Cascaded Thermal Treatment for Leaf Product Pasteurisation

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Solution Overview

Problem

Fresh leaf products have a short shelf life due to high concentrations of bacterial flora on their surface, which are influenced by temperature, acidity, salinity, and atmosphere, making them perishable within a week without the use of chemical preservatives.

Innovation Solution

An apparatus with a cascaded thermal treatment system comprising a heating section to reduce thermo-sensitive bacterial flora concentrations and a cooling section to prevent residual flora growth, using a fluid treatment process with water and optional enzymes or chemical agents like ozone and chlorine, along with a conveyor belt and Venturi tube system for precise control.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Duration of action of stationary object

If thermal treatment is applied to reduce bacterial flora concentration, then preservation period is extended, but organoleptic characteristics (odour, taste, colour, freshness) may deteriorate

Engineering Contradiction:

Improvepreservation periodVSAvoidorganoleptic characteristics deterioration

Core Design Contradiction:

Duration of action of stationary objectVSObject-affected harmful factors

Solution Approach 1:

The patent applies controlled thermal treatment by adjusting temperature parameters (heating to reduce bacterial flora, then cooling to stop bacterial growth) to achieve preservation while minimizing damage to organoleptic characteristics. The cascaded heating and cooling sections enable precise parameter control throughout the treatment process.

Inventive Principle:

Principle #35Parameter changes

2Duration of action of stationary object

If chemical preserving agents are used to extend shelf life, then preservation period is increased, but product safety and regulatory compliance are compromised

Engineering Contradiction:

Improveshelf lifeVSAvoidregulatory compliance and product safety

Core Design Contradiction:

Duration of action of stationary objectVSReliability

Solution Approach 1:

The patent replaces chemical preservation methods with a physical thermal treatment system consisting of cascaded heating and cooling sections. This mechanical/thermal approach achieves bacterial reduction and shelf life extension without introducing chemical preservatives, thereby maintaining regulatory compliance and product safety.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

3Duration of action of stationary object

If treatment time is extended to reduce bacterial concentration, then preservation period is extended, but energy consumption and processing cost increase

Engineering Contradiction:

Improvepreservation periodVSAvoidenergy consumption

Core Design Contradiction:

Duration of action of stationary objectVSUse of energy by moving object

Solution Approach 1:

The patent implements continuous thermal treatment through cascaded heating and cooling sections that operate simultaneously in sequence. This continuous process reduces bacterial flora efficiently without requiring extended treatment times, thereby minimizing energy consumption while achieving the desired preservation effect.

Inventive Principle:

Principle #20Continuity of useful action

Solution Approach 2:

The heating section performs preliminary bacterial reduction before the cooling section stops residual bacterial growth. This preliminary action approach achieves effective bacterial control in a streamlined sequence, reducing overall processing time and energy requirements compared to prolonged single-stage treatment.

Inventive Principle:

Principle #10Preliminary action

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 apparatus effectively reduces bacterial flora concentrations on the surface of foodstuffs, extending their preservation period while maintaining organoleptic characteristics, allowing for precise control of treatment times and fluid flow.

Implementation Method 1

said first treatment section heats said product by a treatment fluid, so as to reduce starting concentration of thermo sensitive bacteric flora present in the same

Methodology Applied

Scientific EffectHeating: Heating

Implementation Method 2

said second treatment section cools the product by said treatment fluid, so as to stop growing of residual bacteric flora present

Methodology Applied

Scientific EffectCooling: Cooling

Implementation Method 3

said Venturi tube element mixing said product and said treatment fluid pumped by said pump to increase at the same time the speed of the mixture obtained

Methodology Applied

Scientific EffectVenturi effect: Venturi Effect

Data Source

PatentEP1938693B1System for pasteurisation thermal treatment of foodstuffs, particularly leaf products

Publication Date: 2012.07.25 TURATTI S R I

Figure 1~3

AI summary

The present invention relates to a system (1) for pasteurisation thermal treatment of foodstuffs, particularly leaf products, comprising means (5a) for loading the product to be subjected to treatment and means (5b) for discharging the treated product, characterised in that it comprises a first treatment section (2) in which the product to be subjected to treatment is conveyed by said loading means (5a), said first treatment section (2)heating said product by a treatment fluid, so as to reduce starting concentration of thermo sensitive bacteric flora present in the same; and a second treatment section (3), provided in cascade with said first treatment section (2), said second treatment section (3) cooling the product by said treatment fluid, so as to stop growing of residual bacteric flora present.