Food Container Bottom Venting for Fast Shape-Preserving Release
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Solution Overview
Problem
Thermoformed plastic containers for firm food products face challenges in efficient release without deforming the product, as existing venting mechanisms require additional tools or result in slow release and manipulative difficulties, especially with semi-solid or solid foods.
Innovation Solution
A cup-like container with a push member that moves longitudinally to create vent holes in the bottom wall, allowing for efficient release of food products by minimizing air displacement and deformation, manufactured through thermoforming without additional layers or cutting tools.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If a vent seal tab is used to release food content, then the food product can be removed without a spoon, but the release process is slow and requires waiting almost one minute
Solution Approach 1:
The venting device transitions from a static sealed state to a dynamic open state through user actuation. The movable bottom wall or frangible connection mechanism allows the vent hole to be created on-demand, enabling quick release when needed while maintaining seal integrity during storage and transport.
Solution Approach 2:
The container is pre-designed with a venting device that includes a movable bottom wall or frangible connections ready to be broken. This preliminary preparation allows for rapid release when the user actuates the device, eliminating the need for waiting periods associated with slower venting mechanisms.
2Force
If air enters the container through the vent hole to force food downward, then gravity can assist food removal, but the air bubble deforms the food mass and spoils its shape
Solution Approach 1:
The vent hole is positioned at the bottom of the container rather than at the top or side. This localized positioning allows air to enter from below and push the food product downward uniformly, while the food's own weight and the container geometry guide the release in a controlled manner that preserves shape.
Solution Approach 2:
Instead of allowing air to enter from the top and bubble through the food mass (which deforms it), the vent hole is inverted to the bottom of the container. Air enters from below and pushes the food downward in a more uniform manner, reducing deformation and preserving the food's shape during release.
3Ease of manufacture
If injection molding is used to create a line of weakness around a pin, then a vent hole can be formed, but this method cannot be applied to thermoformed plastic containers
Solution Approach 1:
The bottom wall is designed with frangible connections or as a separate movable component that can be easily separated or broken to create the vent hole. This segmentation allows the venting function to be achieved through simple mechanical separation rather than complex molding operations, making it compatible with thermoforming processes.
Solution Approach 2:
The bottom wall is designed as a thin, flexible component that can be easily deformed or broken to create the vent hole. This flexible design allows for simple vent hole formation through manual actuation and is well-suited to thermoformed plastic containers, eliminating the need for complex injection molded features.
4Ease of operation
If the push member moves in a direction with longitudinal component, then the movement guides food product discharge, but viscous products still require significant time for release
Solution Approach 1:
The container is pre-designed with the vent hole positioned at the bottom and the push member in place. When the user actuates the device, air immediately enters and begins pushing the viscous food product downward. The preliminary design ensures that the force is applied directly and efficiently from the start, reducing the time required for viscous products to release.
Solution Approach 2:
The push member and bottom wall are designed to move dynamically when actuated, creating an immediate and forceful push on the food product. This dynamic action generates sufficient force to overcome the viscosity of thick products quickly, rather than relying on slow, gradual pressure buildup.
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
Facilitates quick and user-friendly release of molded food products without spoiling their shape, reducing the time required for release and minimizing deformation, even with viscous products, while allowing for mass production with a single-piece hollow plastic body.
Implementation Method 1
air enters the container through the vent hole, air pressure and the force due to gravity force the food content of the container to start moving downward
Implementation Method 2
air pressure and the force due to gravity (by overcoming the friction force between the food product and the side wall of the container) force the food content of the container to start moving downward toward the opening
Implementation Method 3
overcoming the friction force between the food product and the side wall of the container
Data Source
Figure 1~2
Figure 3A~3B
Figure 4~6
AI summary
The container (1) for a molded food product (DP) is provided with a hollow body (2) including a bottom wall (3) and a side wall (4) extending from the bottom wall to a wide end provided with a discharge opening. The bottom wall has an outer edge (3a) extending around a longitudinal axis (X) of the container and a venting device (20) manually operable to define one or more vent holes in the bottom wall. The venting device (20) includes a push member (12) provided with an actuation portion (12a) and at least one first hinge (H1) adjacent to the actuation portion (12a). The push member (12) is longitudinally movable between an initial proximal position, in which the vent holes are closed by corresponding closing members (8), and a predetermined distal position, in which the vent holes (13a, 13b, 13c) are open.