Heat-Shrinkable Polyester Net for Uniform Meat Product Compression
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Solution Overview
Problem
Existing food encapsulation methods using elastic nets struggle to maintain uniform shape and prevent distortions during cooking due to unpredictable stretch limits and material deformation, leading to variations in product size and quality.
Innovation Solution
A shrinkable food preparation product utilizing a knitted structure formed from High-Shrinkage Polyester threads that shrink between 75° C. to 225° C., providing a compressive force on food products when heated, ensuring uniform shape retention and size control.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If elastic nets are used to encapsulate meat products during cooking, then the shape and integrity of the joint is retained, but the stretch limit is unpredictable and the net deforms, leading to variations in product size
Solution Approach 1:
The patent applies parameter changes by transitioning from elastic materials with unpredictable stretch to thermoplastic materials with controlled thermal shrinkage properties. The thermoplastic net is stretched during packaging to expand its dimensions, then upon heating during cooking, it shrinks to a predetermined extent to uniformly compress the meat product, ensuring consistent product size and shape without the variability inherent in elastic materials.
Solution Approach 2:
The patent implements preliminary action by pre-stretching the thermoplastic net during the packaging process to expand it to the required dimensions for enclosing the meat product. This preliminary stretching creates stored energy in the net that will be released as uniform compressive force during cooking, eliminating the need for real-time adjustment and ensuring consistent product dimensions.
2Force
If inextensible thread is wound helically around rubber thread to limit stretch, then the stretch is constrained, but the thread becomes deformed and unmanageable
Solution Approach 1:
The patent extracts the conflicting properties of elasticity and inextensibility by using a single thermoplastic material that exhibits controlled shrinkage upon heating. Instead of combining rubber thread with helically wound inextensible yarn, the invention uses thermoplastic netting that can be stretched during packaging and then uniformly shrinks during cooking, maintaining manageability while achieving the desired force control.
3Strength
If thicker, stronger inextensible thread is used to cover rubber thread, then the stretchability is reduced, but the thread becomes expensive and difficult to manage
Solution Approach 1:
The patent applies composite materials by using a thermoplastic netting structure that combines the properties of strength and controlled shrinkage in a single integrated material system. The thermoplastic netting maintains adequate tensile strength during packaging when stretched, then provides uniform compressive force during cooking when heated, eliminating the need for complex multi-layer constructions of rubber and inextensible threads.
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 use of heat-shrinkable threads in the food preparation product imparts a controlled compressive force, maintaining product integrity and uniformity during cooking, reducing variations in size and enhancing the quality of processed meat products.
Implementation Method 1
a knitted food encapsulating structure formed from a heat-shrinkable thread comprising one or more yarns of a heat-shrinkable material, the heat-shrinkable material comprising or formed entirely from a High-Shrinkage Polyester that shrinks when heated in the temperature range 75° C. to about 225° C.
Implementation Method 2
permanent shrinking of at least some of said heat-shrinkable threads imparts a compressive force onto a food product prepared using the food preparation product
Data Source
AI summary
A shrinkable food preparation product used for cooking layered or rolled meat products such as cooked ham has improved characteristic for squeezing the meat.