Bloom-Resistant Frozen Doughnut Packaging and Quick-Freezing

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Solution Overview

Problem

Frozen frosted bakery products experience moisture migration and bloom formation due to temperature gradients and environmental conditions, leading to reduced shelf life and aesthetic issues.

Innovation Solution

Implementing a quick-freezing process coupled with protective packaging materials that have a Water Vapor Transmission Rate (WVTR) and Water Flux closer to or lower than the food product, inhibiting moisture migration and bloom formation.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If protective packaging material is used to inhibit moisture migration, then shelf life is extended, but moisture loss may occur without proper packaging

Engineering Contradiction:

Improveshelf lifeVSAvoidmoisture loss

Core Design Contradiction:

ReliabilityVSLoss of substance

Solution Approach 1:

A protective packaging material serves as an intermediary barrier between the frozen frosted bakery product and the environment. The packaging material with specific WVTR properties controls moisture transmission, preventing both excessive moisture loss from the product and moisture gain from the environment, thereby extending shelf life while maintaining product quality.

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The invention specifies packaging materials with particular Water Vapor Transmission Rate (WVTR) parameters - specifically 20-200 g/m²/day at 38°C and 90% relative humidity. By carefully selecting and controlling this parameter, the packaging system optimizes moisture protection to prevent bloom formation while allowing controlled moisture exchange to maintain product freshness.

Inventive Principle:

Principle #35Parameter changes

2Object-affected harmful factors

If quick-freezing process is used to reduce bloom formation, then appearance is maintained, but temperature control requirements increase

Engineering Contradiction:

Improvebloom formationVSAvoidtemperature control

Core Design Contradiction:

Object-affected harmful factorsVSTemperature

Solution Approach 1:

The product undergoes quick-freezing treatment before packaging, which preliminarily establishes small ice crystal structures within the frosting and doughnut matrix. This preliminary action prevents subsequent bloom formation during storage by eliminating the temperature gradients that would otherwise cause moisture migration and crystal growth on the surface.

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The quick-freezing process utilizes rapid phase transition of water from liquid to solid state, creating a controlled freezing environment that forms fine ice crystals. This phase transition approach prevents the formation of large ice crystals that would cause structural damage and subsequent bloom formation during storage.

Inventive Principle:

Principle #36Phase transitions

3Object-affected harmful factors

If packaging material with low WVTR is used to prevent moisture gain, then bloom is inhibited, but moisture loss from product may be restricted

Engineering Contradiction:

Improvebloom inhibitionVSAvoidmoisture retention

Core Design Contradiction:

Object-affected harmful factorsVSLoss of substance

Solution Approach 1:

Inventive Principle:

Principle #35Parameter changes

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 extends the shelf life of frozen frosted bakery products by reducing moisture loss and bloom formation, enhancing their commercial value and appearance.

Implementation Method 1

protective packaging material having a Water Vapor Transmission Rate (WVTR) and Water Flux

Methodology Applied

Scientific EffectWater Vapor Transmission: Permeation

Implementation Method 2

quick-frozen in a blast freezer

Methodology Applied

Scientific EffectFreezing: Freezing

Implementation Method 3

blooms on frozen food products... appear as white eruptions on the surface... temperature gradients

Methodology Applied

Scientific EffectTemperature Gradient: Temperature Gradient

Implementation Method 4

moisture migration in frozen foods manifests in several forms including moisture loss by sublimation

Methodology Applied

Scientific EffectSublimation: Sublimation

Data Source

PatentEP3610733B1Bloom resistant frozen packaged doughnut and method of freezing the same

Publication Date: 2021.03.03 DAWN FOOD PROD INC

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AI summary

A bloom-resistant method of freezing and packaging a fresh food product.