S1701-1-5 食品超高圧処理装置の機能安全の検討(安全のための新技術)

概要

論文の詳細を見る
The Very High Pressure Food Processing Equipment is developing under the JST program operated by Niigata prefecture. In the equipment, the food is pressurized to about 400MPa through water. The major hazard source concerning on this equipment is "high pressure." If a certain amount of air is in vessel when the water is pressurized, it would take time to reduce pressure in relief process. Therefore it is necessary to achieve safety to implement functional safety: the air detection and the interlock system to avoid harm by misuse or controller trouble. On this paper, the air detection procedure is reported. The pressure is measured during pressurizing and is referred to the normal characteristic curve. And the delay of pressure rise in vessel is observed, it would be judged that air was in the vessel and the equipment stops pressurizing.
一般社団法人日本機械学会の論文
2009-09-12