Flexible Wrapper With Segmented WVTR Layers For Frost Control
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Solution Overview
Problem
Current flexible wrappers for frozen confections fail to effectively reduce frost formation on the surface, leading to reduced storage stability and shelf-life, especially for high moisture content products.
Innovation Solution
A flexible wrapper comprising an inner material with a high water vapour transmission rate (WVTR) and subsequent materials with a low WVTR, either bonded or coated, to control moisture migration and frost formation, along with the option of incorporating inert gases for further reduction.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If a flexible wrapper with low water vapour transmission rate (WVTR) is used, then moisture migration from the atmosphere is reduced, but dehydration of the frozen confection increases leading to more frost formation
Solution Approach 1:
The flexible wrapper is divided into multiple layers with different WVTR properties. The inner layer has high WVTR to prevent dehydration of the confection, while the outer layer has low WVTR to prevent moisture accumulation from the atmosphere. This segmentation allows each layer to address a specific aspect of the frost formation problem.
Solution Approach 2:
Different layers of the flexible wrapper are assigned different local qualities in terms of moisture transmission. The inner layer is designed with high moisture permeability to protect the confection surface, while the outer layer has low permeability to block external moisture. This local differentiation of material properties resolves the contradiction between preventing external moisture and internal dehydration.
2Ease of manufacture
If a polymer-only flexible wrapper is used, then manufacturing is simple and cost-effective, but frost formation on the confection surface is significant
Solution Approach 1:
The flexible wrapper uses a composite structure combining materials with different moisture transmission properties. This composite approach maintains manufacturing feasibility while significantly improving storage stability by reducing frost formation through the coordinated action of high-WVTR and low-WVTR layers.
3Object-generated harmful factors
If the inner material has high WVTR, then dehydration of the frozen confection is reduced, but moisture accumulation from the atmosphere may increase
Solution Approach 1:
The wrapper is segmented into functional layers where the inner layer handles internal moisture protection (high WVTR) and the outer layer handles external moisture blocking (low WVTR). This segmentation allows both contradictory requirements to be satisfied simultaneously by assigning different functions to different parts of the system.
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
Significantly reduces frost on the surface of frozen confections by up to 16% compared to polymer-only wrappers, improving storage stability and quality by maintaining a minimal frost presence over extended storage periods.
Implementation Method 1
the inner material of the flexible wrapper has a high water vapour transmission rate (WVTR)
Implementation Method 2
the subsequent material or materials has a low water vapour transmission rate (WVTR)
Data Source
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AI summary
The invention provides a frozen confection product comprising a frozen confection and a flexible wrapper, wherein the inner material of the wrapper has a high water vapour transmission rate (WVTR) and a subsequent material has a low water vapour transmission rate (WVTR). The use of the frozen confection product reduces the amount of frost present on the surface of a frozen confection during storage.