Method for vacuum cooling of food products and vacuum cooling device for food products

Abstract

The present application provides a food vacuum cooling method and a food vacuum cooling device capable of further shortening the operation time. In the food vacuum cooling method and the food vacuum cooling device of the present application, a vacuum chamber is composed of a positive chamber, a decompression chamber connected to the positive chamber and including at least an outer chamber and an inner chamber, and a re-compression chamber including one or more chambers. The outer chamber of the decompression chamber is prepared to be decompressed from the atmospheric pressure to a specified pressure, and the inner chamber of the decompression chamber is prepared to be decompressed from the specified pressure decompressed in the outer chamber of the decompression chamber to a pressure required for cooling. The food moved into the positive chamber through the decompression chamber is cooled for a specified time in the positive chamber maintaining the vacuum degree required for cooling, and then moved out through the re-compression chamber. The opening and closing of the doors in each chamber, the decompression of the chamber requiring decompression, the pressure increase of the chamber requiring pressure increase, and the food conveying are performed so that the operation in each chamber is completed within the allowable processing time calculated in advance based on the specified cooling time.

Description

Technical Field

[0001] This invention relates to a vacuum cooling method for food and a vacuum cooling apparatus for food. Background Technology

[0002] A vacuum cooling device for food involves placing food, including raw materials, in a vacuum chamber that has been depressurized to a predetermined pressure, causing moisture to evaporate and cooling the food through heat of vaporization. To inhibit microbial growth in relatively hot foods, such as foods freshly cooked, cooling must be performed within a predetermined timeframe, ensuring that the period during the food's temperature drop, within the temperature range where microbial proliferation is most active, is within a specified timeframe. While vacuum cooling has limitations on the types and temperatures of foods that can be cooled, it can uniformly and rapidly cool the food to the inactive temperature range of major harmful microorganisms.

[0003] In principle, a vacuum cooling device is configured such that food is placed in a vacuum chamber, and after a predetermined time, the vacuum chamber is depressurized to a specified pressure using a vacuum pump or ejector, and then restored to atmospheric pressure before the food is removed. Evaporated moisture condenses in a cold trap and collects in a water collection tank before being discharged. Therefore, the time required to depressurize the vacuum chamber to the required level for cooling to the desired temperature is essentially equivalent to the standby time until the vacuum cooling process for the food can be performed.

[0004] Since the vacuum level required to cool to the desired temperature is in the low to medium vacuum range of around 100 Pa, the time from placing food in the vacuum chamber until the pressure is reduced to the required level is short enough to prevent bacterial growth. However, the larger the vacuum chamber, the longer the time required to reduce pressure to the required level, making it difficult to cool a larger quantity of food at once. Furthermore, the standby time becomes excessively long due to the need for continuous food cooling.

[0005] As disclosed in Patent Document 1, a vacuum cooling device is known, which has a decompression chamber and a recompression chamber adjacent to the vacuum chamber, both of which have a sufficiently small volume compared to the vacuum chamber. The vacuum cooling device according to Patent Document 1 can maintain the required vacuum level in the vacuum chamber, and the time required to decompress to the required pressure in the decompression chamber is shorter than that in the vacuum chamber. Therefore, the vacuum chamber can be made larger, and the standby time can be shortened, thereby improving operating efficiency.

[0006] [Existing Technical Documents]

[0007] [Patent Literature]

[0008] [Patent Document 1] Japanese Patent Publication No. 59-30979 Summary of the Invention

[0009] [The problem the invention aims to solve]

[0010] Even in vacuum cooling devices that include a depressurization chamber and a repressurization chamber adjacent to the vacuum chamber, the time it takes to reduce the pressure to the required level in the depressurization chamber is still considered as standby time. Therefore, if the standby time in such vacuum cooling devices can be further shortened, the time required for continuous vacuum cooling of food can be reduced, thereby expecting to further improve operational efficiency.

[0011] The main objective of this invention is to provide a vacuum cooling method for a vacuum cooling device comprising a depressurization chamber and a repressurization chamber adjacent to a vacuum chamber, and a vacuum cooling method capable of further shortening the operation time, as well as a vacuum cooling device whose operation time can be shortened through simple modifications. Several advantages obtainable through this invention will be disclosed in detail in the description of specific embodiments.

[0012] [Technical means to solve the problem]

[0013] The vacuum cooling method for food of the present invention utilizes a vacuum cooling device comprising a vacuum chamber including a primary chamber, a depressurization chamber, and a repressurization chamber. The food to be cooled is placed in the primary chamber, which has been depressurized to a required pressure, for a predetermined cooling time for vacuum cooling. The depressurization chamber is connected to the primary chamber and includes at least an outer chamber and an inner chamber. The repressurization chamber includes one or more chambers. The vacuum cooling method for food includes the following steps: after increasing the internal pressure in the outer chamber of the depressurization chamber to atmospheric pressure, the inlet is opened; the food is then introduced and the inlet is closed; the internal pressure is reduced to a predetermined pressure higher than the required pressure in the primary chamber; the outlet is opened and the food is removed; the outlet is then closed; and after increasing the internal pressure in the inner chamber of the depressurization chamber to the predetermined pressure in the outer chamber, the inlet is opened. The food is moved in and the inlet is closed. The internal pressure is reduced to the required air pressure in the main chamber, and the outlet is opened to remove the food. The outlet is then closed. The food is moved into the main chamber and, while maintaining the internal pressure at the required air pressure, is placed in a vacuum chamber for the specified cooling time to cool it. The food is then removed. The food is moved into the repressurization chamber by opening the inlet and closing the inlet, and the internal pressure is increased to atmospheric pressure. The outlet is then opened to remove the food, and the outlet is closed. The opening and closing of each inlet and outlet, the depressurization of chambers requiring depressurization, the pressurization of chambers requiring pressurization, and the transport of the food are all performed so that each process is completed within the allowable processing time calculated in advance based on the specified cooling time.

[0014] A vacuum cooling apparatus for implementing the method of vacuum cooling food according to the present invention is a vacuum cooling apparatus for food, comprising a vacuum chamber including a primary chamber, a depressurization chamber, and a repressurization chamber. The primary chamber is depressurized to a required pressure, and the food to be cooled is placed for a predetermined cooling time for vacuum cooling. The depressurization chamber is connected to the primary chamber and includes at least an outer chamber and an inner chamber. The repressurization chamber includes one or more chambers. The vacuum cooling apparatus includes: a door disposed in each chamber for opening and closing an inlet or outlet for the food; a vacuum device disposed at least in the outer and inner chambers of the primary and depressurization chambers respectively, for depressurizing the chambers; a pressure boosting device disposed at least in the outer and inner chambers of the depressurization chamber respectively, for boosting the pressure within the chambers; a conveying device for conveying the food; and a control device for controlling the operation of the inlet and outlet, the operation of the vacuum device, the operation of the pressure boosting device, and the drive of the conveying device, so that the operations performed in each chamber are completed within a pre-calculated allowable processing time based on the predetermined cooling time.

[0015] [The effects of the invention]

[0016] In this invention, a vacuum chamber is formed by a main chamber, a decompression chamber connected to the main chamber and comprising at least an outer chamber and an inner chamber, and a repressurization chamber comprising one or more chambers. The pressure is reduced from atmospheric pressure to a predetermined pressure in the outer chamber of the decompression chamber, and reduced from the predetermined pressure in the outer chamber to the pressure required for cooling in the inner chamber of the decompression chamber. At least one intermediate chamber may be provided between the outer and inner chambers of the decompression chamber for further staged decompression. Food transported into the main chamber via the decompression chamber is cooled for a predetermined time in the main chamber while maintaining the vacuum required for cooling, and then removed via the repressurization chamber. The repressurization chamber may also be divided into two or more chambers for staged repressurization. The opening and closing of doors in each chamber, the decompression of chambers requiring decompression, the pressurization of chambers requiring pressurization, and the transport of food are all performed to ensure that the actions in each chamber are completed within a pre-calculated allowable processing time based on a predetermined cooling time.

[0017] According to the present invention, within the specified cooling time required for vacuum cooling of the food to be cooled in the main chamber of the vacuum chamber, preparation for a cycle of food to be delivered in the outer chamber and inner chamber of the depressurization chamber and at least one repressurization chamber is completed. Therefore, the standby time for continuous vacuum cooling of food can be shortened as much as possible, and the operating efficiency is improved. Attached Figure Description

[0018] Figure 1 This is a schematic plan view showing the vacuum cooling device of the present invention.

[0019] Figure 2 yes Figure 1 AA arrow cross-section view.

[0020] Figure 3 This is a schematic plan view showing the vacuum cooling device of the present invention.

[0021] Figure 4 yes Figure 3 BB arrow cross-section diagram.

[0022] Figure 5 It is a block diagram showing the connection relationship between the control device and other devices.

[0023] Figure 6 This is a flowchart showing the process up to the point where the food is moved into the main chamber of the vacuum chamber.

[0024] Figure 7 This is a flowchart showing the process up to the point where the maximum number of food items that can be contained are moved into the main chamber of the vacuum chamber.

[0025] Figure 8 This is a flowchart showing the process from the moment the food inside the vacuum chamber is removed from the vacuum chamber.

[0026] Figure 9 This is another flowchart showing the process until the food inside the vacuum chamber is removed from the vacuum chamber.

[0027] Figure 10 It means Figure 8 A schematic diagram of the state inside the vacuum chamber during step S35.

[0028] Figure 11 It means Figure 9 A schematic diagram of the state inside the vacuum chamber during step S35A.

[0029] Figure 12 It means Figure 9 A schematic diagram of the state inside the vacuum chamber during step S35B.

[0030] [Explanation of Symbols]

[0031] 1: Vacuum cooling device

[0032] 2: Vacuum chamber

[0033] 3: Control device

[0034] 4: Transport device

[0035] 5: Door

[0036] 5a: Door opening and closing device

[0037] 10: The principal wife

[0038] 20: Decompression Chamber

[0039] 21: The inner chamber of the decompression chamber

[0040] 22: The intermediate chamber of the decompression chamber

[0041] 23: The outer chamber of the decompression chamber

[0042] 30: Pressure Reduction Chamber

[0043] 31: The inner chamber of the pressure chamber

[0044] 32: Intermediate chamber of the pressure chamber

[0045] 33: The outer chamber of the pressure chamber

[0046] 101: Vacuum device

[0047] 102: Boosting device

[0048] 103: Barometric Pressure Sensor

[0049] 211: Vacuum device

[0050] 211A: Vacuum pump

[0051] 211B: Vacuum pump

[0052] 211C: Buffer tank

[0053] 211D: Buffer tank

[0054] 211E: Buffer tank

[0055] 212: Boosting device

[0056] 213: Barometric Pressure Sensor

[0057] 221: Vacuum device

[0058] 222: Boosting device

[0059] 223: Barometric Pressure Sensor

[0060] 231: Vacuum device

[0061] 232: Boosting device

[0062] 233: Barometric Pressure Sensor

[0063] F: Food

[0064] P31: Required air pressure

[0065] P32, P33: Specified air pressure

[0066] P34: Atmospheric pressure

[0067] S1~S39, S29A, S29B, S35A, S35B: Steps

[0068] X, Y: Direction. Detailed Implementation

[0069] The following uses Figures 1 to 12 The implementation method is illustrated in the diagram below. Figure 1 This is a schematic plan view showing the vacuum cooling device of the present invention. Figure 2 yes Figure 1 AA arrow cross-section view. Figure 3 This is a schematic plan view showing the vacuum cooling device of the present invention. Figure 4 yes Figure 3 BB arrow cross-section diagram. Figure 5 It is a block diagram showing the connection relationship between the control device and other devices. Figure 6 This is a flowchart showing the process up to the point where the food is moved into the main chamber of the vacuum chamber. Figure 7 This is a flowchart showing the process up to the point where the maximum number of food items that can be contained are moved into the main chamber of the vacuum chamber. Figure 8 This is a flowchart showing the process from the moment the food inside the vacuum chamber is removed from the vacuum chamber. Figure 9 This is another flowchart showing the process until the food inside the vacuum chamber is removed from the vacuum chamber. Figure 10 It means Figure 8 A schematic diagram of the state inside the vacuum chamber during step S35.

[0070] Figure 11 It means Figure 9 A schematic diagram of the state inside the vacuum chamber during step S35A. Figure 12 It means Figure 9 A schematic diagram of the state inside the vacuum chamber during step S35B.

[0071] The vacuum cooling apparatus 1 for implementing a vacuum cooling method for food according to the present invention includes a vacuum chamber 2, which comprises a main chamber 10, a depressurization chamber 20 connected to the main chamber 10 and comprising at least an outer chamber 23 and an inner chamber 21, and a repressurization chamber 30 comprising one or more chambers. The food F to be cooled is placed in the main chamber 10, which is depressurized to the required pressure, for a predetermined cooling time T to perform vacuum cooling. The vacuum cooling apparatus 1 includes a control device 3 for performing various controls. The required pressure in the main chamber 10 refers to the pressure at which the food to be cooled can be vacuum-cooled in the vacuum cooling method. Alternatively, pressure can also be referred to as air pressure.

[0072] The vacuum cooling device 1 takes the food F (not shown) from the previous processing device and transfers it into the inlet of the vacuum chamber 2. After vacuum cooling in the vacuum chamber 2, the cooled food F is removed from the outlet of the vacuum chamber 2. The food F removed from the vacuum chamber 2 is then transferred to the next processing device, etc.

[0073] For example, Figure 1 as well as Figure 2 In the vacuum cooling device 1 shown, food F is transported in units of four from the previous processing unit. Therefore, four food F items before vacuum cooling are moved into the vacuum chamber 2 at once, and four food F items after being vacuum-cooled to the desired temperature in the vacuum chamber 2 are removed from the vacuum chamber 2 at once. At this time, the direction of moving food F into and out of the vacuum chamber 2 is defined as the front-back direction. Figure 1 When the X direction is shown, the four food items F are oriented to the left and right (as shown in the X direction). Figure 1 They are arranged in a row in the Y direction and moved into the vacuum chamber 2 at once. After being vacuum cooled to the desired temperature in the vacuum chamber 2, they are moved out of the vacuum chamber 2 at once in the same arrangement.

[0074] For example, Figure 3 as well as Figure 4 In the vacuum cooling device 1 shown, food F is transported from the previous processing device in units of sixteen. Therefore, sixteen food F units before vacuum cooling are moved into the vacuum chamber 2 at once, and sixteen food F units, after being vacuum cooled to the desired temperature within the vacuum chamber 2, are removed from the vacuum chamber 2 at once. The direction of moving food F into and out of the vacuum chamber 2 is defined as the front-to-back direction. Figure 3 When the X direction is shown, the sixteen food items F will be oriented to the left and right (as shown in the X direction). Figure 3 (As shown in the Y direction) Eight food items F are arranged in two rows and simultaneously transported into the vacuum chamber 2. After being vacuum-cooled to the desired temperature within the vacuum chamber 2, they are removed from the vacuum chamber 2 in the same arrangement. Furthermore, the arrangement is not limited to multiple units such as four or sixteen items; it can also be in single units. In other words, it can be in single or multiple units. Moreover, it is not limited to one or two rows as described above; it can also be three or more rows. In other words, it can be in one or more rows.

[0075] The vacuum cooling device 1 includes multiple conveying devices 4 for the processes of transferring food F into the vacuum chamber 2, conveying food F within the vacuum chamber 2, and removing food F from the vacuum chamber 2. The conveying devices 4 are, for example, conveyors containing belts or rollers. Each conveying device 4 is connected to and controlled by a control device 3.

[0076] Vacuum chamber 2 comprises a decompression chamber 20, a main chamber 10, and a repressurization chamber 30, connected in the direction in which food F is transported within the chamber. The inlet of vacuum chamber 2 is also the inlet of decompression chamber 20, and is equipped with a door 5 for opening and closing. The outlet of decompression chamber 20 is also the inlet of the adjacent main chamber 10, and is equipped with a door 5 for opening and closing. The outlet of main chamber 10 is also the inlet of the adjacent repressurization chamber 30, and is equipped with a door 5 for opening and closing. The outlet of repressurization chamber 30 is also the outlet of vacuum chamber 2, and is equipped with a door 5 for opening and closing. Food F is transported into vacuum chamber 2 through the inlet, sequentially passes through decompression chamber 20, main chamber 10, and repressurization chamber 30, and is then transported out through the outlet of vacuum chamber 2.

[0077] Each door 5 allows food F to be moved in and out by opening, and airtightly separates the chamber from adjacent chambers and from the outside of the chamber by closing. Each door 5 is opened and closed by a door opening and closing device 5a. Each door 5 is, for example, Figure 2 as well as Figure 4 The gates shown are examples of this type of door opening and closing device. The door opening and closing device 5a can be driven by various devices such as pneumatic cylinders or electric actuators. Each door opening and closing device 5a is connected to the control device 3 and is controlled by the control device 3.

[0078] The decompression chamber 20 is provided with at least an outer chamber 23 and an inner chamber 21 connected in the direction of transporting the food F to be cooled. The decompression chamber 20 may also have at least one intermediate chamber 22 between the outer chamber 23 and the inner chamber 21. If multiple intermediate chambers 22 are provided, the multiple intermediate chambers 22 are also connected in the direction of transporting the food F to be cooled.

[0079] For example, Figures 1 to 4 The pressure-reducing chamber 20 shown has three chambers connected along the direction of transporting the food F to be cooled: an outer chamber 23, a middle chamber 22, and an inner chamber 21. The inlet of the pressure-reducing chamber 20 is also the inlet of the outer chamber 23, and as mentioned above, it is equipped with a door 5 for opening and closing. The outlet of the outer chamber 23 is also the inlet of the adjacent middle chamber 22, and is equipped with a door 5 for opening and closing. The outlet of the middle chamber 22 is also the inlet of the adjacent inner chamber 21, and is equipped with a door 5 for opening and closing. The outlet of the inner chamber 21 is also the outlet of the pressure-reducing chamber 20, and as mentioned above, is equipped with a door 5 for opening and closing. The food F to be cooled is transported into the pressure-reducing chamber 20 through the inlet, sequentially through the outer chamber 23, the middle chamber 22, and the inner chamber 21, and then discharged from the outlet of the pressure-reducing chamber 20 before being transported into the main chamber 10 adjacent to the pressure-reducing chamber 20.

[0080] The outer chamber 23 is equipped with a pressure boosting device 232 for increasing the internal pressure to atmospheric pressure P34, a vacuum device 231 for reducing the internal pressure to a specified pressure P33, a pressure sensor 233 for detecting the internal pressure, a conveying device 4 for conveying food F, and a door 5.

[0081] In the outer chamber 23, the following process is performed: after the internal pressure is increased to atmospheric pressure P34 by the pressurizing device 232, the door 5 on the loading entrance side is opened to open the loading entrance and food F is loaded in. After that, the door 5 on the loading entrance side is closed to seal the loading entrance. After the internal pressure is reduced to the specified atmospheric pressure P33 by the vacuum device 231, the door 5 on the loading outlet side is opened to open the loading outlet and food F is loaded out. After that, the door 5 on the loading outlet side is closed to seal the loading outlet.

[0082] The intermediate chamber 22 is equipped with a pressurizing device 222 for increasing the internal pressure to a specified air pressure P33 in the outer chamber 23, a vacuum device 221 for decreasing the internal pressure to a specified air pressure P32, a pressure sensor 223 for detecting the internal pressure, a conveying device 4 for conveying food F, and a door 5.

[0083] In the intermediate chamber 22, the following process is performed: after the internal pressure is increased to the specified air pressure P33 in the outer chamber 23 by the pressurizing device 232, the door 5 on the loading entrance side is opened to open the loading entrance and food F is loaded in. After that, the door 5 on the loading entrance side is closed to seal the loading entrance. After the internal pressure is reduced to the specified air pressure P32 by the vacuum device 221, the door 5 on the loading outlet side is opened to open the loading outlet and food F is loaded out. After that, the door 5 on the loading outlet side is closed to seal the loading outlet.

[0084] The inner chamber 21 includes a pressurizing device 212 for increasing the internal pressure to a specified pressure P32 in the intermediate chamber 22, a vacuum device 211 for decreasing the internal pressure to the required pressure P31 in the main chamber 10, a pressure sensor 213 for detecting the internal pressure, a conveying device 4 for conveying food F, and a door 5.

[0085] In the inner chamber 21, the following process is performed: after the internal pressure is increased to the specified air pressure P32 in the intermediate chamber 22 by the pressurizing device 212, the door 5 on the loading entrance side is opened to open the loading entrance and food F is loaded in. After that, the door 5 on the loading entrance side is closed to seal the loading entrance. After the internal pressure is reduced to the required air pressure P31 in the main chamber 10 by the vacuum device 211, the door 5 on the loading exit side is opened to open the loading exit and food F is loaded out. After that, the door 5 on the loading exit side is closed to seal the loading exit.

[0086] The main chamber 10 includes a vacuum device 101 for maintaining the internal pressure at the desired pressure P31, and a conveying device 4 for conveying food F. The main chamber 10 may also include, for example, a pressure boosting device 102 for increasing the internal pressure to atmospheric pressure P34 after vacuum cooling of the food is completed and during maintenance operations. The main chamber 10 may also include a pressure sensor 103 for detecting the internal pressure.

[0087] In the main chamber 10, the following procedures are performed: After opening the inlet door 5 to allow food F to enter, the inlet door 5 is closed to seal the inlet. While maintaining the internal pressure at the required pressure P31, food F is placed in the chamber for a predetermined cooling time T to vacuum cool it. Then, food F is removed. In other words, in the main chamber 10, the following procedures are performed: After opening the inlet door 5 to allow food F to enter, the inlet door 5 is closed to seal the inlet. While maintaining the internal pressure at the required pressure P31, food F is placed in the chamber for a predetermined cooling time T to vacuum cool it. Then, the outlet door 5 is opened to allow food F to exit, and the outlet door 5 is closed to seal the outlet. The required pressure in the main chamber 10 refers to the pressure at which the food to be cooled can be vacuum-cooled in the vacuum cooling method.

[0088] The volume of the main chamber 10 can also be made larger than the volume of the outer chamber 23 of the decompression chamber 20, the volume of the intermediate chamber 22 of the decompression chamber 20, and the volume of the inner chamber 21 of the decompression chamber 20. The volumes of the outer chamber 23, the intermediate chamber 22, and the inner chamber 21 of the decompression chamber 20 can also be made to the same size. The volume of the main chamber 10 can also be made to the same size as the volumes of the outer chamber 23, the intermediate chamber 22, and the inner chamber 21 of the decompression chamber 20. Furthermore, the time from when the food to be cooled, F, is moved into the main chamber 10 through the inlet until it is moved out through the outlet is defined as the cooling time T.

[0089] The required air pressure P31 in the main chamber 10 is lower than the specified air pressure P32 in the intermediate chamber 22 (P31 < P32). For example, the required air pressure P31 is set to 17 hPa in absolute pressure. The specified air pressure P32 in the intermediate chamber 22 is lower than the specified air pressure P33 in the outer chamber 23 (P32 < P33). For example, the specified air pressure P32 is set to 350 hPa in absolute pressure. The specified air pressure P33 in the outer chamber 23 is lower than atmospheric pressure P34 (P33 < P34). For example, the specified air pressure P33 is set to 680 hPa in absolute pressure. Atmospheric pressure P34 is 1013 hPa in absolute pressure. The increase or decrease in internal pressure of each chamber 21, 22, and 23 in the depressurization chamber 20 decreases as the number of chambers increases. In particular, the time for depressurizing the internal pressure of each chamber 21, 22, and 23 can be shortened respectively, thus further shortening the process time in each chamber.

[0090] The repressurization chamber 30 includes one or more chambers. The repressurization chamber 30 may also include at least an inner chamber 31 and an outer chamber 33 connected along the direction of transporting the food to be cooled, F. The repressurization chamber 30 may also have at least one intermediate chamber 32 between the inner chamber 31 and the outer chamber 33. When multiple intermediate chambers 22 are provided, the multiple intermediate chambers 32 are also connected along the direction of transporting the food to be cooled, F. For example, if it is not necessary to repressurize the internal pressure for a short time, the pressure boosting device and vacuum device may not be connected to the single-chamber repressurization chamber 30 or each chamber 31, 32, 33 within the repressurization chamber 30. However, this is not a limitation; a pressure boosting device (not shown) may also be connected to the single-chamber repressurization chamber 30 or each chamber 31, 32, 33 within the repressurization chamber 30. A pressure boosting device (not shown) and a vacuum device (not shown) may also be connected to the single-chamber repressurization chamber 30 or each chamber 31, 32, 33 within the repressurization chamber 30.

[0091] For example, Figures 1 to 4 The pressure chamber 30 shown is provided with three chambers: an inner chamber 31, an intermediate chamber 32, and an outer chamber 33, connected along the direction in which the food F to be cooled is transported. The inlet of the pressure chamber 30 is also the inlet of the inner chamber 31, and as mentioned above, it is equipped with a door 5 for opening and closing. The outlet of the inner chamber 31 is also the inlet of the adjacent intermediate chamber 32, and is equipped with a door 5 for opening and closing. The outlet of the intermediate chamber 32 is also the inlet of the adjacent outer chamber 33, and is equipped with a door 5 for opening and closing. The outlet of the outer chamber 33 is also the outlet of the pressure chamber 30, and as mentioned above, is equipped with a door 5 for opening and closing. The food F to be cooled is transported into the pressure chamber 30 through the inlet, sequentially through the inner chamber 31, the intermediate chamber 32, and the outer chamber 33, and then discharged from the outlet of the pressure chamber 30 before being transported to other devices in the next step of the vacuum cooling process.

[0092] In the inner chamber 31, the following procedures are performed: after opening the door 5 on the inlet side to open the inlet and bringing in the food F, the door 5 on the inlet side is closed to seal the inlet; after opening the door 5 on the outlet side to open the outlet and bringing out the food F, the door 5 on the outlet side is closed to seal the outlet.

[0093] In the intermediate chamber 32, the following procedures are performed: after opening the door 5 on the inlet side to open the inlet and bringing in food F, the door 5 on the inlet side is closed to seal the inlet; after opening the door 5 on the outlet side to open the outlet and bringing out food F, the door 5 on the outlet side is closed to seal the outlet.

[0094] In the outer room 33, the following procedures are performed: after opening the door 5 on the inlet side to open the inlet and bringing in the food F, the door 5 on the inlet side is closed to seal the inlet; after opening the door 5 on the outlet side to open the outlet and bringing out the food F, the door 5 on the outlet side is closed to seal the outlet.

[0095] When a vacuum device (not shown) and a pressure boosting device (not shown) are respectively provided in the inner chamber 31, intermediate chamber 32 and outer chamber 33 of the pressure chamber 30, it may be configured, for example, as follows.

[0096] The inner chamber 31 includes a vacuum device (not shown) for reducing the internal pressure to the required pressure P31 in the main chamber 10, a pressure boosting device (not shown) for increasing the internal pressure to a specified pressure P32, a pressure sensor (not shown) for detecting the internal pressure, a conveying device 4 for conveying food F, and a door 5. Furthermore, the specified pressure P32 in the inner chamber 31 of the repressurization chamber 30 can be set to the same pressure as the specified pressure P32 in the intermediate chamber 22 of the aforementioned depressurization chamber 20, or it can be set to a different pressure.

[0097] In the inner chamber 31, the following process is performed: after the internal pressure is reduced to the required air pressure P31 of the main chamber 10 by a vacuum device (not shown), the door 5 on the loading entrance side is opened to open the loading entrance and food F is loaded in. After that, the door 5 on the loading entrance side is closed to seal the loading entrance. After the internal pressure is increased to the specified air pressure P32 by a pressurizing device (not shown), the door 5 on the loading outlet side is opened to open the loading outlet and food F is loaded out. After that, the door 5 on the loading outlet side is closed to seal the loading outlet.

[0098] The intermediate chamber 32 includes a vacuum device (not shown) for reducing the internal pressure to a predetermined pressure P32 in the inner chamber 31, a pressure boosting device (not shown) for increasing the internal pressure to a predetermined pressure P33, a pressure sensor (not shown) for detecting the internal pressure, a conveying device 4 for conveying food F, and a door 5. Furthermore, the predetermined pressure P33 in the intermediate chamber 32 of the repressurization chamber 30 can be set to the same pressure as the predetermined pressure P33 in the outer chamber 23 of the aforementioned depressurization chamber 20, or it can be set to a different pressure.

[0099] In the intermediate chamber 32, the following process is performed: after the internal pressure is reduced to the specified air pressure P32 in the inner chamber 31 by a vacuum device (not shown), the door 5 on the loading entrance side is opened to open the loading entrance and food F is loaded in. After that, the door 5 on the loading entrance side is closed to seal the loading entrance. After the internal pressure is increased to the specified air pressure P33 by a pressurizing device (not shown), the door 5 on the loading outlet side is opened to open the loading outlet and food F is loaded out. After that, the door 5 on the loading outlet side is closed to seal the loading outlet.

[0100] The outer chamber 33 includes a vacuum device (not shown) for reducing the internal pressure to a specified pressure P33 in the intermediate chamber 32, a pressure boosting device (not shown) for boosting the internal pressure to atmospheric pressure P34, a pressure sensor (not shown) for detecting the internal pressure, a conveying device 4 for conveying food F, and a door 5.

[0101] In the outer chamber 33, the following process is performed: after the internal pressure is reduced to the specified air pressure P33 in the intermediate chamber 32 by a vacuum device (not shown), the door 5 on the loading entrance side is opened to open the loading entrance and food F is loaded in. After that, the door 5 on the loading entrance side is closed to seal the loading entrance. After the internal pressure is increased to atmospheric pressure P34 by a pressurizing device (not shown), the door 5 on the loading outlet side is opened to open the loading outlet and food F is loaded out. After that, the door 5 on the loading outlet side is closed to seal the loading outlet.

[0102] The required air pressure P31 in the main chamber 10 is lower than the specified air pressure P32 in the inner chamber 31 (P31 < P32). For example, the required air pressure P31 is set to 17 hPa in absolute pressure. The specified air pressure P32 in the inner chamber 31 is lower than the specified air pressure P33 in the intermediate chamber 32 (P32 < P33). For example, the specified air pressure P32 is set to 350 hPa in absolute pressure. The specified air pressure P33 in the intermediate chamber 32 is lower than atmospheric pressure P34 (P33 < P34). For example, the specified air pressure P33 is set to 680 hPa in absolute pressure. Atmospheric pressure P34 is 1013 hPa in absolute pressure. Similar to the aforementioned decompression chamber 20, the increase or decrease in internal pressure of each chamber 31, 32, and 33 in the repressurization chamber 30 decreases as the number of chambers increases. In particular, it can shorten the time for depressurizing the internal pressure of each chamber 31, 32, and 33, thereby further shortening the process time in each chamber.

[0103] Each pressurization device 102, 212, 222, and 232 may, for example, have one interface open to the atmosphere and the other interface connected to the corresponding on / off valve of each chamber 10, 21, 22, and 23. The control of each on / off valve is, for example, performed by control device 3. For instance, when pressurizing the internal pressure of the outer chamber 23 in the pressure reduction chamber 20, control device 3 controls the process by opening the on / off valve connected to the outer chamber 23, and closing the on / off valve when the internal pressure of the outer chamber 23 detected by pressure sensor 233 reaches atmospheric pressure P34. Similarly, when pressurizing the internal pressure of the intermediate chamber 22 in the pressure reduction chamber 20, control device 3 controls the process by opening the on / off valve connected to the intermediate chamber 22, and closing the on / off valve when the internal pressure of the intermediate chamber 22 detected by pressure sensor 223 reaches a predetermined atmospheric pressure P33. For example, when the control device 3 increases the internal pressure of the inner chamber 21 in the depressurization chamber 20, it controls the process by opening the on / off valve connected to the inner chamber 21 and closing the valve when the internal pressure of the inner chamber 21 detected by the pressure sensor 213 reaches a predetermined pressure P32. Similarly, when the control device 3 increases the internal pressure of the main chamber 10, it controls the process by opening the on / off valve connected to the main chamber 10 and closing the valve when the internal pressure of the main chamber 10 detected by the pressure sensor 103 reaches atmospheric pressure P34. Furthermore, the same applies when the inner chamber 31, intermediate chamber 32, and outer chamber 33 of the repressurization chamber 30 are equipped with a vacuum device (not shown) and a pressure-increasing device (not shown), respectively.

[0104] Each vacuum device 101, 231, 221, and 211 is, for example, a vacuum pump. Vacuum device 101, connected to the main chamber 10, is used to reduce the internal pressure of the main chamber 10 to the required pressure P31, thereby cooling the food F by utilizing the heat of vaporization during the evaporation of water from the food F. Therefore, it includes a cold trap (not shown) to condense the evaporated water back into water, and a water collection tank (not shown) to collect the water. Since the lower limit of the internal pressure of the inner chamber 21 is the required pressure P31 in the main chamber 10, vacuum device 211 connected to the inner chamber 21 of the depressurization chamber 20 may also include a cold trap and a water collection tank, similar to vacuum device 101 connected to the main chamber 10. Vacuum devices connected to other chambers may also include cold traps and water collection tanks as needed.

[0105] The internal pressure of the inner chamber 21 in the depressurization chamber 20 is increased from the desired pressure P31 in the main chamber 10 to the specified pressure P32 in the intermediate chamber 22, and then decreased from the specified pressure P32 in the intermediate chamber 22 back to the desired pressure P31 in the main chamber 10. This pressurization and depressurization process is repeated alternately. The desired pressure P31 in the main chamber 10 is a high vacuum. It is desirable that the time taken to decrease the pressure from the specified pressure P32 in the intermediate chamber 22 back to the desired pressure P31 in the main chamber 10 is as short as possible.

[0106] For example, regarding the vacuum device 211 connected to the inner chamber 21 of the decompression chamber 20, in order to increase the exhaust volume, it may be a structure in which two vacuum pumps 211A and 211B are respectively connected to the inner chamber 21 of the decompression chamber 20.

[0107] For example, the vacuum device 211 connected to the inner chamber 21 of the decompression chamber 20 may be a structure that can switch between a vacuum pump 211A and a vacuum pump 211B, wherein the vacuum pump 211A is a vacuum pump that can decompress for a short time if the vacuum level is low or medium, and the vacuum pump 211B is a vacuum pump that can decompress for a short time if the vacuum level is high.

[0108] For example, the vacuum device 211 may also include multiple buffer tanks 211C, 211D, and 211E. Each buffer tank 211C, 211D, and 211E includes a vacuum pump, and the pressure inside the tank has been reduced to a pressure sufficient to reduce the internal pressure of the inner chamber 21 of the pressure reduction chamber 20. For example, whenever the internal pressure of the inner chamber 21 of the pressure reduction chamber 20 is reduced, one of the multiple buffer tanks 211C, 211D, and 211E is connected to the inner chamber 21 in sequence, thereby rapidly reducing the internal pressure of the inner chamber 21. By providing multiple buffer tanks 211C, 211D, and 211E, for example, when buffer tank 211C is connected to the inner chamber 21, the remaining buffer tanks 211D and 211E reduce the pressure inside the tank using their respective vacuum pumps. Next, when buffer tank 211D is connected to the inner chamber 21, the remaining buffer tanks 211C and 211E reduce the pressure inside the tank using their respective vacuum pumps. Then, when buffer tank 211E is connected to inner chamber 21, the remaining buffer tanks 211C and 211D depressurize their respective tank pressures using vacuum pumps. By repeating this operation, when connecting buffer tanks 211C, 211D, and 211E to inner chamber 21, the internal pressure of buffer tanks 211C, 211D, and 211E can be pre-depressurized sufficiently. The connection switching between buffer tanks 211C, 211D, and 211E and inner chamber 21 is performed by a control valve, which can also be connected to control device 3 and controlled by control device 3.

[0109] For example, the conveying device 4, such as Figures 1 to 4As shown, the following locations are respectively located outside the loading inlet of the outer chamber 23 in the decompression chamber 20, inside the outer chamber 23 of the decompression chamber 20, inside the intermediate chamber 22 of the decompression chamber 20, inside the inner chamber 21 of the decompression chamber 20, inside the main chamber 10, inside the inner chamber 31 of the recompression chamber 30, inside the intermediate chamber 32 of the recompression chamber 30, inside the outer chamber 33 of the recompression chamber 30, and outside the loading outlet of the outer chamber 33 in the recompression chamber 30. As mentioned earlier, "outside the loading inlet of the outer chamber 23 in the decompression chamber 20" refers to both the loading inlet of the decompression chamber 20 and the loading inlet of the vacuum chamber 2. Similarly, "outside the loading outlet of the outer chamber 33 in the recompression chamber 30" refers to both the loading outlet of the recompression chamber 30 and the loading outlet of the vacuum chamber 2.

[0110] like Figure 5 As shown in the block diagram, the control device 3 is connected to and controls the vacuum devices 101, 211, 221, 231, the pressure boosting devices 102, 212, 222, 232, the pressure sensors 103, 233, 223, 213, the conveying devices 4, and the door opening and closing devices 5a. In the case where the repressurization chamber 30 also includes vacuum devices (not shown), pressure boosting devices (not shown), and pressure sensors (not shown), they are also connected to and controlled by the control device 3.

[0111] The control device 3 controls the operation of the door opening and closing devices 5a that open and close the doors 5 at each loading and unloading point, the operation of the vacuum devices 211, 221, and 231, the operation of the pressure boosting devices 212, 222, and 232, and the drive of the conveying devices 4, so that the operations of each process performed in each chamber 10, 21, 22, 23, 31, 32, and 33 are completed within a permissible processing time Td calculated in advance based on a specified cooling time T. Furthermore, the control of the vacuum device 101 that reduces the internal pressure of the main chamber 10 and the control of the pressure boosting device 102 that increases the internal pressure of the main chamber 10 only need to be controlled to maintain the internal pressure of the main chamber 10 at the required gas pressure P31, and therefore are excluded from the control targets of the operations performed in the main chamber 10 within the permissible processing time Td. However, if necessary, the control of the vacuum device 101 for depressurizing the internal pressure of the main chamber 10 and the control of the pressure boosting device 102 for boosting the internal pressure of the main chamber 10 may be added to the control objects of the process performed in the main chamber 10 within the allowable processing time Td. The operations that must be performed within the allowable processing time Td in the process performed in the main chamber 10 are: opening the door 5 to open the loading inlet and loading the food F inlet, then closing the door 5 to close the loading inlet; and opening the door 5 to open the loading outlet, loading the food F which has been placed in the main chamber 10 for a predetermined cooling time T and has undergone vacuum cooling, then closing the door 5 to close the loading outlet. However, if there are other necessary operations, they may also be included in the operations performed within the allowable processing time Td of the process performed in the main chamber 10.

[0112] The specified cooling time T is the time required to cool food F from its initial temperature to the desired cooling temperature when vacuum cooling food F is performed in chamber 10. For example, if it takes three minutes to vacuum cool food F from 70°C to 10°C in chamber 10, then the specified cooling time T is three minutes.

[0113] Regarding the allowable processing time Td, when multiple food items F are sequentially moved into the main chamber 10 and arranged in order along the conveying direction, and are placed simultaneously in the main chamber 10, it is pre-calculated as the time obtained by dividing the predetermined cooling time T by the number N of the multiple food items F placed simultaneously (Td = T ÷ N). The allowable processing time Td can also be pre-calculated by the operator and then preset by the operator using an input device (not shown) connected to the control device 3. Alternatively, the operator can input the predetermined cooling time T and the aforementioned number N of the multiple food items F placed simultaneously into the control device 3 using the input device connected to the control device 3, thereby causing the control device 3 to pre-calculate and set the allowable processing time Td.

[0114] For example, such as Figure 1 As shown, the number N of food items F that can be sequentially moved into the main chamber 10 and arranged in order along the conveying direction, and placed simultaneously, is nine. If the cooling time T is specified as three minutes, then the allowable processing time Td is twenty seconds.

[0115] For example, food F sometimes moves from the inner chamber 21 of the decompression chamber 20 into the main chamber 10 in a single move. Figure 3 as well as Figure 4 In this way, more than one can be arranged along the conveying direction. For example, the number M of food F arranged along the conveying direction among the food F that is moved from the inner chamber 21 of the decompression chamber 20 into the main chamber 10 in one go can be used to calculate the allowable processing time Td. Regarding the allowable processing time Td, when food F is moved into the main chamber 10 in sequence and arranged in order along the conveying direction, and multiple food F are placed in the main chamber 10 at the same time, the result obtained by dividing the specified cooling time T by the number N of the multiple food F placed at the same time can also be calculated in advance as the time obtained by multiplying this result by the aforementioned number M (Td=(T÷N)×M).

[0116] For example, such as Figure 3 As shown, the number N of food F that can be sequentially moved into the main chamber 10 and arranged in order along the conveying direction, and placed simultaneously, is eighteen. The number M of food F that is moved from the inner chamber 21 of the decompression chamber 20 into the main chamber 10 in one go and arranged along the conveying direction is two. If the cooling time T is specified as three minutes, then the allowable processing time Td is twenty seconds.

[0117] From this point on, use Figures 6 to 9 The flowchart shown illustrates the process of... Figures 1 to 4 The vacuum cooling apparatus 1 shown describes a process from when food F is introduced into the vacuum chamber 2 through the inlet until it is removed from the vacuum chamber 2 through the outlet. Additionally, in... Figures 1 to 4 In the main chamber 10 shown, nine food items F can be placed simultaneously facing the direction of food F transport, but in the following description, it is set to three.

[0118] Figure 6The flowchart shown illustrates the process up to the point where the food is moved into the main chamber of the vacuum chamber. As a preparation stage, the internal pressure of the outer chamber 23 (hereinafter referred to as outer chamber 23) of the depressurization chamber 20 is increased to atmospheric pressure P34; the internal pressure of the intermediate chamber 22 (hereinafter referred to as intermediate chamber 22) of the depressurization chamber 20 is decreased to a specified pressure P33; the internal pressure of the inner chamber 21 (hereinafter referred to as inner chamber 21) of the depressurization chamber 20 is decreased to a specified pressure P32; and the internal pressure of the main chamber 10 is decreased to the required pressure P31. Here, the required pressure P31 in the main chamber 10 is lower than the specified pressure P32 (P31 < P32). For example, the required pressure P31 is set to 17 hPa on an absolute pressure gauge. The specified pressure P32 is lower than the specified pressure P33 (P32 < P33). For example, the specified pressure P32 is set to 350 hPa on an absolute pressure gauge. The specified pressure P33 is lower than atmospheric pressure P34 (P33 < P34). For example, the specified pressure P33 is set to 680 hPa in absolute pressure.

[0119] (Step S1) Food F arrives outside the loading port of vacuum chamber 2.

[0120] (Step S2) Since the internal pressure of the outer chamber 23 has been increased to atmospheric pressure P34, the door 5 between the outside of the vacuum chamber 2 and the outer chamber 23 is opened to transfer the food F from the outside to the outer chamber 23.

[0121] (Step S3) Close the door 5 between the outside of the vacuum chamber 2 and the outer chamber 23.

[0122] (Step S4) Reduce the internal pressure of the outer chamber 23 to the specified pressure P33.

[0123] (Step S5) Since the internal pressure of the intermediate chamber 22 has been reduced to the specified pressure P33, the door 5 between the outer chamber 23 and the intermediate chamber 22 is opened and the food F is transported from the outer chamber 23 to the intermediate chamber 22.

[0124] (Step S6) Close the door 5 between the outer room 23 and the middle room 22.

[0125] (Step S7) The food F arrives outside the inlet of the vacuum chamber 2. The internal pressure of the outer chamber 23 is increased to atmospheric pressure P34. The internal pressure of the intermediate chamber 22 is decreased to the specified pressure P32.

[0126] (Step S8) Open the door 5 between the outside of the vacuum chamber 2 and the outer chamber 23 to transfer the food F from the outside to the outer chamber 23. Since the internal pressure of the inner chamber 21 has been reduced to the specified pressure P32, open the door 5 between the intermediate chamber 22 and the inner chamber 21 to transfer the food F from the intermediate chamber 22 to the inner chamber 21.

[0127] (Step S9) Close the door 5 between the outside of the vacuum chamber 2 and the outer chamber 23. Close the door 5 between the intermediate chamber 22 and the inner chamber 21.

[0128] (Step S10) Reduce the internal pressure of the outer chamber 23 to the specified pressure P33. Increase the internal pressure of the intermediate chamber 22 to the specified pressure P33. Reduce the internal pressure of the inner chamber 21 to the required pressure P31.

[0129] (Step S11) Open the door 5 between the outer chamber 23 and the middle chamber 22 and move the food F from the outer chamber 23 to the middle chamber 22. Since the internal pressure of the main chamber 10 has been reduced to the required air pressure P31, open the door 5 between the inner chamber 21 and the main chamber 10 and move the food F from the inner chamber 21 to the main chamber 10.

[0130] (Step S12) Close the door 5 between the outer room 23 and the middle room 22. Close the door 5 between the inner room 21 and the main room 10.

[0131] (Step S13) Food F arrives outside the inlet of vacuum chamber 2. The internal pressure of outer chamber 23 is increased to atmospheric pressure P34. The internal pressure of intermediate chamber 22 is decreased to a specified pressure P32. The internal pressure of inner chamber 21 is increased to a specified pressure P32.

[0132] Figure 7 The flowchart shown illustrates the process until the number of food items that can be contained are moved into the main chamber of the vacuum chamber.

[0133] (Step S14) Open the door 5 between the outside of the vacuum chamber 2 and the outer chamber 23 to transfer the food F from the outside to the outer chamber 23. Open the door 5 between the intermediate chamber 22 and the inner chamber 21 to transfer the food F from the intermediate chamber 22 to the inner chamber 21.

[0134] (Step S15) Close the door 5 between the outside of the vacuum chamber 2 and the outer chamber 23. Close the door 5 between the intermediate chamber 22 and the inner chamber 21.

[0135] (Step S16) Reduce the internal pressure of the outer chamber 23 to the specified pressure P33. Increase the internal pressure of the intermediate chamber 22 to the specified pressure P33. Reduce the internal pressure of the inner chamber 21 to the required pressure P31.

[0136] (Step S17) Open the door 5 between the outer chamber 23 and the middle chamber 22 and move the food F from the outer chamber 23 to the middle chamber 22. Open the door 5 between the inner chamber 21 and the main chamber 10 and move the food F from the inner chamber 21 to the main chamber 10. At this time, the elapsed time from step S11 to this step S17 can be said to be the allowable processing time Td.

[0137] (Step S18) Close the door 5 between the outer room 23 and the middle room 22. Close the door 5 between the inner room 21 and the main room 10.

[0138] (Step S19) The food F arrives outside the inlet of the vacuum chamber 2. The internal pressure of the outer chamber 23 is increased to atmospheric pressure P34. The internal pressure of the intermediate chamber 22 is decreased to a specified pressure P32. The internal pressure of the inner chamber 21 is increased to a specified pressure P32.

[0139] (Step S20) Open the door 5 between the outside of the vacuum chamber 2 and the outer chamber 23 to transfer the food F from the outside to the outer chamber 23. Open the door 5 between the intermediate chamber 22 and the inner chamber 21 to transfer the food F from the intermediate chamber 22 to the inner chamber 21.

[0140] (Step S21) Close the door 5 between the outside of the vacuum chamber 2 and the outer chamber 23. Close the door 5 between the intermediate chamber 22 and the inner chamber 21.

[0141] (Step S22) Reduce the internal pressure of the outer chamber 23 to the specified pressure P33. Increase the internal pressure of the intermediate chamber 22 to the specified pressure P33. Reduce the internal pressure of the inner chamber 21 to the required pressure P31.

[0142] (Step S23) Open the door 5 between the outer chamber 23 and the middle chamber 22 and move the food F from the outer chamber 23 to the middle chamber 22. Open the door 5 between the inner chamber 21 and the main chamber 10 and move the food F from the inner chamber 21 to the main chamber 10. At this time, the elapsed time from step S17 to this step S23 can be considered the allowable processing time Td. Moreover, at this time, the main chamber 10 is filled with the number of food F that can be held. In addition, the food F in the main chamber 10 are arranged in order starting with the food F that has been held for the longest time.

[0143] (Step S24) Close the door 5 between the outer room 23 and the middle room 22. Close the door 5 between the inner room 21 and the main room 10.

[0144] (Step S25) The food F arrives outside the inlet of the vacuum chamber 2. The internal pressure of the outer chamber 23 is increased to atmospheric pressure P34. The internal pressure of the intermediate chamber 22 is decreased to a specified pressure P32. The internal pressure of the inner chamber 21 is increased to a specified pressure P32.

[0145] Figure 8 The flowchart shown illustrates the process until the food in the main chamber of the vacuum chamber is removed from the vacuum chamber. Furthermore, the inner chamber 31 (hereinafter referred to as inner chamber 31), the intermediate chamber 32 (hereinafter referred to as intermediate chamber 32), and the outer chamber 33 (hereinafter referred to as outer chamber 33) of the repressurization chamber 30 are described without the connection of a vacuum device and a pressurization device.

[0146] (Step S26) Open the door 5 between the outside of the vacuum chamber 2 and the outer chamber 23 to transfer the food F from the outside to the outer chamber 23. Open the door 5 between the intermediate chamber 22 and the inner chamber 21 to transfer the food F from the intermediate chamber 22 to the inner chamber 21.

[0147] (Step S27) Close the door 5 between the outside of the vacuum chamber 2 and the outer chamber 23. Close the door 5 between the intermediate chamber 22 and the inner chamber 21.

[0148] (Step S28) Reduce the internal pressure of the outer chamber 23 to the specified pressure P33. Increase the internal pressure of the intermediate chamber 22 to the specified pressure P33. Reduce the internal pressure of the inner chamber 21 to the required pressure P31.

[0149] (Step S29) Open the door 5 between the outer chamber 23 and the intermediate chamber 22, and transfer the food F from the outer chamber 23 to the intermediate chamber 22. Open the door 5 between the inner chamber 21 and the main chamber 10, and the door 5 between the main chamber 10 and the inner chamber 31, and transfer the food F from the main chamber 10 to the inner chamber 31. At the same time, transfer the food F from the inner chamber 21 to the main chamber 10. At this time, the food F transferred out of the main chamber 10 is the same food F that was transferred into the main chamber 10 in step S11. Therefore, the elapsed time from step S11 to this step S29 can be considered as the predetermined cooling time T. Moreover, at this time, the elapsed time from step S23 to this step S29 can be considered as the allowable processing time Td.

[0150] (Step S30) Close the door 5 between the outer room 23 and the middle room 22. Close the door 5 between the inner room 21 and the main room 10, and the door 5 between the main room 10 and the inner room 31.

[0151] (Step S31) The food F arrives outside the inlet of the vacuum chamber 2. The internal pressure of the outer chamber 23 is increased to atmospheric pressure P34. The internal pressure of the intermediate chamber 22 is decreased to a specified pressure P32. The internal pressure of the inner chamber 21 is increased to a specified pressure P32.

[0152] (Step S32) Open the door 5 between the outside of the vacuum chamber 2 and the outer chamber 23 to transfer the food F from the outside to the outer chamber 23. Open the door 5 between the intermediate chamber 22 and the inner chamber 21 to transfer the food F from the intermediate chamber 22 to the inner chamber 21. Open the door 5 between the inner chamber 31 and the intermediate chamber 32 to transfer the food F from the inner chamber 31 to the intermediate chamber 32.

[0153] (Step S33) Close the door 5 between the outside of vacuum chamber 2 and outer chamber 23. Close the door 5 between intermediate chamber 22 and inner chamber 21. Close the door 5 between inner chamber 31 and intermediate chamber 32.

[0154] (Step S34) Reduce the internal pressure of the outer chamber 23 to the specified pressure P33. Increase the internal pressure of the intermediate chamber 22 to the specified pressure P33. Reduce the internal pressure of the inner chamber 21 to the required pressure P31.

[0155] (Step S35) Open the door 5 between the outer chamber 23 and the intermediate chamber 22, and transfer the food F from the outer chamber 23 to the intermediate chamber 22. Open the door 5 between the inner chamber 21 and the main chamber 10, and the door 5 between the main chamber 10 and the inner chamber 31, and transfer the food F from the main chamber 10 to the inner chamber 31. At the same time, transfer the food F from the inner chamber 21 to the main chamber 10. Open the door 5 between the intermediate chamber 32 and the outer chamber 33, and transfer the food F from the intermediate chamber 32 to the outer chamber 33. At this time, the food F transferred out of the main chamber 10 is the same food F that was transferred into the main chamber 10 in step S17. Therefore, the elapsed time from step S17 to this step S29 can be considered as the predetermined cooling time T. Moreover, the elapsed time from step S29 to this step S35 can be considered as the allowable processing time Td. In addition, Figure 10 The schematic diagram shows the state of the vacuum chamber at this time.

[0156] (Step S36) Close the door 5 between the outer room 23 and the middle room 22. Close the door 5 between the inner room 21 and the main room 10, and the door 5 between the main room 10 and the inner room 31. Close the door 5 between the middle room 32 and the outer room 33.

[0157] (Step S37) The food F arrives outside the inlet of the vacuum chamber 2. The internal pressure of the outer chamber 23 is increased to atmospheric pressure P34. The internal pressure of the intermediate chamber 22 is decreased to a specified pressure P32. The internal pressure of the inner chamber 21 is increased to a specified pressure P32.

[0158] (Step S38) Open the door 5 between the outside of vacuum chamber 2 and outer chamber 23 to transfer food F from the outside to outer chamber 23. Open the door 5 between intermediate chamber 22 and inner chamber 21 to transfer food F from intermediate chamber 22 to inner chamber 21. Open the door 5 between inner chamber 31 and intermediate chamber 32 to transfer food F from inner chamber 31 to intermediate chamber 32. Close the door 5 between outer chamber 33 and the outside of vacuum chamber 2 to transfer food F from outer chamber 33 to the outside.

[0159] (Step S39) Close the door 5 between the outside of vacuum chamber 2 and outer chamber 23. Close the door 5 between intermediate chamber 22 and inner chamber 21. Close the door 5 between inner chamber 31 and intermediate chamber 32. Close the door 5 between outer chamber 33 and the outside of vacuum chamber 2. The food F that has been transferred to the outlet of vacuum chamber 2 is transferred to another device for the next processing step. Then, return to step S34 and repeat steps S34 to S39.

[0160] Figure 9The flowchart shown illustrates another process until the food in the main chamber of the vacuum chamber is removed from the vacuum chamber. The difference lies in that: step S29 of the aforementioned process is replaced with steps S29A and S29B; step S35A of the aforementioned process is replaced with steps S35A and S35B; and vacuum devices (not shown) and pressure boosting devices (not shown) are connected to the inner chamber 31, intermediate chamber 32, and outer chamber 33 of the pressure chamber 30 respectively to increase or decrease the internal pressure of each chamber 31, 32, and 33 before opening and closing each door 5.

[0161] In steps S29A and S35A, with the door 5 between the inner chamber 21 and the main chamber 10 closed, the door 5 between the main chamber 10 and the inner chamber 31 is opened, and food F is transferred from the main chamber 10 to the inner chamber 31. Figure 11 A schematic diagram is used to represent the state inside the vacuum chamber at this time. In steps S29B and S35B, with the door 5 between the main chamber 10 and the inner chamber 31 closed, the door 5 between the inner chamber 21 and the main chamber 10 is opened to transfer the food F from the inner chamber 21 to the main chamber 10. Figure 12 A schematic diagram is used to represent the state of the vacuum chamber at this time. For example... Figure 11 as well as Figure 12 As shown, in steps S29A, S29B, S35A and S35B, the conveying device 4 installed in the main room 10 can include at least two conveying devices 4 on the inlet side and the outlet side, which are driven and controlled respectively.

[0162] In this process, after the internal pressure of the inner chamber 31 is reduced to the required pressure P31, the door 5 between the main chamber 10 and the inner chamber 31 is opened, and food F is transferred from the main chamber 10 to the inner chamber 31. In this process, after the internal pressure of the inner chamber 31 is increased to the specified pressure P32 and the internal pressure of the intermediate chamber 32 is reduced to the specified pressure P32, the door 5 between the inner chamber 31 and the intermediate chamber 32 is opened, and food F is transferred from the inner chamber 31 to the intermediate chamber 32. In this process, after the internal pressure of the intermediate chamber 32 is increased to the specified pressure P33 and the internal pressure of the outer chamber 33 is increased to the specified pressure P33, the door 5 between the intermediate chamber 32 and the outer chamber 33 is opened, and food F is transferred from the intermediate chamber 32 to the outer chamber 33. In this process, after the internal pressure of the outer chamber 33 is increased to atmospheric pressure, the door 5 between the outer chamber 33 and the outside of the vacuum chamber 2 is opened, and food F is transferred from the outer chamber 33 to the outside.

[0163] Up to this point, an embodiment of a decompression chamber 20 comprising an outer chamber 23, an intermediate chamber 22, and an inner chamber 21 has been described as an example, but it is not limited to this. An embodiment of a repressurization chamber 30 comprising an inner chamber 31, an intermediate chamber 32, and an outer chamber 33 has been described as an example, but it is not limited to this. Other embodiments will be described below. Furthermore, descriptions of structures and operations identical to those described above are omitted.

[0164] For example, the depressurization chamber 20 may also include an outer chamber and an inner chamber connected along the direction of food F transport. In the outer chamber of the depressurization chamber 20, the following process is performed: the internal pressure is increased to atmospheric pressure P23, the inlet is opened to allow food F to enter, and then the inlet is closed; the internal pressure is decreased to a predetermined pressure P22, the outlet is opened to allow food F to exit, and then the outlet is closed. In the inner chamber of the depressurization chamber 20, the following process is performed: the internal pressure is increased to the predetermined pressure P22 in the outer chamber, the inlet is opened to allow food F to enter, and then the inlet is closed; the internal pressure is decreased to the required pressure P21 in the inner chamber 10, the outlet is opened to allow food F to exit, and then the outlet is closed. That is, when the internal pressure of the adjacent outer chamber and the internal pressure of the inner chamber are both the predetermined pressure P22 in the outer chamber, food F moves from the outer chamber to the inner chamber. Here, the predetermined pressure P22 in the outer chamber is lower than atmospheric pressure P23 (P22 < P23). The required air pressure P21 of the main chamber 10 is lower than the specified air pressure P22 (P21 < P22).

[0165] For example, the decompression chamber 20 may also include four chambers—an outer chamber, a second intermediate chamber, a first intermediate chamber, and an inner chamber—connected along the direction of food transport F. In the outer chamber of the decompression chamber 20, the following processes are performed: the internal pressure is increased to atmospheric pressure P45, the inlet is opened to transport food F, and then the inlet is closed; the internal pressure is reduced to a predetermined pressure P44, the outlet is opened to transport food F, and then the outlet is closed. In the second intermediate chamber of the decompression chamber 20, the following processes are performed: the internal pressure is increased to the predetermined pressure P44 in the outer chamber, the inlet is opened to transport food F, and then the inlet is closed; the internal pressure is reduced to a predetermined pressure P43, the outlet is opened to transport food F, and then the outlet is closed. In the first intermediate chamber of the decompression chamber 20, the following processes are performed: the internal pressure is increased to the predetermined pressure P43 in the second intermediate chamber, the inlet is opened to transport food F, and then the inlet is closed; the internal pressure is reduced to a predetermined pressure P42, the outlet is opened to transport food F, and then the outlet is closed. In the inner chamber of the depressurization chamber 20, the following process is performed: the internal pressure is increased to the specified pressure P42 in the first intermediate chamber, then the inlet is opened to allow food F to enter, and the inlet is then closed. The internal pressure is then reduced to the required pressure P41 in the main chamber 10, then the outlet is opened to allow food F to exit, and the outlet is then closed. That is, when the internal pressure of the adjacent outer chamber and the internal pressure of the second intermediate chamber are both the specified pressure P44 in the outer chamber, food F moves from the outer chamber to the second intermediate chamber. When the internal pressure of the adjacent second intermediate chamber and the internal pressure of the first intermediate chamber are both the specified pressure P43 in the second intermediate chamber, food F moves from the second intermediate chamber to the first intermediate chamber. When the internal pressure of the adjacent first intermediate chamber and the internal pressure of the inner chamber are both the specified pressure P42 in the first intermediate chamber, food F moves from the first intermediate chamber to the inner chamber. Here, the specified pressure P44 in the outer chamber is lower than atmospheric pressure P45 (P44 < P45). The specified pressure P43 in the second intermediate chamber is lower than the specified pressure P44 in the outer chamber (P43 < P44). The specified pressure P42 in the first intermediate chamber is lower than the specified pressure P43 in the second intermediate chamber (P42 < P43). The required pressure P41 in the main chamber 10 is lower than the specified pressure P42 in the first intermediate chamber (P41 < P42).

[0166] For example, the pressure chamber 30 can also be a single chamber. In a single-chamber pressure chamber 30, the following steps can also be performed: after opening the inlet to load food F and closing the inlet, opening the outlet to load food F and closing the outlet. In a single-chamber pressure chamber 30, a pressure boosting device can also be included to perform the following steps: after opening the inlet to load food F and closing the inlet, the internal pressure is boosted to atmospheric pressure by the pressure boosting device, then the outlet is opened to load food F and closed. In a single-chamber pressure chamber 30, a vacuum device and a pressure boosting device can also be included to perform the following steps: after depressurizing the internal pressure to the required pressure of the main chamber 10 by the vacuum device, the inlet is opened to load food F and closed, then the internal pressure is boosted to atmospheric pressure by the pressure boosting device, then the outlet is opened to load food F and closed.

[0167] For example, the repressurization chamber 30 may also include an inner chamber and an outer chamber connected along the direction of transporting food F. The two chambers may not each include a vacuum device and a pressurization device. The two chambers may also include a pressurization device. The two chambers may each include a vacuum device and a pressurization device. For example, the case where a vacuum device and a pressurization device are included is as follows: In the inner chamber of the repressurization chamber 30, the following process is performed: the internal pressure is reduced to the required air pressure P21 of the main chamber 10, then the inlet is opened to transport food F, and the inlet is closed; the internal pressure is increased to the specified air pressure P22, then the outlet is opened to transport food F, and the outlet is closed. In the outer chamber of the repressurization chamber 30, the following process is performed: the internal pressure is reduced to the specified air pressure P22 in the inner chamber, then the inlet is opened to transport food F, and the inlet is closed; the internal pressure is increased to atmospheric pressure P23, then the outlet is opened to transport food F, and the outlet is closed. That is, when the internal pressure of the adjacent outer chamber and the internal pressure of the inner chamber are both the specified pressure P22 in the inner chamber, the food F moves from the inner chamber to the outer chamber. Here, the specified pressure P22 in the inner chamber is lower than atmospheric pressure P23 (P22 < P23). The required pressure P21 of the main chamber 10 is lower than the specified pressure P22 in the inner chamber (P21 < P22).

[0168] For example, the repressurization chamber 30 may also include four chambers—an inner chamber, a first intermediate chamber, a second intermediate chamber, and an outer chamber—connected along the direction of food F transport. These four chambers may not each include a vacuum device and a pressurization device. Alternatively, the four chambers may include a pressurization device. The four chambers may also each include a vacuum device and a pressurization device. For example, the case where a vacuum device and a pressurization device are included is as follows: In the inner chamber of the repressurization chamber 30, the following process is performed: the internal pressure is reduced to the required pressure P41 of the main chamber 10, the inlet is opened to transport food F, and then the inlet is closed; the internal pressure is increased to a specified pressure P42, the outlet is opened to transport food F, and then the outlet is closed. In the first intermediate chamber of the repressurization chamber 30, the following process is performed: the internal pressure is reduced to the specified pressure P42 in the inner chamber, the inlet is opened to transport food F, and then the inlet is closed; the internal pressure is increased to a specified pressure P43, the outlet is opened to transport food F, and then the outlet is closed. In the second intermediate chamber of the repressurization chamber 30, the following process is performed: the internal pressure is reduced to a predetermined pressure P43 in the first intermediate chamber, then the inlet is opened to allow food F to enter, and the inlet is closed; the internal pressure is increased to a predetermined pressure P44, then the outlet is opened to allow food F to exit, and the outlet is closed. In the outer chamber of the repressurization chamber 30, the following process is performed: the internal pressure is reduced to a predetermined pressure P44 in the second intermediate chamber, then the inlet is opened to allow food F to enter, and the inlet is closed; the internal pressure is increased to atmospheric pressure P45, then the outlet is opened to allow food F to exit, and the outlet is closed. That is, when the internal pressure of the adjacent inner chamber and the internal pressure of the first intermediate chamber are both the predetermined pressure P42 in the inner chamber, food F moves from the inner chamber to the first intermediate chamber. Moreover, when the internal pressure of the adjacent first intermediate chamber and the internal pressure of the second intermediate chamber are both the predetermined pressure P43 in the first intermediate chamber, food moves from the first intermediate chamber to the second intermediate chamber. When the internal pressure of the adjacent second intermediate chamber and the internal pressure of the outer chamber are both at the specified pressure P44 in the second intermediate chamber, the food F moves from the second intermediate chamber to the outer chamber. Here, the specified pressure P44 in the second intermediate chamber is lower than atmospheric pressure P45 (P44 < P45). The specified pressure P43 in the first intermediate chamber is lower than the specified pressure P44 in the second intermediate chamber (P43 < P44). The specified pressure P42 in the inner chamber is lower than the specified pressure P43 in the first intermediate chamber (P42 < P43). The required pressure P41 in the main chamber 10 is lower than the specified pressure P42 in the inner chamber (P41 < P42).

[0169] The present invention is not limited to the embodiments described above. Although several specific examples have been shown, the embodiments can be modified, components replaced, and combined with known devices without departing from the technical concept of the present invention.

[0170] [Industry availability]

[0171] This invention is applicable to vacuum cooling methods and devices for food.

Claims

1. A vacuum cooling method for food, utilizing a vacuum cooling device comprising a vacuum chamber including a primary chamber, a depressurization chamber, and a secondary pressure chamber, wherein the food to be cooled is placed in the primary chamber, which has been depressurized to a required pressure, for a predetermined cooling time for vacuum cooling, wherein the depressurization chamber is connected to the primary chamber and includes at least an outer chamber and an inner chamber, and the secondary pressure chamber includes one or more chambers. The vacuum cooling method for the food is characterized by comprising the following steps: After the internal pressure in the outer chamber of the depressurization chamber is increased to atmospheric pressure, the loading inlet is opened, the food is loaded in, and the loading inlet is closed. After the internal pressure is reduced to a specified pressure higher than the required air pressure in the main chamber, the loading outlet is opened and the food is loaded out, and then the loading outlet is closed. After the internal pressure in the inner chamber of the depressurization chamber is increased to the specified air pressure in the outer chamber, the loading inlet is opened, the food is loaded in, and the loading inlet is closed. After the internal pressure is reduced to the required air pressure in the main chamber, the loading outlet is opened and the food is loaded out, and then the loading outlet is closed. The food is moved into the main chamber, and under the condition of maintaining the internal pressure at the required air pressure, the food is placed for the specified cooling time to perform vacuum cooling, after which the food is removed; and The food is introduced into the pressure chamber through the opening of the inlet and then closed to increase the internal pressure to atmospheric pressure. The food is then removed from the pressure chamber through the opening and finally closed. The opening and closing of each inlet and outlet, the depressurization of chambers requiring depressurization, the pressurization of chambers requiring pressurization, and the transport of the food are carried out so that each process is completed within the allowable processing time calculated in advance based on the specified cooling time.

2. The vacuum cooling method for food according to claim 1, characterized in that, When the food items are sequentially moved into the main room and arranged in order according to the direction of transport, and multiple items are placed in the main room at the same time, the time obtained by dividing the predetermined cooling time by the number of multiple food items placed at the same time is used as the processing time.

3. The vacuum cooling method for food according to claim 1, characterized in that, When at least one intermediate chamber is provided between the outer chamber and the inner chamber in the decompression chamber, the process includes the following steps: after the internal pressure in the intermediate chamber of the decompression chamber is increased to a predetermined air pressure in the chamber adjacent to the outer chamber, the inlet is opened, the food is loaded in and the inlet is closed, after the internal pressure is reduced to a predetermined air pressure in the chamber adjacent to the inner chamber, the outlet is opened and the food is loaded out, and then the outlet is closed.

4. The vacuum cooling method for food according to claim 1, characterized in that, The process of opening the loading inlet in the pressure chamber to load the food and closing the loading inlet to increase the internal pressure to atmospheric pressure, and then opening the loading outlet to load the food and closing the loading outlet, includes the following step: before opening the loading inlet, reducing the internal pressure to the required air pressure in the pressure chamber.

5. The vacuum cooling method for food according to claim 1, characterized in that, When the pressure chamber has at least an outer chamber and an inner chamber, the process includes the following steps: after reducing the internal pressure in the inner chamber of the pressure chamber to the required air pressure in the main chamber, opening the inlet to load the food, closing the inlet to increase the internal pressure to a predetermined air pressure higher than the required air pressure in the main chamber, opening the outlet to load the food, and then closing the outlet; and after reducing the internal pressure in the outer chamber of the pressure chamber to the predetermined air pressure in the inner chamber of the pressure chamber, opening the inlet to load the food, closing the inlet to increase the internal pressure to atmospheric pressure, opening the outlet to load the food, and then closing the outlet.

6. The vacuum cooling method for food according to claim 5, characterized in that, When at least one intermediate chamber is provided between the outer chamber and the inner chamber in the repressurization chamber, the process includes the following steps: after reducing the internal pressure in the intermediate chamber of the repressurization chamber to a predetermined air pressure in the chamber adjacent to the inner chamber, the inlet is opened to allow the food to be loaded in; after closing the inlet, the internal pressure is increased to a predetermined air pressure in the chamber adjacent to the outer chamber; after opening the outlet, the food is loaded out; and then the outlet is closed.

7. The vacuum cooling method for food according to claim 3, characterized in that, The process of opening the loading inlet in the pressure chamber to load the food and closing the loading inlet to increase the internal pressure to atmospheric pressure, and then opening the loading outlet to load the food and closing the loading outlet, includes the following step: before opening the loading inlet, reducing the internal pressure to the required air pressure in the pressure chamber.

8. The vacuum cooling method for food according to claim 3, characterized in that, When the pressure chamber has at least an outer chamber and an inner chamber, the following steps are included: After reducing the internal pressure in the inner chamber of the pressure chamber to the required air pressure in the main chamber, the loading inlet is opened to load the food in, and the loading inlet is closed to increase the internal pressure to a specified air pressure higher than the required air pressure in the main chamber. The loading outlet is then opened to load the food out, and the loading outlet is closed afterward. as well as After the internal pressure in the outer chamber of the repressurization chamber is reduced to the specified air pressure in the inner chamber of the repressurization chamber, the loading inlet is opened to load the food in, and the loading inlet is closed to increase the internal pressure to atmospheric pressure, and the loading outlet is opened to load the food out, and then the loading outlet is closed.

9. The vacuum cooling method for food according to claim 8, characterized in that, When at least one intermediate chamber is provided between the outer chamber and the inner chamber in the repressurization chamber, the process includes the following steps: after reducing the internal pressure in the intermediate chamber of the repressurization chamber to a predetermined air pressure in the chamber adjacent to the inner chamber, the inlet is opened to allow the food to be loaded in; after closing the inlet, the internal pressure is increased to a predetermined air pressure in the chamber adjacent to the outer chamber; after opening the outlet, the food is loaded out; and then the outlet is closed.

10. A vacuum cooling apparatus for food, used for implementing the vacuum cooling method for food according to claim 1, comprising a vacuum chamber including a primary chamber, a depressurization chamber, and a secondary pressure chamber, wherein the pressure in the primary chamber is reduced to a required pressure and the food to be cooled is placed for a predetermined cooling time for vacuum cooling, the depressurization chamber is connected to the primary chamber and includes at least an outer chamber and an inner chamber, the secondary pressure chamber includes one or more chambers, the vacuum cooling apparatus being characterized by comprising: Doors are located in each room to open and close the entrances or exits for the food being transported. A vacuum device is provided at least in the outer chamber and inner chamber of the main chamber and the decompression chamber, respectively, to decompress the chamber. A pressure boosting device is provided at least in the outer chamber and the inner chamber of the pressure reducing chamber to boost the pressure inside the chamber; A conveying device to convey the food; as well as A control device controls the operation of the transfer inlet and outlet, the operation of the vacuum device, the operation of the pressurization device, and the drive of the transfer device, so that the operations performed in each chamber are completed within the allowable processing time calculated in advance based on the specified cooling time.

11. A vacuum cooling apparatus for food, used for implementing the vacuum cooling method for food according to claim 3, comprising a vacuum chamber including a main chamber, a depressurization chamber connected to the main chamber and including at least an outer chamber and an inner chamber, and a repressurization chamber, wherein at least one intermediate chamber is provided in the depressurization chamber between the outer chamber and the inner chamber, the pressure in the main chamber is reduced to a required pressure, and the food to be cooled is placed for a predetermined cooling time for vacuum cooling, the repressurization chamber comprising one or more chambers, the vacuum cooling apparatus being characterized by comprising: At least one intermediate chamber is provided in the decompression chamber between the outer chamber and the inner chamber; Doors are located in each room to open and close the entrances or exits for the food being transported. A vacuum device is provided at least in the outer chamber, intermediate chamber, and inner chamber of the main chamber and the decompression chamber, respectively, to decompress the chamber. A pressurization device is provided at least in the outer chamber, the middle chamber and the inner chamber of the depressurization chamber to pressurize the chamber. A conveying device to convey the food; as well as A control device controls the operation of the transfer inlet and outlet, the operation of the vacuum device, the operation of the pressurization device, and the drive of the transfer device, so that the operations performed in each chamber are completed within the allowable processing time calculated in advance based on the specified cooling time.

12. The vacuum cooling apparatus according to claim 10 or 11, characterized in that, At least one pressure sensor is provided in each of the chambers contained in the decompression chamber to detect the internal pressure inside the chamber.

13. A vacuum cooling apparatus for food, used for implementing the vacuum cooling method for food according to claim 4, comprising a vacuum chamber including a primary chamber, a depressurization chamber, and a secondary pressure chamber, wherein the pressure in the primary chamber is reduced to a required pressure and the food to be cooled is placed for a predetermined cooling time for vacuum cooling, the depressurization chamber is connected to the primary chamber and includes at least an outer chamber and an inner chamber, and the secondary pressure chamber includes one or more chambers, the vacuum cooling apparatus being characterized by comprising: Doors are located in each room to open and close the entrances or exits for the food being transported. A vacuum device is provided at least in the main chamber, the outer chamber of the decompression chamber, the inner chamber of the decompression chamber, and the recompression chamber to decompress the chambers; A pressurization device is provided at least in the outer chamber of the depressurization chamber, the inner chamber of the depressurization chamber, and the repressurization chamber to pressurize the chambers. A conveying device to convey the food; as well as A control device controls the operation of the transfer inlet and outlet, the operation of the vacuum device, the operation of the pressurization device, and the drive of the transfer device, so that the operations performed in each chamber are completed within the allowable processing time calculated in advance based on the specified cooling time.

14. A vacuum cooling apparatus for food, used for implementing the vacuum cooling method for food according to claim 5, comprising a vacuum chamber including a primary chamber, a depressurization chamber, and a secondary pressure chamber, wherein the pressure in the primary chamber is reduced to a required pressure and the food to be cooled is placed for a predetermined cooling time for vacuum cooling, the depressurization chamber is connected to the primary chamber and includes at least an outer chamber and an inner chamber, the secondary pressure chamber includes one or more chambers, the vacuum cooling apparatus being characterized by comprising: At least one outer chamber and one inner chamber are provided in the pressure-reinforcing chamber; Doors are located in each room to open and close the entrances or exits for the food being transported. A vacuum device is respectively installed in the main chamber, the outer chamber of the depressurization chamber, the inner chamber of the depressurization chamber, the outer chamber of the repressurization chamber, and the inner chamber of the repressurization chamber to depressurize the chamber; A pressure boosting device is provided at least in the outer chamber of the pressure reducing chamber, the inner chamber of the pressure reducing chamber, the outer chamber of the pressure reducing chamber, and the inner chamber of the pressure reducing chamber, respectively, to boost the pressure in the chamber; A conveying device to convey the food; as well as A control device controls the operation of the transfer inlet and outlet, the operation of the vacuum device, the operation of the pressurization device, and the drive of the transfer device, so that the operations performed in each chamber are completed within the allowable processing time calculated in advance based on the specified cooling time.

15. A vacuum cooling apparatus for food, used for implementing the vacuum cooling method for food according to claim 6, comprising a vacuum chamber including a primary chamber, a depressurization chamber, and a repressurization chamber, wherein the pressure in the primary chamber is reduced to a required pressure and the food to be cooled is placed for a predetermined cooling time for vacuum cooling, the depressurization chamber is connected to the primary chamber and includes at least an outer chamber and an inner chamber, and the repressurization chamber includes one or more chambers, the vacuum cooling apparatus being characterized by comprising: At least one outer chamber and one inner chamber are provided in the pressure-reinforcing chamber; At least one intermediate chamber is provided in the pressure chamber between the outer chamber and the inner chamber; Doors are located in each room to open and close the entrances or exits for the food being transported. A vacuum device is provided at least in the main chamber, the outer chamber of the decompression chamber, the inner chamber of the decompression chamber, the outer chamber of the recompression chamber, the intermediate chamber of the recompression chamber, and the inner chamber of the recompression chamber to decompress the chamber. A pressurization device is provided at least in the outer chamber of the depressurization chamber, the inner chamber of the depressurization chamber, the outer chamber of the repressurization chamber, the intermediate chamber of the repressurization chamber, and the inner chamber of the repressurization chamber to pressurize the chambers. A conveying device to convey the food; as well as A control device controls the operation of the transfer inlet and outlet, the operation of the vacuum device, the operation of the pressurization device, and the drive of the transfer device, so that the operations performed in each chamber are completed within the allowable processing time calculated in advance based on the specified cooling time.

16. A vacuum cooling apparatus for food, used for implementing the vacuum cooling method for food according to claim 7, comprising a vacuum chamber including a primary chamber, a depressurization chamber, and a secondary pressure chamber, wherein the pressure in the primary chamber is reduced to a required pressure and the food to be cooled is placed for a predetermined cooling time for vacuum cooling, the depressurization chamber is connected to the primary chamber and includes at least an outer chamber and an inner chamber, the secondary pressure chamber includes one or more chambers, the vacuum cooling apparatus being characterized by comprising: At least one intermediate chamber is located in the decompression chamber between the outer chamber and the inner chamber; Doors are located in each room to open and close the entrances or exits for the food being transported. A vacuum device is respectively installed in the main chamber, the outer chamber of the decompression chamber, the middle chamber of the decompression chamber, the inner chamber of the decompression chamber, and the recompression chamber to decompress the chambers; A pressurization device is provided at least in the outer chamber of the depressurization chamber, the middle chamber of the depressurization chamber, the inner chamber of the depressurization chamber, and the repressurization chamber to pressurize the chambers. A conveying device to convey the food; as well as A control device controls the operation of the transfer inlet and outlet, the operation of the vacuum device, the operation of the pressurization device, and the drive of the transfer device, so that the operations performed in each chamber are completed within the allowable processing time calculated in advance based on the specified cooling time.

17. A vacuum cooling apparatus for food, used for implementing the vacuum cooling method for food according to claim 8, comprising a vacuum chamber including a primary chamber, a depressurization chamber, and a secondary pressure chamber, wherein the pressure in the primary chamber is reduced to a required pressure and the food to be cooled is placed for a predetermined cooling time for vacuum cooling, the depressurization chamber is connected to the primary chamber and includes at least an outer chamber and an inner chamber, the secondary pressure chamber includes one or more chambers, the vacuum cooling apparatus being characterized by comprising: At least one intermediate chamber is located in the decompression chamber between the outer chamber and the inner chamber; It is located in at least one outer chamber and one inner chamber of the pressure chamber; Doors are located in each room to open and close the entrances or exits for the food being transported. A vacuum device is provided at least in the main chamber, the outer chamber of the decompression chamber, the intermediate chamber of the decompression chamber, the inner chamber of the decompression chamber, the outer chamber of the recompression chamber, and the inner chamber of the recompression chamber to decompress the chamber. A pressurization device is provided at least in the outer chamber of the depressurization chamber, the middle chamber of the depressurization chamber, the inner chamber of the depressurization chamber, the outer chamber of the repressurization chamber, and the inner chamber of the repressurization chamber to pressurize the chambers. A conveying device to convey the food; as well as A control device controls the operation of the transfer inlet and outlet, the operation of the vacuum device, the operation of the pressurization device, and the drive of the transfer device, so that the operations performed in each chamber are completed within the allowable processing time calculated in advance based on the specified cooling time.

18. A vacuum cooling apparatus for food, used for implementing the vacuum cooling method for food according to claim 9, comprising a vacuum chamber including a primary chamber, a depressurization chamber, and a secondary pressure chamber, wherein the pressure in the primary chamber is reduced to a required pressure and the food to be cooled is placed for a predetermined cooling time for vacuum cooling, the depressurization chamber is connected to the primary chamber and includes at least an outer chamber and an inner chamber, and the secondary pressure chamber includes one or more chambers, the vacuum cooling apparatus being characterized by comprising: At least one intermediate chamber is located in the decompression chamber between the outer chamber and the inner chamber; It is located in at least one outer chamber and one inner chamber of the pressure chamber; At least one intermediate chamber is provided in the pressure chamber between the outer chamber and the inner chamber; Doors are located in each room to open and close the entrances or exits for the food being transported. A vacuum device is provided at least in the main chamber, the outer chamber of the decompression chamber, the middle chamber of the decompression chamber, the inner chamber of the decompression chamber, the outer chamber of the recompression chamber, the middle chamber of the recompression chamber, and the inner chamber of the recompression chamber to decompress the chamber. A pressure boosting device is provided at least in the outer chamber of the pressure reducing chamber, the middle chamber of the pressure reducing chamber, the inner chamber of the pressure reducing chamber, the outer chamber of the repressurization chamber, the middle chamber of the repressurization chamber, and the inner chamber of the repressurization chamber to boost the pressure in the chamber; A conveying device to convey the food; as well as A control device controls the operation of the transfer inlet and outlet, the operation of the vacuum device, the operation of the pressurization device, and the drive of the transfer device, so that the operations performed in each chamber are completed within the allowable processing time calculated in advance based on the specified cooling time.

19. The vacuum cooling apparatus according to any one of claims 13 to 18, characterized in that, At least one pressure sensor for detecting the internal pressure of the chamber is provided in each of the chambers contained in the decompression chamber and the recompression chamber.

20. The vacuum cooling apparatus according to any one of claims 10 to 11 and 13 to 18, characterized in that, The vacuum device, which is located at least in the inner chamber of the decompression chamber, is a structure in which multiple vacuum pumps are respectively connected to the inner chamber of the decompression chamber.

21. The vacuum cooling apparatus according to any one of claims 10 to 11 and 13 to 18, characterized in that, The vacuum device, which is located at least in the inner chamber of the decompression chamber, is a structure that can switch between a first vacuum pump and a second vacuum pump. The first vacuum pump can decompress the vacuum in a short time when the vacuum level is low or medium, and the second vacuum pump can decompress the vacuum in a short time when the vacuum level is high.

22. The vacuum cooling apparatus according to any one of claims 10 to 11 and 13 to 18, characterized in that, The vacuum device, which is located at least in the inner chamber of the decompression chamber, includes: a plurality of buffer tanks, a vacuum pump located in each of the plurality of buffer tanks, and a control valve for connecting one of the plurality of buffer tanks to the inner chamber of the decompression chamber each time the internal pressure of the inner chamber of the decompression chamber is reduced.

Images