Air canning method and apparatus
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Solution Overview
Problem
Conventional canning methods using liquid baths are messy and require specialized equipment for high-temperature processing of low-acidity foods, limiting temperature control and potentially leading to bacterial neutralization, discoloration, nutrient loss, and space inefficiency.
Innovation Solution
An air canning method utilizing a high-performance convection system with a PID controller in an oven cavity, circulating heated air to achieve higher temperatures than traditional cooktops without liquid media, and a specialized rack for uniform air access around containers, allowing precise temperature control for sterilization and preservation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If water bath canning is used, then bacterial neutralization is achieved, but the process is messy and requires specialized equipment for high-temperature processing
Solution Approach 1:
The patent extracts the canning process from the traditional water bath medium and implements it using air as the heating medium. The air canning system removes the need for water baths and specialized pressure canning equipment by using a convection oven with circulating hot air to achieve the same bacterial neutralization effect, thereby simplifying the equipment requirements.
Solution Approach 2:
The patent makes the oven cavity serve multiple functions: it can be used for general cooking purposes and specifically for canning operations. By equipping the oven with a convection system and PID temperature controller, it gains the capability to perform high-temperature canning without requiring separate specialized canning equipment, thus achieving multi-functionality.
2Temperature
If higher temperatures are used for low-acidity foods, then bacterial neutralization is improved, but specialized pressure-canning equipment is required
Solution Approach 1:
The patent replaces the mechanical pressure-canning system with a thermal convection system. Instead of using pressure vessels to achieve high temperatures, the system uses a convection oven with circulating hot air and PID temperature control to safely achieve and maintain the high temperatures needed for low-acidity food canning, substituting a simpler thermal mechanism for a complex mechanical pressure system.
3Use of energy by moving object
If liquid media are used for canning, then heat transfer is effective, but space efficiency is reduced and cleanup is required
Solution Approach 1:
The patent extracts the canning process from liquid media and implements it using air as the heating medium. This eliminates the need for water baths or other liquid media, freeing up space that would otherwise be occupied by liquid containers and reducing cleanup requirements while maintaining effective heat transfer through convection.
4Ease of operation
If traditional cooktop canning is used, then simplicity is maintained, but temperature is limited to boiling point of water
Solution Approach 1:
The patent enhances the oven's functionality to serve both general cooking purposes and specialized canning operations. By equipping the oven with a convection system and PID temperature controller, it can achieve temperatures above water's boiling point for canning low-acidity foods, while still maintaining operational simplicity through integrated controls that manage the complex heating and circulation processes automatically.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The air canning method provides a cleaner, efficient, and versatile process for canning at higher temperatures than traditional methods, ensuring bacterial neutralization, nutrient preservation, and space savings by eliminating the need for pressurized vessels and liquid media.
Implementation Method 1
a high-performance convection system that circulates heated air within an oven cavity
Implementation Method 2
Using a dedicated air canning algorithm to control at least one heating element and an associated fan (e.g., the convection system), the oven cavity can be heated
Implementation Method 3
control at least one heating element and an associated fan... the oven cavity can be heated to and maintained at a constant temperature
Implementation Method 4
The air canning method regulates the convection system through the use of a PID controller that tightly controls the temperature in the oven cavity
Data Source
AI summary
A method is disclosed for air canning food in an oven cavity (12), where air, not water, is the cooking medium. Using a dedicated air canning algorithm, a temperature of the oven cavity (12) is adjusted in a plurality of temperature and/or time regulated canning stages. An initial pre-heat stage targets a preheat temperature and can maintain the preheat temperature for a predetermined period of time to achieve container (12) sterilization. A subsequent post-heat (canning) stage maintains the cavity at a postheat (canning) temperature to effectively can food. A specialized air canning rack (100) permits the hot, circulating air to freely access substantially the entire periphery of the canning containers (12) during the air canning process.