JP7261465B2 - Electric heating device for food materials and heating method using the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to an electrical heating apparatus for food materials and a heating method using the same.

As one method of heating fluid food materials for sterilization, cooking, etc., the food materials are continuously fluidized and transferred in a pipe, and the electrical resistance of the food materials is used to heat the food. A heating technique (electrical heating, joule heating) that heats the food material itself by directly energizing the material has been put into practical use (for example, Patent Document 1). In this device, the inner surface of the food transport pipeline is concentric with the central axis of the pipeline at least two or more portions at predetermined intervals from the upstream side to the downstream side of the food transport pipeline. An annular electrode body made of a conductive material is provided in the pipe line, and a voltage is applied between the electrode body installed on the upstream side of the pipeline and the electrode body installed on the downstream side, and the fluid food material moving between them It is continuously heated by passing an electric current and generating Joule heat.

In the conventional electric heating apparatus, due to uneven heating caused by non-uniform heating, scaling due to overheating on the inner wall of the flow path has been a problem. Therefore, the applicant has provided coolant channels in a plurality of electrode bodies, provided a temperature sensor for detecting the inner wall temperature of the heated channel near the exit end of the heated channel, and based on the measured value of the temperature sensor, We have proposed a continuous electric heating device that controls the cooling conditions using a liquid refrigerant (Patent Document 2).

Japanese Patent Publication No. 5-33024 Japanese Patent No. 4995164

However, when water at room temperature is used as a coolant, as in Patent Document 2, the heat generated by electrical heating is taken away by water, which is a coolant, so power consumption for heating the food material to a predetermined temperature There was a problem that the amount would increase.

It is an object of the present invention to provide an electric heating apparatus and a food material heating method that can effectively prevent scaling by suppressing overheating on the inner wall of a flow path while reducing power consumption. aim.

The electric heating device according to the first aspect of the present invention comprises a plurality of electrode bodies and a plurality of spacer tubular bodies, a heating flow path for electrically heating food materials while their inner walls flow and transfer them, and the electrode bodies. A medium flow path through which the medium for adjusting the temperature of the food material is circulated by performing heat exchange with, a temperature controller for adjusting the temperature of the medium supplied to the medium flow path, and a voltage applied to the electrode body wherein the temperature controller has a temperature higher than the temperature of the food material immediately before heating the medium by the electric heating device, and the electric heating Adjust the temperature to be lower than the temperature of the food material immediately after heating by the device is completed .
The electric heating device further includes a temperature sensor provided near an outlet of the heating channel, and a static mixer provided in the channel upstream of the temperature sensor, wherein the control device controls the temperature It can be configured to execute automatic energization control for automatically controlling the voltage applied to the electrode body based on the signal from the sensor.

An electric heating apparatus according to a second aspect of the present invention includes a plurality of electrode bodies and a plurality of spacer tubular bodies, a heating flow path for electrically heating food materials while their inner walls flow and transfer them, and the electrode bodies. A first electric heating unit comprising a medium flow path through which a medium for adjusting the temperature of the food material by exchanging heat with, a plurality of electrode bodies and a plurality of spacer tubular bodies, and their inner walls is provided with a heating flow path for electrically heating the food material while flowing and transferring, and a medium flow path through which a medium for adjusting the temperature of the food material is circulated by performing heat exchange with the electrode body, a second electric heating unit installed downstream of the first electric heating unit; and a temperature controller for adjusting the temperature of the medium supplied to the medium flow path, wherein the temperature controller The temperature is adjusted to a temperature higher than the temperature of the food material immediately before being heated by the first electric heating part and lower than the temperature of the food material immediately after the heating by the second electric heating part is completed. .
In the above electric heating device, the temperature controller can be configured to adjust the temperature of the medium to a temperature higher than the temperature of the food material immediately after the heating by the first electric heating unit is completed.
In the electric heating device, the temperature controller may be configured to adjust the temperature of the medium to a temperature higher than normal temperature by 10 degrees or more.

An electric heating apparatus according to a third aspect of the present invention includes a plurality of electrode bodies and a plurality of spacer tubular bodies, a heating flow path for electrically heating food materials while their inner walls flow and transfer them, and the electrode bodies An electric heating device comprising a medium flow path through which a medium for adjusting the temperature of the food material by performing heat exchange with and a control device for controlling the voltage applied to the electrode body, wherein the heating In the flow path, the food material is simultaneously heated by heating by electric heating and heating using the medium flowing through the medium flow path as a heat source, and the medium starts heating the food material by the electric heating device. It acts as a heat source to raise the temperature of the food material immediately after, and acts as a coolant to suppress the temperature rise of the food material just before the heating of the food material by the electrical heating device is completed.

A method for heating a food material according to a first aspect of the present invention includes a plurality of electrode bodies and a plurality of spacer tubular bodies, a heating flow path for electrically heating the food material while the inner walls thereof flow and transfer the food material, and A food material heating method for electrically heating the food material using an electric heating device including a medium flow path through which a medium for adjusting the temperature of the food material flows by performing heat exchange with the electrode body, The temperature of the medium supplied to the medium flow path is higher than the temperature of the food material immediately before being heated by the electric heating device, and is higher than the temperature of the food material immediately after heating by the electric heating device is completed. lower temperature .

A method for heating a food material according to a second aspect of the present invention includes a plurality of electrode bodies and a plurality of spacer tubular bodies, a heating flow path for electrically heating the food material while the inner walls thereof flow and transfer the food material, and A first electric heating unit comprising a medium flow path through which a medium for adjusting the temperature of the food material by exchanging heat with the electrode body flows, a plurality of electrode bodies and a plurality of spacer tubular bodies, and The inner wall has a heating channel for electrically heating the food material while flowing and transferring, and a medium channel for circulating a medium for adjusting the temperature of the food material by performing heat exchange with the electrode body. A method of heating a food material by electrically heating the food material using an electric heating device including a second electric heating unit and a temperature controller for adjusting the temperature of the medium supplied to the medium flow path, The food material is at a temperature higher than the temperature of the food material immediately before the medium is heated by the first electric heating unit by the temperature controller, and immediately after the heating by the second electric heating unit is completed. is adjusted to a temperature lower than the temperature of and supplied to the medium flow path.
In the above food material heating method, the medium is adjusted by the temperature controller to a temperature higher than the temperature of the food material immediately after the heating by the first electric heating unit is completed, and is supplied to the medium flow path. can be configured as

An electric heating method according to a third aspect of the present invention includes a plurality of electrode bodies and a plurality of spacer tubular bodies, a heating flow path for electrically heating food materials while their inner walls flow and transfer them, and the electrode bodies A method of heating a food material by electrically heating the food material using an electric heating device comprising a medium flow path through which a medium for adjusting the temperature of the food material is circulated by performing heat exchange with the In the heating channel, the food material is simultaneously heated by heating by electrical heating and heating using the medium flowing through the medium channel as a heat source, and the medium starts heating the food material by the electrical heating device. It acts as a heat source to raise the temperature of the food material immediately after heating, and acts as a coolant to suppress the temperature rise of the food material just before the heating of the food material by the electrical heating device is completed.

According to the present invention, it is possible to effectively prevent scaling by suppressing overheating of the inner wall of the flow path, while reducing power consumption.

1 is a configuration diagram of a filling molding apparatus according to this embodiment; FIG. It is a lineblock diagram of an electric heating device concerning this embodiment. 1 is a configuration diagram of a heating module according to this embodiment; FIG. 4 is an enlarged cross-sectional view of the heating module according to the embodiment; FIG.

An electric heating apparatus and a food material heating method according to the present invention will be described with reference to the drawings. In the following, the present invention will be described by exemplifying jelly-like food materials, but the food materials to which the present invention can be applied are not limited to jelly-like food materials. The present invention can be applied to food materials whose viscosity changes due to The present invention can also be applied to liquid food materials such as milk whose viscosity does not change much when heated.

FIG. 1 is a configuration diagram of a filling molding apparatus 1 according to this embodiment. The filling and molding apparatus 1 is a group of apparatuses for molding a fluid food material and filling bags, and includes a kneader 10, an electric heating device 13, a temperature sensor 15, a filling machine 17, a control unit 18, and a power supply unit 19 .

In the filling and molding apparatus 1 according to this embodiment, the kneader 10, the pipe 11, the electric heating device 13, the pipe 16, and the filling machine 17 form a series of flow paths, which are used for sterilization and cooking. , the flowable food material flows in the channel. 1, the electric heating device 13, the temperature sensor 15, the control unit 18, and the power supply unit 19 are electrically connected to each other. Electric power is supplied to the electric heating device 13 and the voltage applied to the electric heating device 13 is controlled according to the measurement result of the temperature sensor 15 . Furthermore, in the filling and molding apparatus 1 according to the present embodiment, the electric heating device 13 and the temperature controller 14 are flow paths of a medium for heating or cooling the electrode body 23 transferred in the electric heating device 13 (Fig. 1), and the temperature controller 14 supplies hot water to the electric heating device 13 as a medium. Each device constituting the filling molding apparatus 1 will be described below.

The kneader 10 has a tank for stirring (or mixing or blending) the fluid food material, and the fluid food material in the kneader 10 is conveyed downstream at a constant speed through a pipe 11 by a pump 12 . The kneader 10 may transfer the fluid food material at room temperature (or while it is refrigerated), or may have a function of heating, for example, to about 50 to 80 ° C., and pump the heated fluid food material. 12 can also be configured to transfer to the downstream side.

Fluid food material is passed through pipe 11 and flowed to electrical heating device 13 . FIG. 2 is a configuration diagram of the electrical heating device 13 according to this embodiment. As shown in FIG. 2 , the electric heating device 13 according to this embodiment has three heating modules 20 , and the heating modules 20 communicate with each other via pipes 22 .

3 is a configuration diagram of the heating module 20. As shown in FIG. The heating module 20, as shown in FIGS. 2 and 3, comprises a plurality of alternately arranged electrode bodies 23 and a plurality of spacer tube bodies 24, which are clamped and fixed by flanges 25. . The inner diameter of the electrode body 23 and the inner diameter of the spacer tube 24 are the same, and by alternately connecting and communicating with each other, a heating flow path 21 is formed for energizing and heating the fluid food material.

The electrode body 23 is desirably ring-shaped, but its shape is not particularly limited, such as polygonal or elliptical. The ring-shaped electrode bodies 23 have inner surface shapes matching the spacer tubes 24, and by arranging the spacer tubes 24 alternately, an electrical circuit is formed when the fluid food material passes between the electrode bodies 23. It is constructed and energized and heated. The electrode body 23 is made of a highly conductive material, and metals such as aluminum, aluminum alloys, titanium, titanium alloys, platinum, pure iron, and stainless steel can be used, for example. Two electrode bodies provided in the vicinity of both ends of the heating channel 21 are ground electrodes 26 for preventing leakage current, and the remaining electrode bodies 23 sandwiched between the ground electrodes 26 are all for electrical heating.

The spacer tubes 24 are made of an insulating material, and are arranged alternately with the electrode bodies 23 to form the heating flow path 21 . The spacer tube 24 is made of a non-conductive plastic such as a resin such as polytetrafluoroethylene, polyetheretherketone, polyetherimide, polysulfone. The shape of the spacer tube 24 may be a square cylinder, or a cylinder with a circular inner peripheral surface and a rectangular outer peripheral surface may be used, and the shape is not limited, but the cross-sectional shape of the electrode body 23 It is necessary to make the cross-sectional shape of the spacer tube body 24 correspond to that of the spacer tube body 24 . A sealing material is incorporated between the connecting surfaces of the spacer tubular body 24 and the electrode body 23 to prevent the fluid food material from leaking out of the heating channel 21 . The length of the spacer tube 24 is the distance between the electrodes, and the ratio (L/R) of the distance L between the electrodes to the inner diameter R of the electrode body 23 (the diameter of the heating channel 21) is at least twice. more preferably 4 times or more and 12 times or less promotes uniform heating.

Joint portions 27 on the inflow side and the outflow side are provided at both ends of the heating channel 21 . Each of the electrode bodies 23 is connected to the power supply unit 19 so that adjacent electrode bodies 23 in the flow direction of the fluid food material have opposite polarities. The number of electrode bodies 23 provided in the heating module 20 can be arbitrarily set according to the heating temperature and the like.

FIG. 4 is an enlarged cross-sectional view of heating module 20 showing a cross-section of heating module 20 at the position of electrode body 23 . A medium channel 30 through which a medium flows is concentrically provided in the electrode body 23 along the inner surface of the heating channel 21 . By providing the medium flow path 30 and circulating the medium, the closer to the entrance of the electric heating device 13 (when there are a plurality of heating modules 20, the more upstream the heating module 20 is), the more the temperature of the fluid food material Since the medium is low, the medium acts as a heat source for heating the fluid food material, and the closer to the outlet of the electric heating device 13 (when there are a plurality of heating modules 20, the more downstream the heating module 20), the more fluidity The medium acts as a coolant to cool the fluid food material due to the high temperature of the food material.

A medium flowing through the medium flow path 30 is supplied from a medium supply port 31 provided in the electrode body 23 and discharged from a medium discharge port 32 provided on the opposite side. In the present embodiment, hot water having a temperature higher than room temperature (normal temperature) is used as the medium to be supplied to the medium flow path 30 . As shown in FIGS. 1 and 4 , in this embodiment, the temperature controller 14 and the medium flow path 30 are connected via a medium supply port 31 and a medium discharge port 32 . The temperature controller 14 is higher than the temperature of the fluid food material immediately before flowing into the electric heating device 13 (the heating module 20 on the most upstream side when there are a plurality of heating modules 20), and the temperature of the electric heating device 13 ( When there are a plurality of heating modules 20, water is heated so that the temperature is lower than the temperature of the fluid food material immediately after flowing out from the heating module 20) on the most downstream side, and the medium flow path is used as a heat exchange medium. 30.

Here, an example of heating a jelly-like food material will be described as an example. The temperature of the jelly-like food material immediately before flowing into the electric heating device 13 (the heating module 20 on the most upstream side when there are a plurality of heating modules 20) is 30° C., and the electric heating device 13 (the heating module 20 has a plurality of In some cases, when the temperature of the jelly-like food material immediately after flowing out from the most downstream heating module 20) is 95°C, the water is heated to 65°C by the temperature controller 14 to produce hot water at 65°C. Heating or cooling of the jellied food material can be performed as a medium. It is known that jelly-like food materials containing gelatin rapidly turn into a gel at 70°C or less. It was found that the flow velocity of the jelly-like food material in the heating channel 21 is improved by 15 to 30% because the heat is not taken away excessively.

As another example, an example of heating a liquid food material such as milk will be described. For example, the liquid food material immediately before flowing into the electric heating device 13 (the most upstream heating module 20 when there are a plurality of heating modules 20) is preheated by the kneader 10 to 90 ° C., and the electric heating device 13 (heating module When the temperature of the liquid food material immediately after flowing out from the most downstream heating module 20) is set to 121 ° C. for sterilization when there are a plurality of 20, water is heated to 98 ° C. by the temperature controller 14 and 98 ° C. of hot water can be used as a medium to heat and cool the liquid food material. In addition, in beverages containing protein such as milk, the protein is denatured at high temperatures, so it is preferable to install a cooling pipe immediately after the electric heating device 13 and immediately cool the heated fluid food material.

The specific temperature of the medium is not particularly limited as long as it is within the above temperature range, and can be appropriately set according to the characteristics of the fluid food material (viscosity characteristics, etc.), the length of the heating channel 21, and the like. can be done. For example, it is preferable to preliminarily specify the temperature of the medium suitable for each fluid food material by testing, and to circulate the medium at the specified temperature through the medium flow path 30 . By setting the specified temperature of the medium in the temperature controller 14, the temperature controller 14 can be configured to supply the medium at the set temperature. Also, the temperature controller 14 may be configured to adjust the temperature of the medium based on the temperature measured by the temperature sensor 15 provided at the outlet of the electric heating device 13 . In addition, although not shown, a temperature sensor is provided at the entrance of the electric heating device 13, so that the temperature controller 14 can detect the temperature of the medium based on the temperature measured by the temperature sensor provided at the entrance of the electric heating device 13. It can also be configured to adjust the temperature of In addition, the medium flow path 30 may be of a circulation type or may be of a transient type. When the medium flow path 30 is of a circulation type, the medium supplied to the temperature controller 14 may become hot. In such a case, the temperature controller 14 can cool the media and resupply the media to the media flow path 30 .

In addition, when the temperature (raw material temperature) before flowing the fluid food material into the electric heating device 13 and the target temperature for heating the fluid food material by the electric heating device 13 are set in the control unit 18 The temperature controller 14 can acquire these temperatures from the control unit 18 and set a temperature higher than the raw material temperature by a predetermined temperature or a temperature lower than the target temperature by a predetermined temperature as the temperature of the medium. For example, the temperature controller 14 is set at a temperature higher than normal temperature and 10 to 60° C. higher than the raw material temperature, preferably 15 to 60° C. higher than the raw material temperature, more preferably 20 to 20° C. higher than the raw material temperature. A temperature of 60° C. higher can be set as the temperature of the medium. In addition, the temperature controller 14 is set to a temperature higher than normal temperature and a temperature lower than the target temperature by 0 to 60°C, preferably a temperature lower than the target temperature by 0 to 50°C, more preferably lower than the target temperature by 0 to 40°C. The temperature can be set as the temperature of the medium. Further, the temperature controller 14 is configured to set the temperature of the medium to 10 to 60°C higher than normal temperature, preferably 15 to 60°C higher than normal temperature, more preferably 20 to 60°C higher than normal temperature. may be

As shown in FIG. 1, a temperature sensor 15 is provided near the outlet of the electric heating device 13 to measure the temperature of the central axis portion of the flow path of the pipe 16 . The temperature of the fluid food material measured by temperature sensor 15 is transmitted to control unit 18 . The control unit 18 includes a processing device, a storage device in which control programs are stored, and an operation panel, and controls the output of the electric heating device 13 based on the measured value of the temperature sensor 15 . Specifically, when the temperature measured by the temperature sensor 15 does not reach the target temperature, the voltage of the electricity applied to the electric heating device 13 is increased, and conversely, the temperature measured by the temperature sensor 15 reaches the target temperature. is exceeded, the electric voltage applied to the electric heating device 13 is reduced. A known temperature sensor such as a thermocouple can be used as the temperature sensor 15 . In addition, the control unit 18 can automatically control the power supplied to the electrode body 23 based on the measured value of the temperature sensor 15 by PID control during normal operation. The values of the proportional action (P action) and the integral action (I action) in PID control are appropriately and optimally set according to the total length of the heating channel 21, the flow velocity of the food material, etc. so as not to cause overshoot and cycling. be.

The filling machine 17 includes a nozzle for filling the bag with the fluid food material and a molding machine for molding the fluid food material filled in the bag. The filling machine 17 also has a hopper, and the fluid food material transferred from the electric heating device 13 is temporarily stored in the hopper.

(Example)
Next, an example of the filling and molding apparatus 1 according to this embodiment will be described. In this embodiment, a saline solution (concentration of 0.546%) having a conductivity of 1.000 S/m is flowed into the electric heating device 13 at 12±1° C., and the target temperature after completion of heating in the electric heating device 13 is Voltage control was performed so that the temperature would be 100°C. In addition, as shown in Table 1 below, the energy efficiency in heating by the electric heating device 13 was measured by changing the processing flow rate of the saline solution, the temperature of the medium, and the flow rate of the medium. The energy efficiency is obtained by calculating the logical power consumption required to raise the temperature of the saline solution from the temperature of the saline solution measured immediately before flowing into the electric heating device 13 to 100°C. was obtained by dividing by the actual measured power consumption.

In Table 1 above, in Test Zones 1-1 to 1-7, the flow rate of saline (fluid food material) is 100 L / h, and in Test Zones 2-1 to 2-7, saline (fluid food material ) was set to 170 L/h. Also, test plots 1-1 to 1-3 and 2-1 to 2-3 shown in gray are comparative examples showing conventional working conditions. Specifically, test plots 1-1 and 2-1 are comparative examples showing the case where no medium is used, and test plots 1-2, 1-3, 2-2, and 2-3 are the temperature of the medium. This is a comparative example at 10°C (tap water). On the other hand, as an example of the filling and molding apparatus 1 according to the present embodiment, the temperature of the medium was set to 60° C. in test groups 1-4, 1-5, 2-4, and 2-5, and In 7, 2-6 and 2-7, the temperature of the medium was 80°C. In addition, in the test plots in which the medium was circulated, the medium was circulated at flow rates of 200 L/h and 400 L/h, respectively.

As shown in Table 1, comparative examples of Test Groups 1-1 and 2-1 using no medium and Test Groups 1-2, 1-3, 2-2 and 2-3 in which the temperature of the medium is 10 ° C. On the other hand, test plots 1-4, 1-5, 2-4 and 2-5 where the medium temperature is 60°C and test plots 1-6, 1-7 and 2-6 where the medium temperature is 80°C , 2-7 have higher energy efficiency and reduced power consumption. Also, in the test sections 1-6, 1-7, 2-4 to 2-7, it was possible to heat up to the target temperature of 100° C. with less power than the power consumption of the logical value. It is considered that this is because power consumption can be suppressed by heating the saline solution using the medium as a heat source. As described above, in this example, it was found that the use of the filling and molding apparatus 1 according to this embodiment can increase the energy efficiency by up to about 20% compared to the comparative example.

Moreover, in the above-described embodiment, as shown in FIG. , and the outlet temperature at each heating module 20 were measured. Further, the temperature difference between the outlet temperature of each heating module 20 and the temperature before flowing into the heating module 20 was calculated as the temperature rise width Δ. Table 2 below shows the measurement results in Test Groups 1-1 to 1-7, and Table 3 below shows the measurement results in Test Groups 2-1 to 2-7.

As shown in Tables 2 and 3 below, the upstream heating module 20 has a smaller temperature rise width Δ, and the downstream heating module 20 has a larger temperature rise width Δ. This is probably because the higher the temperature of the saline solution, the higher the electrical conductivity. Further, as shown in Table 2 below, in the examples of the test sections 1-4 to 1-7 and 2-4 to 2-7 according to the present embodiment, the saline solution is heated particularly on the upstream side using the medium as a heat source. Therefore, compared to the comparative example, the temperature rise width Δ on the upstream side can be increased and the temperature rise width Δ on the downstream side can be decreased. Normally, the heating module 20 on the upstream side has a higher temperature, so the load (load due to heat) applied to the heating module 20 is higher. However, in the electric heating device 13 according to the present embodiment, the temperature rise width Δ on the downstream side can be suppressed, so the load on the heating module 20 can be reduced, and the life of the heating module 20 can be extended. can.

As described above, the filling and molding apparatus 1 according to the present embodiment includes a plurality of electrode bodies 23 and a plurality of spacer tube bodies 24, and a heating flow for electrically heating the fluid food material while the inner walls thereof flow and transport the food material. A medium channel 30 through which a medium for adjusting the temperature of the fluid food material is circulated by performing heat exchange with the channel 21 and the electrode body 23, and a temperature control for adjusting the temperature of the medium supplied to the medium channel 30. and a control unit 18 for controlling the voltage applied to the electrode body 23 . The temperature is adjusted to a temperature higher than the temperature of the food material and lower than the temperature of the food material immediately after the heating by the electric heating device 13 is completed, and the food material is heated and cooled using the temperature-controlled medium. . As a result, the filling molding apparatus 1 according to this embodiment can solve the following problems.

That is, conventionally, normal temperature water was used as the medium to be circulated in the medium flow path 30 . In this case, among the fluid food materials flowing through the heating channel 21, the fluid food material around the inner wall of the heating channel 21 may be excessively cooled. The fluid food material in (1) has a higher viscosity than the fluid food material in the vicinity of the central axis of the heating channel 21, and the flow rate may decrease. As a result, the fluid food material around the inner wall of the heating channel 21 is heated for a long time, and there is a risk that the fluid food material around the inner wall of the heating channel 21 may be scorched or scaled. In addition, when scaling progresses, the electrodes 23 may be connected by scaling to generate a spark. Furthermore, since the viscosity of the fluid food material varies between the inner wall periphery and the center axis periphery of the heating channel 21, there is a possibility that the fluid food material may be filled unevenly. In order to solve such a problem, the filling and molding apparatus 1 according to the present embodiment uses a medium having a temperature higher than room temperature as the medium to be circulated in the medium flow path 30. Excessive cooling of the material can be suppressed, and scorching, scaling, and sparking of the fluid food material around the inner wall of the heating channel 21 can be suppressed.

In addition, in the filling molding apparatus 1 according to the present embodiment, by using a medium having a temperature higher than room temperature as the medium to be circulated in the medium flow path 30, it is possible to reduce power consumption. . That is, the electric heating device 13 heats the fluid food material by electric heating, and when water below room temperature is used as a medium, the heat of the heated fluid food material is taken away, so the fluid food material to the target temperature, more power is required. On the other hand, in the filling and molding apparatus 1 according to the present embodiment, by using a medium having a temperature higher than room temperature as the medium to be circulated in the medium flow path 30, compared to the case of using water at room temperature or below as the medium , power consumption can be reduced because heat is not removed from the heated fluid food material. For example, in a jelly-like food material, it was found that power loss can be halved when the medium is changed from normal temperature water to 60°C hot water.

In addition, the filling and molding apparatus 1 according to this embodiment is more effective when applied to fluid food materials that do not contain solid matter. In a fluid food material containing solids, generally, while the fluid food material is flowing through the heating channel 21, the fluid food material is disturbed by the solids. This is because only certain flowable food materials are reduced in temperature, and scorching, scaling, sparks, etc. are less likely to occur.

Although the preferred embodiments of the present invention have been described above, the technical scope of the present invention is not limited to the description of the above embodiments. Various modifications and improvements can be added to the above-described embodiment examples, and forms with such modifications and improvements are also included in the technical scope of the present invention.

For example, in the above-described embodiment, a configuration in which only a single temperature controller 14 is provided for a plurality of electric heating devices 13 was illustrated, but the present invention is not limited to this configuration. A configuration in which one temperature controller 14 is provided for each unit (a configuration in which a plurality of temperature controllers 14 are provided when a plurality of electric heating devices 13 are provided) may be adopted. Further, in this case, the temperature of the medium circulated in each electric heating device 13 can be made different for each electric heating device 13 . For example, in order to suppress the temperature rise in the heating module 20, the temperature of the medium to be circulated can be set higher in the upstream heating module 20. FIG.

Further, in the above-described embodiment, the temperature range is higher than the temperature of the fluid food material immediately before flowing into the electric heating device 13 and lower than the temperature of the fluid food material immediately after flowing out from the electric heating device 13. , the configuration in which the medium at a constant temperature is circulated through the medium flow path 30 is exemplified. may be controlled within the above temperature range. A temperature sensor is provided near the entrance of the electric heating device 13, and the temperature of the medium is determined based on the measured value of the temperature sensor and the measured value of the temperature sensor 15 installed near the outlet of the electric heating device 13. It can also be configured to control.

Furthermore, in the above-described embodiment, the configuration using hot water as a medium was exemplified, but it is not limited to this configuration. Any known medium other than water may be used as long as the temperature is lower than the temperature of the fluid food material immediately after it flows out from 13 .

Additionally, in addition to the above-described embodiments, the heating module 20 may be configured to include a stirring mechanism. Further, it is possible to adopt a configuration in which a stirring mechanism is provided near the inlet or outlet of the heating module 20 and upstream of the temperature sensor 15 . As a result, the fluid food material is agitated and heated more uniformly, and burning, scaling, and the occurrence of sparks can be further suppressed. Although the stirring mechanism is not particularly limited, it is preferable to use a static mixer.

In addition, in the above-described embodiment, the electric heating device 13 has a configuration including three heating modules 20, but the number of heating modules 20 is not limited, and may be two or less, or four. or more.

Furthermore, in the above-described embodiment, the configuration in which the electrode body 23 is ring-shaped was exemplified. For example, when performing electric heating by an AC high electric field sterilization method, a flat electrode body 23 can be used, and this electrode body 23 can be heated and cooled with a medium.

DESCRIPTION OF SYMBOLS 1... Filling molding apparatus 10... Kneader 11... Pipe 12... Pump 13... Electric heating apparatus 20... Heating module 21... Heating flow path 22... Piping 23... Electrode body 24... Spacer pipe body 25... Flange 26... Earth electrode 27... Joint Section 30 Medium flow path 31 Medium supply port 32 Medium discharge port 14 Temperature controller 15 Temperature sensor 16 Pipe 17 Filling machine 18 Control unit 19 Power supply unit

Claims (10)

a plurality of electrode bodies and a plurality of spacer tubes;
a heating channel for electrically heating the food material while their inner walls flow and transfer the food material;
a medium flow path through which a medium for adjusting the temperature of the food material is circulated by exchanging heat with the electrode body;
a temperature controller for adjusting the temperature of the medium supplied to the medium flow path;
and a control device for controlling the voltage applied to the electrode body, wherein
The temperature controller has a temperature higher than the temperature of the food material immediately before heating the medium by the electric heating device and lower than the temperature of the food material immediately after the heating by the electric heating device is completed. An electric heating device that adjusts to a temperature sensor provided near the outlet of the heating channel;
a static mixer provided in a flow path on the upstream side of the temperature sensor,
2. The electric heating device according to claim 1, wherein said control device executes automatic energization control for automatically controlling the voltage applied to said electrode assembly based on a signal from said temperature sensor. A plurality of electrode bodies and a plurality of spacer tubes, a heating channel for electrically heating the food material while the inner walls thereof flow and transfer the food material, and a heat exchange with the electrode body to adjust the temperature of the food material. a first electric heating unit comprising a medium flow path through which a medium for
A plurality of electrode bodies and a plurality of spacer tubes, a heating channel for electrically heating the food material while the inner walls thereof flow and transfer the food material, and a heat exchange with the electrode body to adjust the temperature of the food material. A second electric heating unit provided downstream of the first electric heating unit, comprising a medium flow path through which a medium for
a temperature controller that adjusts the temperature of the medium supplied to the medium flow path,
The temperature controller has a temperature higher than the temperature of the food material immediately before the medium is heated by the first electric heating unit, and the food material immediately after the heating by the second electric heating unit is completed. An electric heating device that adjusts to a temperature lower than the temperature of 4. The electric heating device according to claim 3 , wherein the temperature controller adjusts the medium to a temperature higher than the temperature of the food material immediately after the heating by the first electric heating unit is completed. 5. The electric heating device according to claim 1 , wherein said temperature controller adjusts said medium to a temperature higher than normal temperature by 10 degrees or more. a plurality of electrode bodies and a plurality of spacer tubes;
a heating channel for electrically heating the food material while their inner walls flow and transfer the food material;
a medium flow path through which a medium for adjusting the temperature of the food material is circulated by exchanging heat with the electrode body;
and a control device for controlling the voltage applied to the electrode body, wherein
In the heating channel, the food material is simultaneously heated by heating by electric heating and heating using the medium flowing through the medium channel as a heat source ,
The medium acts as a heat source to raise the temperature of the food material immediately after the heating of the food material is started by the electric heating device, and the temperature of the food material immediately before the heating of the food material by the electric heating device is completed. An electric heating device that acts as a coolant that suppresses the rise of a plurality of electrode bodies and a plurality of spacer tubes;
a heating channel for electrically heating the food material while their inner walls flow and transfer the food material;
A method of heating a food material by electrically heating the food material using an electric heating device including a medium flow path through which a medium for adjusting the temperature of the food material is circulated by performing heat exchange with the electrode body. hand,
The temperature of the medium supplied to the medium flow path is higher than the temperature of the food material immediately before being heated by the electric heating device, and is higher than the temperature of the food material immediately after heating by the electric heating device is completed. A method of heating food ingredients to a lower temperature . A plurality of electrode bodies and a plurality of spacer tubes, a heating channel for electrically heating the food material while the inner walls thereof flow and transfer the food material, and a heat exchange with the electrode body to adjust the temperature of the food material. a first electric heating unit comprising a medium flow path through which a medium for
A plurality of electrode bodies and a plurality of spacer tubes, a heating channel for electrically heating the food material while the inner walls thereof flow and transfer the food material, and a heat exchange with the electrode body to adjust the temperature of the food material. a second electric heating unit comprising a medium flow path through which a medium for
A method of heating a food material by electrically heating the food material using an electric heating device including a temperature controller that adjusts the temperature of the medium supplied to the medium flow path,
The food material is at a temperature higher than the temperature of the food material immediately before the medium is heated by the first electric heating unit by the temperature controller, and immediately after the heating by the second electric heating unit is completed. A method of heating a food material, wherein the food material is adjusted to a temperature lower than the temperature of and supplied to the medium flow path. The food according to claim 8 , wherein the temperature controller adjusts the medium to a temperature higher than the temperature of the food material immediately after the heating by the first electric heating unit is completed, and supplies the medium to the medium flow path. How the material is heated. a plurality of electrode bodies and a plurality of spacer tubes;
a heating channel for electrically heating the food material while their inner walls flow and transfer the food material;
A method of heating a food material by electrically heating the food material using an electric heating device including a medium flow path through which a medium for adjusting the temperature of the food material is circulated by performing heat exchange with the electrode body. hand,
In the heating channel, the food material is simultaneously heated by heating by electric heating and heating using the medium flowing through the medium channel as a heat source,
The medium acts as a heat source to raise the temperature of the food material immediately after the heating of the food material is started by the electric heating device, and the temperature of the food material immediately before the heating of the food material by the electric heating device is completed. A method of heating a food material that acts as a coolant to suppress the rise of

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