Food storage cabinet

Abstract

A dry storage warehouse (1) includes a storage area (3) for storing food; a cooling section (10) for cooling the storage area (3); a defrosting section (16) for defrosting the cooling section (10) by melting frost attached to the cooling section (10); a temperature detecting section (15a) for detecting an internal temperature of the storage area (3); and a control section (5) for controlling the internal temperature of the storage area (3). The control section (5) is configured to perform, as a drying step for stage-wise raising the internal temperature of the storage area (3), a step for maintaining the internal temperature of the storage area (3) in a temperature range lower than 0°C as a first temperature range for a prescribed time, and a step for maintaining the internal temperature of the storage area (3) in a temperature range of 0°C or higher as a second temperature range for a prescribed time, characterized in that the number of defrosting of the cooling section (10) performed in the first temperature range is larger than the number of defrosting of the cooling section (10) performed in the second temperature range.

Description

Technical Field

[0001] This disclosure relates to storage facilities for performing food drying. Background Technology

[0002] In storage warehouses or storage rooms where food drying is performed, if the amount of food to be dried increases and the dehumidification capacity increases, the cooler will frost up, reducing its dehumidification performance. Based on this, existing storage warehouses or storage rooms are configured with two coolers, where, while one cooler is used for dehumidification, the other cooler is subjected to a defrosting process to melt the frost, alternating and operating independently for dehumidification and defrosting (for example, see Patent Document 1).

[0003] Existing technical documents

[0004] Patent documents

[0005] Patent Document 1: Japanese Patent Application Publication No. 63-167777 Summary of the Invention

[0006] However, the existing storage warehouses or rooms mentioned above are larger and more complex due to the presence of two coolers. Furthermore, the equipment itself becomes more expensive, making food drying less convenient and inexpensive. Additionally, there is room for improvement regarding the nutritional and functional components of the food, as well as the "taste" of the dried food.

[0007] To address the aforementioned problems, the storage facility disclosed herein includes: a storage area for storing food; a cooling section for cooling the storage area; a defrosting section for defrosting the cooling section by melting frost adhering to it; a temperature detection section for detecting the internal temperature of the storage area; and a control section for controlling the internal temperature of the storage area using information from the temperature detection section. The control section is configured to perform the following steps as a drying step to progressively increase the internal temperature of the storage area: maintaining the internal temperature of the storage area within a temperature range below 0°C (a first temperature range) for a predetermined time; and maintaining the internal temperature of the storage area within a temperature range above 0°C (a second temperature range) for a predetermined time. The number of defrost operations performed on the cooling section in the first temperature range is greater than the number of defrost operations performed on the cooling section in the second temperature range.

[0008] Therefore, a simple structure can prevent the dehumidification performance from decreasing due to frost formation in the cooling section, enabling efficient food drying in a shorter time. Thus, dried food that is truly "delicious" can be obtained while preserving as much of the nutritional and functional components as possible. Attached Figure Description

[0009] Figure 1This is a cross-sectional view of the dry storage warehouse according to Embodiment 1 of this disclosure.

[0010] Figure 2 This is a diagram showing the temperature and defrosting pattern in the dry storage chamber of Embodiment 1.

[0011] Figure 3 This is a diagram illustrating the principle of food drying in the drying storage warehouse of Embodiment 1.

[0012] Figure 4 This is a diagram showing a drying example without defrosting.

[0013] Figure 5 This is a diagram illustrating the drying process during daily defrosting.

[0014] Figure 6A This is a diagram illustrating defrosting based on detecting the cooler temperature in Implementation 1.

[0015] Figure 6B yes Figure 6A An enlarged view of part A.

[0016] Figure 7A This diagram illustrates the defrosting process performed in Embodiment 1 based on detecting the temperature on the downwind side of the cooling unit.

[0017] Figure 7B yes Figure 7A An enlarged view of part B.

[0018] Figure 8A This diagram illustrates the defrosting process performed in Embodiment 1 based on detecting the humidity on the downwind side of the cooling unit.

[0019] Figure 8B yes Figure 8A An enlarged view of part C.

[0020] Figure 9 This is a graph showing the results of sensory evaluation of Implementation Method 1.

[0021] Figure 10 This is a cross-sectional view of the dry storage warehouse according to Embodiment 2 of this disclosure.

[0022] Figure 11 This is a diagram illustrating the principle of food drying in the drying storage warehouse of Embodiment 2. Detailed Implementation

[0023] One aspect of this disclosure includes a storage chamber for storing food; a cooling section for cooling the storage section; a defrosting section for defrosting the cooling section by melting frost adhering to it; a temperature detection section for detecting the internal temperature of the storage section; and a control section for controlling the internal temperature of the storage section using information from the temperature detection section. As a drying step that causes the internal temperature of the storage section to rise in stages, the control section includes: a step of maintaining the internal temperature of the storage section within a temperature range below 0°C (a first temperature range) for a predetermined time; and a step of maintaining the internal temperature of the storage section within a temperature range above 0°C (a second temperature range) for a predetermined time. The number of defrost operations in the cooling section within the first temperature range is greater than the number of defrost operations in the cooling section within the second temperature range. Therefore, with a simple structure, the reduction in dehumidification performance due to frost formation in the cooling section can be suppressed, and defrosting efficiency can be improved for food drying. Because defrosting is made more efficient, drying can be completed in a shorter time, resulting in dried food where the nutritional / functional components are preserved and the food itself has a truly "delicious" taste.

[0024] The storage unit can be configured to include a cooler temperature detection unit that detects the temperature of the cooling section, and a defrosting unit that initiates defrosting of the cooling section when the rate of temperature decrease detected by the cooler temperature detection unit increases. Therefore, by predicting the increase in frost on the cooling section based on the rate of temperature decrease of the cooler, defrosting can be controlled with higher precision.

[0025] The storage unit can be configured to include an air temperature detection unit that detects the temperature on the downwind side of the cooling section. When the temperature detected by the air temperature detection unit rises, the defrosting unit begins defrosting the cooling section. Therefore, by predicting the increase in frost on the cooling section based on the temperature rise, defrosting can be controlled with higher precision.

[0026] The storage unit can be configured to include an air humidity detection unit that detects the humidity on the leeward side of the cooling unit. When the humidity detected by the air humidity detection unit increases, the defrosting unit begins defrosting the cooling unit. Therefore, by predicting the increase in frost formation on the cooling unit based on the increase in humidity, defrosting can be controlled with higher precision.

[0027] The storage chamber may also include: an outlet that discharges hot, humid air generated when the frost attached to the cooling section melts to the outside of the storage area; and an opening and closing mechanism for opening and closing the outlet. This prevents the humidity in the storage area from rising due to defrosting moisture, enabling food drying in a shorter time.

[0028] The storage chamber may also include: a fan that circulates the air cooled by the cooling section within the storage area; and a dehumidification section located on the upwind side of the cooling section to dehumidify the passing air. This eliminates the need for defrosting the cooling section or reduces the frequency of defrosting, allowing for drying in a shorter time.

[0029] The dehumidification section can be a desiccant-based dehumidification mechanism. This allows for dehumidification independent of temperature, enabling dehumidification over a wide temperature range and faster food drying.

[0030] The dehumidification section can be constructed using a permeable membrane type total heat exchanger. This allows for dehumidification with a simple structure, making food drying easier.

[0031] The dehumidification section can be composed of a small cooler. This allows for a dehumidification section with excellent dehumidification capabilities at high temperatures, enabling food drying in a shorter time.

[0032] (Implementation Method 1)

[0033] Figure 1 This is a cross-sectional view of the dry storage chamber 1 according to Embodiment 1 of this disclosure. In this embodiment, a dry storage chamber (drying box) will be described as an example of a storage chamber or storage room.

[0034] exist Figure 1 In this dry storage chamber 1, the interior is divided vertically by an insulated partition wall 2. The dry storage chamber 1 includes a dry storage room (storage area) 3 located above the insulated partition wall 2 and a freezer compartment 4 located below the insulated partition wall 2. Furthermore, the dry storage chamber 1 has a control unit 5 that drives and controls the various parts and devices of the dry storage chamber 1. Figure 1 In this example, the control unit 5 is located on the upper part of the dry storage chamber 1.

[0035] The control unit 5 includes, for example, a memory storing programs and processing circuitry corresponding to a processor such as a CPU (Central Processing Unit). The control unit 5 reads data or programs stored in the memory and performs various calculations to achieve the specified functions.

[0036] The refrigeration cycle 6 is formed by connecting the compressor 7, radiator 8, expander 9, and cooling section (cooler) 10 in a ring, and is filled with a refrigerant such as isobutane. The cooling section 10 is located at the back of the freezer compartment 4.

[0037] The compressor 7 can increase or decrease its capacity by changing the rotational speed of the motor, for example, through an inverter power supply. The capacity of the compressor 7 is controlled by the control unit 5.

[0038] A fan 11 is provided at the back of the freezer compartment 4, which forces the cold air generated by the cooling section 10 to circulate to the dry storage compartment 3. In addition, a drying chamber duct 12 is provided to guide the cold air to the dry storage compartment 3.

[0039] The drying chamber duct 12 is equipped with: a damper 13 that allows cold air to flow selectively into the drying storage chamber 3; and a drying chamber heater 14 that heats the cold air in the drying chamber duct 12, for example, consisting of a finned and tubular heater.

[0040] A temperature detection unit 15a is provided inside the dry storage chamber 3 to detect the internal temperature of the dry storage chamber 3. Furthermore, in this embodiment, a humidity detection unit 15b is also provided to detect the internal humidity of the dry storage chamber 3, thus forming a temperature and humidity detection unit 15 where the temperature detection unit 15a and the humidity detection unit 15b are integrally formed. Alternatively, the temperature detection unit 15a and the humidity detection unit 15b can also be provided as separate components.

[0041] The dry storage chamber 1 has a defrosting section 16 that melts the frost adhering to the cooling section 10 when frost forms on it, thereby defrosting the cooling section 10.

[0042] An operation panel 17 is provided in the dry storage compartment 1. The control unit 5 performs drive control of each part and device according to the user's instructions input via the operation panel 17.

[0043] The operation of the dry storage warehouse 1 constructed as described above will be explained below.

[0044] During the operation of refrigeration cycle 6, the high-temperature, high-pressure gaseous refrigerant, after being compressed by compressor 7, flows in radiator 8, dissipating heat to the outside air and becoming a low-temperature, high-pressure liquid refrigerant. Then, it flows in expander 9, such as a capillary tube, becoming a low-temperature, low-pressure gas-liquid two-phase refrigerant, and flows into cooling section 10.

[0045] Liquid refrigerant flowing within the cooling section 10 exchanges heat with the air inside the freezer compartment 4, generating cold air through evaporation and vaporization heat. The generated cold air circulates between the freezer compartment 4 and the dry storage compartment 3 via a fan 11. This action cools the freezer compartment 4, maintaining it in a freezing temperature range of approximately -18°C or lower.

[0046] Dry storage compartment 3 is typically maintained at a temperature below -18°C. This -18°C freezing temperature is set based on the T-TT principle (Time-Temperature-Tolerance: shelf life - storage temperature and quality tolerance). Furthermore, under the T-TT principle, the time for maintaining food freshness differs from the time for maintaining food quality (from a microbiological and taste perspective).

[0047] The dry storage chamber 3 is typically maintained in a freezing temperature range of approximately -18°C or below. Here, when the user places food in the dry storage chamber and starts the drying operation mode according to the user's instructions input via the control panel 17, the control unit 5 controls the compressor 7, fan 11, damper 13, and dry chamber heater 14 based on the temperature detected by the temperature and humidity detection unit 15, so that the airflow and temperature of the air flowing into the dry storage chamber 3 are in a predetermined mode.

[0048] Here, taking the case of storing food in the dry storage room 3 as an example, the drying steps of the storage room in Embodiment 1 will be explained.

[0049] First, the halved tomatoes are placed in the drying storage chamber 3. Then, the user operates the switch located on the control panel 17 to select "Drying Program 1". Next, the user inputs the information of the tomatoes (e.g., size, thickness, weight, etc.) through the food information input section 17a located on the control panel 17. After that, the drying process begins.

[0050] Figure 2 This is a diagram showing the temperature and defrosting pattern in the dry storage chamber of Embodiment 1. Figure 2 The horizontal axis represents the elapsed time since the start of the drying step. Additionally, Figure 3 This diagram illustrates the principle of food drying in the drying storage warehouse of Embodiment 1.

[0051] exist Figure 3 In the diagram, arrows indicate airflow. First, under the action of fan 11, the saturated air flowing from cooling section 10 is heated by drying chamber heater 14, resulting in a decrease in relative humidity, becoming dry air, and then enters storage section 3. Under the action of this dry air, the moisture in the food stored in storage section 3 sublimates or evaporates in the air. Then, becoming humid air containing moisture, it returns to cooling section 10. By repeating this series of cycles, food drying is advanced.

[0052] On the other hand, as the food drying process progresses, the humid air causes frost to gradually form in the cooling section 10. This frost hinders the airflow within the cooling section 10, making heat exchange difficult. Consequently, the temperature and humidity of the circulating air are difficult to decrease, reducing the drying efficiency of the food.

[0053] Figure 4 This is a graph showing the drying process without defrosting. Figure 4 In the case of drying without defrosting, use with Figure 2 The example refers to tomatoes from the same batch, exhibiting the same characteristics (e.g., size, thickness, weight). Furthermore, it indicates the use of... Figure 2The example is the same storage warehouse, where the temperature, humidity, cooler temperature, and weight of the food are measured in the dry storage room 3 under the condition of drying without defrosting.

[0054] If defrosting of the cooling section 10 is not performed at all from the start of drying, the cooling section 10 will become clogged due to the frost that forms on it. As a result, the temperature of the cooling section 10 will continue to decrease, eventually causing the humidity in the drying storage chamber 3 to rise to 100%, without reducing the weight of the food, and the drying process will cease (see reference). Figure 4 Therefore, defrosting is necessary as drying progresses.

[0055] Next, use Figure 2 The operation of each device during the drying process in Embodiment 1, as well as the changes in temperature and humidity in the drying storage chamber 3 and the timing of defrosting, will be explained.

[0056] exist Figure 2 When the drying operation begins, in the first temperature range, the control unit 5 maintains the internal temperature of the drying storage chamber 3 at a freezing temperature range below -18°C (for example, -25°C). At this time, for example, the compressor 7 and fan 11 are operated at maximum capacity, the damper 13 is at its maximum opening, and the drying chamber heater 14 is de-energized, thereby stabilizing the internal temperature of the drying storage chamber 3 in the freezing temperature range (for example, -25°C).

[0057] When a predetermined time has elapsed (for example, 480 minutes), for example, by energizing the drying chamber heater 14, the internal temperature of the drying storage chamber 3 is raised (for example, raised to -3°C) and maintained to reduce the internal humidity. At this time, the control unit 5 controls each device to perform appropriate defrosting, thereby reducing the humidity from 50% to 20% in the first temperature range.

[0058] In this embodiment 1, defrosting in the first temperature range is performed at predetermined intervals (for example, every two days).

[0059] When the state of the first temperature zone has elapsed for a predetermined time (7800 minutes in one example), it transitions to the second temperature zone. In the second temperature zone, the internal temperature of the dry storage chamber 3 is increased (to 3°C in one example), and the control unit 5 controls each device to maintain this temperature.

[0060] When a predetermined time has elapsed (e.g., 120 minutes), for example, by energizing the drying chamber heater 14, the internal temperature of the drying storage chamber 3 is further increased (e.g., to 8°C) and maintained to reduce the internal humidity. At this time, the humidity is reduced to 8% in the second temperature range by controlling each device via the control unit 5.

[0061] In the second temperature range, the reduction in moisture content of the food is less than in the first temperature range. Therefore, defrosting in the cooling section 10 is not performed. Then, the drying operation ends after a predetermined time (6000 minutes in one example), and the dried tomatoes are produced in approximately 10 days.

[0062] Figure 5 This is a diagram illustrating the drying process during daily defrosting.

[0063] exist Figure 5 In the example shown, the use of and Figure 2 The example shown uses the same drying silo as the one used in the example, and the drying is performed using the same temperature mode within the drying chamber. (Using...) Figure 2 The example shown is of tomatoes from the same batch and with the same shape (e.g., size, thickness, weight, etc.). Figure 5 The graph represents the humidity and food weight in the dry storage room 3 during daily defrosting of the cooling section 10.

[0064] like Figure 5 As shown, the cooling section 10 is defrosted daily. Defrosting melts the frost on the cooling section 10, gradually reducing the weight of the food and advancing the drying process. However, each defrosting cycle humidifies the air, increasing humidity and consequently reducing drying efficiency. Therefore, it takes 14 days to complete the food drying process.

[0065] In this embodiment 1, defrosting of the cooling section 10 is performed at predetermined intervals (two days for example) within the first temperature range. This moderately suppresses frost formation on the cooling section 10 and also inhibits the rise in humidity within the dry storage chamber 3, thereby achieving efficient food drying. As a result, as... Figure 2 As shown, it can reduce the time spent drying food to 10 days.

[0066] In addition, such as Figure 3 As shown, the dry storage chamber 1 may also include a cooler temperature detection unit 10a for detecting the temperature of the cooling section 10. In this case, as... Figure 6A and Figure 6B As shown, when the rate of temperature decrease in the cooler increases from ΔT1 to ΔT2 every 30 minutes, i.e., the rate of temperature decrease increases, defrosting of the cooling section 10 begins via the defrosting section 16. Furthermore, Figure 6A This is a diagram showing defrosting based on the detected cooler temperature. Figure 6B yes Figure 6A An enlarged view of part A. This allows for more precise control of defrosting, making drying more efficient and shortening the drying time for food.

[0067] In addition, such as Figure 3As shown, the dry storage chamber 1 may also include an air temperature detection unit 12a for detecting the temperature on the downwind side of the cooling unit 10. In this case, as Figure 7A and Figure 7B As shown, defrosting of the cooling section 10 begins when the downstream air temperature rises by more than 1 K within 30 minutes, i.e., when the downstream air temperature rises at a rate exceeding a specified rate. Additionally, Figure 7A This is a graph representing defrosting based on the detected downwind temperature. Figure 7B yes Figure 7A An enlarged view of part B. This allows for highly precise control of defrosting, making food drying more efficient and shortening drying time.

[0068] In addition, such as Figure 3 As shown, in the case where the dry storage 1 includes an air humidity detection unit 12b that detects the humidity on the downwind side of the cooling unit 10, it is possible to... Figure 8A and Figure 8B As shown, defrosting of the cooling section 10 begins when the humidity of the air downstream of the cooler increases by more than 1% in 30 minutes, that is, when the humidity of the air downstream of the cooler increases at a rate of increase of more than a specified rate. Figure 8A This diagram illustrates defrosting based on the humidity detected on the downwind side of the cooling unit 10. Figure 8B yes Figure 8A An enlarged view of part C. This allows for high-precision control of defrosting in the cooling unit 10, making food drying more efficient and shortening drying time. Furthermore, the air temperature detection unit 12a and the air humidity detection unit 12b can also be integrated as a single air temperature and humidity detection unit.

[0069] In addition, such as Figure 3 As shown, with the discharge port 16a and the opening / closing part 16b that opens and closes the discharge port 16a, by opening the opening / closing part 16b after defrosting the cooling section 10, the high-temperature and high-humidity air generated by defrosting can be discharged to the outside of the dry storage chamber 1. This suppresses the increase in humidity within the dry storage chamber (storage area) 3 after defrosting operation. Consequently, food drying is made more efficient, and drying time is shortened.

[0070] Figure 9 Indicates passage Figure 2 The sensory evaluation results of tomatoes dried using the method shown are presented. As a priori example, this is used for... Figure 2 The tomatoes shown are from the same batch, dried by osmotic dehydration of sugar at room temperature.

[0071] like Figure 9As shown, compared to existing examples, the halved tomatoes of Embodiment 1 scored more than 2 points higher in the categories of "Appearance (large or small discoloration)," "Aroma (strong or weak)," and "Overall (good or poor)." The halved tomatoes of Embodiment 1 exhibited less discoloration, a strong fresh aroma, and a good overall taste.

[0072] In sensory evaluation, if the scores of two evaluation items differ by 1 point, the difference in that evaluation item can be clearly recognized. Therefore, the halved tomatoes dried under the temperature mode of Embodiment 1, after drying and storage, can achieve a level of "deliciousness" that can be actually perceived in a shorter time compared to existing examples.

[0073] In the drying storage chamber 1 of this embodiment 1, food drying can be completed efficiently and in a short time by appropriately defrosting the cooling section 10. Therefore, compared with tomatoes dried by osmotic dehydration of sugar at room temperature, spoilage is suppressed. Thus, healthy dried food that retains its "appearance" and "aroma" before food storage, with less discoloration and stronger aroma, and without added sugar, can be obtained.

[0074] Furthermore, in the drying storage chamber 1 of this embodiment 1, food drying is carried out in a temperature range below 0°C. Therefore, compared with tomatoes dried at room temperature (around 20-30°C, above 0°C) through osmotic dehydration of sugar, less loss of nutrients such as vitamin C or total polyphenols that would otherwise deteriorate due to oxidation can be expected.

[0075] In the dry storage 1 of this embodiment 1, after a predetermined time (480 minutes for example) in the first temperature range, in the freezing temperature range (for example -25°C), the internal temperature of the storage area 3 rises (for example -3°C), and the humidity decreases from 50% to 20%.

[0076] In addition, in the first temperature range, the cooling section 10 is defrosted at predetermined intervals (two days for example).

[0077] Then, maintain the specified temperature for a specified time (7800 minutes in one example). Figure 2 In the example, the temperature is -3°C, and the temperature is transferred to the second temperature range. In the second temperature range, the internal temperature of storage area 3 rises (to 3°C in one example), and after a specified time (120 minutes in one example), the internal temperature rises further (to 8°C in one example). Furthermore, in the second temperature range, the internal humidity of storage area 3 decreases to 8%.

[0078] In the second temperature range, defrosting of the cooling section 10 is not performed. Then, the drying operation ends after a predetermined time (6000 minutes in one example), and the dried tomatoes are completed in about 10 days. In addition, in this embodiment, an example of not performing defrosting of the cooling section 10 in the second temperature range has been described, but defrosting may be performed once or more as needed, with a minimum number of defrosting operations.

[0079] According to the drying storage chamber 1 of this embodiment, food drying is performed starting from the freezing temperature range and maintaining a lower temperature range for a predetermined time, thus enabling food drying in an environment that inhibits the growth of spoilage bacteria. Furthermore, the drying process can be easily performed using a cooling unit, for example. In addition, by efficiently defrosting the frost that forms on the cooling unit 10, food drying can be further promoted, and drying can be completed in a short time, thus enabling food drying in a state that inhibits the growth of spoilage bacteria and the reactivity of chemical reactions. Moreover, even if the weight of the food to be dried increases, the food can be dried easily regardless of the amount.

[0080] As described above, the dry storage chamber 1 of this embodiment 1 includes: a storage area 3 for storing food; a cooling section 10 for cooling the storage area 3; a defrosting section 16 for defrosting the cooling section 10 by melting the frost adhering to it; a temperature detection section 15a for detecting the internal temperature of the storage area 3; and a control section 5 for controlling the internal temperature of the storage area 3 using information from the temperature detection section 15a. The control section 5 is configured to perform the following steps as a drying step to progressively increase the internal temperature of the storage area: maintaining the internal temperature of the storage area 3 within a temperature range below 0°C (a first temperature range) for a predetermined time; and maintaining the internal temperature of the storage area 3 within a temperature range above 0°C (a second temperature range) for a predetermined time, wherein the number of defrost operations performed in the first temperature range is greater than the number of defrost operations performed in the second temperature range. Therefore, regardless of the amount of food, the drying of the food stored in the storage area 3 can be promoted. Moreover, dried foods (such as tomatoes) have less discoloration, brighter colors and better appearance, strong fresh aroma, and a natural sweetness close to that of fresh food, resulting in dried foods that can be truly appreciated for their "deliciousness".

[0081] (Implementation Method 2)

[0082] Figure 10 This is a cross-sectional view of the drying storage chamber 1 according to Embodiment 2. In Embodiment 2, the drying storage chamber 1 includes a dehumidification section 18a on the upwind side of the cooling section 10. Furthermore, descriptions that are repetitive with those described in Embodiment 1 are omitted.

[0083] Figure 11This is a diagram illustrating the principle of food drying in the drying storage chamber 1 of Embodiment 2 of this disclosure.

[0084] exist Figure 11 In the diagram, arrows indicate airflow. First, under the action of fan 11, the saturated air flowing from cooling section 10 is heated by drying chamber heater 14, resulting in a decrease in relative humidity, becoming dry air, and then enters storage zone 3. Under the action of this dry air, the moisture in the food stored in storage zone 3 sublimates or evaporates in the air. Then, it becomes humid air containing moisture. This humid air passes through intake 19 (see reference 19) connected to storage zone 3. Figure 10 The food is dehumidified by the dehumidification section 18a in front of the cooling section 10 (on the windward side of the cooling section 10) and returns to the cooling section 10. By repeating this series of cycles, food drying is advanced.

[0085] In Embodiment 2, the air flowing to the cooling section 10 is dehumidified air, so there is no need to defrost the cooling section 10 during food drying, and food drying can be carried out more efficiently.

[0086] In addition, it can further shorten the drying time and improve the quality of dried food, resulting in dried food that tastes even better.

[0087] Furthermore, when the dehumidification unit 18a uses a desiccant, dehumidification can be performed regardless of temperature. Therefore, it can achieve dehumidification over a wide temperature range and dry food in a shorter time.

[0088] Furthermore, with the dehumidification section 18a employing a permeable membrane type total heat exchanger, dehumidification can be performed with a simple structure, making food drying easier.

[0089] Furthermore, by employing a small cooler to construct the dehumidification section 18a, excellent dehumidification capabilities at high temperatures can be achieved. Therefore, food drying can be performed in a shorter time.

[0090] As described above, the drying storage chamber 1 of this embodiment 2 also includes a dehumidification section 18a disposed on the upwind side of the cooling section 10 to dehumidify the passing air. As a result, regardless of the amount of food, the drying of the food disposed in the storage area 3 can be promoted, and dried food with less discoloration, bright color and good appearance, strong fresh aroma, natural sweetness close to that of fresh food, and a truly "delicious" taste can be obtained.

[0091] Industrial availability

[0092] The storage facility disclosed herein can provide appropriate temperature and humidity control during the storage process, and is therefore useful as a storage facility for food preservation. Furthermore, the storage temperature and duration can be varied, making it suitable for controlling chemical reactions and preserving organic matter other than food.

[0093] Explanation of reference numerals in the attached figures

[0094] 1. Dry storage warehouse

[0095] 2. Insulated partition wall

[0096] 3. Dry storage room (storage area)

[0097] 4. Freezer compartment

[0098] 5. Control Department

[0099] 6. Refrigeration Cycle

[0100] 7. Compressor

[0101] 8 Radiators

[0102] 9. Expander

[0103] 10. Cooling Section (Cooler)

[0104] 10a Cooler Temperature Detection Section

[0105] 11. Fan

[0106] 12 Drying chamber piping

[0107] 12a Air Temperature Detection Department

[0108] 12b Air Humidity Detection Department

[0109] 13. Air damper

[0110] 14. Drying Chamber Heater

[0111] 15 Temperature and Humidity Monitoring Department

[0112] 15a Temperature Detection Department

[0113] 15b Humidity Detection Department

[0114] 16 Defrosting Section

[0115] 16a Discharge outlet

[0116] 16b Opening and closing section

[0117] 17. Control Panel

[0118] 17a Food Information Input Department

[0119] 18 Return to the Wind Path

[0120] 18a Dehumidification section

[0121] 19 Suction port.

Claims

1. A storage warehouse, characterized in that, include: Storage area for stored food; Cooling section for cooling the storage area; A defrosting section that melts the frost adhering to the cooling section to defrost the cooling section; A temperature detection unit that detects the internal temperature of the storage area; and The control unit uses information from the temperature detection unit to control the internal temperature of the storage area. The control unit is configured to perform the following steps as a drying step to gradually increase the internal temperature of the storage area: The step of maintaining the internal temperature of the storage area within a temperature range below 0°C, which is a first temperature range, for a predetermined time; and The step of maintaining the internal temperature of the storage area within a temperature range above 0°C, which is a second temperature range, for a predetermined time. The first temperature range includes a freezing temperature range below -18°C. Within the first temperature range, the defrosting unit performs defrosting at predetermined intervals. The defrosting process begins when switching from the first temperature domain to the second temperature domain. Defrosting is not performed in the second temperature range.

2. The storage facility as described in claim 1, characterized in that: It also includes a cooler temperature detection unit for detecting the temperature of the cooling section. The defrosting unit begins defrosting when the rate of temperature decrease detected by the cooler temperature detection unit increases.

3. The storage warehouse as described in claim 1, characterized in that: It also includes an air temperature detection unit for detecting the temperature on the downwind side of the cooling unit. The defrosting unit begins defrosting the cooling unit when the temperature detected by the air temperature detection unit rises.

4. The storage warehouse as described in claim 1, characterized in that: It also includes an air humidity detection unit for detecting the humidity on the downwind side of the cooling unit. The defrosting unit begins defrosting the cooling unit when the humidity detected by the air humidity detection unit increases.

5. The storage facility as described in any one of claims 1 to 4, characterized in that, Also includes: The outlet discharges the hot and humid air generated when the frost attached to the cooling section melts to the outside of the storage area; and An opening / closing part used to open and close the discharge port.

6. The storage warehouse as described in claim 1, characterized in that, Also includes: A fan circulates the air cooled by the cooling section in the storage area; and The dehumidification section is located on the upwind side of the cooling section and dehumidifies the passing air.

7. The storage warehouse as described in claim 6, characterized in that: The dehumidification section is a desiccant-type dehumidification section.

8. The storage warehouse as described in claim 6, characterized in that: The dehumidification section is a permeable membrane type total heat exchanger.

9. The storage warehouse as described in claim 6, characterized in that: The dehumidification unit is a small cooler.

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