Integrated Food Heating and Cooling for Sterilization Without Quality Loss
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Solution Overview
Problem
Current food processing systems fail to efficiently produce sterilized processed food with excellent mouthfeel and preservability on a large scale, often requiring chemical agents and increasing costs.
Innovation Solution
A food processing system that integrates intermediate temperature heating and rapid cooling, using indirect and direct heating and cooling mechanisms to sterilize food without chemical agents, ensuring consistent processing and maintaining food quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If high temperature heating is used for sterilization, then sterilization effect is improved, but food quality and mouthfeel deteriorate
Solution Approach 1:
The patent changes the temperature parameter from conventional high temperature (100°C or higher) to intermediate temperature (40-90°C) heating, combined with controlled humidity (30-90%). This parameter modification achieves sterilization while preserving food quality and mouthfeel, resolving the contradiction between sterilization effectiveness and food quality maintenance.
2Reliability
If chemical sterilizing agents are used, then sterilization effect is improved, but food safety and flavor are compromised
Solution Approach 1:
The patent replaces chemical sterilizing agents with a physical heating system operating at intermediate temperatures (40-90°C) with controlled humidity (30-90%). This mechanical/physical approach achieves sterilization without introducing harmful chemical residues, eliminating the need for subsequent washing steps and ensuring food safety.
3Reliability
If conventional heating methods are used, then sterilization is achieved, but processing time is extended
Solution Approach 1:
The patent introduces controlled humidity (30-90%) as an additional parameter alongside intermediate temperature (40-90°C) heating. This combination accelerates the sterilization process by preventing food surface drying and maintaining optimal heat transfer conditions, thereby reducing processing time while achieving effective sterilization.
4Reliability
If multiple processing steps are used for sterilization and quality preservation, then sterilization effect is improved, but system complexity increases
Solution Approach 1:
The patent combines sterilization, quality preservation, and moisture control functions into a single integrated heating process operating at intermediate temperatures (40-90°C) with controlled humidity (30-90%). This consolidation eliminates the need for separate chemical treatment and washing steps, reducing system complexity while maintaining sterilization effectiveness.
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 system effectively sterilizes food on a large scale, maintaining excellent mouthfeel and preservability while reducing costs and environmental impact, with the ability to process a variety of foods without chemical agents.
Implementation Method 1
a heating mechanism for indirectly heating food
Implementation Method 2
indirect heating and cooling mechanisms
Implementation Method 3
a cooling mechanism for cooling the food that has been heated by the heating unit
Data Source
AI summary
A food processing system is provided with: a heating unit equipped with a heating mechanism for indirectly heating food; a cooling unit equipped with an air blowing cooler for cooling the food heated by the heating unit; and a conveyor for transferring the food through the heating unit and the cooling unit. The integrated food processing system allows a large amount of sterilized food having a good texture, good taste and long shelf life to be provided.