JPS5937122A - Method of cooling canned provision in retort sterilizer - Google Patents
Method of cooling canned provision in retort sterilizerInfo
- Publication number
- JPS5937122A JPS5937122A JP14202582A JP14202582A JPS5937122A JP S5937122 A JPS5937122 A JP S5937122A JP 14202582 A JP14202582 A JP 14202582A JP 14202582 A JP14202582 A JP 14202582A JP S5937122 A JPS5937122 A JP S5937122A
- Authority
- JP
- Japan
- Prior art keywords
- cooling
- retort
- canned
- water
- provision
- 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.)
- Granted
Links
- 238000001816 cooling Methods 0.000 title claims description 24
- 238000000034 method Methods 0.000 title claims description 12
- 239000000498 cooling water Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000013324 preserved food Nutrition 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 238000012935 Averaging Methods 0.000 description 1
- 101100027969 Caenorhabditis elegans old-1 gene Proteins 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000005192 partition Methods 0.000 description 1
- 235000020681 well water Nutrition 0.000 description 1
- 239000002349 well water Substances 0.000 description 1
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
本発明はレトルト殺菌装置ｈｉこおける缶詰Ｖ殺菌後υ
冷却方法１こ関する。[Detailed description of the invention] The present invention provides canned goods after sterilization in a retort sterilizer.
Regarding cooling method 1.
従来、光ｆｉｒ（−巻締さｆｔた缶詰υ内８物を加熱殺
菌し、次いで冷却するυ；こレトルトが１史用されてい
る。すなわち、缶詰はレトルト内１こ（ｋｌ−密閉され
、蒸気で一定時間加熱される。加熱殺菌が終ｔ′Ｌば、
レトルト内１こけ冷却水が導入され、缶詰は冷却水中に
没入することによって冷却さ１する。冷却が終れば耐却
水は排出され、股肉、冷却工（呈が終る。Conventionally, the canned goods are heated and sterilized by heating the 8 items in the sealed canned goods υ, and then cooled down. It is heated with steam for a certain period of time.When the heat sterilization is finished t'L,
Cooling water is introduced into the retort, and the canned goods are cooled by being immersed in the cooling water. Once cooling is complete, the water is discharged, and the cooling process is completed.
こＯ水没冷却中、レトルト内υ冷却水Ｏ温度が上部と下
部とで異なってくるυを防止するため、冷却水υ循環ポ
ンプを運転し、冷却終了と同時１こ循環ポンプを停止し
、冷却水υ排水を行なっていた。During submerged cooling, in order to prevent the temperature of the cooling water inside the retort from differing between the upper and lower parts, the cooling water circulation pump is operated, and as soon as cooling is completed, the circulation pump is stopped and the cooling is continued. Water was being drained.
このような冷却方法１こよれば、排水工程中は冷却水は
循環ぜず、排水：［作中もなお冷却作用は続くって、冷
却水の上部は下部に比べて水温が上昇し、また排水１こ
伴い冷却水Ｄ Ｊ： ）こ露出した缶詰１こけ冷却作用
は失なわれるため、積層された缶詰Ｏ上υｌＲ’７）も
７）俣、下７）段）こ比べて冷却終了後Ｖ温度が高いこ
ととなる。According to this cooling method 1, the cooling water does not circulate during the draining process, and the cooling effect continues even during the draining process, so the temperature of the upper part of the cooling water rises compared to the lower part, and Since the cooling effect of the exposed canned food is lost, the stacked canned food can also be compared with the stacked canned food. This results in a high V temperature.
上記υ上段・Ｆ段υ缶詰υ温度魚け、高々数置であり、
従来それ程間賠となることはなかった。しかし、近時、
巻締υ良否Ｖ＠査１こライン打検機が導入される等、検
査工程υ自動化が進むに伴い、と７）温度差が検出１直
）こ影！＃を与えることが明らかとなり、缶詰ｆＭ ｉ
Ｄバラツキを少なくする冷却方法が強く望まれていた
。The above υ upper tier, F tier υ canned υ temperature fish, at most several positions,
In the past, there was no such delay. However, recently,
As the inspection process υ becomes more automated, such as the introduction of line inspection machines, 7) Temperature differences can be detected in 1 shift! It becomes clear that it gives #, and canned fM i
A cooling method that reduces D variations has been strongly desired.
本発明は、従来とほぼ同じレトルト殺菌ｉｌ！置を使い
ながら、冷却工程中だけでなく、排水［哩中；こも循環
ポンプを運転することでよって、冷却水Ｏ上下り水温差
を険カ少なくし、上部１こ積層さｔ″した缶詰をも冷却
するとさ（こより、冷却終了後υ缶詰ｔｍ Ｉｆυバラ
ツキを防止しようとするもつである。The present invention is a retort sterilizer that is almost the same as the conventional one! By operating the circulation pump not only during the cooling process, but also during the cooling process, the temperature difference between the top and bottom of the cooling water can be reduced, and the canned food layered at the top can be This is to prevent variations in the temperature of the canned product after cooling.
以下、図面を参照して詳細１こ説明する。Hereinafter, details will be explained with reference to the drawings.
図はレトルト殺ｖｓｔａｗｖ概要図である。レトルト本
体ｌ内１こは、バスケット２中）こ多数段ｉこ設けられ
た仕切板３上ｉこ載置されて缶詰４が収納、密封される
。５は蒸気弁であり、これを開とすれば下部蒸気パイプ
６からレトルト本体ｌ内１こ蒸気が噴出し、所定時間、
すｒ定温度で蒸気加熱１こより殺菌される。ｌ ［＋ｌ
Ｊ ’ｒ上けれは、成る梱Ｏ飲料缶では殺ｖ８崗１ｉ１
２ｔＩｃ、殺菌時間２５分である。The figure is a schematic diagram of retort killing vstawv. Inside the retort body 1, canned goods 4 are placed on a partition plate 3 provided in multiple stages inside the basket 2, and the canned goods 4 are stored and sealed. Reference numeral 5 denotes a steam valve, and when it is opened, steam is ejected from the lower steam pipe 6 into the retort main body l for a predetermined period of time.
It is sterilized by steam heating at a constant temperature. l [+l
J'r upper case is made up of O beverage cans.
2tIc, sterilization time 25 minutes.
蒸気加熱殺菌が終了すると、蒸気弁５ケ閉とし、給水、
ｔＰ７が開となり、上部給水パイプ８から給水ケ開始す
る。バスケット２中１こ積層された缶詰ｔ１却し、昇温
した冷却水は排水ヲｆ’ｌＬｌを粋て排水される。When the steam heating sterilization is completed, the five steam valves are closed and the water supply is started.
tP7 is opened, and water supply from the upper water supply pipe 8 starts. The stacked cans t1 in the basket 2 are discarded, and the heated cooling water is drained through the drain water.
水位レベルＬ、ｈ間で測定される冷却水温度が７５℃迄
冷却が進んだとき、排水弁１０Ｈ閉じられ、水位レベル
Ｈ迄給水が行われ１缶詰は完全１こ冷却水中）こ没入す
る。次いで循環ポンプ９を運転し、冷却水υ上下り温暖
差を平均しながら冷却が行なわれる。When the cooling water temperature measured between water levels L and h reaches 75°C, the drain valve 10H is closed and water is supplied to the water level H, so that each can is completely immersed in the cooling water. Next, the circulation pump 9 is operated, and cooling is performed while averaging the temperature difference between the upper and lower sides of the cooling water υ.
冷却が終了すると従来Ｖｉ循環ポンプ９全停正し、排水
弁１０？開けてレトルト内υ排水を行ない、冷却された
缶詰を敗り出し１次υ工程へ送る。When cooling is completed, the conventional Vi circulation pump 9 is completely stopped, and the drain valve 10 is stopped. The retort is opened, the interior of the retort is drained, and the cooled canned goods are drained and sent to the primary process.
上記υ冷却方法では、循環ポンプ９を停正した後、排水
が完了する迄０間（約３分保度）も冷却水中１こある缶
詰り冷却Ｖｉ進行し、冷却水１篇舵はレトルト内で上部
１こ行く程旨くなる。また。In the υ cooling method described above, after the circulation pump 9 is stopped, the canned cooling Vi continues for a period of time (maintained for about 3 minutes) until the drainage is completed, and the cooling water is kept in the retort. The closer you go to the top, the better it gets. Also.
バスケット’ＦＵυ缶詰υ冷却時間は上ｌＩｉυもυ）
こ比して艮くなる。こりため、冷却工程を終了して取出
された併結υ温度け、バスケット上段υもυは下段υも
υより高く、そり温度υバラツキが問題となることは上
記０通りである。こＤと餐７）温Ｉｆ７）バラツキｖ１
例分第１賢喀こ示す。Basket'FUυcanned goodsυcooling time is also υ)
This makes me angry. Therefore, the temperature of the joint υ taken out after the cooling process is higher than that of the upper basket υ and the lower υ, and the variation in the warping temperature υ poses a problem in the same way as described above. D and meal 7) Temperature If 7) Variation v1
I will show you the first example.
データけ２５０ｆコ一ヒー缶１５ Ｕ （１缶ｉこつい
て７）ｓｌ乙均１ｉｉ’ｉを示す□
第１表
本発明でシ１．冷却終了伐、（ＪＦ水うＦ 、１０ゲ１
ｊｉ４とし、レトルト内υ排水全開始しても循環ポンプ
９υ運転を・停止＋７． 、Ｉ！″ず、１井水ｆ塀甲冷
旧１水？、ｔ （、ｌ＋’ｔ Ｌ・！ボング昏こよって
」二部冷却水循會巣バ・ｆ７′ｌＬ７〕）ら缶詰υ上１
こ注水される。これ１こより、排水中り冷却水υ上下Ｖ
幌ＩＫ差を地力少なくすると共）こ上下７）缶詰′Ｄ酎
耐時＋ｔ７１υルｔも央ｌｔｔ的＄こ減少τ＼ぜること
が出来る。こυ方法ｔごよる缶詰Ｄ ＋Ｍ Ｉｔυバラ
ツキを上呂己臂１１表と１司様うこ６ｔｌｌ ’ｉｔ
Ｌ／たデータを第２表−こ氷中。Data case 250f coffee can 15 U (1 can i stuck 7) sl Otsuyoshi 1ii'i □ Table 1 Showing the present invention. Cooling end cutting, (JF Mizuu F, 10 games 1
ji4, the circulation pump 9υ is stopped/stopped even if all υ drainage in the retort has started +7. , I! ``Zu, 1 well water f wall cooling old 1 water?, t (, l+'t L・!Bong kokoyotte'' 2 parts cooling water circulation Suba・f7'lL7〕) and canned υ upper 1
This water is poured. From this point, the cooling water in the drainage υ upper and lower V
By reducing the difference in IK of the hood, the upper and lower 7) canned goods' D-shu time + t71υ can also be reduced by the central ltt. This υ method t canned food D + M Itυ variation is 11 tables and 1 Tsukasa 6tll 'it
Table 2 shows the data for L/ice.
上下に７）缶詰ｖ （Ｍ ＶＬＭは、５〜６℃から２℃
前恢１こ縮まり、ぞυ効果は明らかである。7) Canned food v (MVLM is 5-6℃ to 2℃
The front length has shrunk by 1 inch, and the zoυ effect is obvious.
図はレトルト殺菌装置Ｖ概要図である。 The figure is a schematic diagram of retort sterilizer V.
Claims (1)
行うレトルト殺菌ｍ１ｆｌこおける缶詰υ冷却排水工程
中ｔこ訃いて、排水中１こもレトルト内１こ残溜する冷
却水を循環さぜることを特徴とするレトルト殺菌装置１
こおける缶詰冷却方法Sterilizing the canned goods in the retort by steam heating, and then cooling them by pouring water into the retort. During the cooling and draining process, the canned goods die during the cooling and draining process, and the cooling water that remains in the retort is circulated. Retort sterilizer 1 characterized by
How to cool canned food in a colander
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14202582A JPS5937122A (en) | 1982-08-18 | 1982-08-18 | Method of cooling canned provision in retort sterilizer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14202582A JPS5937122A (en) | 1982-08-18 | 1982-08-18 | Method of cooling canned provision in retort sterilizer |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5937122A true JPS5937122A (en) | 1984-02-29 |
| JPH024459B2 JPH024459B2 (en) | 1990-01-29 |
Family
ID=15305611
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP14202582A Granted JPS5937122A (en) | 1982-08-18 | 1982-08-18 | Method of cooling canned provision in retort sterilizer |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5937122A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51104983A (en) * | 1975-03-12 | 1976-09-17 | Toppan Printing Co Ltd | Kanetsusatsukinhoho oyobi sonosochi |
-
1982
- 1982-08-18 JP JP14202582A patent/JPS5937122A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51104983A (en) * | 1975-03-12 | 1976-09-17 | Toppan Printing Co Ltd | Kanetsusatsukinhoho oyobi sonosochi |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH024459B2 (en) | 1990-01-29 |
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