Cheese Ripening Frame for Shape Stability
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Solution Overview
Problem
Foil-ripened cheeses tend to lose their shape during individual ripening, flattening parallel to gravity and expanding perpendicular to it, which is undesirable due to reliance on standardized dimensions for cutting, slicing, and packaging, and leads to cheese loss during processing.
Innovation Solution
A method involving packaging cheese in a closed cheese-ripening foil with a water vapor transmission rate of at least 5 g/(m²·24 hours) at 12 °C and 85% relative humidity, and ripening it with a frame surrounding at least part of the edge, made of materials like metal, plastic, or wood with perforations, allowing moisture evaporation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If foil-packaged cheeses are individually ripened with exposed surface to atmosphere, then moisture evaporation is achieved and natural ripening characteristics are obtained, but the cheeses lose their original shape and flatten parallel to gravity
Solution Approach 1:
A frame acts as an intermediary support structure between the cheese and the ripening environment. The frame provides mechanical support to maintain cheese shape while allowing moisture evaporation through its perforations, mediating between the need for shape stability and moisture loss.
Solution Approach 2:
The invention changes the physical parameters of the ripening system by introducing a frame with specific perforation characteristics. The frame's perforations control the rate and pattern of moisture evaporation while providing structural support, altering the ripening parameters from complete exposure to controlled exposure.
2Productivity
If cheeses are stacked in layers during ripening, then logistics are improved and space is optimized, but moisture cannot evaporate from each foil-packaged cheese
Solution Approach 1:
The frame is designed with perforations that create a porous structure, allowing moisture vapor to pass through while providing mechanical support. This enables cheeses to be stacked for efficient logistics while maintaining moisture evaporation capabilities through the perforated frame structure.
Solution Approach 2:
The perforated frame serves as an intermediary that enables both stacking (logistics efficiency) and moisture evaporation. It mediates between the conflicting requirements of space optimization and moisture management by allowing vapor transmission through its perforated structure while providing structural support for stacking.
3Reliability
If cheese surface is exposed to atmosphere for natural ripening, then typical cheese flavour and consistency develop, but standardized dimensions for cutting and packaging are not maintained
Solution Approach 1:
The frame acts as an intermediary support that allows the cheese surface to be exposed to atmosphere for flavour development while preventing dimensional changes. The frame maintains standardized dimensions during ripening, enabling both natural flavour development and manufacturing precision.
4Shape
If frame surrounds the cheese during ripening, then shape loss is prevented, but device complexity increases
Solution Approach 1:
The frame can be constructed from thin, flexible materials that provide structural support with minimal complexity. The frame acts as a thin structural element that maintains cheese shape without adding significant device complexity, using simple geometric forms and materials.
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
Prevents or diminishes shape loss by allowing controlled moisture evaporation, maintaining the cheese's original dimensions and reducing waste during processing.
Implementation Method 1
packaging said cheese in a closed cheese-ripening foil having a water vapour transmission rate of at least 5 g/(m2.24 hours)
Implementation Method 2
allowing moisture evaporation
Implementation Method 3
made of materials like metal, plastic, or wood with perforations, allowing moisture evaporation
Data Source
Figure 1a~1d
AI summary
The present invention provides a method for foil-ripening a cheese comprising: a. providing a cheese having an edge, a first face and a second face; b. packaging said cheese in a closed cheese-ripening foil having a water vapour transmission rate of at least 5 g/(m2.24 hours) at 12 °C and 85% relative humidity; and c. ripening this foil-packaged cheese in the presence of a frame which surrounds at least part of the edge of said cheese, wherein during ripening moisture is allowed to evaporate from said cheese. Advantageously, shape loss of the foil-packaged cheese during ripening is prevented or diminished.