Fruit Puree Packaging Vacuum Sealing and Thermal Processing
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current processes for producing fruit pulp or purée face challenges in preserving organoleptic properties, ensuring hygiene, and requiring chemical preservatives, while deep-frozen fruit can be contaminated and storage is cumbersome.
Innovation Solution
A process involving the selection of specific processing steps and packaging, including agitation at controlled temperatures, pH adjustment, filling in flexible bags with a composite structure, vacuum sealing, and heat treatment to create a shelf-stable fruit pulp or purée that maintains the flavor and appearance of fresh fruit without chemical preservatives.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If thermal treatments are applied to preserve fruit purée, then bacterial elimination is achieved, but organoleptic properties (color and taste) deteriorate
Solution Approach 1:
The patent applies modified thermal treatment parameters (temperature and time) to achieve bacterial elimination while preserving organoleptic properties. Specifically, the process uses controlled heating at optimized parameters that differ from conventional thermal treatments, allowing sterilization without causing the typical brownish color and stewed fruit taste associated with excessive heat exposure.
Solution Approach 2:
The patent performs preliminary actions before thermal treatment, including selecting ripe fruit, controlling pH levels, and using specific packaging materials. These preliminary steps prepare the fruit purée to withstand thermal treatment better, maintaining color and taste while achieving the necessary bacterial elimination for preservation.
2Duration of action of stationary object
If chemical preservatives are added to extend shelf life, then preservation period is extended, but consumer acceptance deteriorates
Solution Approach 1:
The patent extracts and eliminates chemical preservatives from the formulation entirely. Instead, it relies on physical preservation methods including optimized thermal treatment, pH control, and packaging techniques to achieve extended shelf life without chemical additives, thereby maintaining consumer acceptance.
Solution Approach 2:
The patent introduces pH control as an intermediary mechanism to achieve preservation without chemical preservatives. By adjusting and maintaining specific pH levels, the process creates an environment that prevents bacterial growth naturally, serving as a mediator between the need for preservation and the rejection of chemical additives.
3Stability of the object's composition
If fresh fruit is processed without deep freezing, then organoleptic properties are maintained, but hygiene control becomes difficult
Solution Approach 1:
The patent performs preliminary hygiene control measures before processing, including selecting high-quality fresh fruit and implementing cleaning protocols. By addressing hygiene concerns in advance, the process maintains organoleptic properties without requiring deep freezing, as the preliminary actions prevent contamination from occurring in the first place.
Solution Approach 2:
The patent modifies processing parameters including temperature control during processing and pH adjustment to create conditions that inhibit bacterial growth. These parameter changes allow fresh fruit to be processed without deep freezing while maintaining hygiene, as the controlled parameters prevent bacterial proliferation throughout the processing and storage phases.
4Reliability
If rigid containers are used for packaging fruit purée, then preservation is achieved, but ease of use deteriorates
Solution Approach 1:
The patent replaces rigid containers with flexible packaging materials that conform to the purée. This flexible packaging maintains preservation capabilities through proper sealing and barrier properties while dramatically improving ease of use, allowing the purée to be poured smoothly without the awkwardness associated with rigid containers.
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 process results in a product that is safe, hygienic, and maintains the organoleptic properties of fresh fruit, allowing for storage at room temperature for up to 12-24 months without chemical preservatives, with reduced bacterial contamination and elimination of stewed fruit taste and color.
Implementation Method 1
keeping said purée under agitation conditions at a temperature ranging from room temperature to 60°C for a time length ranging from 5 minutes to 40 minutes, at a pH value ranging from 2.6 to 2.9
Implementation Method 2
creating a vacuum inside said flexible bag so as to reach down to a vacuum value of not less than 0.2 bar
Implementation Method 3
submitting said bag to heat treatment through a sequence of successive steps
Implementation Method 4
a flexible bag formed of a sheet material comprising three layers of food-grade plastic film and one layer of aluminum foil sandwiched between said layers of plastic film
Data Source
AI summary
The present invention refers to a process for producing vegetable or fruit pulp or puree packaging, comprising the steps of: a) providing pieces of fruit or vegetables; b) treating said pieces of fruit or vegetables so as to obtain a homogeneous semi-processed product in the form of a puree; c) keeping said puree under agitation conditions at a temperature ranging from room temperature to 60°C for a time length ranging from 5 minutes to 40 minutes, at a pH value ranging from 2.6 to 2.9; d) filling said puree into a flexible bag formed of a sheet material comprising three layers of food-grade plastic film and one layer of aluminium foil sandwiched between said layers of plastic film; e) creating a vacuum inside said flexible bag so as to reach down to a vacuum value of not less than 0.2 bar; f) sealing said bag immediately after the vacuum creating step according to e) above; g) submitting said bag to heat treatment through a sequence of successive sub-steps comprising a first sub-step having a time length of anywhere between 15 and 25 minutes to rapidly bring the package up to a temperature of 105 degC, a second sub-step having a time length of anywhere between 5 and 15 minutes to hold the package at said temperature, a third sub-step having a time length of anywhere between 5 and 15 minutes to rapidly cool the package down to a temperature of 4 degC.