Food Packaging Cooling Gradient to Limit Deformation

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Solution Overview

Problem

Existing methods for packaging cooked food products, such as those described in WO2006/084402 and GB2444473, result in package deformation and contamination issues due to pressure changes during cooling, which affect the preservation and quality of the food.

Innovation Solution

A method involving cooking food products inside a flexible package, where a temperature gradient is created by cooling one side of the package while maintaining a higher temperature on the other side, followed by gas injection to control pressure and prevent contamination, using a tray with a one-way valve for pressure relief during cooking and sealing.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Speed

If the package is cooled uniformly from all sides, then the cooling efficiency is improved, but the package deformation increases due to pressure drop

Engineering Contradiction:

Improvecooling efficiencyVSAvoidpackage deformation

Core Design Contradiction:

SpeedVSShape

Solution Approach 1:

The cooling process is segmented into two distinct phases: first cooling the lower part of the package to stop cooking and reduce pressure, then cooling the upper part. This segmentation allows pressure control during cooling, preventing package deformation while maintaining cooling efficiency.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The lower part of the package is cooled preliminarily before the upper part. This preliminary cooling action stops the cooking process first, allowing pressure to equalize before the remaining cooling occurs, thus preventing deformation during the subsequent upper part cooling.

Inventive Principle:

Principle #10Preliminary action

2Loss of time

If the package is cooled quickly to stop cooking, then the cooking time is reduced, but the pressure drop causes package deformation

Engineering Contradiction:

Improvecooking timeVSAvoidpackage deformation

Core Design Contradiction:

Loss of timeVSShape

Solution Approach 1:

The cooling process is divided into two stages: first cooling the lower part quickly to stop cooking and reduce pressure, then cooling the upper part. This segmentation allows rapid cooling without deformation by managing pressure release in stages.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The lower part cooling is performed as a preliminary action to rapidly reduce pressure and stop cooking before the upper part cooling begins, preventing deformation during the overall quick cooling process.

Inventive Principle:

Principle #10Preliminary action

3Shape

If gas is injected into the package to prevent pressure drop, then the package deformation is reduced, but the risk of contamination increases

Engineering Contradiction:

Improvepackage deformationVSAvoidcontamination risk

Core Design Contradiction:

ShapeVSObject-affected harmful factors

Solution Approach 1:

The lower part of the package is cooled preliminarily to stop cooking and reduce pressure before gas injection or sealing occurs. This preliminary cooling action prevents the need for gas injection during the critical cooking phase, reducing contamination risk while still preventing deformation.

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

Instead of injecting gas to prevent pressure drop, the invention inverts the approach by cooling the lower part first to actively reduce pressure, eliminating the need for gas injection and its associated contamination risks.

Inventive Principle:

Principle #13The other way round (Inversion)

4Device complexity

If the entire package is cooled simultaneously, then the cooling process is simplified, but the temperature distribution becomes non-uniform causing quality issues

Engineering Contradiction:

Improvecooling process complexityVSAvoidtemperature distribution uniformity

Core Design Contradiction:

Device complexityVSManufacturing precision

Solution Approach 1:

The cooling process is segmented into lower part cooling and upper part cooling stages. This segmentation achieves uniform temperature distribution by controlling the cooling sequence, while the overall process remains relatively simple and does not require complex multi-zone cooling systems.

Inventive Principle:

Principle #1Segmentation

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

This method effectively limits package deformation, maintains food quality, and prevents contamination by controlling pressure and gas exchange, allowing for better preservation of cooked food products.

Implementation Method 1

The package is then cooled from or at one side, such that a temperature gradient is obtained through the food product

Methodology Applied

Scientific EffectTemperature gradient: Temperature Gradient

Implementation Method 2

followed by gas injection to control pressure and prevent contamination

Methodology Applied

Scientific EffectGas injection: Injector

Implementation Method 3

using a tray with a one-way valve for pressure relief during cooking and sealing

Methodology Applied

Scientific EffectPressure relief: Pressure Drop

Data Source

PatentEP2474229B1Method and apparatus for packaging food product

Publication Date: 2018.03.28 ROEM VAN YERSEKE

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AI summary

Method for packaging cooked food product, especially crustaceans, bivalves and/or fish, wherein the food product is packed in a package which is closed, where after the food product is cooked in the package, wherein the package is then cooled from or at one side, such that a temperature gradient is obtained through the food product, where after gas is inserted into the package.