Electrostatic Perishable Product Treatment System
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Solution Overview
Problem
Current methods for treating perishable products are insufficient in extending shelf life and preventing microbial contamination, as they often rely on single substances and methods that fail to provide uniform coverage and are not cost-effective, especially for products like vegetables, flowers, and meats, which are prone to spoilage and contamination.
Innovation Solution
A system and method for treating perishable products using a combination of substances applied through directed methods such as electrostatic charging and nebulization, with sensors and controllers to ensure optimal coverage and efficacy, including sanitization, preservation, and enhancement treatments, applied at various points in the processing line to maintain product quality and safety.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If thermal processing is used for sanitization, then microbial contamination is reduced, but product quality is damaged and shelf life is reduced
Solution Approach 1:
The patent replaces thermal processing (heat-based mechanical system) with electrostatic field-based sanitization. Electrostatic fields are generated to attract and remove microbial contaminants from product surfaces without requiring thermal energy, thus achieving sanitization while preserving product quality and extending shelf life.
Solution Approach 2:
The patent changes the sanitization parameter from temperature-based to electrostatic field-based. By controlling parameters such as electrostatic field strength, treatment duration, and field distribution, the system achieves effective microbial reduction without the harmful thermal effects that would otherwise damage product quality.
2Duration of action of stationary object
If air transport is used for perishable products, then shelf life is extended, but transportation cost increases significantly
Solution Approach 1:
The patent applies electrostatic sanitization treatment to perishable products during the harvesting or initial processing stage, before they enter the supply chain. This preliminary action creates a protective effect that extends shelf life, allowing products to be transported by less expensive ground or rail methods rather than requiring costly air transport.
Solution Approach 2:
The patent employs a cost-effective electrostatic treatment system that can be applied repeatedly to extend product shelf life. This disposable-like approach uses inexpensive electrostatic field generation equipment that can be deployed at processing points to prevent spoilage without requiring expensive air freight logistics.
3Reliability
If multiple washes and sanitization steps are applied to vegetables, then microbial contamination is reduced, but processing time and complexity increase
Solution Approach 1:
The patent employs an electrostatic field generation system that performs multiple functions simultaneously: it sanitizes the product surface, removes microbial contaminants, and prepares the surface for subsequent processing. This multi-functional approach replaces the need for multiple separate washes and sanitization steps, reducing processing complexity while maintaining contamination reduction effectiveness.
Solution Approach 2:
The patent merges the functions of washing, sanitizing, and surface preparation into a single electrostatic field-based treatment process. By combining these operations into one step rather than requiring sequential multiple steps, the system reduces processing complexity and time while achieving the same contamination reduction goals.
4Reliability
If chemicals are sprayed on meat surfaces to reduce bacteria, then microbial contamination is reduced, but chemical residue and worker safety concerns increase
Solution Approach 1:
The patent replaces chemical spray-based bacterial reduction with an electrostatic field-based system. The electrostatic fields attract and remove bacterial contaminants from meat surfaces through physical forces alone, eliminating the need for chemical substances and their associated residues, while maintaining effective bacterial reduction and improving worker safety.
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 system effectively extends the shelf life and safety of perishable products by ensuring uniform and efficient application of treatments, reducing microbial growth, and maintaining product quality, while being cost-effective and safe for workers and the environment.
Implementation Method 1
directed application of substance treatment to a surface of the perishable product using a carrier; and wherein the directed application is by electrostatic spray
Implementation Method 2
directed application of substance treatment to a surface of the perishable product using a carrier; and wherein the directed application is by a nebulizer
Data Source
AI summary
A method for treating a perishable product is provided, the method comprising: determining a desired product treatment outcome selected from sanitization, protection, preservation, or enhancement of the perishable product; after harvesting, wet or dry washing the perishable product; directly or indirectly applying a substance to the surface of the perishable product using a carrier; and packaging the perishable product. A system for treating a perishable product with a substance treatment is provided, the system comprising: one or more devices for directed substance application to a surface of the perishable products prior to final packaging of the perishable product using a carrier; and wherein the one or more devices is an electrostatically charging device or a nebulizer. Embodiments of the invention which use multiple, sequenced, and engineered applications enhance the efficacy of sanitizers and other functional substances for increasing the quality, safety, and overall shelf life of perishable products.