Fermented Food Container Pressing Plate Locking Structure
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Solution Overview
Problem
Existing containers for fermented food fail to prevent spoilage due to the movement of a pressing plate, which is easily displaced by external impacts, causing the pressing plate to turn over or sink into the food, thereby failing to effectively block air contact and prevent spoilage.
Innovation Solution
A container design featuring a main body with a stepped part and a pressing plate with a protruded rim and vertical section that securely fixes the pressing plate, preventing movement and maintaining contact with the fermented food surface, even under external impacts, using materials like polyethylene terephthalate and forming methods such as injection-blow molding and thermal forming.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a pressing plate is placed on the fermented food surface to block air contact, then spoilage prevention is improved, but the pressing plate moves easily under external impact causing the solution to fail
Solution Approach 1:
The pressing plate is divided into multiple functional segments: a rim portion that engages with the container wall, a vertical section that provides structural support, and a pressing portion that contacts the food. This segmentation allows each part to perform its specific function - the rim prevents movement by engaging the container, while the pressing portion maintains contact with the food surface.
Solution Approach 2:
The pressing plate transitions from a simple two-dimensional flat plate to a three-dimensional structure with vertical depth. The vertical section extending downward from the rim creates a stepped configuration that engages with the container wall, adding a vertical dimension to the pressing mechanism that prevents lateral movement while maintaining pressing force.
2Ease of manufacture
If the pressing plate structure is simplified for easy manufacture, then manufacturing cost is reduced, but the pressing plate becomes unstable under impact
Solution Approach 1:
The pressing plate's geometric parameters are optimized to achieve both stability and manufacturability. The rim thickness, vertical section height, and pressing surface area are carefully selected to provide sufficient structural rigidity against impact while maintaining compatibility with standard molding processes. The stepped configuration uses reasonable dimension ratios that can be easily formed through injection molding or thermal forming.
Data Source
AI summary
The present invention relates to a container for keeping fermented food, having for example, a main body for accommodating fermented food in an interior space; a pressing plate coming into contact with the surface of the fermented food in the main body; and a cover for blocking the opening of inside of the main body; wherein the main body has a stepped part protruded inwards from the inner circumferential surface of a neck part at an upper end portion, and the pressing plate has a protruded rim provided to the periphery of the upper end portion thereof so as to be placed on the stepped part, a vertical section provided to the lower end of the protruded rim and having an outer circumferential surface coming into contact with the inner circumferential surface of the stepped part, and a round surface provided at the lower end of the vertical section and having a bottom surface part coming into contact with the surface of the fermented food.