Cylindrical Vacuum Chamber for Perishable Storage
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Solution Overview
Problem
Current methods for storing perishable goods under vacuum conditions are inefficient due to the need for chambers that can withstand high vacuum pressures and are economically feasible, and lack control over independent pressure and oxygen levels, leading to suboptimal preservation and increased energy consumption.
Innovation Solution
The development of transportable vacuum chambers with programmable logic controllers, vacuum pumps, and sensors that allow for independent control of pressure and oxygen levels, optimizing energy efficiency and reducing senescence by only operating when parameters fall outside set ranges, and using cylindrical vessels made from cost-effective materials to manage stress and structural integrity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If rectangular vacuum chambers are used to store perishable goods, then they can be easily fabricated and fit standard transport containers, but they cannot withstand high vacuum pressures effectively
Solution Approach 1:
The patent applies spherical geometry to the vacuum chamber design, where the spherical shape naturally distributes vacuum pressure forces uniformly across the surface. This curvature provides superior structural strength compared to rectangular chambers, allowing the chamber to withstand high vacuum pressures without requiring excessive reinforcement, thus resolving the contradiction between strength and ease of manufacture.
2Reliability
If pressure is reduced to maximum vacuum levels, then respiratory gas diffusion increases, but oxygen levels may drop too low causing anaerobic respiration
Solution Approach 1:
The patent implements independent control of pressure and oxygen concentration parameters. The system can maintain pressure at optimal vacuum levels for gas diffusion while simultaneously regulating oxygen concentration to prevent anaerobic conditions. This decoupled parameter control allows optimization of both preservation effectiveness and prevention of harmful anaerobic respiration.
Solution Approach 2:
The patent employs feedback control mechanisms with sensors that continuously monitor pressure and oxygen levels. When oxygen levels approach thresholds that could cause anaerobic respiration, the system automatically adjusts air intake or oxygen injection. This closed-loop feedback ensures preservation effectiveness is maintained while preventing harmful conditions.
3Reliability
If vacuum pumps operate continuously to maintain constant pressure, then pressure stability is ensured, but energy consumption increases
Solution Approach 1:
The patent transitions from continuous pump operation to periodic action by implementing demand-based control. The vacuum pump operates only when pressure deviations are detected or when oxygen levels require adjustment, rather than running continuously. This periodic operation maintains pressure stability through responsive corrections while dramatically reducing overall energy consumption.
Solution Approach 2:
The patent implements a self-regulating system where sensors automatically detect pressure and oxygen level conditions, and the control system autonomously activates pumps or air intake only when needed. This self-service approach eliminates the need for continuous monitoring and operation, maintaining stability through minimal intervention and reducing energy waste from unnecessary pump runtime.
4Reliability
If supplemental humidification is added to vacuum chambers, then perishable goods maintain better moisture levels, but system complexity and cost increase
Solution Approach 1:
The patent leverages the vacuum environment itself to maintain moisture levels without supplemental humidification. The reduced pressure environment slows evaporation and respiration rates, naturally preserving moisture in perishable goods. This self-service approach uses the primary vacuum function to achieve moisture preservation, eliminating the need for additional humidification equipment and reducing system complexity.
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 solution extends the shelf life of perishable goods by maintaining optimal vacuum conditions, reducing energy consumption, and allowing for efficient storage and transport of perishables while minimizing structural costs and material usage.
Implementation Method 1
by placing perishable items in vacuums under low pressure between approximately 10 to 150 Torr
Implementation Method 2
the curved geometry of the cylindrical vessel helps to distribute the forces caused by the pressure differential across the entire structure
Implementation Method 3
a section of cylindrical large diameter corrugated plastic drainage pipe having 1, 2 or 3 thinner layers of walls
Data Source
AI summary
Systems, methods, and apparatus for storing perishable items under reduced pressure conditions. Total atmospheric pressure within a vacuum chamber containing a perishable item is reduced below a total pressure limit. Oxygen partial pressure and total pressure within the vacuum chamber are monitored. When oxygen partial pressure falls below a lower oxygen partial pressure limit, an oxygen-containing gas is admitted to raise oxygen partial pressure above the lower oxygen partial pressure limit. When the total atmospheric pressure reaches or exceeds the total pressure limit, total pressure is once again reduced. The vacuum container or chamber comprises a section of cylindrical pipe open at both ends, a first end cap and a second end cap, and formed of a plastic material. Notwithstanding that the pipe and end caps are formed of plastic, they are formed with a structure capable of withstanding pressure created by a high vacuum in the vacuum container.