Dry Food Pasteurization via Condensation Heat
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Solution Overview
Problem
Dry food products are susceptible to contamination by pathogenic microorganisms like Salmonella, E. coli, and Listeria during handling, processing, storage, and transportation, posing a health risk to consumers, and existing pasteurization methods are inadequate in ensuring microbial kill rates and preserving product quality.
Innovation Solution
A pasteurization apparatus and method using heated, moist air to condense on the surface of dry food products, generating heat sufficient to kill pathogens, while also drying the surface to prevent mold and preserve quality, with self-adjusting capabilities for temperature variations and adaptable to various dry food products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional pasteurization methods are used, then microbial kill rate is improved, but product quality is worsened
Solution Approach 1:
The patent utilizes phase transition of water (liquid to vapor) through controlled moisture application and heating. Moisture is applied to the food surface, then heated to generate steam which penetrates and heats the food interior, achieving pasteurization without excessive surface drying or quality degradation. The phase change enables heat transfer while maintaining product quality attributes.
Solution Approach 2:
The patent dynamically adjusts multiple parameters including moisture content, temperature, and exposure time during the pasteurization process. By controlling these parameters to change over time (moisture application followed by controlled heating), the system achieves effective microbial kill while preserving product quality, avoiding the extremes of conventional methods.
2Reliability
If high temperature pasteurization is applied, then pathogenic microorganisms are eliminated, but surface skin integrity and flavor are worsened
Solution Approach 1:
The patent applies moisture to the food surface before heating. This preliminary moisture application creates a protective layer that prevents direct thermal stress and quality degradation on the surface skin during subsequent heating. The moisture acts as a buffer that allows internal pasteurization without compromising external integrity or flavor.
3Reliability
If drying is performed after pasteurization, then mold prevention is improved, but weight loss increases
Solution Approach 1:
The patent integrates the drying function continuously with the pasteurization process rather than separating them. Moisture is applied and then immediately heated to evaporate, creating a continuous process that removes surface moisture (preventing mold) while minimizing weight loss through controlled evaporation during the same thermal cycle. This eliminates the need for separate drying steps that would cause excessive weight loss.
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
Achieves a consistent microbial kill rate on the surface and at a predetermined depth of dry food products, preserving quality and preventing mold, with minimal weight loss and flavor alteration, and can process a higher volume of products with optimized humidity levels.
Implementation Method 1
the moisture in the heated, moist air condenses on the surface of the dry food product and produces a heat of condensation which heats the surface of the dry food product
Implementation Method 2
this heat of condensation is sufficient to kill a percentage of any pathogenic microorganisms which may be present on the surface of the dry food product
Implementation Method 3
the velocity of the heated, moist air impinging on the dry food product will cause the condensate to evaporate. As a result, the surface of the dry food product will be both dried and slightly cooled
Data Source
AI summary
An apparatus for pasteurizing a dry food product comprises an impingement chamber, a conveyor for conveying the dry food product through the impingement chamber; a heater and water supply assembly for generating heated, moist air, and a fan for circulating the heated, moist air through the impingement chamber and onto the dry food product. In operation, the moisture in the heated, moist air condenses on the surface of the dry food product and produces a heat of condensation which heats the surface of the dry food product. Moreover, this heat of condensation is sufficient to kill a percentage of any pathogenic microorganisms which may be present on the surface of the dry food product.