Low Pressure Plenum Drying Pallet for Grape Appassimento
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Solution Overview
Problem
Wine makers in North American regions face challenges in replicating the traditional Appassimento drying method for grapes due to inconsistent results and labor-intensive processes, which affects the quality and consistency of wines made using this method.
Innovation Solution
A drying apparatus and method involving a pallet with elongated support members forming a perimeter, a low-pressure plenum, and climate-controlled rooms to facilitate vertical airflow through a stack of containers, controlling temperature and humidity to achieve uniform drying of foodstuffs, particularly grapes, in a manner similar to the traditional Appassimento method.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional Appassimento drying method is used, then wine quality is improved, but labor costs and process complexity increase
Solution Approach 1:
The drying system is segmented into modular components: multiple pallets with standardized container stacks, independent climate control zones, and separate airflow pathways. Each pallet acts as an independent drying unit that can be stacked or arranged in configurations, allowing the system to handle varying quantities of fruit while maintaining consistent Appassimento conditions throughout.
Solution Approach 2:
A plenum chamber acts as an intermediary component between the climate control system and the fruit containers. The plenum distributes conditioned air uniformly across multiple pallets through standardized openings, ensuring consistent temperature and humidity conditions without requiring individual control for each container stack.
2Manufacturing precision
If traditional Appassimento drying method is used, then wine quality is improved, but drying time increases
Solution Approach 1:
The system maintains continuous airflow through the fruit stacks throughout the drying process, with climate control operating continuously to maintain optimal conditions. The sealed container design ensures uninterrupted air circulation patterns, preventing stagnation and enabling consistent moisture removal at maximum rate without compromising quality.
Solution Approach 2:
The system dynamically adjusts temperature and humidity parameters within the climate control system based on the drying stage and fruit moisture content. By optimizing these environmental parameters continuously, the system accelerates moisture removal while maintaining the controlled conditions necessary for quality Appassimento drying.
3Temperature
If traditional Appassimento drying method is used, then natural drying conditions are achieved, but mold development increases
Solution Approach 1:
The sealed containers create a controlled microenvironment that isolates the fruit from external contaminants while maintaining Appassimento drying conditions. This enclosed space prevents mold spores and other harmful organisms from contaminating the fruit during the extended drying period, while still allowing controlled air circulation for moisture removal.
Solution Approach 2:
The system incorporates monitoring of temperature, humidity, and airflow conditions to detect early signs of mold development or unwanted environmental changes. Climate control parameters are adjusted in response to these readings, maintaining conditions that inhibit mold growth while preserving the natural drying process benefits.
4Productivity
If vertical airflow through stacked containers is implemented, then drying efficiency is improved, but device complexity increases
Solution Approach 1:
The airflow system is segmented into standardized pathways that repeat vertically through each container stack. Air enters through openings in the container walls, flows vertically through the fruit, and exits through top openings into the plenum. This modular, repeating pattern achieves efficient vertical airflow without complex custom ducting for each container.
Solution Approach 2:
The container design incorporates multiple functions: it holds the fruit, provides structural support for vertical stacking, creates sealed sides to direct airflow, and includes integrated openings for air entry and exit. This multi-functional design achieves efficient airflow patterns without adding separate complex airflow control mechanisms.
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 approach allows for consistent and efficient drying of grapes, reducing mold development and labor costs, while achieving premium wine quality with faster drying times, enabling the production of high-quality wines independent of meteorological conditions.
Implementation Method 1
a low pressure plenum in fluid communication and sealingly engaged with the ventilation duct, the low pressure plenum configured to draw air down vertically through the top of the pallet and out of the ventilation duct into the plenum
Implementation Method 2
The top of the pallet comprises at least one aperture to permit air flow therethrough
Implementation Method 3
controlling temperature, relative humidity or both temperature and relative humidity of air in the room, and drawing the air in the room vertically down past the foodstuffs until the foodstuffs are processed
Data Source
AI summary
An apparatus for drying foodstuffs involves a pallet supporting a stack of containers containing the foodstuffs. The pallet has a perimeter on which the stack of containers is sealingly supportable. The top of the pallet has at least one aperture to permit air flow therethrough, and the top, bottom and sides of the pallet define a ventilation duct for receiving air through the top of the pallet. A low pressure plenum in fluid communication and sealingly engaged with the ventilation duct draws air down vertically through the foodstuffs through the top of the pallet and out of the ventilation duct into the plenum. A drying installation involves the apparatus in a climate controlled room. A method of processing foodstuffs involves controlling temperature, relative humidity or both temperature and relative humidity of air in the room and drawing the air in the room vertically down past the foodstuffs until the foodstuffs are processed. The apparatus, installation and method are particularly useful for drying grapes by an Appassimento drying method.