Flame Pasteurization of Root Vegetables With Low Weight Loss
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Solution Overview
Problem
Current methods for processing root vegetables, particularly onions, fail to effectively eliminate pathogens on the surface, leading to cross-contamination and significant weight loss during mechanical peeling processes, which poses a risk to food safety and product quality.
Innovation Solution
A flame pasteurization system that engulfs the surface of root vegetables in fire to kill pathogens, followed by washing to remove the charred layer, reducing the need for mechanical peeling and minimizing weight loss, while maintaining the color and flavor of the product.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of substance
If mechanical peeling is used to remove the outer layer of onions, then the surface is cleaned, but significant weight loss (10-20%) occurs and pathogens are not effectively eliminated
Solution Approach 1:
The patent replaces the mechanical peeling system with a thermal treatment system (flame pasteurization). Instead of using mechanical blades to remove the outer layer, the invention uses controlled flame exposure to pasteurize the surface and kill pathogens while preserving the outer layer, thereby eliminating the 10-20% weight loss associated with mechanical peeling.
Solution Approach 2:
The invention changes the physical-chemical parameters of the outer layer through controlled thermal exposure. By applying specific temperature and time parameters (flame pasteurization conditions), the outer layer undergoes microbial death without requiring mechanical removal, thus maintaining product mass while achieving pathogen elimination.
2Object-generated harmful factors
If mechanical peeling machines are used to peel onions, then the outer skin is removed, but cross-contamination occurs through blade and equipment contact
Solution Approach 1:
The patent replaces contact-based mechanical peeling equipment with a non-contact thermal treatment system. The flame pasteurization process eliminates the need for blades and contact surfaces that could transfer pathogens, thereby preventing cross-contamination while maintaining peeling effectiveness.
Solution Approach 2:
The invention introduces thermal energy as an intermediary between the peeling objective and the onion surface. Instead of direct mechanical contact that transfers pathogens, heat serves as a mediator to achieve surface treatment and pathogen elimination without contamination risk.
3Reliability
If flame pasteurization is applied to root vegetables, then pathogens are killed on the surface, but the outer layer becomes charred and requires washing
Solution Approach 1:
The patent merges the pasteurization and outer layer removal functions into a single integrated process. The flame exposure simultaneously kills pathogens and loosens the outer layer, which is then easily removed by washing, combining multiple objectives into one operational step.
Solution Approach 2:
The invention converts the potentially harmful charring effect into a beneficial outcome. The controlled burning of the outer layer during flame pasteurization actually aids in pathogen elimination and outer layer removal, turning what might be considered damage into a useful process mechanism.
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 flame pasteurization process achieves a significant reduction in pathogens, such as Listeria monocytogenes, yeast, and mold, with minimal impact on the product's flavor and color, reducing cross-contamination risks and weight loss compared to mechanical peeling methods.
Implementation Method 1
A flame pasteurization system that engulfs the surface of root vegetables in fire to kill pathogens
Implementation Method 2
engulfing it in fire so as to burn off the exterior layer or skin
Data Source
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AI summary
A system and method for pasteurizing the surface of a food product includes a flame pasteurizing means arranged to transfer heat to an outer layer of the food product as it is carried by a cook belt. The flame pasteurizing means provides a medium that engulfs more than 50% of the surface area of the skin or outer layer and raises the temperature of the outer layer to at least 145° F (about 62.8° C). A washing means, arranged at an exit point of the ilame pasteurizing means, removes the raised temperature outer layer and stops heat transfer to an adjacent inner layer of the food product. The pasteurized and washed product retains the same color and flavor as that of the unpasteurized product.