Deep Vacuum Food Packaging Without Covering Liquid
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Solution Overview
Problem
Current vacuum packaging methods for foodstuffs in rigid containers face challenges such as difficult closure operations, overcooking due to excess covering liquids, and poor preservation quality, leading to health risks and increased costs.
Innovation Solution
A method involving a deep vacuum process that evacuates the container to a pressure of 30 mbars or less, using a mixing device to outgas the food product and additives, followed by packaging without a covering liquid, allowing for sterilization or pasteurization without overcooking, and utilizing a system with magnetic means to manage pressure and temperature for efficient heat transfer.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If the container is closed by crimping or folding jaws, then the closure is achieved, but the opening operation becomes restrictive and difficult for the consumer
Solution Approach 1:
The invention extracts the difficult crimping operation from the consumer's task by performing it automatically during the vacuum sealing process. The vacuum pressure itself creates the sealing action, eliminating the need for manual crimping tools or complex opening mechanisms.
Solution Approach 2:
The vacuum pressure automatically performs the sealing function without requiring external mechanical intervention. The system uses the vacuum itself to create the seal, making the closure operation self-executing and eliminating the need for complex user-side opening mechanisms.
2Reliability
If the mouth of the container is not totally released by crimping, then the closure is secure, but the user has difficulties of access to the foodstuffs
Solution Approach 1:
The invention creates a dynamic sealing system where the vacuum pressure can be controlled to allow selective access. The seal can be maintained under vacuum for secure closure, then selectively broken to allow access, providing both security and ease of operation as needed.
3Reliability
If a covering liquid is used to protect foodstuffs from oxidation, then preservation quality improves, but the weight and costs increase substantially
Solution Approach 1:
The invention replaces the traditional covering liquid method with a vacuum-based inert environment. By removing air and creating a vacuum, the system prevents oxidation without requiring substantial amounts of protective liquid, thereby reducing weight while maintaining preservation quality.
Solution Approach 2:
The invention extracts and removes the unnecessary covering liquid from the packaging system. By using vacuum sealing, the protective function is achieved without the liquid, eliminating the weight penalty and associated costs of these liquids.
4Reliability
If substantial covering liquid is present in the container, then foodstuffs are protected from oxidation, but the cooling time during sterilization increases significantly
Solution Approach 1:
The vacuum environment provides oxidation protection without the thermal mass of covering liquid. This eliminates the prolonged cooling time required to cool large volumes of liquid during sterilization, while still maintaining protection from oxidation through the inert vacuum atmosphere.
5Reliability
If the container is evacuated to deep vacuum, then preservation quality and weight are improved, but the closure operation becomes difficult to carry out
Solution Approach 1:
The invention performs preliminary vacuum evacuation before the sealing operation. This allows the container to be pre-vacuumed, and then the sealing can be completed more easily under controlled vacuum conditions, making the overall closure operation feasible despite the deep vacuum requirement.
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 ensures longer preservation of food quality, reduces weight and costs by eliminating excess liquids, and accelerates sterilization and cooling processes, while maintaining a deep vacuum to prevent oxidation and bacterial growth.
Implementation Method 1
evacuate the container to a pressure of 30 mbars or less
Implementation Method 2
using a mixing device to outgas the food product and additives
Implementation Method 3
utilizing a system with magnetic means to manage pressure and temperature for efficient heat transfer
Data Source
AI summary
A method for deep vacuum packaging of a food product and a system for implementing this method. The food product and at least one additive are placed in a mixing device. The mixing device is evacuated and its contents are mixed to ensure a penetration of the additive(s) in the food product and to outgas the mixture until an absolute pressure is less than or equal to 30 mbar. The temperature of the food product is less than the boiling temperature of the liquid and the additives contained therein at a particular pressure. At least a portion of the mixture cold blanched is packaged in a tight container. The container is optionally pasteurised/sterilized in a short time by controlling the pressure and temperature conditions such that the container does not open or become crushed under the effect of a pressure difference between the inside of the container and the autoclave.