Membrane Osmotic Food Drying for Uniform Moisture Removal
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Solution Overview
Problem
Existing food drying methods are inefficient, costly, and lack control over temperature and humidity, leading to uneven drying, flavor loss, and susceptibility to microbial growth.
Innovation Solution
A method involving a water-permeable membrane enclosing food with a continuously flowing brine or sugar solution of higher water activity to draw moisture out, maintaining osmotic load and preventing microbial contamination.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional food drying methods (electric dehydrators, oven, sun drying) are used, then food can be dried to preserve it, but the process is time-consuming, energy-intensive, and lacks control over temperature and humidity leading to uneven drying
Solution Approach 1:
The patent utilizes the phase transition of water from liquid to vapor through osmosis and evaporation. The water-permeable membrane allows water molecules to pass through while blocking larger molecules, facilitating controlled phase transition and rapid moisture removal from the food product.
Solution Approach 2:
The water-permeable membrane acts as an intermediary between the food product and the drying environment. It selectively allows water molecules to pass through while blocking other substances, enabling controlled moisture removal without direct exposure of the food to harsh drying conditions.
2Reliability
If electric food dehydrators are used, then drying can be controlled, but they are expensive, noisy, and bulky
Solution Approach 1:
The patent extracts the essential drying function from complex electric dehydrators by using a simple water-permeable membrane system. The membrane itself performs the selective moisture removal function, eliminating the need for complex heating elements, fans, and control systems found in traditional dehydrators.
Solution Approach 2:
The water-permeable membrane system is self-regulating and does not require external power sources or complex controls. The membrane automatically allows water to pass through while blocking other substances, providing passive drying control without expensive equipment.
3Ease of manufacture
If air drying is used, then the process is simple, but it dries the exterior without reaching the interior and leads to fading of color and flavor
Solution Approach 1:
The patent uses osmosis through the water-permeable membrane to induce phase transition of water from the food interior to the exterior. This internal phase transition ensures uniform drying throughout the food product, preventing the exterior-only drying problem of air drying while maintaining simplicity.
4Productivity
If microwave drying is used, then drying speed is fast, but it only works on small amounts of food at a time and requires constant monitoring to prevent burning
Solution Approach 1:
The water-permeable membrane system operates autonomously without requiring constant monitoring. The membrane automatically regulates water passage based on concentration gradients, providing consistent drying performance across different food sizes without the burning risks associated with microwave drying.
5Productivity
If brine or sugar solution is used with continuous flow to maintain osmotic load, then rapid drying is achieved, but the system requires continuous flow to prevent equilibrium
Solution Approach 1:
The patent changes the concentration parameter of the brine or sugar solution to maintain optimal osmotic pressure. By adjusting these parameters and using continuous flow, the system prevents equilibrium from being reached, maintaining rapid drying rates throughout the process.
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
Achieves rapid, uniform drying with preserved flavor and color, while maintaining food safety and stability, reducing waste and storage space.
Implementation Method 1
contacting a brine or sugar solution with a water activity sufficiently higher than the target water activity to draw water molecules across the water-permeable membrane and away from the food product
Implementation Method 2
at least partially enclosing a food product with a water-permeable membrane
Implementation Method 3
the brine or sugar solution act as an osmotic fluid under continuous flow such that the osmotic load (salt level) or pull is maintained throughout the process
Data Source
AI summary
The present invention includes a method and food product made by at least partially enclosing a food product with a water-permeable membrane; and contacting a brine or sugar solution with a water activity sufficiently high to draw water molecules across the water-permeable membrane and away from the food product to preserve the food.