Pomace Micro-Grinding for Beverage Texture
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Solution Overview
Problem
Whole fruits and vegetables are not utilized in beverages due to their gritty texture and high insoluble fiber content, leading to waste in the form of pomace, which is underutilized in food products.
Innovation Solution
A method to process whole fruits and vegetables to reduce particle and fiber size to less than 250 microns, involving pre-treatment, acidification, and micro-grinding, which improves texture and dispersion properties, and can be applied to pomace to enhance its use in food and beverage products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If whole fruits and vegetables are used in beverages, then nutritional value is improved, but texture becomes gritty and mouthfeel deteriorates
Solution Approach 1:
The patent applies segmentation by breaking down whole fruits and vegetables into progressively smaller particles through multiple size reduction steps. The material is first ground to reduce particle size, then micro-grinded to achieve fine particles less than 250 microns, effectively segmenting the original structure to eliminate gritty texture while retaining nutritional value.
Solution Approach 2:
The patent changes the particle size parameter from whole fruit/vegetable dimensions to less than 250 microns through controlled size reduction processes. This parameter change transforms the physical state of the material, converting it from a gritty, fibrous form to a fine, smooth powder that provides nutritional benefits without textural drawbacks.
2Object-affected harmful factors
If pomace is discarded after juice extraction, then beverage quality is maintained, but waste increases
Solution Approach 1:
The patent converts the harmful gritty texture of pomace into a beneficial fine powder through micro-grinding. By transforming the discarded pomace material into particles less than 250 microns, the invention turns a waste product with negative textural properties into a valuable ingredient that can be incorporated into beverages and foods, simultaneously reducing waste and maintaining product quality.
Solution Approach 2:
Instead of discarding pomace after juice extraction, the patent recovers it by collecting and processing the by-product through size reduction. The recovered pomace is then utilized as a functional ingredient in food and beverage products, converting what would be waste into a valuable resource.
3Loss of substance
If pomace is used directly in food products, then waste utilization is improved, but texture and dispersion properties deteriorate
Solution Approach 1:
The patent segments the fibrous pomace structure into fine particles through micro-grinding, reducing particle size to less than 250 microns. This segmentation breaks down the fibrous network that causes poor texture and dispersion, creating a fine powder that mixes easily and provides smooth texture in food products.
Solution Approach 2:
The patent changes the particle size parameter of pomace from its original fibrous dimensions to less than 250 microns. This parameter transformation fundamentally alters the physical properties of pomace, improving its dispersion characteristics and texture properties while maintaining its nutritional and functional benefits.
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 processing method results in a product with improved texture and dispersion capabilities, increasing the solubility and nutritional value of pomace, allowing it to be effectively incorporated into beverages and food products, reducing waste and enhancing their quality.
Implementation Method 1
A method of reducing the particle and fiber particle size of pomace to less than 250 microns
Implementation Method 2
A method of reducing the particle and fiber particle size of pomace wherein the pomace is hydrated and frozen prior to micro-grinding
Implementation Method 3
A method of reducing the particle and fiber particle size of pomace wherein the pomace is hydrated and frozen prior to micro-grinding
Data Source
AI summary
Processing and use of whole fruits and vegetables or side-stream ingredients of juice extraction, paste, or ketchup process, or canning industry, in particular, the processing of the by-products, including pomace, and its use in beverage and food products.