Microwave Sterilization Immersion Fluid Hydrostatic Pressure

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Solution Overview

Problem

Conventional sterilization and pasteurization methods using hot air, hot water, or steam can result in poor taste, texture, and color changes in food products, and are energy inefficient, requiring long processing times.

Innovation Solution

A processing system that uses microwave energy to heat food products immersed in a tempered fluid, providing efficient and uniform temperature profiles for sterilization or pasteurization, while avoiding the need for pressurization by utilizing hydrostatic pressure from the immersion fluid to prevent steam explosions.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If conventional heating methods (hot air, hot water, or steam) are used for sterilization or pasteurization, then the processing is effective in eliminating microorganisms, but the food products suffer from poor taste, texture, color, or smell

Engineering Contradiction:

Improvesterilization effectivenessVSAvoidfood quality degradation

Core Design Contradiction:

ReliabilityVSObject-affected harmful factors

Solution Approach 1:

The patent replaces conventional thermal conduction heating (mechanical heat transfer through hot air, water, or steam) with microwave electromagnetic radiation heating. This substitution allows direct internal heating of food products, achieving sterilization effectiveness while avoiding the quality degradation caused by external thermal conduction methods.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

Solution Approach 2:

The patent changes the heating parameter from external thermal conduction to internal microwave electromagnetic radiation absorption. By using microwave energy, the heating mechanism fundamentally changes, enabling selective and uniform heating that maintains food quality while achieving the required sterilization temperature profiles.

Inventive Principle:

Principle #35Parameter changes

2Reliability

If conventional heating methods are used for sterilization or pasteurization, then the processing is effective, but the energy efficiency is poor and processing time is long

Engineering Contradiction:

Improvesterilization effectivenessVSAvoidprocessing time

Core Design Contradiction:

ReliabilityVSLoss of time

Solution Approach 1:

The patent replaces conventional thermal conduction heating with microwave electromagnetic radiation heating. This substitution enables direct internal heating of food products, significantly reducing processing time while maintaining sterilization effectiveness, as microwaves can heat the entire volume simultaneously rather than requiring heat to conduct from the surface inward.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

3Reliability

If conventional heating methods are used for sterilization or pasteurization, then the processing is effective, but the energy efficiency is poor

Engineering Contradiction:

Improvesterilization effectivenessVSAvoidenergy efficiency

Core Design Contradiction:

ReliabilityVSLoss of energy

Solution Approach 1:

The patent replaces conventional thermal conduction heating with microwave electromagnetic radiation heating. This substitution improves energy efficiency because microwave energy is directly absorbed and converted to heat within the food product itself, reducing energy loss to the surrounding environment and eliminating the need to heat large volumes of air or water for indirect heating.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

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

This method reduces processing time, maintains food quality, and is more energy-efficient compared to traditional techniques, achieving effective sterilization or pasteurization without adverse effects on the food products.

Implementation Method 1

A processing system that uses microwave energy to heat food products immersed in a tempered fluid

Methodology Applied

Scientific EffectMicrowave heating: Dielectric Heating

Implementation Method 2

avoiding the need for pressurization by utilizing hydrostatic pressure from the immersion fluid to prevent steam explosions

Methodology Applied

Scientific EffectHydrostatic pressure: Pressure Increase

Data Source

PatentUS11140913B2Microwave sterilization or pasteurization

Publication Date: 2021.10.12 WASHINGTON STATE UNIVERSITY

AI summary

Various embodiments of processing systems and components for sterilization or pasteurization and associated methods of operation are described herein. For example, a method of sterilization or pasteurization includes immersing an item in an immersion fluid, and the immersed item is subject to a hydrostatic pressure of the immersion fluid. The method also includes applying microwave energy to the item while the item is immersed in the immersion fluid and subject to the hydrostatic pressure of the immersion fluid. The hydrostatic pressure of the immersion fluid prevents the water content of the item from causing steam explosion in the item while the microwave energy is applied. The method further includes heating the item immersed in the immersion fluid to a target temperature with the applied microwave energy, the target temperature being sufficient to achieve sterilization or pasteurization of the item.