Component control method and component control device

Abstract

To provide food containing moisture.SOLUTION: An ingredient control device in one embodiment comprises: at least one electrode to which an AC voltage is applied to generate an electromagnetic field directed at a substance; and a drive part that controls the voltage applied to the electrode. The ingredient control device controls an ingredient in a substance positioned opposite to the electrode. The drive part controls the AC voltage applied to the electrode with a frequency range of 0-500 KHz and a voltage range of 0-2,000 Vpp / cm, to adjust an electromagnetic field generated from the electrode. The electromagnetic field enables (a) control of an array direction of moisture in the substance, (b) control of moisture binding in the substance, (c) control of the moisture activity of the substance,(d) control of the emulsion state between an aqueous phase and other phases in the substance,(e) control of the state of reactive oxygen of the substance,(f) control of moisture movement or the electric field in a space facing the electrode, or (g) control to improve water quality of the liquid facing the electrode.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a component control method and a component control device, and more particularly to a component control method and a component control device that can improve an object containing a component. [Background technology]

[0002] A fryer is known that heats and cooks food in a space where electromagnetic waves of a specified range of frequencies are generated, resulting in food that tastes excellent (see Patent Document 1). The specification, claims, and drawings of Patent Document 1 are incorporated herein by reference in their entirety. It is said that cooking food in a space where electromagnetic waves of a specified range of frequencies are generated provides excellent effects such as preventing oxidation and deterioration of cooking oil and improving the taste of cooked food. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2016-129672 A Summary of the Invention [Problem to be solved by the invention]

[0004] However, at the time the fryer and cooking method described in Patent Document 1 were invented, even the inventor did not fully understand some of the principles by which the above-mentioned excellent effects were achieved, and therefore it was not possible to apply the method to all foods, and it was also difficult to apply the method to things other than food.

[0005] The present invention has been made to solve the above-mentioned problems, and aims to provide a component control method and a component control device that can improve an object containing a component. [Means for solving the problem]

[0006] In order to achieve the above object, a component control device according to a first aspect of the present invention is a component control device comprising at least one electrode to which at least an AC voltage is applied and which generates an electromagnetic field toward a substance, and a drive unit which controls the voltage applied to the electrode, and controls a component in a substance disposed opposite the electrode, wherein the drive unit controls the AC voltage applied to the electrode between a frequency of 0 to 500 KHz and a voltage of 0 to 2000 Vpp / cm to adjust the electromagnetic field generated from the electrode, and the component in the substance is controlled by the electromagnetic field. The moisture in the substance is controlled to be bonded in a bead-like shape, and further (a) controlling the water activity of said material; (b) the relationship between the aqueous phase and other phases within the substance; Control of interfacial polarization state of emulsions, (c) Controlling the activity of germs, microorganisms, active oxygen, or viruses in the substance by stopping, pausing, or inactivating them; (d) The movement of moisture in the space opposite the electrode Space electric field or space potential Control of (e) Facing the electrode Moisture Purity Control , (f) Control of the cleaning effect of the liquid facing the electrode; and (g) Control of the combustion efficiency of fuel containing moisture facing the electrode Control of at least one of the following: do.

[0007] In the component control device, a DC voltage may be applied to the AC voltage as an offset voltage.

[0008] In the above-mentioned component control device, the moisture in the substance may be divided into bound water and free water, and the free water among the moisture in the substance may be bound in a bead-like shape.

[0009] In the component control device, the electrodes may be provided with an insulating coating.

[0010] In order to achieve the above object, a component control method according to a second aspect of the present invention is a component control method that uses at least one electrode that is applied with at least an AC voltage and generates an electromagnetic field toward a substance, and a drive unit that controls the voltage applied to the electrode, to control a component in a substance disposed opposite the electrode, wherein the drive unit controls the AC voltage applied to the electrode between a frequency of 0 to 500 KHz and a voltage of 0 to 2000 Vpp / cm to adjust the electromagnetic field generated from the electrode, and the electromagnetic field controls the component in the substance. The moisture in the substance is controlled to be bonded in a bead-like shape, and further (a) controlling the water activity of said material; (b) the relationship between the aqueous phase and other phases within the substance; Control of interfacial polarization state of emulsions, (c) Controlling the activity of germs, microorganisms, active oxygen, or viruses in the substance by stopping, pausing, or inactivating them; (d) Control of the movement of moisture in the space opposite the electrode or the electric field in the space; (e) Facing the electrode Control to improve water purity (0081) , (f) Control to improve the cleaning effect of the liquid facing the electrode (0079,0080); and (g) Control to improve the combustion efficiency of fuel containing moisture facing the electrode (0082) Control of at least one of the following: do. Effect of the Invention

[0011] According to the component control method and component control device of the present invention, it is possible to improve an object containing a component. [Brief description of the drawings]

[0012] [Figure 1] FIG. 1 is a side view showing an overview of a fryer according to an embodiment of the present invention. [Diagram 2] 1 shows an example of a process flow of a moisture control method using a fryer according to the present embodiment. [Diagram 3] Graph (a) shows the results of measuring the interfacial tension when an electric field is applied to fresh edible oil with no added ingredients and a phosphate saline solution as the aqueous phase, and graph (b) shows the results of measuring the interfacial tension when an electric field is applied to fresh edible oil with no added ingredients and a saline solution as the aqueous phase. [Figure 4]Graph (a) shows the results of measuring the interfacial tension when an electric field is applied to edible oil with added oleic acid and phosphate saline as the aqueous phase, and graph (b) shows the results of measuring the interfacial tension when an electric field is applied to edible oil with added sodium oleate. [Diagram 5] 1 is a graph showing the results of measuring the interfacial tension when only a DC electric field is applied to edible oil containing sodium oleate and a phosphate saline solution as the aqueous phase. [Figure 6] 1 is a graph showing the results of measuring the interfacial tension when only an AC electric field is applied to edible oil containing sodium oleate and a phosphate saline solution as the aqueous phase. [Figure 7] This is a graph showing the results of measuring the interfacial tension when an AC electric field and a DC electric field of +100 V are applied to edible oil containing sodium oleate and a phosphate saline solution as the aqueous phase. [Figure 8] This is a graph showing the results of measuring the interfacial tension when an AC electric field and a DC electric field of -100 V are applied to edible oil containing sodium oleate and a phosphate saline solution as the aqueous phase. [Figure 9] 1 is a graph showing the results of measuring the interfacial tension when an electric field is applied to edible oil containing added sodium oleate and physiological saline as the aqueous phase. [Figure 10] 1 is a graph showing the results of measuring the interfacial tension when only an AC electric field is applied to edible oil containing added sodium oleate and physiological saline as the aqueous phase. [Figure 11] 1 is a graph showing the results of measuring the interfacial tension when an AC electric field and a DC electric field of +100 V are applied to edible oil containing added sodium oleate and physiological saline as the aqueous phase. [Figure 12] 1 is a graph showing the results of measuring the interfacial tension when an AC electric field and a DC electric field of -100 V are applied to edible oil containing added sodium oleate and physiological saline as the aqueous phase. [Figure 13] 1 is a graph showing the results of measuring the interfacial tension when an electric field is applied to used edible oil containing no additives and a phosphate saline solution as the aqueous phase. [Figure 14] 1 is a graph showing the results of measuring the interfacial tension when an electric field is applied to used edible oil containing no additives and physiological saline as the aqueous phase. [Figure 15] 1 is a table showing the observation results of a W / O emulsion. [Figure 16] Schematic diagram of beaded array formation. [Figure 17] (a) is a table showing the observation results of microdroplets of phosphate saline solution when an AC electric field is applied in fresh edible oil with no additives, and (b) is a table showing the observation results of microdroplets of saline solution. [Figure 18] 13(a) is a table showing the observation results of microdroplets of phosphate saline solution when an AC electric field is applied in edible oil containing added sodium oleate, and 13(b) is a table showing the observation results of microdroplets of saline solution. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] The present invention will be described below with reference to the drawings. Note that the present invention is not limited to the description in the specification or drawings, and may be embodied in various forms without departing from the spirit and scope of the present invention.

[0014] The fryer according to this embodiment is, for example, an electric field application type fryer that heats and cooks food in a space where electromagnetic waves of a predetermined range of frequencies are generated, and controls the moisture contained in the food.

[0015] 1 is a side view showing an outline of the pliers according to this embodiment. The fryer 100 mainly includes an oil tank 101, a pair of opposed flat antennas 102, a drive unit 103, and a heating unit 104.

[0016] Oil storage tank 101 is provided to store edible oil and cook food. That is, food is fried by being placed in the heated edible oil in oil storage tank 101. Since food is placed in oil storage tank 101 and the inner surface of oil storage tank 101 comes into contact with high-temperature oil, oil storage tank 101 is preferably made of a material (e.g., stainless steel) that is harmless to the human body and does not deteriorate easily even when used at high temperatures for a long period of time. The volume and shape of oil storage tank 101 are set as desired depending on the location where fryer 100 is installed, the amount of food to be cooked in fryer 100 at one time, and other factors.

[0017] The opposed plate antenna 102 is erected facing the oil tank 101. Electromagnetic waves of a predetermined range of frequencies are generated between the opposed plate antennas 102, and food is cooked in the space in which the electromagnetic waves are generated. The opposed plate antenna 102 preferably has a surface covered with an insulating material. With this configuration, for example, AC voltage supplied to the opposed plate antenna 102 is transmitted to the oil tank 101, and this can prevent the risk of electric shock to a user of the fryer 100 or failure of equipment near the fryer 100.

[0018] Opposed flat plate antenna 102 has a substantially L-shaped cross section and is made up of bottom portion 111 substantially parallel to the bottom surface of oil storage tank 101 and upright portion 112 substantially perpendicular to the bottom surface of oil storage tank 101, and bottom portions 111 may be erected so as to butt against each other. As mentioned above as being "substantially L-shaped," in addition to configuring opposed flat plate antenna 102 in an L shape by connecting bottom portion 111 and upright portion 112 vertically, the cross section of the connection portion between bottom portion 111 and upright portion 112 may be configured to have a rounded R shape.

[0019] In addition, a plurality of holes may be formed in the bottom surface 111 and / or the upright portion 112 of the opposed plate antenna 102. The shape of the holes can be freely set to a circular, triangular, rectangular, pentagonal, hexagonal, etc. The same applies to the size and arrangement of the holes.

[0020] The driving unit 103 is provided to drive the opposed plate antennas 102 to generate electromagnetic waves (radio waves) with a frequency of about 10 kHz to about 500 kHz between the opposed plate antennas 102. The electromagnetic waves generated between the opposed plate antennas 102 are preferably long waves with a frequency of 30 kHz to 300 kHz, and more preferably 50 kHz to 100 kHz. In order to generate electromagnetic waves with a predetermined frequency range between the opposed plate antennas 102, for example, an oscillator for generating electromagnetic waves with a predetermined frequency may be connected to the opposed plate antennas 102. In this case, the driving unit 103 and the opposed plate antennas 102 may be electrically connected through a terminal 113.

[0021] Heating unit 104 is provided to heat the cooking oil stored in oil storage tank 101 to 120°C to 200°C to cook food. Various methods can be used for heating, for example, a method of accommodating a heat generating coil in a metal pipe and passing an electric current through the heat generating coil to generate heat for heating, or a method of heating by burning gas can be used. In this embodiment, heating unit 104 is provided outside oil storage tank 101, but it may be provided inside oil storage tank 101 or may be configured as one unit with oil storage tank 101.

[0022] FIG. 2 shows an example of a process flow of the moisture control method (ingredients control method) by the fryer according to the present embodiment. In the cooking method shown in FIG. 2, first, the heating unit 104 of the fryer 100 heats the edible oil in the oil tank 101 to a temperature range of 120°C to 200°C (step S1). Next, the driving unit 103 of the fryer 100 drives the opposed flat plate antenna 102 to generate electromagnetic waves with a frequency of 50 kHz to 100 kHz in the edible oil heated by the heating unit 104 (step S2). Then, when food to be cooked is put into the edible oil, the fryer 100 cooks the food while controlling the moisture contained in the food in the space where the electromagnetic waves with a predetermined frequency range are generated (step S3). When cooking is completed, the food is removed from the edible oil. EXAMPLES

[0023] Generally, when food is cooked, the moisture contained in the food turns into water vapor in the cooking oil, causing bumping. According to the moisture control method of the present embodiment, the interfacial tension of the oil / water interface can be reduced by generating electromagnetic waves in a predetermined range of frequencies. As a result, the moisture contained in the food is desorbed and becomes small droplets in the cooking oil, which makes it easier to disperse. Therefore, even if the moisture turns into water vapor and evaporates in the heated cooking oil, the bumping that occurs is small. By controlling the moisture contained in the food in this way and suppressing bumping, excellent effects such as suppressing the penetration of oil into the food can be obtained. In addition, the cooked food has a very excellent taste.

[0024] In order to verify the suppression of bumping by the moisture control method according to this embodiment, an AC electric field and / or a DC electric field in the frequency band of 50 kHz to 100 kHz was applied, and the interfacial tension of the oil / water interface at room temperature (20°C to 25°C) was measured (Example 1). 2 It is defined as the amount of work (energy) required to spread the liquid and is measured by the sessile drop method. In the sessile drop method, the magnitude of interfacial tension corresponds to the volume (weight) of a water droplet falling from a capillary tube.

[0025] In this example, harvest oil was used as the edible oil. In addition, since the pH of the food materials (fish, meat, vegetables, etc.) to be cooked is in the range of 5 to 7, phosphate saline with a pH of 7.2 to 7.4 and saline with a pH of 5.4 to 5.6 were used as model aqueous solutions of the moisture contained in the food materials. [Measurement of interfacial tension in fresh edible oils]

[0026] First, an AC electric field of 50 kHz and 200 Vpp was applied to fresh edible oil without adding anything to it, using phosphate saline solution with a pH of 7.2 to 7.4 as the aqueous phase. The interfacial tension was then measured when an AC electric field of ±100 V was applied as an offset electric field to the aqueous phase side relative to the oil phase.

[0027] Figure 3(a) is a graph showing the results of measuring the interfacial tension when an electric field is applied to fresh edible oil with no additives and a phosphate saline solution as the aqueous phase. The horizontal axis of the graph shown in Figure 3(a) represents the DC electric field [V] applied as the offset electric field, and the vertical axis represents the rate of change in interfacial tension with the application of the electric field.

[0028] As shown in Figure 3(a), when phosphate saline was used as the aqueous phase and nothing was added to fresh edible oil, almost no change in the interfacial tension was observed with the application of an electric field.

[0029] Next, because it is possible that hydrolyzates of edible oils are produced by heating, 10% oleic acid was used as a model substance. -3 M (=mol / l) and sodium oleate 10 -3 Oleic acid compounds such as M were added to fresh edible oil, and the interfacial tension was measured when an AC electric field of 50 kHz and 200 Vpp was applied, and then a DC electric field of ±100 V was applied as an offset electric field to the AC electric field.

[0030] Fig. 4(a) is a graph showing the results of measuring the interfacial tension when an electric field is applied to edible oil with oleic acid added and phosphate saline as the aqueous phase, and Fig. 4(b) is a graph showing the results of measuring the interfacial tension when an electric field is applied to edible oil with sodium oleate added. As with the graph shown in Fig. 3(a), the horizontal axis of the graphs shown in Fig. 4(a) and (b) represents the DC electric field [V] applied as the offset electric field, and the vertical axis represents the rate of change in interfacial tension with the application of the electric field.

[0031] As shown in Figure 4(a), fresh edible oil was mixed with 10% oleic acid. -3 Even when sodium oleate was added to fresh edible oil, almost no change in interfacial tension was observed with the application of an electric field. -3 When M was added, almost no change in the interfacial tension was observed when only an AC electric field was applied. However, when a DC electric field of ±100 V was applied as an offset electric field to the AC electric field, a decrease in the interfacial tension was confirmed.

[0032] Next, phosphate saline was used as the aqueous phase, and fresh edible oil was diluted with 10% sodium oleate. -3 When M was added, the interfacial tension was measured when various electric fields were applied.

[0033] Fig. 5 is a graph showing the results of measuring the interfacial tension when only a DC electric field is applied to edible oil containing sodium oleate and a phosphate saline solution as the aqueous phase. As with the graphs shown in Fig. 3(a) and Fig. 4(a) and (b), the horizontal axis of the graph shown in Fig. 5 represents the DC electric field [V] applied as the offset electric field, and the vertical axis represents the rate of change in interfacial tension with the application of the electric field.

[0034] FIG. 6 is a graph showing the results of measuring the interfacial tension when only an AC electric field is applied to edible oil containing sodium oleate added to a phosphate saline solution as the aqueous phase. FIG. 7 is a graph showing the results of measuring the interfacial tension when a DC electric field of +100V is applied to an edible oil containing sodium oleate added to a phosphate saline solution as the aqueous phase. FIG. 8 is a graph showing the results of measuring the interfacial tension when a DC electric field of -100V is applied to an edible oil containing sodium oleate added to a phosphate saline solution as the aqueous phase. The horizontal axis of the graphs shown in FIG. 6 to FIG. 8 represents the frequency [Hz] of the AC electric field, and the vertical axis represents the rate of change in the interfacial tension with the application of the electric field.

[0035] As shown in Fig. 5, when only a DC field of ±100 V was applied as an offset field without applying an AC field, a decrease in interfacial tension was confirmed, similar to when a DC field of ±100 V was applied as an offset field to an AC field. On the other hand, as shown in Fig. 6, when only an AC field was applied without applying a DC field as an offset field, almost no change in interfacial tension was observed even when the frequency of the AC field was changed.

[0036] On the other hand, when a DC field of +100 V was applied as an offset field to an AC field of 50 Hz to 100 kHz and 200 Vpp, a decrease in interfacial tension of about 20% was confirmed regardless of the frequency of the AC field, as shown in Figure 7. Also, when a DC field of -100 V was applied as an offset field to an AC field of 50 Hz to 100 kHz and 200 Vpp, a decrease in interfacial tension of just over 10% was confirmed regardless of the frequency of the AC field, as shown in Figure 8.

[0037] Next, with a physiological saline solution of pH 5.4 to 5.6 used as the aqueous phase and nothing added to fresh edible oil, we measured the interfacial tension when an AC electric field of 50 kHz and 200 Vpp was applied, and also when a DC field of ±100 V was applied as an offset electric field to the AC electric field.

[0038] Fig. 3(b) is a graph showing the results of measuring the interfacial tension when an electric field is applied to fresh edible oil containing no additives and physiological saline as the aqueous phase. As with the graphs shown in Fig. 3(a), Fig. 4(a) and (b), and Fig. 5, the horizontal axis of the graph shown in Fig. 3(b) represents the DC electric field [V] applied as the offset electric field, and the vertical axis represents the rate of change in interfacial tension with the application of the electric field.

[0039] As shown in Figure 3(b), when saline was used as the aqueous phase, as well as when phosphate saline was used as the aqueous phase, there was almost no change in the interfacial tension with the application of an electric field when nothing was added to the fresh edible oil.

[0040] Next, saline was used as the aqueous phase, and fresh edible oil was diluted with 10% sodium oleate. -3 M was added, and the interfacial tension was measured when an AC electric field of 50 kHz and 200 Vpp was applied, and a DC electric field of ±100 V was further applied as an offset electric field to the AC electric field.

[0041] Fig. 9 is a graph showing the results of measuring the interfacial tension when an electric field is applied to edible oil containing added sodium oleate and physiological saline as the aqueous phase. As with the graphs shown in Fig. 3(a), Fig. 4(a) and (b), Fig. 5, and Fig. 3(b), the horizontal axis of the graph shown in Fig. 9 represents the DC electric field [V] applied as the offset electric field, and the vertical axis represents the rate of change in interfacial tension with the application of the electric field.

[0042] As shown in Figure 4(b), when phosphate saline was used as the aqueous phase, the amount of sodium oleate added to fresh edible oil was 10 -3 When only an AC electric field was applied, almost no change in the interfacial tension was observed even when 10 M of sodium oleate was added to fresh edible oil. On the other hand, as shown in Figure 9, when physiological saline was used as the aqueous phase, -3 It was confirmed that the addition of M reduces the interfacial tension by more than 10%, even when only an AC electric field is applied. Note that there are two plots of the rate of change at 0 [V] on the horizontal axis of the graph shown in Figure 9, one of which is the rate of change at 0 [V] on the horizontal axis of the graph shown in Figure 4, shown for reference.

[0043] Furthermore, when a DC field of +100 V was applied as an offset field to the AC field, a decrease in interfacial tension of more than 60% was confirmed, and when a DC field of -100 V was applied as an offset field to the AC field, a decrease in interfacial tension of about 15% was also confirmed.

[0044] Next, saline was used as the aqueous phase, and fresh edible oil was diluted with 10% sodium oleate. -3 When M was added, the interfacial tension was measured when an AC electric field of various frequencies was applied.

[0045] FIG. 10 is a graph showing the results of measuring the interfacial tension when only an AC field is applied to edible oil to which sodium oleate has been added and physiological saline is used as the aqueous phase. FIG. 11 is a graph showing the results of measuring the interfacial tension when a DC field of +100V is applied to edible oil to which sodium oleate has been added and physiological saline is used as the aqueous phase. FIG. 12 is a graph showing the results of measuring the interfacial tension when a DC field of -100V is applied to edible oil to which sodium oleate has been added and physiological saline is used as the aqueous phase. As with the graphs shown in FIGS. 6 to 8, the horizontal axis of the graphs shown in FIGS. 10 to 12 represents the frequency [Hz] of the AC field, and the vertical axis represents the rate of change in the interfacial tension with the application of the electric field.

[0046] As shown in Figure 10, when only an AC electric field of 50 Hz to 100 kHz and 200 Vpp was applied without applying a DC electric field as an offset electric field, although there was some variation in the interfacial tension value, there was a tendency for the rate of decrease in the interfacial tension to increase with the decrease in the frequency of the AC electric field.

[0047] On the other hand, when a DC field of +100 V was applied as an offset field to the AC field, a decrease in interfacial tension of 60% or more was confirmed, and the interfacial tension was at a minimum around 1 kHz, as shown in Figure 11. On the other hand, when a DC field of -100 V was applied as an offset field to the AC field, a decrease in interfacial tension of about 15% was confirmed, although there was some variation in the rate of decrease in interfacial tension, and a tendency for the decrease in interfacial tension to be suppressed around 1 kHz was observed, as shown in Figure 12.

[0048] The results of the measurements of the interfacial tension at the oil / water interface are summarized below. As shown in Figure 4(a), fresh edible oil was added with 10% oleic acid. -3 Even when M was added, almost no change in the interfacial tension was observed when an electric field was applied. On the other hand, as shown in Fig. 4(b), Figs. 5 to 8, and Figs. 9 to 12, when 10% sodium oleate was added to fresh edible oil, -3 When M was added, a decrease in the interfacial tension was observed when an electric field was applied, and the rate of decrease in the interfacial tension was significantly dependent on the pH of the aqueous phase. As shown in Figure 4(b) and Figures 5 to 8, when phosphate saline solution of pH 7.2 to 7.4 was used as the aqueous phase, no decrease in interfacial tension was observed when only an AC electric field was applied, but a decrease in interfacial tension was confirmed when a DC electric field was applied. On the other hand, as shown in Figures 9 to 12, when physiological saline solution with a pH of 5.4 to 5.6 was used as the aqueous phase, a decrease in the interfacial tension was observed just by applying an AC electric field, and there is a tendency for the rate of decrease in the interfacial tension to increase as the frequency of the AC electric field decreases. Furthermore, as shown in FIG. 11, when a physiological saline solution of pH 5.4 to 5.6 was used as the aqueous phase, a decrease in interfacial tension of 60% or more was confirmed when a DC field of +100 V was applied as an offset field to the AC field, and as shown in FIG. 12, even when a DC field of -100 V was applied as an offset field to the AC field, the decrease in interfacial tension was only about 15%.

[0049] The above measurement results show that the lower the pH of the water contained in food, the greater the rate of decrease in the interfacial tension at the oil / water interface, and the more suppressed bumping occurs. [Measurement of interfacial tension in used edible oil]

[0050] Next, in a case where nothing was added to the edible oil used in the fryer 100, an AC electric field of 50 kHz and 200 Vpp was applied, and further, a DC electric field of ±100 V was applied as an offset electric field to the aqueous phase side relative to the oil phase to measure the interfacial tension.

[0051] Fig. 13 is a graph showing the results of measuring the interfacial tension when an electric field is applied to used edible oil with no additives and with a phosphate saline solution as the aqueous phase. Fig. 14 is a graph showing the results of measuring the interfacial tension when an electric field is applied to used edible oil with no additives and with a saline solution as the aqueous phase. As with the graphs shown in Figs. 3(a) and (b), Figs. 4(a) and (b), Fig. 5, and Fig. 9, the horizontal axis of the graphs shown in Figs. 13 and 14 represents the DC electric field [V] applied as the offset electric field, and the vertical axis represents the rate of change in interfacial tension with the application of the electric field.

[0052] As shown in Figures 3(a) and (b), when nothing was added to fresh edible oil, almost no change in interfacial tension was observed with the application of an electric field. However, when nothing was added to used edible oil, a slight decrease of about 5% in interfacial tension was confirmed with the application of an electric field, as shown in Figures 13 and 14. Regarding the effect of the pH of the aqueous phase, although the rate of decrease in interfacial tension differed, when 10% sodium oleate was added to fresh edible oil, the interfacial tension decreased slightly. -3 A similar trend was observed as when M was added. EXAMPLES

[0053] In the above Example 1, it was confirmed that the presence of sodium oleate (a higher fatty acid salt) that may be generated by heating and hydrolysis of edible oil reduces the interfacial tension by application of an electric field. The reduction in interfacial tension is due to an increase in interfacial polarization formed by application of an electric field.

[0054] Oleic acid ions on the oil side and sodium ions on the water side adsorbed at the oil / water interface act to expand the interface due to electrostatic repulsion energy between adjacent ions of the same type. When the concentration of oleic acid ions and sodium ions at the oil / water interface increases due to the application of an electric field, the distance between adjacent ions decreases, and the electrostatic repulsion energy, that is, the force that tries to expand the interface, increases. As a result, when the oil / water interface is expanded by 1m 2 The interfacial tension, defined as the amount of work required to spread, becomes smaller.

[0055] When moisture contained in food turns to water vapor in edible oil, the size of the moisture that desorbs from the food and turns into small droplets in the edible oil (hereafter referred to as "microdroplets") is smaller than the size of droplets that fall from a capillary tube in the sessile drop method (diameter up to 5 mm). When interfacial polarization sufficient to reduce the interfacial tension occurs in such microdroplets in edible oil, a beaded array of microdroplets is formed due to dipole-dipole attraction. On the other hand, when the interfacial polarization is weak, a beaded array is not formed.

[0056] From the above viewpoint, in order to evaluate the interfacial polarization state of water droplets in edible oil (W / O emulsion), (1) phosphate saline with pH 7.2-7.4 adjusted with fresh edible oil without any additives, (2) saline with pH 5.4-5.6 adjusted with fresh edible oil without any additives, (3) sodium oleate 10 -3 (4) phosphate saline with 10 M added edible oil at pH 7.2-7.4, and (5) sodium oleate 10 -3 An electric field of 50 kHz and 200 to 2000 Vpp / cm was applied to microdroplets of physiological saline solution of pH 5.4 to 5.6 adjusted with edible oil containing added M, and observation was performed using a microscope (Example 2).

[0057] FIG. 15 is a table showing the observation results of the W / O emulsion. As shown in FIG. 15, the sodium oleate at 10 -3 In edible oil containing added sodium oleate, the formation of a beaded array as shown in Figure 16 was confirmed about 2 minutes after application of an AC electric field of 50 kHz and 200 to 2000 Vpp / cm, regardless of the pH of the phosphate saline and saline contained in the microdroplets. The size of the formed beaded array was about 200 μm, and the diameter of each bead was about 10 to 100 μm. Once the beaded array was formed, the state was maintained for one week. On the other hand, in fresh edible oil containing no added sodium oleate, the formation of a beaded array was not observed about 2 minutes after application of an AC electric field, but was confirmed after 40 minutes or more. In other words, the formation of a beaded array was confirmed in edible oil containing added sodium oleate, which was more stable than in fresh edible oil containing no added sodium oleate. -3 This suggests that the edible oil containing added M exhibits greater interfacial polarization at the water / oil interface, and this result is consistent with the results of the interfacial tension measurements in Example 1 above.

[0058] Next, various AC electric fields of 50 Hz to 100 kHz and 200 to 2000 Vpp / cm were applied to each of the microdroplets (1) to (4) above, and observations were performed using a microscope after 2 minutes.

[0059] FIG. 17(a) is a table showing the observation results of microdroplets of phosphate saline solution to which an AC electric field was applied in fresh edible oil containing no additives, and FIG. 17(b) is a table showing the observation results of microdroplets of saline solution. -3 FIG. 18(b) is a table showing the observation results of phosphate saline solution to which an AC electric field was applied in edible oil containing added M, and FIG. 18(b) is a table showing the observation results of microdroplets of saline solution.

[0060] As shown in Figures 17(a) and 17(b), the formation of beaded arrays of water microdroplets was not observed in fresh edible oil at any frequency. On the other hand, as shown in Figures 18(a) and 18(b), the formation of beaded arrays of water microdroplets was not observed in fresh edible oil at any frequency. -3 In the edible oil containing added M, the formation of a bead-like array of water droplets was confirmed in the range of 500 to 2000 Vpp / cm at all frequencies. However, in the low frequency range, the formation of a bead-like array could not be confirmed due to disturbance of the fluid motion, which is thought to be due to electroosmotic flow.

[0061] From the above observation results, it was found that even in micro-water droplets of 100 μm or less dispersed in edible oil, interfacial polarization occurs at the water / oil interface when an electric field is applied, and the -3 It can be seen that the addition of M increases the interfacial polarization at the water / oil interface and decreases the interfacial tension.

[0062] Food contains many polar components other than fatty acid salts such as sodium oleate. Food also contains many polar organic polymers. For example, water, which is abundant in food, is one of the polar molecules. Foods derived from plants or animals contain about 70% water, and cell membranes are composed of lipid bilayers. Specifically, more than 80% of vegetables and fruits, and 70-80% of meat and fish are water. If vegetables lose 5% of their water, and meat and fish lose 3%, their freshness and quality cannot be maintained.

[0063] Water, a polar molecule, is found in large quantities in food, but depending on its state of existence, it can be broadly divided into "bound water" and "free water." "Bound water" is water that is bound to proteins and carbohydrates in food by hydrogen bonds to hydrate, and is stable because its molecular movement is restricted. "Free water" is water that can move freely, and can freeze at 0°C, evaporate at around 100°C, or dissolve substances. The more free water there is, the fresher the food is, and the more juicy it is, but because the molecules are polar, they have the property of easily binding with other molecules. Microorganisms such as putrefactive bacteria cannot bind to bound water that is already bound to food components, and therefore cannot use it for their growth, but they can bind to free water, and therefore can use it for their growth. And when free water binds to microorganisms, it becomes putrefactive.

[0064] The moisture control method according to this embodiment converts free water into a stable form similar to bound water, known as a beaded arrangement, thereby preventing excess water from leaching into the edible oil and maintaining the freshness of food.

[0065] In addition, when water breaks hydrogen bonds and changes from liquid to gas, a huge amount of energy (heat of vaporization) is required; however, according to the moisture control method of this embodiment, the formation of a beaded array maintains the moisture contained in the food and prevents it from vaporizing in the edible oil, thereby achieving excellent effects such as suppressing oil splatter caused by the moisture in the food, reducing the oil temperature during cooking, and reducing the cooking time of food with the associated suppression of oxidation of the edible oil.

[0066] As described above, the fryer 100, which is an ingredient control device according to this embodiment, is equipped with a pair of opposed flat antennas 102 which are vibration generating units that generate vibrations and serve as electrodes, and generates electromagnetic waves (radio waves) having a frequency of approximately 10 kHz to approximately 500 kHz between the pair of opposed flat antennas 102 to control moisture, which is an ingredient in food, which is an object placed between the pair of opposed flat antennas 102, specifically the water activity of the food.

[0067] In the moisture control method using the fryer 100 according to the present embodiment, the fryer 100 applies a DC electric field of +100V as an offset electric field to the aqueous phase side relative to the other phase, the oil phase, in the AC electric field, and irradiates the food with electromagnetic waves having a frequency of 50kHz. This increases the interfacial polarization between the aqueous phase and the oil phase, reducing the interfacial tension between the aqueous phase and the oil phase by about 60%, and can bind the moisture in a bead-like manner. The moisture contained in the food is divided into bound water and free water, and the free water contained in the food can be bound in a bead-like manner to reduce the water activity, which indicates the proportion of free water in the food.

[0068] By reducing the interfacial tension between the water phase and the oil phase by about 60%, the moisture contained in the food is released and easily dispersed as small droplets in the edible oil, so that even if the food vaporizes into steam in the heated edible oil, the amount of bumping that occurs is reduced. By controlling the moisture contained in the food in this way and suppressing bumping, excellent effects such as suppressing the penetration of oil into the food can be obtained. Furthermore, the cooked food has an excellent taste.

[0069] In addition, by combining the free water in a beaded pattern to form a stable shape, it is possible to prevent excess water from leaching out into the cooking oil and maintain the freshness of the food. Furthermore, according to the moisture control method of this embodiment, the formation of the beaded pattern maintains the water contained in the food and does not vaporize in the cooking oil, so that excellent effects can be obtained, such as suppression of oil splashes caused by the water in the food, reduction of the oil temperature during cooking, reduction of the cooking time of the food and the associated suppression of oxidation of the cooking oil.

[0070] In this way, the fryer 100 and moisture control method according to this embodiment can keep food containing moisture in a good condition.

[0071] The present invention is not limited to the above-described embodiment, and various modifications and applications are possible. Modifications of the above-described embodiment that can be applied to the present invention will be described below.

[0072] In the above embodiment, the component is described as being water, but the present invention is not limited to this, and the component may be any other liquid or the like as long as it can be controlled by vibration.

[0073] In the above embodiment, the ingredient control device has been described as a fryer, but the present invention is not limited to this, and may be any device that controls the ingredients of an object such as food, for example, a refrigerator, container, warehouse, etc. that controls the water activity of food. Specifically, the ingredient control device according to the present invention can be used to control the water activity of food, thereby improving the taste, aroma, and nutrients of the food.

[0074] In addition, by using the component control device according to the present invention to bind the moisture contained in food such as meat, fish, vegetables, and fruits in a bead-like shape, it is possible to maintain the quality of meat and fish for a long period of time without spoilage, even in a normal refrigerator, several times longer than usual. In fact, when a small sea bream was placed in a refrigerator for two days after applying an electric field to it for one hour using the component control device, it was possible to maintain its freshness for about two days longer than when it was placed in a refrigerator for two days after applying an electric field to it for only 15 minutes, or when it was placed in a refrigerator for two days without applying an electric field to it.

[0075] In the above embodiment, the target object is described as food, however, the present invention is not limited to this, and the target object may be any object whose components can be controlled by vibrations of electromagnetic waves or the like, and may be plants other than food, such as plants used in beverages and medicines, the human body, animals, gunpowder, medicines such as vaccines, and even water itself.

[0076] Specifically, by using the component control device of the present invention to control the water activity of beverages, plants, the human body, animals, explosives, medicines such as vaccines, it is possible to make not only food but also beverages, plants, the human body, animals, explosives, medicines, etc. less susceptible to deterioration or spoilage.

[0077] Furthermore, crops grown using water whose interfacial tension has been reduced by the component control device of the present invention germinate and grow very quickly and uniformly, suppress the growth of algae and weeds, and have excellent taste.

[0078] Furthermore, by using the component control device according to the present invention, the state in which free water in a living organism is already bound to active oxygen, viruses, microorganisms including germs, etc., is transformed into a beaded structure of water, which separates the hydrogen bonds of the active oxygen, viruses, microorganisms including germs, etc., and can exert a significant therapeutic effect. Conventional medicines are researched and developed on the premise that free water is already bound to active oxygen, viruses, microorganisms including germs, etc., but the present invention can improve the therapeutic effect by eliminating this premise itself. Furthermore, by storing the component control device according to the present invention in a mobile phone, smartphone, tablet computer, personal computer, chair, bed, or pillow, the free water bound to microorganisms including germs, active oxygen, viruses, etc., is separated, and the free water is bound to each other in a beaded structure, which can stop, pause, or inactivate the activity of microorganisms including germs, active oxygen, viruses, etc.

[0079] Furthermore, when mixing cement with water, the component control device according to the present invention can be used to make the water mixed with the cement into a bead structure, thereby increasing the strength of the concrete. Furthermore, the component control device according to the present invention can be used to make the water used in the refining process of iron or resin into a bead structure, thereby increasing the strength of the iron or resin and reducing the number of defective products. Furthermore, in the manufacturing process related to semiconductor elements such as LSI (Large-Scale Integration) wafers and liquid crystal displays, the component control device according to the present invention can be used to make the cleaning water for the substrate into a bead structure, thereby improving the cleaning effect. Furthermore, the moisture control method according to the present invention can be used to improve the manufacturing technology for diluting and preparing an etching solution, and to improve the resolution when printing a fine pattern in an exposure process. Furthermore, the component control device according to the present invention can be used to make the moisture contained in ink or paint into a bead structure, thereby reducing nozzle clogging.

[0080] In addition, by using the component control device according to the present invention, it is possible to improve the cleaning effect of test equipment in precise quantitative analysis and to solve problems such as reagents, preparation of standards, blanks, and solvents for two-phase extraction. Furthermore, the component control device according to the present invention can be used for cell culture in the field of biotechnology, such as genetic engineering, particularly for the amplification of DNA (Deoxyribonucleic Acid). In addition, the component control device according to the present invention can be used for the manufacture of injections as water for injection of pharmaceuticals (excluding dilution and solvent use during inoculation), and for sealed purified water.

[0081] Furthermore, the component control device according to the present invention can be used in ultra-high pressure boilers in thermal power plants that evaporate all water in a supercritical state, and in condensate desalination in conventional boilers. In addition, the primary cooling water that comes into contact with the core of a light water reactor in a nuclear power plant as a coolant may have secondary radioactivity due to activation of impurities, particularly nuclides with large reaction cross sections such as boron and cadmium, but the component control device according to the present invention can be used to prevent this. Furthermore, in solar power generation and hydrogen power generation, the component control device according to the present invention can be used to remove impurities from the solvent to produce highly pure water, thereby improving the power generation efficiency of electricity.

[0082] The component control device according to the present invention can also be used as a medium for special particle detectors in particle physics.Furthermore, the molecular structure of gasoline and heavy oil can also be changed to a bead-like structure by using the component control device according to the present invention, thereby improving the combustion efficiency.

[0083] Furthermore, when the component control device according to the present invention is used for ultrapure water, the electrical conductivity of the ultrapure water is improved.

[0084] It should be noted that the present invention is susceptible to various embodiments and modifications without departing from the broad spirit and scope of the present invention. The above-described embodiment is intended to explain one embodiment of the present invention, and does not limit the scope of the present invention.

[0085] This application is based on Japanese Patent Application No. 2017-151155 filed on August 3, 2017. The entire specification, claims, and drawings of Japanese Patent Application No. 2017-151155 are incorporated herein by reference. [Explanation of symbols]

[0086] 100 Flyer 101 Oil storage tank 102 Opposed Planar Antenna 103 Drive unit 104 Heating section 111 Bottom part 112 Vertical part 113 Terminal

Claims

1. At least one electrode having at least an alternating voltage applied thereto to generate an electromagnetic field toward the material; A drive unit that controls a voltage applied to the electrodes; Equipped with A component control device that controls a component in a substance disposed opposite the electrode, The driving unit controls the AC voltage applied to the electrodes to have a frequency between 0 and 500 KHz and a voltage between 0 and 2000 Vpp / cm, thereby adjusting the electromagnetic field generated from the electrodes, and controls the water in the substance to be bonded in a bead-like shape by the electromagnetic field, and further (a) controlling the water activity of the material; (b) Controlling the interfacial polarization state of an emulsion between an aqueous phase and another phase within the substance; (c) stopping, pausing, or inactivating the activity of germs, microorganisms, active oxygen, or viruses in the substance; (d) Control of the movement of moisture in the space opposite the electrode, or the spatial electric field or spatial potential; (e) Control of the purity of the water facing the electrode; (f) controlling the cleaning effect of the liquid facing the electrode; and (g) Control of the combustion efficiency of fuel containing moisture facing the electrode A component control device that controls at least one of the above.

2. The component control device according to claim 1 , wherein a DC voltage is applied to the AC voltage as an offset voltage.

3. 3. The component control device according to claim 1, wherein the moisture in the substance is divided into bound water and free water, and the free water among the moisture in the substance is bound in a chain-like manner.

4. The component control device according to any one of claims 1 to 3, wherein the electrodes are provided with an insulating coating.

5. At least one electrode having at least an alternating voltage applied thereto to generate an electromagnetic field toward the material; A drive unit that controls a voltage applied to the electrodes; A component control method for controlling a component in a substance disposed opposite the electrode, comprising: The driving unit controls the AC voltage applied to the electrodes to have a frequency between 0 and 500 KHz and a voltage between 0 and 2000 Vpp / cm, thereby adjusting the electromagnetic field generated from the electrodes, and controls the water in the substance to be bonded in a bead-like shape by the electromagnetic field, and further (a) controlling the water activity of the material; (b) Controlling the interfacial polarization state of an emulsion between an aqueous phase and another phase within the substance; (c) stopping, pausing, or inactivating the activity of germs, microorganisms, active oxygen, or viruses in the substance; (d) Control of the movement of moisture in the space opposite the electrode or the electric field in the space; (e) Control to improve the purity of the water facing the electrode; (f) control to improve the cleaning effect of the liquid facing the electrodes; and (g) Control for improving the combustion efficiency of fuel containing moisture facing the electrode A component control method for controlling at least one of the above.

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