Composite Fabric Produce Storage for Moisture and Ventilation Control
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Solution Overview
Problem
Current methods for storing fresh produce in refrigerators either prevent adequate ventilation, leading to nutrient loss and premature rotting, or provide excessive ventilation, causing dehydration, and are not suitable for all types of produce, such as hydroponic lettuce with roots intact.
Innovation Solution
A storage device made of a composite fabric with a water-permeable inner layer, a central absorbent layer of cotton and/or bamboo wadding, and a water-permeable outer layer, allowing for controlled moisture retention and ventilation, which can be rolled and secured for easy storage and periodic water replenishment.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If produce is stored in plastic bags or containers, then ventilation is prevented, but this leads to increased nutrient loss and premature rotting
Solution Approach 1:
The patent employs a porous fabric material as the storage container, which allows air and moisture to pass through while physically containing the produce. This porous structure enables ventilation to prevent rotting and mould growth, while simultaneously allowing the fabric to retain moisture through capillary action, preventing nutrient loss. The fabric's pore size and material properties create an optimal balance between airflow and moisture retention.
Solution Approach 2:
The invention uses a composite structure combining fabric material with moisture-retaining properties. The fabric layer provides ventilation and structural containment, while the moisture-retaining capability (through the fabric's physical properties or combined with a liner) creates a humid microenvironment. This composite approach simultaneously addresses both ventilation needs and moisture retention requirements.
2Object-affected harmful factors
If produce is stored in a crisper tray or on a shelf, then ventilation is improved, but this causes increased dehydration and nutrient loss
Solution Approach 1:
The porous fabric container provides controlled ventilation that prevents dehydration while protecting against nutrient loss. The fabric's pore structure allows air circulation to prevent moisture buildup that causes rotting, while simultaneously retaining sufficient moisture through capillary action to prevent dehydration. This resolves the contradiction by providing moderate, controlled ventilation rather than excessive airflow.
Solution Approach 2:
The fabric material acts as an intermediary between the dry refrigerator air and the produce. It filters and regulates the air flow, allowing necessary ventilation while preventing direct exposure to dehydrating conditions. The fabric creates a buffered microenvironment that protects the produce from extreme drying conditions while maintaining adequate oxygen supply.
3Object-affected harmful factors
If hydroponic lettuce with roots intact is stored in a jar of water, then ventilation and water absorption are enabled, but this is difficult to store on refrigerator shelves
Solution Approach 1:
The porous fabric container maintains water through capillary action, allowing hydroponic lettuce roots to access moisture while enabling air circulation for ventilation. The fabric's moisture-retaining properties prevent dehydration, and the flexible, collapsible nature of the fabric bag makes it easy to store on refrigerator shelves when not in use, resolving the storage convenience issue.
Solution Approach 2:
The fabric container is flexible and can be easily placed on refrigerator shelves, unlike rigid jars. The thin, pliable fabric material conforms to shelf spaces and can be collapsed for storage, providing both the functional benefits of water retention and the practical advantage of ease of storage and retrieval.
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 device maintains a moist environment that prolongs the shelf life of produce by preventing dehydration and nutrient loss while inhibiting rotting, and can accommodate various types of produce, including those with roots intact, by providing optimal ventilation and moisture levels.
Implementation Method 1
a central layer 104 of water absorbent wadding... The central layer 104 is adapted to absorb water when the storage device becomes wet and to maintain a moist environment for the stored produce
Implementation Method 2
at least one of the first and second sheets 12, 14 is provided by a composite sheet 100 formed from a plurality of layers of fabric materials 102, 104, 106... The inner layers 102 are formed from a light, cotton based fabric material, such as cheesecloth... The outer layer 106 is formed from a water permeable cotton based material
Implementation Method 3
The inner layers 102 are formed from a light, cotton based fabric material, such as cheesecloth, that allows free airflow between the produce and the central layer 104... water evaporates from the central layer 104
Data Source
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AI summary
A fresh produce storage device (10) has a pocket (16) with an opening (22) for receiving fresh produce. The pocket (16) is formed, at least in part, from a composite sheet (100) of material comprising: at least one inner layer (102) formed from a water permeable material; a central layer (104) formed from a water absorbent wadding; and an outer layer (106) formed from a water permeable material.