Title:
VEGETABLE STERILIZING SYSTEM
Document Type and Number:
WIPO Patent Application WO/2015/129125
Kind Code:
A1
Abstract:
Provided is a vegetable sterilizing system which enables conveniently re-using warm water used during heat shock performed after sterilization using ozone water. This vegetable sterilizing system (100) is characterized by being provided with a sterilization tank (2) which sterilizes vegetables by bringing the vegetables into contact with ozone water, a warm water tank (3) which brings the vegetables sterilized in the sterilization tank (2) into contact with warm water to perform heat shock treatment on the vegetables brought into contact with the warm water, a mixing device (9) which sterilizes the used warm water discharged from the warm water tank (3), and a warm water circulation line which is formed such that the warm water treated in the mixing device (9) circulates between the mixing device (9) and the warm water tank (3).
Inventors:
SUEMATSU TAKAAKI (JP)
NOTO KAZUHIKO (JP)
GOTODA RYUSUKE (JP)
HIGASHI EIJI (JP)
SHINGU MITSUO (JP)
MORI SHUICHI (JP)
SAITOU KENJI (JP)
NOTO KAZUHIKO (JP)
GOTODA RYUSUKE (JP)
HIGASHI EIJI (JP)
SHINGU MITSUO (JP)
MORI SHUICHI (JP)
SAITOU KENJI (JP)
Application Number:
PCT/JP2014/082383
Publication Date:
September 03, 2015
Filing Date:
December 08, 2014
Export Citation:
Assignee:
HITACHI LTD (JP)
International Classes:
A23B7/153; A23L19/00; C02F1/20
Foreign References:
| JP2005323566A | 2005-11-24 | |||
| JP2003250436A | 2003-09-09 | |||
| JP2001046040A | 2001-02-20 | |||
| JPH08239A | 1996-01-09 | |||
| JP2010207127A | 2010-09-24 | |||
| JP2005237230A | 2005-09-08 | |||
| JPH07147897A | 1995-06-13 |
Other References:
TETSUO MORIMOTO ET AL.: "Microbubble Oyobi Netsu Stress ni yoru Seikabutsu no Hinshitsu Kaizen", JAPANESE SOCIETY OF AGRICULTURAL, BIOLOGICAL AND ENVIRONMENTAL ENGINEERS AND SCIENTISTS 2008 NEN MATSUYAMA TAIKAI KOEN YOSHI, 2008, pages 4 - 5
SHIGENOBU KOSEKI: "Food safety program and technologies for controlling microbial quality on fresh-whole and fresh-cut produce (6) Chemical control techniques of microorganisms (1) Acidic electrolyzed water and ozonated water", JOURNAL OF ANTIBACTERIAL AND ANTIFUNGAL AGENTS, vol. 35, no. 3, 2007, pages 171 - 179
SHIGENOBU KOSEKI: "Food safety program and technologies for controlling microbial quality on fresh-whole and fresh-cut produce (6) Chemical control techniques of microorganisms (1) Acidic electrolyzed water and ozonated water", JOURNAL OF ANTIBACTERIAL AND ANTIFUNGAL AGENTS, vol. 35, no. 3, 2007, pages 171 - 179
Attorney, Agent or Firm:
ISONO Michizo (JP)
Michizo Isono (JP)
Michizo Isono (JP)
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