To provide a vacuum cooling apparatus that prevents stickiness from generating to keep taste and texture even if cooked crops composed chiefly of starch, such as cooked hot rice, are vacuum cooled.
The vacuum cooling apparatus includes a processing tank 2 holding an object 1 to be cooled; a depressurizing means 3 for depressurizing the inside of the processing tank 2; a pressure recovery means 4 for recovering the pressure within the processing tank 2 being depressurized; a pressure sensor 5 for detecting the pressure within the processing tank 2; a temperature sensor 6 for detecting the temperature of the object 1 of to be cooled; and a control means 7 for varying the depressurizing capability of the depressurizing means 3. Based on the temperature of the object 1 of to be cooled being held in the processing tank 2, the inside of the processing tank 2 is depressurized without the depressurizing capability being limited until a saturated steam pressure P2 corresponding to the temperature is reached. Thereafter, the depressurizing capability is limited until a set pressure P1 or a set temperature T1 is reached. Thereafter, the depressurizing capability is not limited until a desired pressure or a desired temperature is reached.
MIURA MASATOSHI
MATSUKAWA TAIZO
SADO KATSUYA
MIURA PROTEC KK
Koyama
Masayuki Mukai
Kazunori Omotani
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