JP3543092B2 - Method for preventing dew condensation in automatic koji making equipment - Google Patents

Description

【００１６】
この結露防止方法を採用して清酒麹床用自動製麹装置を２２時間連続運転したときの各設定値は、床工程期間中表１の左側に示す通り一定である。設定温風温度が75°Ｃであるのに対して測定した温風温度は、72°Ｃから78°Ｃ程度に制御されている。測定した天井の培養室内壁8温度は、設定値に対して±１°Ｃの範囲内に制御されているため、測定した培養室内環境温度より２°Ｃから４℃高く保つことができた。
【００１７】
したがって、培養室内環境が相対湿度95％、気温32°Ｃ程度と高温多湿条件にあり、外気温との気温差が10°Ｃから15°Ｃもあるにも関らず、結露の発生はなかった。特に、結露の発生しやすい断熱構造体の構成リブに接した培養室内壁８にも、全く結露の発生が観察されなかった。
【００１８】
この結露防止方法を採用して日本酒麹棚用自動製麹装置を２２時間連続運転したときの各設定値は、棚工程中表１の右側に示す通りである。設定温風温度が75°Ｃであるのに対して、測定した温風温度は、74°Ｃから78°Ｃ程度に制御されている。測定した天井の培養室内壁8温度は、設定値に対して±１°Ｃの範囲内に制御されているため、測定した培養室内環境温度より２°Ｃから３°Ｃ高く保つことができた。したがって、培養室内環境が相対湿度85％から60％、気温32°Ｃから41°Ｃ程度の条件にあり、外気温との気温差が15°Ｃから20°Ｃもあるにも関らず、結露の発生はなかった。特に、結露の発生しやすい断熱構造体の構成リブに接した培養室内壁8にも全く結露の発生が観察されなかった。
【００１９】
さらに、この温風を利用した結露防止方法を採用して清酒麹棚用自動製麹装置を22時間運転した場合は、ヒ−タにより加温した温水をパイプ内に通過させ発熱体として使用した従来の結露防止方法に比較して、結露防止に要するエネルギコストの10％から20％の低減をもたらした。
【００２０】
【発明の効果】
この発明の自動製麹装置の結露防止方法は以上のような方法を有することにより、培養室内が高温多湿条件で外気温が低い状態においても、培養室内壁面の結露を完全に防止することができる。この理想的な結露防止方法により培養室内壁面をすべて乾燥した状態に保つことができるため、培養室内のサニタリー状態を良好に保ち、腐敗性細菌などの繁殖を防止し、良好な麹を製麹することが可能となった。特に、結露防止装置のメンテナンスが容易で、製造コストを上昇させることなく効率がよくなり、培養室内環境条件に応じて結露防止条件が自動的に設定される点は、この発明を更に有益有用なものとしている。
【図面の簡単な説明】
【図１】この発明に係る方法を実施すべき自動製麹装置の天井部分の横断面図である。
【図２】この発明の方法を実施すべき装置の縦断面図である。
【符号の説明】
１ 温風供給装置
２ 温風仕切板
３ 温度センサ
４ 温度センサ
５ 制御盤
７ 空気通路
８ 培養室内壁[0001]
[Industrial applications]
The present invention relates to a method for preventing dew condensation in an automatic koji making apparatus mainly used for solid culture in the enzyme industry and the brewing industry.
[0002]
[Prior art]
In solid-state culture, it is necessary to control the koji making environment such as the temperature and humidity inside the koji making apparatus in order to control the growth environment of the microorganism used and produce the desired koji. The koji making environment may require high temperature and high humidity conditions where the indoor environment temperature is 30 ° C. or higher and the indoor environment relative humidity is close to 100%. If the temperature inside the factory outside the koji making apparatus is low, The conditions are such that dew condensation easily occurs on the inner wall surface of the koji making apparatus. When dew condensation occurs on the inner wall surface of the koji-making apparatus, the koji substrate scattered on the wall and floor of the culture chamber contains dewed water, and the growth of putrefactive bacteria significantly impairs the sanitary environment, thereby obtaining good-quality koji. It will be difficult.
[0003]
Therefore, a stainless steel pipe is installed inside the heat insulator constituting the koji making apparatus, and hot water or steam is passed through the pipe to raise the temperature of the inner wall surface of the koji making apparatus as a heating element. Dew condensation was prevented by raising the temperature of the room environment. In some cases, a linear or band-shaped electric heater is used as a heating element.
[0004]
The inner wall surface of the koji making device near the heating element does not condense due to temperature rise, but the inner wall surface of the koji making device in the middle part between the heating element and the heating element, or the inner wall of the koji making device where the frame inside the heat insulator contacts. On the surface, dew condensation often occurred because the temperature did not easily rise, and the efficiency was poor. Attempting to install the heating elements at a high density so as to eliminate such a portion where the temperature is unlikely to increase tends to result in a significant increase in manufacturing cost. Further, when a failure occurs in the heating element, it is extremely difficult to repair the heating element because the heating element is embedded in the heat insulator.
[0005]
Furthermore, when the koji-making room environment automatically changes as necessary, the dew condensation prevention condition is changed manually or the dew condensation prevention condition is set from the beginning by estimating the condition in which dew condensation is most likely to occur. I had to.
[0006]
[Problems to be solved by the invention]
An efficient automated dew condensation prevention method that allows easy maintenance and repair without dew condensation on the inner wall surface of the koji making apparatus under any koji making room environmental conditions and without increasing the manufacturing cost. Providing is an object to be solved by the present invention.
[0007]
[Means for Solving the Problems]
Therefore, according to the dew condensation preventing method of the present invention, in an automatic koji making apparatus used for solid culture in the enzyme industry and the brewing industry, an air passage (7) is provided inside a heat insulating structure (6) constituting a culture chamber wall (8). And a hot air is supplied to the air passage (7), the temperature of the hot air in the air passage (7) is sensed by a temperature sensor (4), and the control panel (5) is detected from the temperature sensor (4). The above problem is solved by a method for preventing dew condensation of an automatic koji-making apparatus, characterized in that a measured value is sent to the control panel to control a hot air temperature of a hot air blowing device (1) based on a preset set value. It is a solution.
[0008]
[Action]
A circulating air passage (7) is provided inside the heat insulating structure (6) constituting the culture chamber inner wall (8), and warm air is supplied to the air passage (7), whereby the culture chamber inner wall (8) is provided. The surface temperature can be maintained higher than the environmental temperature in the culture room, and the dew condensation generated on the surface of the culture room wall (8) can be prevented. In addition, since air is used as the heat medium, it is possible to surely heat the framework and the like that constitute the heat insulating structure, and it is possible to reliably and efficiently prevent dew condensation on the entire surface of the culture chamber inner wall (8). . Further, since there is no need to install a heating element inside the heat insulating structure (6), there is no need to repair the heating element due to a failure, thereby reducing maintenance.
[0009]
The temperature of the surface of the culture chamber wall (8) is measured by a temperature sensor (4), and the temperature of the warm air is optimized for the surface temperature of the culture chamber wall (8) to prevent dew condensation occurring on the surface of the culture chamber wall (8). By controlling the conditions, it is possible to reliably prevent dew condensation on the entire surface of the culture chamber wall surface with a minimum hot air generation capacity in accordance with the environmental conditions of the culture chamber.
[0010]
【Example】
Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. FIG. 1 is a cross-sectional view of an embodiment of a heat insulating structure of a ceiling of an automatic koji making apparatus employing a method for preventing dew condensation according to the present invention, and FIG. 2 is a longitudinal sectional view of the heat insulating structure of the ceiling. The hot air blown out from the hot air blowing device 1 passes through the air passage 7 formed by the hot air partition plate 2 inside the heat insulating structure, and circulates to the hot air blowing device 1. During the circulation, the warm air heats the inner wall 8 of the culture room at the ceiling of the culture room, thereby adjusting the temperature difference between the inner wall 8 of the culture room and the environmental temperature of the culture room to prevent dew condensation.
[0011]
Although the ceiling heat insulating structure of FIG. 1 is composed of two units, it may be composed of one unit and a plurality of units. The heat insulating structure of the side wall portion and the underfloor portion constituting the automatic koji making apparatus is also composed of units having the same structure. The shape of the air passage 7 may be any shape as long as the hot air blown from the hot air blowing device 1 heats the culture wall inner wall 8 of the unit and circulates through the hot air blowing device 1. Further, the circulating hot air may be exhausted, and the outside air may be newly introduced into the hot air blowing device 1 for use.
[0012]
The method of controlling the hot air temperature is as follows: the temperature of the hot air is sensed by the temperature sensor 3 and the measured value is sent to the control panel 5, and the hot air temperature of the hot air blowing device 1 is controlled from the control panel 5 using the preset value as a reference value. Control.
[0013]
The temperature of the culture chamber wall 8 is controlled by a temperature sensor 4 that measures the temperature of the culture chamber wall 8, sends a measured value to the control panel 5, and heats the culture chamber wall 8 to a preset temperature of the culture chamber wall 8. The ON / OFF or capability of the hot air blowing device 1 is controlled from the control panel 5 so as to be performed. Further, as another control method, the temperature in the air passage 7 is measured by a temperature sensor installed in the air passage 7 in the culture room heat insulating structure, and the measured value is sent to the control panel 5. The control panel 5 may control ON / OFF or the capability of the hot air blowing device 1 so that the hot air circulation passage is heated to the temperature.
[0014]
The following table shows the set values, measured values, and the presence or absence of dew when the automatic koji making apparatus for sake koji flooring and the automatic koji making apparatus for sake koji racks were continuously operated for 22 hours each by adopting this dew condensation prevention method. 1 is shown.
[0015]
[Table 1]

[0016]
Each set value when the automatic koji making apparatus for sake koji flooring is continuously operated for 22 hours by adopting this dew condensation prevention method is constant as shown on the left side of Table 1 during the flooring process. The measured hot air temperature is controlled at about 72 ° C. to 78 ° C. while the set hot air temperature is 75 ° C. Since the measured temperature of the inside wall of the culture room 8 of the ceiling was controlled within a range of ± 1 ° C. with respect to the set value, it was possible to keep the measured ambient temperature of the culture room 2 ° C. to 4 ° C. higher.
[0017]
Therefore, although the environment in the culture room is in a high-humidity condition with a relative humidity of 95% and an air temperature of about 32 ° C., there is no dew condensation even though the temperature difference from the outside temperature is 10 ° C. to 15 ° C. Was. In particular, no dew was observed on the inner wall 8 of the culture chamber which was in contact with the ribs of the heat-insulating structure where dew was easily formed.
[0018]
Each set value when the automatic koji making apparatus for sake koji racks is continuously operated for 22 hours by adopting this dew condensation prevention method is as shown on the right side of Table 1 during the shelf process. While the set hot air temperature is 75 ° C., the measured hot air temperature is controlled to be about 74 ° C. to 78 ° C. Since the measured temperature of the culture chamber wall 8 of the ceiling was controlled within a range of ± 1 ° C. with respect to the set value, it was possible to keep the measured temperature of the culture chamber 2 to 3 ° C. higher than the measured environmental temperature. . Therefore, the culture room environment is in a condition of a relative humidity of 85% to 60%, a temperature of about 32 ° C. to 41 ° C., and a temperature difference from the outside temperature of 15 ° C. to 20 ° C., There was no condensation. In particular, no dew formation was observed on the inner wall 8 of the culture chamber that was in contact with the constituent ribs of the heat-insulating structure where dew condensation was likely to occur.
[0019]
Further, when the automatic koji making apparatus for sake koji racks was operated for 22 hours by adopting the dew condensation prevention method using the hot air, hot water heated by a heater was passed through the pipe and used as a heating element. Compared with the conventional method of preventing dew condensation, the energy cost required for preventing dew condensation was reduced by 10% to 20%.
[0020]
【The invention's effect】
The method for preventing dew condensation of the automatic koji-making apparatus of the present invention has the above-described method, and thus, even in a state where the temperature inside the culture chamber is high and humid and the outside temperature is low, it is possible to completely prevent the dew condensation on the wall surface of the culture chamber. . This ideal method of preventing dew condensation can keep all the walls of the culture chamber in a dry state. It became possible. In particular, the maintenance of the dew condensation prevention device is easy, the efficiency is improved without increasing the manufacturing cost, and the point that the dew condensation prevention condition is automatically set according to the environmental conditions in the culture room is a further useful and useful effect of the present invention. It is assumed.
[Brief description of the drawings]
FIG. 1 is a cross-sectional view of a ceiling portion of an automatic koji making apparatus in which a method according to the present invention is to be performed.
FIG. 2 is a longitudinal sectional view of an apparatus for performing the method of the present invention.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Hot-air supply device 2 Hot-air partition plate 3 Temperature sensor 4 Temperature sensor 5 Control panel 7 Air passage 8 Wall of culture chamber

Claims (1)

In automatic koji apparatus used for solid culture of the enzyme industry, as well as the brewing industry, internal circulation can air passage (7) provided in the insulating structure constituting the cultivation room wall (8) (6), the air passage ( 7) The hot air is supplied to the air passage (7), the temperature of the hot air in the air passage (7) is sensed by the temperature sensor (4), and the measured value is sent from the temperature sensor (4) to the control panel (5). A dew condensation preventing method for an automatic koji making apparatus, comprising controlling a hot air temperature of a hot air blowing device (1) from the control panel (5) based on a set set value .

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