ASA-Treated Cellulose Food Casing for Grease Control
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Solution Overview
Problem
The production of dry or semi-dry sausages faces challenges in optimizing the drying and ripening process due to variations in meat emulsions and sausage product sizes, leading to issues like greasing out, which reduces the rate of ripening and drying, and requires a balance between adhesion and release properties of cellulose-based food casings.
Innovation Solution
A cellulose-based food casing is developed with alkenyl succinic anhydride (ASA) impregnation or coating, combined with a fibrous reinforcement and stabilizing agents like starch, to enhance adherence and facilitate controlled release, reducing greasing out and peeling forces, suitable for automatic peeling processes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If the food casing is treated to improve adhesion to prevent greasing out, then adhesion is improved, but the casing becomes difficult to peel
Solution Approach 1:
The patent applies preliminary action by treating the cellulose casing with adhesion promoters and release agents before the sausage manufacturing process begins. This pre-treatment creates a controlled surface property that allows the casing to adhere during filling and cooking, then peel easily during the peeling stage, resolving the contradiction between needing strong adhesion and easy peeling.
Solution Approach 2:
The patent utilizes parameter changes by modifying the surface properties of the cellulose casing through chemical treatment. By changing parameters such as surface energy, hydrophilicity, and porosity through application of adhesion promoters and release agents, the casing achieves optimal adhesion during processing and easy peeling afterward.
2Reliability
If chemical agents are used to improve adhesion, then adhesion is improved, but the complexity of the manufacturing process increases
Solution Approach 1:
The patent applies merging by combining multiple functions into a single casing treatment process. The adhesion promoter and release agent are applied together in one treatment step, and the casing is impregnated with both agents simultaneously, reducing the number of separate process steps while achieving the desired adhesion and peeling characteristics.
Solution Approach 2:
The patent utilizes universality by developing a multi-functional treatment system where the same processing step achieves both adhesion promotion and release agent application. The cellulose casing treatment serves multiple purposes: preventing greasing out, enabling easy peeling, and maintaining structural integrity, thereby reducing overall process complexity.
3Productivity
If the drying and ripening rate is increased to improve productivity, then productivity is improved, but greasing out increases
Solution Approach 1:
The patent applies preliminary anti-action by treating the cellulose casing with adhesion promoters and release agents before the high-temperature drying and ripening process. This pre-treatment creates a protective surface layer that prevents grease from migrating to the casing during rapid drying, thereby preventing greasing out while maintaining high productivity.
Solution Approach 2:
The patent converts the potentially harmful effect of high temperatures that cause greasing out into a beneficial rapid drying process. By pre-treating the casing with appropriate agents, the high temperatures used for productivity can proceed without causing greasing out, as the treated surface prevents grease migration while still allowing efficient moisture removal.
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 ASA-treated cellulose-based food casing achieves a better balance between adherence and release, reducing greasing out and peeling forces, ensuring consistent performance and efficient sausage production, even at high temperatures, with minimal batch-to-batch variations.
Implementation Method 1
A cellulose-based food casing is developed with alkenyl succinic anhydride (ASA) impregnation or coating
Implementation Method 2
combined with a fibrous reinforcement and stabilizing agents like starch
Implementation Method 3
combined with a fibrous reinforcement and stabilizing agents like starch
Data Source
AI summary
The invention relates to a cellulose-based food casing comprising alkenyl succinic anhydride and a method for the manufacture of said cellulose-based food casing.