Non-Thermal Plasma CO Generation for Meat Color Stability
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Solution Overview
Problem
Conventional carbon monoxide (CO) use for meat color stabilization poses safety and liability concerns due to asphyxiation risks during handling and distribution, and existing non-thermal plasma applications for food processing either fail to improve color stability or require substantial oxygen, which is detrimental to food quality.
Innovation Solution
Generating a modified atmosphere packaging gas containing CO2 and CO through non-thermal plasma processing, with an oxygen concentration of less than 10% and CO2 concentration of at least 5%, to create a safer and more effective method for preserving the red color of meat and seafood without the risks associated with CO handling.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If pure CO is used for meat color stabilization, then color preservation is improved, but safety risks increase due to asphyxiation hazards during handling and distribution
Solution Approach 1:
The patent uses CO2 as an intermediary substance that can be safely handled and stored, then converts it to CO in-situ through plasma generation within the packaging container. This eliminates the need to handle pure CO while still achieving the color stabilization effect, as the CO is generated directly in the packaging atmosphere where it is needed.
Solution Approach 2:
The patent extracts the harmful aspect (pure CO handling) from the beneficial function (color stabilization) by separating the CO generation step from the packaging process. Instead of introducing pure CO, the system generates CO from CO2 through plasma activation within the sealed container, thus achieving color preservation without the safety risks of CO handling.
2Ease of manufacture
If non-thermal plasma with high oxygen content is used for food processing, then plasma generation is easier, but food quality deteriorates due to oxidative damage
Solution Approach 1:
The patent changes the oxygen concentration parameter to less than 10% in the processing gas mixture, creating optimal conditions for plasma generation that produces CO from CO2 without causing excessive oxidative damage to the food. This parameter optimization allows plasma to function as a CO generation mechanism while minimizing harmful oxidation effects.
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 method effectively inhibits the formation of brownish-gray or brownish-blue metmyoglobin and methemoglobin, maintaining the desirable color of meat and seafood for a longer period, comparable to conventional CO-containing packaging, while ensuring operator safety by reducing the need for handling pure CO.
Implementation Method 1
Generating a modified atmosphere packaging gas containing CO2 and CO through non-thermal plasma processing
Implementation Method 2
applying an electric field to a processing gas comprising CO2 under conditions sufficient to generate non-thermal plasma
Data Source
AI summary
A CO-containing modified atmosphere packaging (MAP) gas is generated from a processing gas including CO?2#191 and an optional inert gas by applying an electric field under conditions sufficient to generate non-thermal plasma. The fresh appearance of meat or seafood is maintained for a longer time by storing them in a container with the MAP gas.