段に懸架され
ている。そして、乾燥室１内上方空気通路途中左右に冷
凍機５，５’と送風機３，３’が配設され、また移動棚
２の左側及び右側には風向角度調整用の複数の可動式ル
ーバー８，８’が配置され、そして乾燥室１上部には開
閉式外気導入口７が配備されている。なお、上方空気通
路、乾燥室天井部、移動棚２側部等には温度センサー６
・・が取着されている。１台が奥行き１３９０ｍｍ×幅
６５０ｍｍ×高さ１７２５ｍｍの通気性の良い移動棚２
を３台乾燥室１内に配置し、それらにうるめ鰯を懸架し
た。移動棚２中に針金を３段に張架し、うるめ鰯を総数
２２０匹を懸架した。被乾燥体魚類のうるめ鰯は、１匹
が身長約１６０ｍｍ、体重約３３．５ｇであった。な
お、乾燥段階における被乾燥体魚類の重量変化を把握す
るため、選出された１０〜１５匹を吊紐によって吊した
状態でロードセルを利用した重量センサー１１用いて、
経時観測を行った。なお、１２は風速センサー、１３は
除湿機、１４は乾燥制御装置である。表３は本方法及び
装置により、２８時間の冷風乾燥を行って、うるめ鰯の
丸干しの若干しを製造した場合と従来方法及び装置（本
装置と同規模で図１に示す装置）により製造した場合の
比較結果を示すものである。EXAMPLES The present invention will be specifically described with reference to examples.
FIG. 6 shows a functional block diagram of the dry fish product manufacturing apparatus of the present invention, and FIG. 7 shows a structural explanatory view of the dry fish product manufacturing apparatus. In the drying room 1 for producing dried fish products shown in FIG. 7, three movable shelves 2 for placing dried fish to be dried are arranged, and a large number of dried fish 10 are placed therein. Suspended in steps. Refrigerators 5 and 5'and blowers 3 and 3'are arranged on the left and right sides of the upper air passage in the drying chamber 1, and a plurality of movable louvers 8 for adjusting the wind direction angles are provided on the left and right sides of the movable rack 2. , 8'are arranged, and an openable / closable outside air introduction port 7 is arranged at the upper part of the drying chamber 1. It should be noted that the temperature sensor 6 is provided in the upper air passage, the ceiling of the drying chamber, the side of the movable shelf 2, and the like.
.. are attached. One is a mobile shelf with a depth of 1390 mm x width of 650 mm x height of 1725 mm with good ventilation 2
3 units were placed in the drying chamber 1, and Urume sardines were suspended on them. Wires were stretched in three stages on the movable rack 2, and 220 Urume sardines were suspended. One of the dried fish, Urume sardine, had a height of about 160 mm and a weight of about 33.5 g. In addition, in order to grasp the weight change of the fish to be dried in the drying stage, using the weight sensor 11 using the load cell in a state where the selected 10 to 15 fish are hung by the hanging strap,
Observed over time. In addition, 12 is a wind speed sensor, 13 is a dehumidifier, and 14 is a drying control device. Table 3 shows that the method and the apparatus were used for 28 hours of cold air drying to produce some dried sardines of Urume sardine and the conventional method and apparatus (the apparatus of the same scale as the apparatus shown in FIG. 1). The results of comparison are shown below.
【００１５】[0015]
【表３】 [Table 3]
【００１６】同表から見て、本発明実施例方式による場
合と従来方式による場合とでは、乾燥時間８〜２９時間
において、両者方式間には約７％の乾燥速度差（体重の
減少率差）が認められ、本発明方式が非常に有利である
ことが解った。As can be seen from the table, in the case of the method of the present invention and the case of the conventional method, in the drying time of 8 to 29 hours, the difference in the drying rate of about 7% (the difference in the weight loss rate) was observed between the two methods. ) Was found, and it was found that the method of the present invention was very advantageous.
【００１７】ここで、図６に示す魚類乾製品製造装置の
機能ブロック図について説明する。 ［入力部］図において、入力部は主に使用する魚類の情
報を得るためのセンサ類（測長、重量及び数量）と装置
の稼働状態を得るためのセンサ類（温度、湿度、風速、
重量、及び異常検出）等から構成され、これらから得た
情報を装置制御部に出力するものである 。The functional block diagram of the dry fish product manufacturing apparatus shown in FIG. 6 will now be described. [Input part] In the figure, the input part is mainly sensors for obtaining information on the fish used (length measurement, weight and quantity) and sensors for obtaining the operating state of the device (temperature, humidity, wind speed,
Weight and abnormality detection), and outputs the information obtained from them to the device controller.
【００１８】［装置制御部］図６に示す装置制御部は、
原料情報処理部、システム情報処理部、演算処理部、表
示部、記憶部及び制御情報処理部から構成され、入力部
から得た情報を演算処理、表示及び記憶して、さらに、
制御情報を出力部に出力するものである。原料情報処理
部は原材料として使用する魚類の情報を、測長センサ、
重量センサ及び数量センサから受け、これを信号変換し
て演算部に出力するものである。システム情報処理部は
設定した乾燥条件と乾燥装置等に設置されたセンサ類
（温度、湿度、風速、重量等）から得た稼働状況を受
け、これを信号変換して演算部に出力するものである。[Device Control Unit] The device control unit shown in FIG.
It is composed of a raw material information processing unit, a system information processing unit, a calculation processing unit, a display unit, a storage unit, and a control information processing unit. The information obtained from the input unit is processed, displayed and stored, and further,
The control information is output to the output unit. The raw material information processing unit provides information on the fish used as raw materials to the length measurement sensor,
It receives from a weight sensor and a quantity sensor, converts the signal into a signal, and outputs the signal to a calculation unit. The system information processing unit receives the operating conditions obtained from the set drying conditions and the sensors (temperature, humidity, wind speed, weight, etc.) installed in the drying device, etc., and converts the signals into output signals to the calculation unit. is there.
【００１９】演算処理部は原料情報処理部、システム情
報処理部から原料情報及びシステム情報を受け、肥満度
の算出と乾燥条件の設定等の演算を行い、これを表示
部、記憶部及び制御情報処理部に出力するものである。
表示部は演算処理部からの受けるデータを基に、主に以
下の原材料、乾燥条件及び乾燥設備に関する表示を行
う。 魚 類：魚種・魚体の大きさ、製品の品種・乾燥度、乾
燥状態、仕上がり予測時間等 乾燥条件：乾燥温度・湿度・風速、乾燥時間、外気温度
・湿度等 乾燥設備：稼働状況等The arithmetic processing unit receives the raw material information and the system information from the raw material information processing unit and the system information processing unit, calculates the obesity degree and sets the drying condition, and the like, and displays them on the display unit, the storage unit and the control information. It is output to the processing unit.
The display section mainly displays the following raw materials, drying conditions and drying equipment based on the data received from the arithmetic processing section. Fish: Fish species / size of fish, product type / dryness, dry state, estimated finish time, etc. Drying conditions: Drying temperature / humidity / wind speed, drying time, outside temperature / humidity, etc. Drying equipment: Operating conditions, etc.
【００２０】記憶部は乾燥制，御に必要なプログラム
類、魚類の情報及び乾燥の履歴を記憶して、これを演算
処理部と入力又は出力するものである。 魚 類：魚種・魚体の大きさ、製品の品種・乾燥度、肥
満度演算の要素、乾燥速度の基本モデル、修正モデル、
乾燥状態の履歴等 乾燥条件：乾燥温度・湿度・風速、乾燥時間、外気温度
・湿度等 乾燥設備：稼働状況の履歴 制御情報処理部は演算部から乾燥条件を入力し、これを
信号変換して冷凍機、除湿機及び送風機に出力するもの
である。The storage unit stores programs necessary for drying, control programs, fish information and drying history, and inputs or outputs them to the arithmetic processing unit. Fish: Fish species / size of fish, product variety / dryness, elements of obesity calculation, basic model of drying rate, modified model,
Drying history, etc. Drying conditions: Drying temperature / humidity / wind speed, drying time, outside air temperature / humidity, etc. Drying equipment: Operating status history The control information processing unit inputs the drying conditions from the calculation unit and converts them into signals. It outputs to a refrigerator, a dehumidifier, and a blower.
【００２１】［出力部］出力部は冷凍機、除湿機及び送
風機等から構成され、装置制御部から得た制御情報を基
に、装置の温度、湿度及び風速を出力するものである。[Output Unit] The output unit is composed of a refrigerator, a dehumidifier, a blower and the like, and outputs the temperature, humidity and wind speed of the device based on the control information obtained from the device control unit.
【００２２】[0022]
【発明の効果】上記のとおり本発明によれば、乾燥室内
における被乾燥体魚類の乾燥速度にバラツキがなく、よ
って均質な魚類乾製品を最小時間で製造することができ
る。また、所望品質の乾製品を製造する際の労働時間の
短縮が達成される。As described above, according to the present invention, there is no variation in the drying speed of the fish to be dried in the drying chamber, so that a homogeneous dried fish product can be produced in the minimum time. In addition, a reduction in working hours in producing a dry product of desired quality is achieved.
【図１】従来の代表的な魚類乾製品製造装置乾燥室内の
乾燥用空気の送風方向及び風向きを記す概略図。FIG. 1 is a schematic view showing a blowing direction and a blowing direction of drying air in a conventional typical dried fish product manufacturing apparatus drying chamber.
【図２】被乾燥体魚類に対する乾燥用空気の送風方向と
品質（水分含量）の関係を示す棒クラフ図。FIG. 2 is a bar graph showing the relationship between the blowing direction of drying air and the quality (moisture content) of dried fish.
【図３】被乾燥体魚類に対する乾燥用空気の送風方向と
品質（水分活性）の関係を示す棒クラフ図。FIG. 3 is a stick claw diagram showing the relationship between the blowing direction of drying air and the quality (water activity) of dried fish.
【図４】被乾燥体魚類に対する乾燥用空気の送風方向と
品質（ＥＰＡ＋ＤＨＡ）の関係を示す棒クラフ図。FIG. 4 is a stick clauff diagram showing the relationship between the blowing direction and quality (EPA + DHA) of the drying air for the dried fish.
【図５】本発明実施例の乾燥用空気の送風方向及び送風
時間の制御関係の説明図。FIG. 5 is an explanatory view of a control relation of a blowing direction and a blowing time of the drying air according to the embodiment of the present invention.
【図６】本発明実施例の魚類乾製品製造装置の機能ブロ
ック図。FIG. 6 is a functional block diagram of the apparatus for manufacturing a dried fish product according to the embodiment of the present invention.
【図７】本発明実施例の魚類乾製品製造装置の構造説明
図。FIG. 7 is a structural explanatory view of a dry fish product manufacturing apparatus according to an embodiment of the present invention.
１：乾燥室 ２：移動棚 ３：送風機 ３’：送風機 ４：スムージングプレート ５：冷凍機 ５’：冷凍機 ６：温度センサー ７：開閉式外気導入口， ８：可動式ルーバー ８’：可動式ルーバー ９：湿度センサー １０：被乾燥体魚類 １１：重量センサー １２：風速センサー １３：除湿機 １４：乾燥制御装置 1: Drying room 2: Moving shelf 3: Blower 3 ': Blower 4: Smoothing plate 5: Refrigerator 5': Refrigerator 6: Temperature sensor 7: Open / close type outside air inlet, 8: Movable louver 8 ': Movable Louver 9: Humidity sensor 10: Fish to be dried 11: Weight sensor 12: Wind speed sensor 13: Dehumidifier 14: Drying control device
Claims (6)
燥過程において、乾燥室内の乾燥用空気の送風方向を演
算により求めた時間間隔で、順方向及び逆方向に順次切
り替え制御して送風することにより、最小時間で被乾燥
体魚類を均一に乾燥することを特徴とする魚類乾製品の
製造方法。1. In a drying process for producing a dried fish product by artificial drying, the blowing direction of the drying air in the drying chamber is controlled to be sequentially switched to the forward direction and the backward direction at a time interval determined by calculation to blow the air. The method for producing a dried fish product according to claim 1, wherein the dried fish is uniformly dried in a minimum time.
を可動式ルーバー等の風向制御装置により制御すること
を特徴とする請求項１の魚類乾製品の製造方法。2. The method for producing a dried fish product according to claim 1, wherein the wind direction angle with respect to the fish to be dried on the blast side is controlled by a wind direction control device such as a movable louver.
燥過程において、乾燥室内の乾燥用空気の送風方向を演
算により求めた時間間隔で、順方向及び逆方向に順次切
り替え制御し、かつ被乾燥体魚類に対する風向角度を制
御して送風することにより、最小時間で被乾燥体魚類を
均一に乾燥することを特徴とする魚類乾製品の製造方
法。3. In the drying process for producing a dried fish product by artificial drying, the blowing direction of the drying air in the drying chamber is controlled to be sequentially switched to the forward direction and the reverse direction at a time interval determined by calculation, and dried. A method for producing a dried fish product, which comprises uniformly drying the dried fish in a minimum time by controlling the wind direction angle with respect to the fish.
と、乾燥室内での乾燥用空気の順方向─逆方向への送風
方向切替制御装置とを備えてなることを特徴とする魚類
乾製品の製造装置。4. A drying chamber in which a shelf for storing fish to be dried is installed, and a controller for switching the air flow direction between the forward direction and the reverse direction of the drying air in the drying chamber. Dry fish production equipment.
と、乾燥室内での乾燥用空気の順方向─逆方向への送風
方向切替制御装置と風向角度制御装置と風速制御装置と
を備えてなることを特徴とする魚類乾製品の製造装置。5. A drying chamber in which a shelf for storing fish to be dried is installed, a forward air air flow direction switching control device, a wind direction angle control device, and a wind speed control device for drying air in the drying chamber. An apparatus for producing a dry fish product, comprising:
切替制御装置、風向角度制御装置又は／及び風速制御装
置が、時間制御装置を備えてなることを特徴とする請求
項４又は５に記載の魚類乾製品の製造装置。6. The forward / backward air flow direction switching control device, the air flow direction angle control device and / or the wind speed control device of the drying air is provided with a time control device. The apparatus for producing a dried fish product according to.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6077810A JP2638472B2 (en) | 1994-03-25 | 1994-03-25 | Method and apparatus for producing fish dry products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6077810A JP2638472B2 (en) | 1994-03-25 | 1994-03-25 | Method and apparatus for producing fish dry products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07255367A true JPH07255367A (en) | 1995-10-09 |
| JP2638472B2 JP2638472B2 (en) | 1997-08-06 |
Family
ID=13644386
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6077810A Expired - Fee Related JP2638472B2 (en) | 1994-03-25 | 1994-03-25 | Method and apparatus for producing fish dry products |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2638472B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012241956A (en) * | 2011-05-18 | 2012-12-10 | Toyo Eng Works Ltd | Cold air drying device |
| KR20160142906A (en) * | 2015-06-03 | 2016-12-14 | 한국에너지기술연구원 | Thermal Alternating Heat Pump Drying System Having Changeable Guide Vane |
| CN106766715A (en) * | 2016-12-10 | 2017-05-31 | 李永明 | A kind of food baking room and application |
| KR20210011528A (en) * | 2019-07-22 | 2021-02-02 | 한국생산기술연구원 | Hybrid depressurizing-type heat pump dryer capable of controling the flow of hot air, and drying method of the object to be dried using the same |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5539770A (en) * | 1978-09-14 | 1980-03-19 | Isao Otoi | Drier of fish, etc. |
| JPH0227927A (en) * | 1988-07-14 | 1990-01-30 | Yasohachi Kataoka | Tool for supplying water and air to soil |
-
1994
- 1994-03-25 JP JP6077810A patent/JP2638472B2/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5539770A (en) * | 1978-09-14 | 1980-03-19 | Isao Otoi | Drier of fish, etc. |
| JPH0227927A (en) * | 1988-07-14 | 1990-01-30 | Yasohachi Kataoka | Tool for supplying water and air to soil |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012241956A (en) * | 2011-05-18 | 2012-12-10 | Toyo Eng Works Ltd | Cold air drying device |
| KR20160142906A (en) * | 2015-06-03 | 2016-12-14 | 한국에너지기술연구원 | Thermal Alternating Heat Pump Drying System Having Changeable Guide Vane |
| CN106766715A (en) * | 2016-12-10 | 2017-05-31 | 李永明 | A kind of food baking room and application |
| KR20210011528A (en) * | 2019-07-22 | 2021-02-02 | 한국생산기술연구원 | Hybrid depressurizing-type heat pump dryer capable of controling the flow of hot air, and drying method of the object to be dried using the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2638472B2 (en) | 1997-08-06 |
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