Compact Food Sanitization Using Pulsed Fields Without Immersion
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Solution Overview
Problem
Existing food sanitization technologies that immerse food in liquid solutions for decontamination alter taste and texture, require high current intensity damaging organoleptic qualities, and are ineffective for prepared foods.
Innovation Solution
A device using a pulsating magnetic field and controlled liquid solution to extract heavy metals from food surfaces without immersion, combined with oscillating magnetic fields and light radiation to sanitize and reduce microbial load.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If food is immersed in liquid solution for decontamination, then heavy metals and microorganisms are removed, but taste and texture are altered
Solution Approach 1:
The patent introduces a liquid solution as an intermediary medium that flows over the food surface rather than immersing the food. The solution carries away heavy metals and microorganisms while minimal contact preserves organoleptic qualities. The liquid acts as a mediator between the food and the removal mechanism, enabling decontamination without direct immersion damage.
Solution Approach 2:
The patent extracts harmful substances (heavy metals and microorganisms) from the food surface using the flowing liquid solution. The solution is designed to selectively remove contaminants while leaving the food's natural properties intact. This extraction process occurs at the surface level without requiring full immersion that would compromise taste and texture.
2Reliability
If high current intensity is applied for heavy metal extraction, then cations are effectively removed, but food temperature increases damaging organoleptic qualities
Solution Approach 1:
The patent employs periodic pulsing of electrical current through the liquid solution rather than continuous high current application. The pulsed current pattern allows for effective cation removal during active phases while providing cooling intervals that prevent excessive temperature buildup in the food. This periodic action reconciles the need for high current intensity with temperature control.
Solution Approach 2:
The liquid solution serves as an intermediary that conducts the electrical current away from direct contact with the food. The current flows through the solution which is in contact with the food surface, enabling effective cation extraction while the solution absorbs and dissipates heat, preventing direct thermal damage to the food's organoleptic qualities.
3Reliability
If food is completely immersed in liquid for sanitization, then microorganisms are killed, but prepared foods cannot be sanitized
Solution Approach 1:
The flowing liquid solution acts as an intermediary sanitizing agent that contacts the food surface without requiring immersion. This approach enables sanitization of prepared foods that would be damaged by immersion, while still achieving effective microorganism killing through the action of the liquid solution on the surface where pathogens are most likely to exist.
Solution Approach 2:
The system uses periodic flow and recirculation of the liquid solution to ensure thorough surface contact for sanitization. The cyclic nature of the flow pattern allows the solution to repeatedly contact all surfaces of the food, achieving effective microorganism elimination without prolonged immersion that would be necessary for completely submerged treatments.
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
Effectively removes heavy metals and microorganisms from food without altering taste or texture, maintaining organoleptic qualities and sanitizing both raw and cooked foods.
Implementation Method 1
investing the food with a pulsating magnetic field that serves to polarize the ferromagnetic cations of heavy metals
Implementation Method 2
permit their displacement by force of the bonds that are formed between the cations and the electrons of an independent and constant electric current flow
Implementation Method 3
both an oscillating low-frequency magnetic field... and by light radiations with a wavelength ranging from infrared to ultraviolet
Implementation Method 4
by light radiations with a wavelength ranging from infrared to ultraviolet, emitted by a high intensity LED lamp with pulsating light
Data Source
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AI summary
A compact device for the removal of heavy metals and microorganisms from food, by means of a pulsed electromagnetic field, a constant flow of electric current and pulsating light radiation.