Device and method for foodstuffs conditioning
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Solution Overview
Problem
Existing methods for conditioning foodstuffs fail to maintain desired temperatures during storage and transport, leading to rapid equilibration with ambient temperature, which affects shelf life and requires excessive energy consumption.
Innovation Solution
A device comprising a pallet with containers that utilize a flow medium, such as air or liquid, to maintain temperature through the walls of the containers, with a network of channels for even distribution and a pressure drop system to compensate for medium losses, ensuring efficient temperature control and reduced energy consumption.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If foodstuffs are cooled to maintain shelf life, then durability is improved, but temperature equilibration with ambient conditions occurs rapidly after removal from cooling devices
Solution Approach 1:
The container is nested within an insulated bag, creating a multi-layered thermal protection system. The container holds the foodstuff while the insulated bag surrounds it, providing additional thermal insulation that slows temperature equilibration when the container is removed from the cooling device.
Solution Approach 2:
The flow medium is pre-cooled to the desired temperature before being introduced into the container. This preliminary cooling action ensures that the foodstuff reaches the target temperature quickly and maintains it for an extended period, reducing the rate of temperature equilibration with ambient conditions.
2Quantity of substance
If larger quantities of foodstuffs are cooled in refrigerators or cold stores, then quantity is improved, but energy consumption increases significantly
Solution Approach 1:
The system divides the cooling process into two segments: bulk cooling in the refrigerator (for large quantities) and portable maintenance using insulated containers with flow medium (for individual transport). This segmentation allows efficient bulk cooling while reducing ongoing energy consumption during distribution and storage.
Solution Approach 2:
The insulated bag acts as an intermediary between the refrigerator and the final storage location. It transfers the cooled foodstuff while maintaining temperature without requiring continuous energy input, thus reducing overall energy consumption for large quantities.
3Duration of action of stationary object
If insulated bags are used to maintain temperature, then temperature maintenance is improved, but the system becomes more complex
Solution Approach 1:
The container and insulated bag are merged into a single integrated system. The container provides structural support and initial cooling, while the insulated bag provides thermal maintenance. This merging simplifies the overall system compared to using separate cooling devices and insulated containers.
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 device effectively maintains foodstuff temperature during storage and transport, slowing down temperature equilibration with ambient conditions and reducing energy consumption, while allowing for efficient distribution and handling of larger quantities.
Implementation Method 1
temperature is maintained with the flow of the medium at a suitable temperature through the walls of the container
Implementation Method 2
The interior of the container for foodstuff conditioning is surrounded by a space for insulation and a space for the flow of the flow medium
Implementation Method 3
temperature is maintained with the flow of the medium at a suitable temperature through the walls of the container
Data Source
Figure 1
Figure 2
Figure 3~4
AI summary
The subject of the invention is the device and method for conditioning of foodstuffs, which solve the technical problems of: maintaining the temperature of foodstuffs at a desired temperature; slowing down the equilibration of foodstuff temperature with the ambient temperature and reducing the consumption of energy products required for foodstuff conditioning. The device according to the invention comprises at least a pallet (1) to which containers for foodstuff conditioning are loaded and containers for foodstuff conditioning (2). Foodstuffs are loaded into containers for foodstuff conditioning (2) in which the temperature is maintained with the flow of the medium at a suitable temperature through the walls of the container. The flow medium for foodstuff conditioning is primarily air; however, any other gas or water may also be used. A fraction of the flow medium may also be supplied into the interior of the containers for foodstuff conditioning to ensure a faster attainment of the desired temperature of foodstuffs. Inlet and outlet lines of the flow medium (5, 6) for foodstuff conditioning are connected to the pallet (1). The pallet is constructed in such a manner that the flow medium for foodstuff conditioning is evenly distributed in the containers for foodstuff conditioning (2). When the container for foodstuff conditioning is loaded on the pallet (1), the weight of the container opens the inlet channel of the flow medium (3) for foodstuff conditiomng by applying pressure on the pallet (1). In the same way, the flow through the outlet channel of the flow medium (4) for foodstuff conditioning is ensured. Several containers for foodstuff conditioning (2) may be loaded on the pallet (1), whereby the inlet and outlet channels of the flow medium (3, 4) are only open in places where the containers for foodstuff conditioning are loaded.