Leaf Product Thermal Treatment System
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Solution Overview
Problem
Fresh leaf products have a short shelf life due to high bacterial flora concentrations, and existing methods cannot extend preservation without using chemical preservatives that alter their organoleptic characteristics.
Innovation Solution
A modular system for transporting, washing, and pasteurization that uses a combination of heating and cooling sections with a fluid flow through rectilinear and curved tubes, employing water or water-based mixtures with enzymes and organic acids, or ozone and chlorine for decontamination, to reduce bacterial flora concentrations without damaging the products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If chemical preserving agents are used to extend shelf life, then conservation period is increased, but organoleptic characteristics (odour, taste, colour, freshness) are altered
Solution Approach 1:
The patent converts the harmful effect of bacterial flora into a beneficial thermal treatment process. By using controlled heating (pasteurization) to kill bacteria, the system eliminates the harmful microbial agents while preserving the organoleptic qualities of the foodstuff, thus extending shelf life without chemical preservatives
Solution Approach 2:
The system changes the temperature parameter of the treatment fluid to achieve different effects: heating to pasteurization temperature to reduce bacterial concentration, then cooling to stop bacterial growth. This parameter control allows extending conservation period while maintaining product quality
2Duration of action of stationary object
If thermal treatment is applied to reduce bacterial concentration, then shelf life is extended, but product quality may be damaged
Solution Approach 1:
The system carefully controls temperature parameters through controlled heating and cooling phases. The heating phase reaches pasteurization temperature to reduce bacterial concentration, then the cooling phase returns the product to safe storage temperature, thereby extending shelf life while preserving product quality and avoiding thermal damage
Solution Approach 2:
The treatment process uses periodic thermal action with distinct heating and cooling phases. This periodic thermal treatment allows sufficient time for bacterial reduction during heating while the subsequent cooling phase prevents quality degradation, maintaining product integrity throughout the process
3Object-generated harmful factors
If conventional washing and treatment methods are used, then bacterial reduction is achieved, but large amounts of water and energy are consumed
Solution Approach 1:
The system uses a fluid (water) flowing through tubes to convey and treat the product. The treatment fluid circulates through a closed loop system with heating and cooling sections, efficiently transferring thermal energy and reducing bacterial load without requiring large volumes of water or excessive energy input
Solution Approach 2:
The treatment fluid serves multiple functions simultaneously: it conveys the product through the system, provides thermal energy for pasteurization, and acts as a cooling medium. This multi-functionality reduces the need for separate systems and minimizes overall water and energy consumption
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 system effectively extends the shelf life of leaf products by reducing bacterial flora concentrations while maintaining their freshness and organoleptic qualities, using a gentle and efficient thermal treatment process that is modular and versatile.
Implementation Method 1
a first treatment section heating said product by a treatment fluid, so as to reduce starting concentration of thermo sensitive bacteric flora present in the same
Implementation Method 2
a second treatment section cooling the product by said treatment fluid, so as to stop growing of residual bacteric flora present
Data Source
AI summary
The present invention relates to a system for transporting and/or washing and/or pasteurization thermal treatment of foodstuffs, particularly leaf products comprising at least a treatment section. The treatment section can be comprised of one or more sections of rectilinear tubes and one or more corresponding curved tube sections, wherein products within the treatment section being conveyed by a fluid, such as water, flowing along the tubes.