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WO1996018314A1 - Procede et installation d'entreposage de produits alimentaires, de plantes, de viande et d'autres matieres organiques - Google Patents

Procede et installation d'entreposage de produits alimentaires, de plantes, de viande et d'autres matieres organiques Download PDF

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Publication number
WO1996018314A1
WO1996018314A1 PCT/HU1995/000005 HU9500005W WO9618314A1 WO 1996018314 A1 WO1996018314 A1 WO 1996018314A1 HU 9500005 W HU9500005 W HU 9500005W WO 9618314 A1 WO9618314 A1 WO 9618314A1
Authority
WO
WIPO (PCT)
Prior art keywords
chamber
temperature
cooling
water
vessel
Prior art date
Application number
PCT/HU1995/000005
Other languages
German (de)
English (en)
Inventor
Gyula Subotics
Original Assignee
Comtherm És Tsa, Kereskedelmi Kft.
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Comtherm És Tsa, Kereskedelmi Kft. filed Critical Comtherm És Tsa, Kereskedelmi Kft.
Priority to AU19579/95A priority Critical patent/AU1957995A/en
Publication of WO1996018314A1 publication Critical patent/WO1996018314A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/704—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B2/708—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/80—Freezing; Subsequent thawing; Cooling

Definitions

  • the invention relates to a method for storing food, plants, meat and other organic substances, the product to be stored being brought into a hermetically sealed, cooled chamber (s) which can (can) be opened and the closed (n ) Chamber (s) from the outside with a gas located in a closed space, preferably air, is (are) and the temperature of the gas is changed cyclically using a cooling circuit provided with an evaporator, ie is increased by heating to a value above 0 ° C and reduced by cooling to a value below 0 ° C.
  • the invention further relates to a device for storing foodstuffs, plants, meat and other organic substances, which is provided with at least one cooled chamber containing the product to be stored and hermetically sealed with a closure lid and having at least one cooling circuit, thermostat and control circuit, which can be opened and is in heat-transferring connection with a coherent closed space delimited by a double wall made of plastic, the closed space containing the evaporator of the cooling circuit and being filled with various gases, preferably air, and on its outer wall with a Thermal insulation is provided.
  • EP 0 34 54 37 describes a refrigerator in which the compartment used to store the products is surrounded from the outside by a channel in which a fan is arranged and a heat exchange system forming the evaporator of a cooling circuit is installed. This enables a relatively high moisture content and a uniform temperature to be ensured in the compartment.
  • This solution marked a significant advance, particularly in the field of storing fruit and vegetables, since the disadvantages of previous solutions were partly eliminated and thus, for example, the degree of drying out which occurs when plants are stored as a result of evaporation. could be replaced.
  • the freshness of lettuce could be maintained for about 14 days.
  • a disadvantage of the device produced according to this patent is that the manufacturing and operating costs are relatively high, since the special structure, installation and continuous operation of a ventilator mean that the cooled air circulates, resulting in the Storage of the products serving chamber surrounding enclosed space must be secured.
  • Another disadvantage of this solution is that a certain condensation is unavoidable in the chamber due to the high relative moisture content in view of the continuous cooling of the chamber wall and since the device does not replace the decreasing moisture content of the air space , is also the moisture release of the stored products, eg Plants, inevitable to the environment. From the international application published on October 31, 1991 under the number WO 91/15970, a method and a device for storing food, plants, meat and other organic substances are also known.
  • the product to be stored is brought into a hermetically sealed, cooled chamber which can be opened.
  • the closed chamber is surrounded from the outside with a gas, preferably air, or a frost-resistant liquid which is arranged in a closed space.
  • the closed space is cooled from the outside using a thermostat and cooling circuit to a temperature between +3 ° C and -3 ° C, the upper and lower temperature limits and the time required to set the equilibrium state are selected so that each part of the inner surface of the chamber can be kept in time and space at a temperature value approaching 0 ° C.
  • the temperature of the chamber can be kept at a value of 0 ° C with great accuracy in terms of time and space, the mass transfer of the cells and the evaporation of the water content of the products during the storage time can be compared with the solution according to EP 0 34 54 37 can be further reduced, whereby the storage time can be further extended.
  • the aim of the invention is to develop a cooling device and a further development of the solutions according to EP 0 34 54 37 and WO 91/15970.
  • Another object of the invention is to also allow the storage of any other products, for example meat products, cold cuts, cheese, bakery products, cakes, etc., in the device for a long period of time without any packaging materials.
  • the invention is based on the knowledge that the storage time increases without reducing the quality of the food, in particular plants, and can even be multiplied in the case of products of plant origin if the metabolism of the products to be preserved is reduced by reducing the Ambient temperature is changed cyclically in such a way that cooling below 0 ° C, then heating above 0 ° C is carried out, taking care that the amount of heat withdrawn during cooling corresponds to the amount of heat supplied during heating and within one cycle of heat addition and removal, the average temperature measured in the chamber is in a range from 0 ° C to 5 ° C. As the temperature changes under normal circumstances e.g. allow the products to dry out quickly at normal air pressure, the loss of moisture caused by evaporation must be artificially replaced.
  • the average temperature of the chamber ( n) is set within a cycle to a value between 0 ° C and 5 ° C and when cooling the chamber (s) for the absolute value 11.1 of the measured number of the measurable inside the chambers) below 0 ° C and for the measured number (T.) of the time measured in minutes of the temperature value below 0 ° C entered the following relationship will: e ' 1 " ' * (T.) ⁇ 60, and for the total cycle time of cooling and heating of the chamber (s) measured in minutes, the following relationship applies: T Min ⁇ 150
  • Chamber (s) arranged vessel is filled and is in contact with an insert made of moisture-absorbent material, the saturation of the air space of the chamber (s) with water vapor is continuously ensured throughout the cycle, with heating by switching off the cooling circuit due to the effect of the higher ambient temperature, producing a warm, humid air stream rising from the vessel, the air space of the chamber (s) is saturated with water vapor, which partly settles on the colder surface of the stored products, partly on the chamber walls, while at cooling by switching on the cooling circuit, the gas located in the closed space and, via the chamber walls, the air space of the chamber (s) are cooled, one from the upper chamber (s) in the direction of the insert in contact with the water gravitational air flow which is oversaturated with water vapor is generated, from which it deposits the superfluous water vapor in the form of small drops on the cooled chamber walls, the smaller part on the food with a warmer surface,
  • a device in which, according to the invention, the evaporator is arranged in the closed space above the curvature forming the upper chamber wall, a heat sensor in the closed space also being connected to the cooling circuit Thermostat is arranged, furthermore the curvature is provided with thermal insulation, while in the lower part of the chamber (s) a vessel made of plastic is installed, in which an insert made of moisture-absorbing material is arranged, the vessel (s) (e) is (are) filled with water.
  • each individual chamber is provided with an openable transparent plastic cover, while the entire device has a common openable cover, which is provided on the outside with thermal insulation.
  • Inlay made of moisture-absorbent material is a ceramic insert. It is expedient if the ceramic insert used consists of one or more pieces, which are adapted to the vessel and are coherent on their lower or upper surfaces. These pieces are separate spatial structures, preferably regular spatial structures or combinations thereof.
  • the insert used is made of a plastic plate which is adapted to the vessel and provided with bores over its entire surface, as well as protruding beyond the bores on both sides, preferably fixed in the bores, preferably made of ceramic or another moisture-absorbent material regular spatial structures separated from one another.
  • Each of the vessels used is preferably provided with a window indicating the water level.
  • each of the vessels is expediently connected to a refill container via a float valve and a pipe. which ensures automatic refilling.
  • a mobile or built-in device in the device corresponds to the current one Determination of the date, a memory which stores the names of the foods with alphabetically arranged initial letters, an arithmetic unit and a peripheral unit are provided.
  • the arithmetic unit adds the useful life that characterizes the product at the start of storage.
  • the peripheral unit serves to display the date when the name of the respective product is called up.
  • closure lid from transparent plastic or glass or a combination of plastic and glass.
  • the embodiment of the device according to the invention shown in the figure - in the further cooling machine 1 - has cooled, in the embodiment example four chambers 11, 12, 13, 14 arranged one above the other, which can be closed with a common sealing cover 2 having a seal 3 and are provided with at least one cooling circuit, thermostat and control circuit.
  • the cooling machine 1 can also be provided with only a single chamber for receiving the products to be stored.
  • Arranged in the lower part of the chambers 11, 12, 13, 14 are water-filled vessels 6, which can be pulled out in the manner of a drawer, in which inserts 7 made of moisture-absorbent material, preferably ceramic inserts, are arranged.
  • the vessels 6 are also provided with windows 31 indicating the water level.
  • the products to be stored are arranged on the inserts 7.
  • the chambers 11, 12, 13, 14 are in heat-transferring connection with a coherent, closed space 10 delimited by a double wall made of plastic.
  • the closed space 10 is filled with various gases, preferably air, and is provided with thermal insulation 8 on its outer wall.
  • the cooling machine 1 and the upper chamber wall 5 is the evaporator 4 of the cooling circuit arranged.
  • the chambers 11, 12, 13, 14 are delimited from the side and the uppermost chamber 11 by an enclosed thermal insulation 9 from the curvature forming the upper chamber wall 30 from the closed space 10.
  • the closed space 10 can also surround the bottom chamber 14 from below.
  • a heat sensor 32 of the thermostat is also arranged in the closed space 10.
  • Each individual chamber 11, 12, 13, 14 is provided with a transparent plastic cover 29.
  • the heat transfer capability of the chamber wall 5 can be increased by dilutions 15, 16, 17 on the chamber wall, these dilutions 15, 16, 17 e.g. can be formed by depressions arranged over the entire surface with changing density, which can be formed as blind holes having different cross sections and depths.
  • water level indicators are formed, which are preferably water level indicating windows 31 covered with transparent plastic or glass.
  • each of the vessels 6 is connected via a float valve and a pipeline (not shown in the figure) to a refill container which ensures an automatic refill of the water.
  • Another embodiment of the device according to the invention is provided with a mobile or built-in time measuring unit for the current determination of the date, a memory for storing the initial letters in alphabetical order, the name of the food, an arithmetic unit and a peripheral unit.
  • the arithmetic unit is suitable for adding the useful life that characterizes the product for each individual product at the start of storage, while the peripheral unit is used to indicate the date of its use when the name of a product is called up.
  • the temperature of the gas filling the closed space 10 is changed cyclically in such a way that the temperature in the Cooling the amount of heat withdrawn from the chambers 11, 12, 13, 14 corresponds to the amount of heat supplied to the chambers 11, 12, 13, 14 during heating.
  • the cutting temperature of the chambers within a cycle is in a range from 0 ° C to 5 ° C.
  • the air vapor 23 rising from the lowermost chamber 14 heats the air stream 23 in the lower part of the chamber above it
  • the cooling machine 1 provided with a single chamber 11 was designed in such a way that a 35 mm gap between the thermal insulation 8 and the chamber walls 5 in the lateral and lower part and a minimum 100 mm gap along the chamber wall 30 closed space 10 form.
  • the chamber walls 5, 30 were made from a 2.5 mm thick polystyrene plate.
  • the thermal insulation of the chamber wall 30 forming a curvature was secured by a 25 mm thick covering made of polyurethane foam.
  • the thermal insulation 8 of the cooling machine 1 was secured by a 30 mm thick polyurethane foam layer.
  • the thermostat arranged in the closed room 10 switched the cooling off at -8 ° C. or on again at +2.5 ° C.
  • the stored products were radishes, carrots, white beets, lettuce, apples, oranges, nectarines and green peppers.
  • the design of the cooling machine 1 essentially corresponds to that given in example 1.
  • the only difference was that the chamber wall 5 was made from a thinner material than the plate thickness used in Example 1, namely from a 2 mm thick polystyrene plate.
  • the temperature of the closed room 10 was changed between -7.5 ° C and +2 ° C using the built-in thermostat.
  • the chamber walls 5, 30 were made from a 4 mm thick polystyrene plate. Otherwise, the design of the refrigerator corresponded to that described in Example 1.
  • the temperature set in the closed space 10 surrounding the chamber 11 changed between -4 ° C and +2 ° C.
  • the stored products corresponded to those given in Example 1.
  • the solution according to the invention has the following essential advantages:
  • the stored products retain their moisture content, so that their freshness is retained and their properties remain unchanged. This is particularly noticeable with salad and fruit.
  • the method is also suitable for the storage of products such as bakery products, cakes, cheese, cold cuts, etc. without the use of packaging material, the longer storage of which was not possible with the other known solutions.
  • the air which is constantly saturated with moisture, changes to the supersaturated state each time it is heated or cooled, a certain part of the excess moisture content is deposited on the surfaces of the products during cooling, as a result of which they are kept fresh, particularly in the case of lettuce, fruit and vegetables more effectively and for a longer period of time than can be secured with the previous solutions.
  • the manufacture of the device according to the invention is only associated with a low cost.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Devices That Are Associated With Refrigeration Equipment (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

La présente invention concerne un procédé et une installation d'entreposage de produits alimentaires, de plantes, de viande et d'autres matières organiques. Le produit à entreposer est placé dans une chambre qui est entourée extérieurement d'un gaz dont la température varie de manière cyclique; lors de la réduction de la température du gaz, une quantité de chaleur est prélevée de l'espace intérieur de la chambre (11, 12, 13, 14) et elle correspond à la quantité de chaleur cédée à l'intérieur de la chambre considérée (11, 12, 13, 14) pendant l'augmentation de température. La température moyenne de la chambre (11, 12, 13, 14) est comprise entre 0 DEG C et 5 DEG C. Pour le refroidissement de la chambre, on applique la relation (a): e<|t_|.>(T_) </= 60, |t_| étant la valeur absolue de la valeur mesurée de la température minimale, inférieure à 0 DEG C, de la chambre, et (T_) étant sa durée. La durée totale du cycle est inférieure à 150 minutes. Pendant tout le cycle, on assure une saturation continue de l'espace de la chambre (11, 12, 13, 14) avec de la vapeur d'eau et on utilise en outre un récipient (6) rempli d'eau et placé à la partie inférieure de la chambre, avec une garniture (7) qui absorbe l'humidité. Lors du réchauffement par la coupure du circuit de réfrigération, on engendre un courant d'air (26) chargé d'humidité, dirigé vers le haut. Lors du refroidissement par mise en marche du circuit de réfrigération, au contraire, il apparaît un courant d'air en sens inverse (19) par gravité, qui devient sursaturé en vapeur d'eau. Une partie de la vapeur d'eau se dépose alors sur les parois de la chambre (5, 30), une autre partie, par contre, se dépose sur les produits entreposés. L'eau qui s'est condensée sur les parois de la chambre (5, 30) est recueillie dans le récipient (6). Dans l'installation selon l'invention, l'évaporateur (4) est placé, dans le compartiment fermé (10) pourvu d'un capteur de chaleur, au-dessus de la paroi supérieure (30) du compartiment, qui est pourvue d'une isolation thermique (9). Un récipient (6) rempli d'eau et pourvu d'une garniture (7) réalisée dans un matériau qui absorbe l'humidité est placé dans la partie inférieure de la chambre (11, 12, 13, 14).
PCT/HU1995/000005 1994-12-12 1995-03-17 Procede et installation d'entreposage de produits alimentaires, de plantes, de viande et d'autres matieres organiques WO1996018314A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU19579/95A AU1957995A (en) 1994-12-12 1995-03-17 Method and device for storing foodstuffs, plants, meat and other organic substances

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
HUP9403558 1994-12-12
HU9403558A HU9403558D0 (en) 1994-12-12 1994-12-12 Process and equipment for storage of meats, plants and other organic materials

Publications (1)

Publication Number Publication Date
WO1996018314A1 true WO1996018314A1 (fr) 1996-06-20

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PCT/HU1995/000005 WO1996018314A1 (fr) 1994-12-12 1995-03-17 Procede et installation d'entreposage de produits alimentaires, de plantes, de viande et d'autres matieres organiques

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AU (1) AU1957995A (fr)
HU (1) HU9403558D0 (fr)
WO (1) WO1996018314A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113349252A (zh) * 2021-06-17 2021-09-07 东源县板栗发展有限公司 一种板栗安全保鲜储藏装置及其方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0345437A2 (fr) * 1988-06-08 1989-12-13 INDUSTRIE ZANUSSI S.p.A. Appareil frigorifique avec, au moins un compartiment à température uniforme et à haute humidité relative
EP0379645A1 (fr) * 1988-12-29 1990-08-01 LIEBHERR-WERK LIENZ GES. mbH Réfrigérateur
WO1994021146A1 (fr) * 1993-03-16 1994-09-29 Comtherm Es Tsa Procede et dispositif de stockage de vegetaux, de viande et d'autres matieres organiques

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0345437A2 (fr) * 1988-06-08 1989-12-13 INDUSTRIE ZANUSSI S.p.A. Appareil frigorifique avec, au moins un compartiment à température uniforme et à haute humidité relative
EP0379645A1 (fr) * 1988-12-29 1990-08-01 LIEBHERR-WERK LIENZ GES. mbH Réfrigérateur
WO1994021146A1 (fr) * 1993-03-16 1994-09-29 Comtherm Es Tsa Procede et dispositif de stockage de vegetaux, de viande et d'autres matieres organiques

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113349252A (zh) * 2021-06-17 2021-09-07 东源县板栗发展有限公司 一种板栗安全保鲜储藏装置及其方法
CN113349252B (zh) * 2021-06-17 2021-11-26 东源县板栗发展有限公司 一种板栗安全保鲜储藏装置及其方法

Also Published As

Publication number Publication date
HU9403558D0 (en) 1995-02-28
AU1957995A (en) 1996-07-03

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