Garlic Juice Concentrate via Vacuum Distillation
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Solution Overview
Problem
The production of garlic oil requires steam distillation, which is energy-intensive and results in a viscous liquid that is difficult to dilute, and the isolated garlic oil is prone to decomposition, limiting its stability and efficacy as a pesticide.
Innovation Solution
A liquid garlic juice concentrate is produced by removing water from garlic juice using reduced pressure distillation at low temperatures, creating a stable concentrate with a Brix value of 60-80 that maintains biological activity without the need for steam distillation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If steam distillation is used to produce garlic oil, then garlic oil can be obtained, but the process is energy-intensive and the product is viscous and difficult to dilute
Solution Approach 1:
The patent changes the processing parameters by using reduced pressure distillation instead of steam distillation, operating at lower temperatures (below boiling point of water) to reduce energy consumption while obtaining a less viscous concentrate that is easier to dilute and apply
Solution Approach 2:
The patent extracts the active pesticidal components from garlic by removing water through reduced pressure distillation, obtaining a concentrate that retains the biological activity while eliminating the need for energy-intensive steam distillation and subsequent dilution steps
2Duration of action of stationary object
If garlic oil is isolated through steam distillation, then it can be stored, but it is prone to decomposition over time
Solution Approach 1:
The patent applies preliminary pasteurization to the garlic juice before concentration to inactivate enzymes and microorganisms that would cause decomposition, ensuring long-term stability while retaining biological activity of the pesticidal components
Solution Approach 2:
The patent uses reduced pressure distillation at lower temperatures to concentrate the garlic juice, minimizing thermal degradation and decomposition of the active components during the concentration process, thereby maintaining biological activity in the stored concentrate
3Stability of the object's composition
If garlic juice is concentrated by removing water, then a stable concentrate is obtained, but energy is required for the concentration process
Solution Approach 1:
The patent replaces the thermal distillation process with reduced pressure evaporation, using vacuum conditions to lower the boiling point and enable water removal at lower temperatures, reducing energy consumption while achieving stable concentration
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 garlic juice concentrate is stable for long-term storage, retains biological activity, and can be used as a nematocide, molluscicide, insecticide, or avian repellent, offering consistent performance without the energy costs and decomposition issues of traditional garlic oil production.
Implementation Method 1
A liquid garlic juice concentrate is produced by removing water from garlic juice using reduced pressure distillation at low temperatures
Data Source
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AI summary
A pesticide or repellent comprising a liquid concentrate obtained from garlic juice by the removal of water from the juice.