Microcrystalline Cellulose Coating for Dried Fruit Anti-Agglomeration
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Solution Overview
Problem
Dried fruits and nuts tend to stick together, causing blocking issues during bulk handling, which is problematic in large-scale production and requires costly and inefficient separation methods, and existing coatings can alter the flavor and appearance of the fruits.
Innovation Solution
Applying a coating of microcrystalline cellulose to dried fruit and nut pieces to prevent agglomeration, bridging, and weeping, which reduces the tendency for blocking and allows for easy separation under gravity feed conditions without altering the flavor or appearance.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If dried fruit is coated with sucrose to prevent blocking, then handling properties are improved, but appearance and flavor are altered
Solution Approach 1:
The patent uses an intermediary coating material (such as gelatin, glycerin, or oil-based coatings) that mediates between the dried fruit surface and the blocking problem. This intermediary layer prevents direct adhesion between fruit pieces while maintaining the natural appearance and flavor, resolving the contradiction by providing a functional coating without the harmful effects of sucrose
Solution Approach 2:
The patent changes the physical parameters of the coating material by using low-melting-point substances or substances with specific viscosity characteristics. These parameter changes allow the coating to provide anti-blocking properties while being transparent or translucent, thus preserving appearance and flavor characteristics
2Ease of operation
If dried fruit is refrigerated to prevent blocking, then handling properties are improved, but production cost increases
Solution Approach 1:
The patent applies a thin, inexpensive coating layer that provides the necessary anti-blocking properties without requiring expensive refrigeration infrastructure. The coating acts as a disposable protective layer that prevents blocking during handling and storage, eliminating the need for costly refrigeration systems
Solution Approach 2:
The patent replaces the mechanical/thermal system of refrigeration with a chemical/coating-based system. Instead of using cold temperatures to prevent blocking, the invention uses a coating material that physically prevents adhesion, substituting a simpler, less energy-intensive approach for the expensive refrigeration system
3Productivity
If machine screening is used to separate dried fruit blocks, then blocking is reduced, but fruit damage occurs
Solution Approach 1:
The patent applies a coating material to the dried fruit surface before blocking occurs. This preliminary action prevents the formation of large blocks in the first place, eliminating the need for subsequent mechanical separation processes that would damage the fruit. The coating maintains fruit integrity by preventing adhesion rather than requiring post-formation separation
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 coated dried fruit and nut pieces exhibit reduced stickiness, improved handling properties, and extended shelf life, allowing for prolonged storage with minimal blocking, and the microcrystalline cellulose coating is not visibly apparent, maintaining the product's natural appearance and flavor.
Implementation Method 1
After a short time, ambient liquids from the fruit or other sources are absorbed by the microcrystalline cellulose, rendering the coating transparent and not generally visually perceivable
Data Source
AI summary
Dried fruit has a coating of microcrystalline cellulose in an amount effective to prevent agglomeration of the dried fruit Methods of preparing and using the coated dried fruit are also described. The dried fruit pieces of the present invention are less sticky and are readily separated from one another using ordinary gravity feed handling conditions.