Dehydrated Fruit and Vegetable Product with Extended Shelf Life
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Solution Overview
Problem
There is a need for food products made exclusively from fresh natural fruits and vegetables that maintain organoleptic properties and overcome the challenges of short shelf life, without using processed supplements or additives.
Innovation Solution
A method involving dehydration and mixing of fresh fruit or vegetable pieces with a second amount of fresh food, either in paste form or juice, to create a product with a longer shelf life while preserving flavor, nutritional values, and color, without additional ingredients.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If fresh fruits and vegetables are used directly, then organoleptic properties and nutritional value are maintained, but shelf life is short and they are expensive in regions with low local production
Solution Approach 1:
The patent applies preliminary action by dehydrating fruits and vegetables before distribution. This pre-processing step removes moisture that would otherwise lead to spoilage, extending shelf life while preserving organoleptic properties. The dehydration is performed at controlled temperatures (50-70°C) to maintain nutritional value and flavor, allowing the products to be stored and transported to regions with low local production without requiring artificial additives or preservatives.
2Reliability
If dehydration techniques are used to extend shelf life, then storage stability is improved, but artificial ingredients and processing additives are often required
Solution Approach 1:
The patent applies self-service by using the fruit's or vegetable's own structure and composition to preserve itself during dehydration and storage. The natural cell wall structure and pectin content provide inherent stability, eliminating the need for artificial preservatives. The process relies on controlled moisture removal rather than chemical intervention, allowing the product to maintain its natural state without additives while achieving extended shelf life.
3Reliability
If conventional dehydration methods are used, then shelf life is extended, but organoleptic properties such as flavor, color, and nutritional value deteriorate
Solution Approach 1:
The patent applies parameter changes by carefully controlling dehydration temperature (50-70°C) and humidity levels throughout the process. These optimized parameters prevent thermal degradation of vitamins, antioxidants, and flavor compounds while still achieving sufficient moisture removal for extended shelf life. The gradual moisture removal at controlled rates preserves color and texture, maintaining organoleptic properties that would otherwise be lost in conventional high-temperature dehydration.
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 method results in a food product with extended shelf life that retains the natural benefits of fresh fruits and vegetables, eliminating the need for additives and preserving the original taste and nutritional content.
Implementation Method 1
A method involving dehydration and mixing of fresh fruit or vegetable pieces with a second amount of fresh food
Data Source
AI summary
A food product made from fresh food, wherein the food product includes a first amount of fresh food and a second amount of fresh food and the fresh food may be a fresh fruit or vegetable. A method for preparing the food product is also provided.