Vegetable processing device

Abstract

To provide: an apparatus capable of efficiently performing scraping work of leaf and stem vegetables; and a processing method of vegetables using the same apparatus.SOLUTION: A vegetable processing apparatus has: a carrier table which extends in an advancing direction, a horizontal direction, and a vertical direction, and carries vegetables to be processed from an upstream side to a downstream side in the advancing direction; a first nozzle and a second nozzle which are provided above the carrier table and blow out air to the vegetables to be processed from above; and a first roll body, a second roll body, and a third roll body which are provided above the carrier table and press the vegetables to be processed. The first roll body is provided nearer on a downstream side in an advancing direction than the second roll body; the second roll body is provided nearer on the downstream side in the advancing direction than the third roll body; the first nozzle is disposed between the first roll body and the second roll body in the advancing direction, and the second nozzle is disposed between the second roll body and the third roll body in the advancing direction.SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] The present invention relates to an apparatus that can efficiently perform the trimming of leafy and stem vegetables, and to a method for processing vegetables using the apparatus. [Background technology]

[0002] For leafy vegetables such as chives and leeks, thinning is necessary to maintain freshness by removing older outer leaves (lower leaves) that are prone to yellowing, browning, and rot due to viral infections, as well as impurities such as dirt. However, thinning accounts for approximately 60% of the total labor time in the entire process from chive production to shipment, including cultivation, harvesting, thinning, weighing, and packaging, making it the most burdensome task. Furthermore, skilled workers are essential for improving productivity, but due to the decline and aging of the agricultural workforce, it is difficult to secure skilled workers for thinning. Therefore, a device that automatically performs thinning using high-pressure water has been developed (Non-Patent Documents 1, 2).

[0003] However, residual moisture in leafy and stem vegetables can cause bacterial growth and spoilage, so moisture removal is necessary after the stripping process using high-pressure water. Furthermore, stripping equipment using high-pressure water has the disadvantage of being difficult to simplify.

[0004] Therefore, a stripping device that utilizes compressed air in addition to high-pressure water has also been developed (Non-Patent Document 3). Furthermore, Patent Document 1 discloses a processing device that uses compressed air and a partition to suppress plant movement. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2022-89245 [Non-patent literature]

[0006] [Non-Patent Document 1] Yamato Shoko Co., Ltd., "Hydropressure-type chive washing and peeling machine NY-2012", [online], [Retrieved August 9, 2022], Internet<URL:https: / / www.yamato-syoko.com / untitled-cnv5> [Non-Patent Document 2] Shinwa Co., Ltd., "Water pressure type chive washing and peeling machine", [online], [Retrieved August 9, 2022], Internet<URL:https: / / www.shinw.co.jp / product / 2508 / > [Non-Patent Document 3] Kazuko Shibuya, et al., "[Research Result Title] Performance Evaluation of a Chive Processing Machine Using High-Pressure Water and Compressed Air", [online], [Retrieved August 9, 2022], Internet<URL:https: / / www.naro.affrc.go.jp / org / warc / research_results / h23 / pdf / 05_kougaku / 35_0302.pdf> [Overview of the project] [Problems that the invention aims to solve]

[0007] As mentioned above, a stripping device for leafy and stem vegetables that uses compressed air in addition to high-pressure water has already been developed. However, with conventional degrafting devices, the leafy vegetables would move when high-pressure water or compressed air was applied, making it difficult to effectively remove the outer leaves. Therefore, the present invention aims to provide a device that can efficiently perform the trimming of leafy and stem vegetables, and a method for processing vegetables using the device. [Means for solving the problem]

[0008] The inventors diligently conducted research to solve the above problems. As a result, they discovered that by using two or more nozzles for blowing air onto leafy and stem vegetables to remove the outer leaves, and a roll body to suppress excessive movement of the vegetables being processed during the peeling process, and by appropriately setting the positions of these nozzles and the roll body, it is possible to efficiently perform the peeling process while suppressing excessive movement of the leafy and stem vegetables, thus completing the present invention. The present invention is described below.

[0009] [1] A conveying platform having directions of travel, left and right, and up and down, for transporting vegetables to be processed from the upstream side to the downstream side in the direction of travel, The first nozzle and second nozzle are provided above the conveying table and blow air onto the vegetables to be processed from above, It has a first roll body, a second roll body, and a third roll body provided above the conveying table for pressing the vegetables to be processed downwards, The first roll body is located downstream of the second roll body in the direction of travel. The second roll body is located downstream of the third roll body in the direction of travel. A vegetable processing apparatus in which the first nozzle is positioned between the first roll body and the second roll body in the direction of travel, and the second nozzle is positioned between the second roll body and the third roll body in the direction of travel. [2] The vegetable processing apparatus according to [1], wherein the first roll body, the second roll body, and the third roll body each have a roll body portion and an elastic portion formed on the outside of the roll body portion. [3] The elastic body is pressed against the conveying table, and the contact length P between the elastic body and the conveying table in the direction of travel and the distance L between the rotation center of the first roll body and the rotation center of the second roll body in the direction of travel 12 This refers to the vegetable processing apparatus described in [1] or [2] above, which satisfies the following formula (1). 0.8L 12 <P<1.2L 12 ...(1) [4] The tip portions of the first nozzle and the second nozzle are inclined at a predetermined angle from the directly downward direction, and the left-right direction component of the inclination is either the right direction or the left direction, and the vegetable processing apparatus according to any one of [1] to [3] above. [5] The installation positions of the first roll body, the second roll body, and the third roll body are configured to be movable in the traveling direction, and the vegetable processing apparatus according to any one of [1] to [4] above. [6] The first roll body, the second roll body, and the third roll body are passively rotated by the movement of the transport table, and the vegetable processing apparatus according to any one of [1] to [5] above. [7] The vegetable processing apparatus according to any one of [1] to [6] above that satisfies either of the following (a) or (i). (a) Both the first nozzle and the second nozzle are installed on the left side in the left-right direction with respect to the installation positions of the first roll body, the second roll body, and the third roll body. (i) Both the first nozzle and the second nozzle are installed on the right side in the left-right direction with respect to the installation positions of the first roll body, the second roll body, and the third roll body. [8] A method for processing vegetables using the vegetable processing apparatus according to [2] above, wherein the elastic body portion is a porous resin body, and the vegetable placed on the transport table is Japanese bunching onion, and the method for processing vegetables.

Effect of the Invention

[0010] According to the present invention, it is possible to effectively blow air while suppressing unnecessary movement of the lower part of leafy vegetables such as outer leaves that should be removed, and as a result, it is possible to efficiently perform the trimming work of leafy vegetables. Therefore, the present invention is extremely excellent industrially as a technology that can cope with problems such as a decrease in agricultural workers and an aging population by reducing the burden of trimming work for leafy vegetables.

Brief Description of the Drawings

[0011] [Figure 1] FIG. 1 is a schematic plan view of a vegetable processing apparatus according to the present invention. [Figure 2]FIG. 2 is a schematic plan view showing the positional relationship between leafy vegetables in the vegetable processing apparatus according to the present invention, a roll portion mainly pressing the leafy vegetables, and the position of a nozzle for blowing air. [Figure 3] FIG. 3 is a schematic side view showing a roll portion pressing leafy vegetables and a nozzle for blowing air in the vegetable processing apparatus according to the present invention. [Figure 4] FIG. 4 is a schematic view showing a roll body for fixing leafy vegetables during trimming work in the vegetable processing apparatus according to the present invention. [Figure 5] FIG. 5 is a schematic side view showing a roll portion pressing leafy vegetables in the vegetable processing apparatus according to the present invention. [Figure 6] FIG. 6 is a schematic side view showing a roll portion pressing leafy vegetables and a nozzle for blowing air in the vegetable processing apparatus according to the present invention. [Figure 7] FIG. 7 is a schematic side view showing a nozzle for blowing air onto leafy vegetables in the vegetable processing apparatus according to the present invention. [Figure 8] FIG. 8 is a schematic view showing a nozzle for blowing air onto leafy vegetables in the vegetable processing apparatus according to the present invention.

Embodiments for Carrying Out the Invention

[0012] Hereinafter, the vegetable processing apparatus and the vegetable processing method according to the present invention will be described with reference to the accompanying drawings, but the present invention is not limited to the following specific examples.

[0013] The transport table of the vegetable processing apparatus according to the present invention has technical significance in the traveling direction, the left - right direction, and the up - down direction.

[0014] The traveling direction is the direction in which the vegetables to be processed, which are to be trimmed, are transported. In particular, the traveling direction X in FIG. 1 is the direction from the upstream side to the downstream side for transporting the vegetables to be processed.

[0015] The left-right direction is perpendicular to the direction of travel and parallel to the length of the vegetables to be processed. Therefore, the vegetables to be processed are arranged on the conveyor table so that their length is perpendicular to the direction of travel.

[0016] The vertical direction is perpendicular to the top surface of the conveying table, and air is blown from the top to the bottom of the vegetables being processed.

[0017] The conveying platform is not particularly limited as long as it can transport the vegetables to be processed horizontally or nearly horizontally in the direction of travel X, but it may be, for example, a so-called belt conveyor.

[0018] The vegetable processing device according to the present invention is installed above the conveying table, that is, above the upper surface of the conveying table on which the vegetables to be processed are placed, and has at least two nozzles for blowing air onto the vegetables to be processed from above. The vegetable processing device according to the present invention has at least two nozzles, and by blowing air from each nozzle simultaneously when the vegetables to be processed are transported between them, the peeling work can be efficiently performed while suppressing unnecessary horizontal movement of the vegetables to be processed. Hereinafter, of the two essential nozzles, the one installed on the downstream side in the direction of travel will be called the first nozzle, and the one installed on the upstream side will be called the second nozzle (see Figure 2).

[0019] The tip of each nozzle is preferably tilted at a predetermined angle θ from directly below to the left or right. The left-right component of the tilt is either to the right or to the left, which is perpendicular to the direction of travel (see Figure 6). By arranging the vegetables to be treated from the leaf side to the root side in this tilted direction and blowing air onto them, it becomes possible to remove unwanted leaves such as outer leaves and impurities more efficiently than when blowing air from directly above.

[0020] The inclination angle θ of the nozzle tip can be adjusted as appropriate, but for example, it can be 20 degrees or more and less than 90 degrees. If the angle is 20 degrees or more, the angle of the air blown onto the vegetables being treated will be relatively close to horizontal, and unwanted leaves and other parts can be separated from the vegetables more efficiently. On the other hand, if the angle is less than 90 degrees, the air can be blown onto the vegetables being treated efficiently. Preferably, the angle is 30 degrees or more, more preferably 35 degrees or more, preferably 80 degrees or less, and more preferably 75 degrees or less.

[0021] Preferably, the tips of the first and second nozzles are tilted at a predetermined angle θ from directly downwards to the left and right, and also tilted in a direction that brings the tips closer together (see Figure 8). When the tips of the first and second nozzles are tilted in a direction that brings them closer together, air is blown from both sides of the vegetable being processed toward the center, which further suppresses the unnecessary movement of the vegetable being processed during the peeling process.

[0022] In addition to the first and second nozzles, a third nozzle may be provided. The third nozzle is located above the conveying table and is used to blow air onto the vegetables being processed from the leaf side, mainly assisting in the removal of unwanted leaves and impurities by the first and second nozzles. In other words, the third nozzle mainly blows air onto areas where it is difficult or impossible for the first and second nozzles to reach, thereby further improving the efficiency of the peeling process. It is also preferable that the tip of the third nozzle is tilted at a predetermined angle θ from directly below to the left and right. The position of the third nozzle can be adjusted as appropriate, for example, between the first and second nozzles is preferable. By positioning the third nozzle between the first and second nozzles, it becomes possible to remove unwanted leaves and dirt more effectively. Furthermore, if unwanted leaves are unevenly distributed on one side in the direction of travel of the vegetables being processed, the third nozzle may be installed downstream of the first nozzle or upstream of the second nozzle, depending on the location of the uneven distribution of unwanted leaves.

[0023] The third nozzle is preferably positioned on the opposite side of the left-right inclination of the first and second nozzles, that is, on the leaf side of the vegetable being treated from the first and second nozzles. By installing the third nozzle in this position, it becomes possible to remove impurities located closer to the leaves of the vegetable being treated more efficiently.

[0024] The positions of the first and second nozzles can be adjusted in the left-right direction (see Figure 6). This allows the air irradiation position to be adjusted according to the size of the vegetables being treated, enabling the peeling process to be carried out most efficiently. Furthermore, it is preferable to be able to adjust the position of the third nozzle in the left-right direction according to the presence or absence of impurities closer to the leaves of the vegetables being treated.

[0025] The vegetable processing apparatus according to the present invention is provided above the conveying table, that is, on the upper surface of the conveying table, and has a roll body that presses the vegetables to be processed downwards. The roll body is intended to make the peeling process more efficient by suppressing unwanted movement of the vegetables to be processed, particularly movement from the leaf side to the root side and rolling in the direction of travel due to air irradiation, when air is blown from the leaf side to the root side of the vegetables to be processed by a nozzle to remove unwanted leaves and impurities.

[0026] The material of the roll body should preferably be soft so as not to damage the vegetables being processed while also fixing them in place during the peeling process. For example, an elastic body may be formed on the outside of the roll body (see Figure 4). Examples of materials for the elastic body include soft porous resins such as soft polyurethane foam. More specifically, a density of 10 kg / m³ is preferable. 3 More than 25kg / m 3 The following materials and / or materials with a 25% hardness of 50N or more and 200N or less may be used.

[0027] During the peeling process, air is blown from the leaf side to the root side of the vegetable being processed by a nozzle to remove unwanted leaves and impurities. Therefore, it is preferable that the roll body be positioned on the leaf side of the vegetable being processed relative to the nozzle. In other words, it is preferable that the roll body satisfies either (a) or (b) below. (a) Both the first nozzle and the second nozzle are installed to the left in the left-right direction of the installation positions of the first roll body, the second roll body, and the third roll body. (i) Both the first nozzle and the second nozzle are installed to the right in the left-right direction of the installation positions of the first roll body, the second roll body, and the third roll body.

[0028] In particular, when the tip of the nozzle is tilted at a predetermined angle θ from directly downward to the left and right, the roll body preferably satisfies either (c) or (d) below. (c) When the left-right component of the inclination of the tips of the first nozzle and the second nozzle is to the left, the roll body is positioned to the right of the first nozzle and the second nozzle. (e) When the left-right component of the inclination of the tips of the first nozzle and the second nozzle is to the right, the roll body is positioned to the left of the first nozzle and the second nozzle.

[0029] The vegetable processing apparatus according to the present invention has at least three roll bodies. Preferably, each roll body is configured to be movable in the direction of travel and / or in the left-right direction. When there are three roll bodies, and each roll body is designated as the first roll body, the second roll body, and the third roll body, it is preferable that the positional relationship of these roll bodies satisfies the following conditions (O) to (K) (see Figures 1 to 3). (e) The first roll body is located downstream of the second roll body in the direction of travel. (c) The second roll body is located downstream of the third roll body in the direction of travel. (Ki) The first nozzle is positioned between the first roll body and the second roll body in the direction of travel, and the second nozzle is positioned between the second roll body and the third roll body in the direction of travel.

[0030] The positional relationship between the first roll and the second roll, and between the second roll and the third roll, preferably satisfies the following conditions (k) to (k) (see Figures 1 to 3). (c) The distance between the first roll and the second roll in the direction of travel is ±50% of the distance from the center to the end of the vegetables being processed in the direction of travel directly beneath the first and second rolls. (k) The distance between the second roll and the third roll in the direction of travel is ±50% of the distance from the center to the end of the vegetables being processed in the direction of travel directly below the second and third rolls.

[0031] When the first nozzle, the second nozzle, and the first to third roll bodies satisfy the positional relationships described in (O) to (Ki), and further in (O) to (Ke), when air is irradiated onto the vegetables to be processed, the ends of the vegetables to be processed are located in the gaps formed by the first roll body and the second roll body and the second roll body and the third roll body, or are fixed to the first roll body and the third roll body, and the center of the vegetables to be processed is fixed to the second roll body. This suppresses unnecessary movement of the vegetables to be processed, making it possible to perform the peeling work more efficiently.

[0032] The roll body may actively rotate together with the conveyor table to secure the vegetables to be processed and transport them from the upstream side in the direction of travel. However, it is preferable that the roll body rotates passively due to the movement of the conveyor table. If the roll body rotates passively, damage to the vegetables to be processed due to misalignment with the movement of the conveyor table can be suppressed, and the device can be made simpler.

[0033] When using a roll body with an elastic section, it is preferable to press the elastic section of the roll body against the conveyor table to more securely fix the vegetables being processed during the peeling process. In this case, the contact length P between the elastic section and the conveyor table in the direction of travel and the distance L between the rotation center of the first roll body and the rotation center of the second roll body in the direction of travel are important. 12 (See Figure 5) Preferably satisfies the following equation (1). Also, the distance L in the direction of travel between the rotation center of the second roll body and the rotation center of the third roll body. 23 It is preferable that P also satisfies the following equation (2). 0.8L 12 <P<1.2L 12 ···(1) 0.8L 23 <P<1.2L 23 ···(2)

[0034] That is, by making the contact length P between the elastic body part of the roll body and the transfer table and the roll body distance L the same or substantially the same, the processed vegetables can be more reliably pressed against the transfer table, and the extra movement of the processed vegetables during the trimming operation can be further suppressed.

[0035] Hereinafter, a method for processing vegetables using the vegetable processing apparatus according to the present invention will be described, but the present invention is not limited to the following specific examples.

[0036] 1. Pretreatment process of the processed vegetables In this process, before processing with the vegetable processing apparatus according to the present invention, clearly unnecessary outer leaves and the like are roughly removed. By such processing, the trimming effect by the irradiation air is further enhanced, the moving speed of the processed vegetables can be increased, and the processing efficiency is further enhanced. Note that the implementation of this process is optional, and when there are no clearly unnecessary leaves or leaves that can be easily removed manually in the processed vegetables, this process does not need to be implemented.

[0037] The processed vegetables are so-called leafy vegetables that do not require trimming from production to shipment, and examples include chives, green onions, and celery.

[0038] 2. Preparation process In this process, the processed vegetables are set on the transfer table of the vegetable processing apparatus, and the vegetable processing apparatus is adjusted. Specifically, the selected processed vegetables are arranged on the transfer table in a direction perpendicular to the traveling direction and in a direction in which the nozzle is inclined from directly below, from the leaf part toward the root part. That is, the left-right direction of the processed vegetables on the transfer table is made to satisfy the following (c) or (s). (c) If the left-right component of the inclination of the tips of the first and second nozzles is to the left, place the vegetables on the conveyor table with the root side to the left and the leaf side to the right. (c) If the left-right component of the inclination of the tips of the first and second nozzles is to the right, place the vegetables on the conveyor table with the root side to the right and the leaf side to the left.

[0039] The spacing between the vegetables to be processed should be adjusted as appropriate, within the range where the peeling process can be effectively carried out. For example, the leaf ends of adjacent vegetables to be processed may overlap in the direction of travel, and the distance between adjacent vegetables in the direction of travel does not have to be constant, or it may be constant or approximately constant. If the distance between adjacent vegetables in the direction of travel is constant or approximately constant, it should be adjusted within a range of, for example, 5 cm or more and 20 cm or less. In addition, it is preferable to align the left-right positions of the root ends of the vegetables to be processed so that the peeling process can be carried out effectively. After operating the vegetable processing machine, the vegetables to be processed should be placed sequentially in the same manner in the empty spaces on the conveyor table.

[0040] Next, the positions of the nozzles and rollers are adjusted according to the size of the vegetables to be processed on the conveying table. Specifically, the positions of the first and second nozzles in the left-right and forward directions are adjusted so that when the centers of the first and second nozzles in the left-right direction coincide with the centers of the vegetables to be processed, air is irradiated from both sides onto the roots, allowing for effective peeling. The positions of each roller in the left-right and forward directions are also adjusted so that when the centers of the vegetables to be processed coincide with the centers of the first and second nozzles in the forward direction, movement of the edges of the vegetables to be processed is particularly suppressed.

[0041] 3. Trimming process In this process, air is blown from a nozzle onto the vegetables to be processed on the conveyor table to remove unwanted leaves and impurities.

[0042] Air is ejected by opening an on-off valve that opens and closes the air supply path when the vegetable to be processed reaches the space between the first nozzle and the second nozzle. In this invention, air is simultaneously irradiated onto the vegetable to be processed from the leaf side to the root side from at least two nozzles, the first nozzle and the second nozzle, so that the peeling work can be performed efficiently while suppressing unnecessary movement of the vegetable to be processed. Air ejection may be performed manually using a device that opens and closes the on-off valve that opens and closes the air supply path, or it may be performed automatically by automatically detecting the position of the vegetable to be processed.

[0043] In this process, a roll body having an elastic section made of porous resin is used, making it possible to effectively peel chives in particular. Chive leaves are relatively flat and tend to be easily adsorbed and wrapped around the roll body, but by using an elastic section made of porous resin, such adsorption and wrapping can be effectively suppressed.

[0044] Once the trimming process is complete, the vegetables to be processed may be manually removed from the conveyor table for packaging or packing, or they may be automatically transported to a packaging or packing device.

Claims

1. A conveying platform having directions for travel, left and right, and up and down, for transporting vegetables to be processed from the upstream side to the downstream side in the direction of travel, The first nozzle and second nozzle are provided above the conveying table and blow air onto the vegetables to be processed from above, It has a first roll body, a second roll body, and a third roll body provided above the conveying table for pressing the vegetables to be processed downwards, The first roll body is located downstream of the second roll body in the direction of travel. The second roll body is located downstream of the third roll body in the direction of travel. A vegetable processing apparatus in which the first nozzle is positioned between the first roll body and the second roll body in the direction of travel, and the second nozzle is positioned between the second roll body and the third roll body in the direction of travel.

2. The vegetable processing apparatus according to claim 1, wherein the first roll body, the second roll body, and the third roll body each have a roll body portion and an elastic portion formed on the outside of the roll body portion.

3. The elastic body is pressed against the conveying table, and the contact length P between the elastic body and the conveying table in the direction of travel is the distance L between the rotation center of the first roll body and the rotation center of the second roll body in the direction of travel. 12 The vegetable processing apparatus according to claim 2, which satisfies the following formula (1). 0.87 12 <P<1.2L 12 ・・・(1)

4. The vegetable processing apparatus according to claim 1, wherein the tips of the first nozzle and the second nozzle are tilted at a predetermined angle from the direction directly below, and the left-right component of the tilt is either to the right or to the left.

5. The vegetable processing apparatus according to claim 1, wherein the installation positions of the first roll body, the second roll body, and the third roll body are configured to be movable in the direction of travel.

6. The vegetable processing apparatus according to claim 1, wherein the first roll body, the second roll body, and the third roll body are passively rotated by the movement of the conveying table.

7. The vegetable processing apparatus according to claim 1, satisfying either (a) or (b) below. (a) Both the first nozzle and the second nozzle are installed to the left in the left-right direction of the installation positions of the first roll body, the second roll body, and the third roll body. (i) Both the first nozzle and the second nozzle are installed to the right in the left-right direction of the installation positions of the first roll body, the second roll body, and the third roll body.

8. A method for processing vegetables using the vegetable processing apparatus described in claim 2, wherein the elastic body is a porous resin body, and the vegetables placed on the conveying table are chives.

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