Infrared Dehydration of Avocado Paste Using Refractance Window
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Solution Overview
Problem
Current drying/dehydrating methods for avocado pulp, such as freeze and conventional drying, are energy-intensive, costly, and compromise nutritional integrity and color, while vacuum and osmotic drying are not suitable for continuous processes.
Innovation Solution
The use of Refractance Window technology, which employs infrared energy to dehydrate avocado pulp or paste without direct heat contact, preserving nutritional value and color, and is more energy-efficient and economical.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If freeze drying is used to dehydrate avocado pulp, then the nutritional integrity and color are better preserved, but the process becomes extremely expensive and energy-intensive
Solution Approach 1:
The patent changes the physical parameters of the drying process by using infrared radiation at controlled wavelengths and temperatures (50-200°C) instead of the extreme cold and vacuum conditions of freeze drying. This parameter change achieves similar nutritional preservation without the extreme energy costs of freezing and vacuum maintenance.
Solution Approach 2:
The patent replaces the mechanical freeze drying system (requiring freezing chambers and vacuum pumps) with an infrared radiation system that uses electromagnetic energy for direct water evaporation. This substitution eliminates the need for complex mechanical freeze drying equipment while achieving comparable nutritional preservation.
2Ease of manufacture
If conventional drying with direct heat contact is used, then the process is economical and simple, but the nutritional value and color of the avocado pulp are compromised
Solution Approach 1:
The patent introduces infrared radiation as an intermediary energy transfer mechanism that heats the avocado pulp without direct contact with hot surfaces. This intermediary approach allows economical drying while preserving nutritional value, as the infrared energy penetrates and heats the material internally without the need for harsh direct heat contact.
3Manufacturing precision
If vacuum drying or osmotic drying is used to preserve nutritional value, then the nutritional integrity is maintained, but these methods do not lend themselves to continuous processing
Solution Approach 1:
The patent implements continuous infrared irradiation of the avocado pulp as it moves through the drying chamber on a conveyor system. This continuous application of infrared energy maintains nutritional integrity while enabling uninterrupted processing, unlike batch-based vacuum or osmotic drying methods.
4Productivity
If high heat is applied during conventional drying to accelerate dehydration, then the drying speed increases, but the nutritional content and color are severely affected
Solution Approach 1:
The patent changes the temperature parameter to a moderate range (50-200°C) and uses infrared radiation wavelength parameters to achieve rapid water evaporation without the high heat damage associated with conventional drying. The infrared parameters enable fast drying while preserving nutritional content.
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
This method achieves a long shelf-life, transportable, and nutritionally preserved avocado product with minimal energy consumption, maintaining the original color and sensory profile, outperforming traditional methods in retention of vitamins, minerals, and antioxidants.
Implementation Method 1
utilizing infrared energy, such as Refractance Window technology, to dry/dehydrate an oil reduced avocado pulp
Implementation Method 2
the drying mechanism used in Refractance Window drying solely relies on infrared energy to dehydrate the avocado pulp or paste
Data Source
AI summary
The present invention is an innovative method, process and mechanism utilizing infrared energy for the process to dry/dehydrate an oil reduced avocado paste or an oil retained avocado paste into dried/dehydrated avocado powders, flakes, or sheets, with no compromise in the nutritional value of the end food product. The present invention is economical, preserves the original color and nutritional content, provides a continuous drying/dehydrating process for the avocado paste, achieves a food product with a long shelf life and easily transportable.