Microscopic CO2 Bubbles Sterilize Food at Low Pressure
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Solution Overview
Problem
Existing methods for sterilizing food products using supercritical carbon dioxide are costly and damage the flavor of food products, while methods employing low-pressure carbon dioxide lack sufficient sterilizing action.
Innovation Solution
Generating microscopic bubbles of carbon dioxide at negative pressure and contacting them with food products at 0.2 to 2 MPa to sterilize microorganisms and deactivate enzymes without impairing flavor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If supercritical carbon dioxide is used for sterilization, then sterilizing action is improved, but apparatus cost and running cost increase
Solution Approach 1:
The invention changes the pressure parameter from supercritical levels (7.38 MPa or more) to low pressure (0.2 to 2 MPa), thereby reducing apparatus cost while maintaining sterilizing effectiveness through the combined action of carbon dioxide and ethanol
Solution Approach 2:
The invention uses a composite system of carbon dioxide and ethanol together. The ethanol enhances the sterilizing action of carbon dioxide at low pressures, allowing effective sterilization without requiring expensive high-pressure equipment
2Reliability
If supercritical carbon dioxide is used for sterilization, then sterilizing action is improved, but product quality deteriorates
Solution Approach 1:
By changing the pressure parameter from supercritical to low pressure (0.2 to 2 MPa), the invention prevents the removal of flavor components while maintaining effective sterilization through the combined carbon dioxide and ethanol system
Solution Approach 2:
Ethanol acts as an intermediary that enhances the sterilizing action of carbon dioxide at low pressures, enabling effective sterilization without using supercritical carbon dioxide that would otherwise damage flavor components
3Object-affected harmful factors
If low-pressure carbon dioxide is used for sterilization, then product quality is preserved, but sterilizing action becomes insufficient
Solution Approach 1:
The invention combines carbon dioxide with ethanol to create a composite sterilizing system. The ethanol enhances the weak sterilizing action of low-pressure carbon dioxide, making it sufficient for effective sterilization while preserving product flavor
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 effective sterilization and enzyme deactivation while preserving the flavor and quality of food products, reducing the need for costly high-pressure equipment.
Implementation Method 1
allowing microscopic bubbles of carbon dioxide generated utilizing a negative pressure in the presence of the carbon dioxide and a liquid to come into contact with a liquid food product containing microorganisms or enzymes at a pressure of 0.2 to 2 MPa, thereby sterilizing the microorganisms or deactivating the enzymes
Data Source
Figure 1~2
Figure 3~4(d)
Figure 5A
AI summary
For the purpose of simply sterilizing drinking water and food products utilizing carbon dioxide that is in a gaseous state, there is provided a method for treating a food product, which is characterized in that the method comprises allowing microscopic bubbles of carbon dioxide to come into contact with a food product containing microorganisms or enzymes at a pressure of 0.2 to 2 MPa, thereby sterilizing the microorganisms or deactivating the enzymes contained in the food product.