Poultry Weight Gain via Nano-Bubble Water Uptake

Solution Overview

Problem

The poultry processing industry faces challenges in maximizing the weight of finished poultry products without compromising their quality, particularly in maintaining organoleptic properties.

Innovation Solution

Introducing nano-bubbles (NB) into water or aqueous solutions to create NB-comprising water, which is then used to treat poultry products, thereby increasing their weight through water uptake without affecting quality.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Weight of stationary object

If conventional water treatment methods are used to treat poultry products, then the products gain weight through water uptake, but the water uptake is limited and weight increase is insufficient

Engineering Contradiction:

Core Design Contradiction:

Weight of stationary objectVSProductivity

Solution Approach 1:

The patent applies parameter changes by transforming the physical state of water into nano-bubbles (particles with diameter less than 1 micrometer). This parameter change in water's physical form enables significantly enhanced penetration into poultry tissue, increasing water uptake efficiency and final product weight compared to conventional liquid water treatment

Inventive Principle:

Principle #35Parameter changes

2Weight of stationary object

If more water is added to increase product weight, then the yield increases, but the organoleptic properties of the product may be compromised

Engineering Contradiction:

Core Design Contradiction:

Weight of stationary objectVSReliability

Solution Approach 1:

The patent changes the physical parameter of water delivery by using nano-bubbles instead of liquid water. The nanoscale size and high surface area to volume ratio of nano-bubbles enable uniform distribution and gentle integration into the tissue matrix, maintaining product texture and organoleptic properties while achieving superior weight gain

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent replaces the mechanical process of forced water injection or immersion with a physicochemical approach using nano-bubble dissolution. The nano-bubbles naturally dissolve and release water molecules directly into tissue cells, eliminating mechanical damage and preserving product quality

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

The use of NB-comprising water effectively increases the weight of poultry products by promoting water uptake into tissues, fibers, and muscles, while maintaining the organoleptic properties of the products.

Implementation Method 1

introducing nano-bubbles (NB) into water or an aqueous solution to provide NB-comprising water, wherein the NB-comprising water promotes uptake into the food product

Methodology Applied

Scientific EffectNano-bubble dissolution and mass transfer: Diffusion

Data Source

PatentUS12295389B2Treatment of food products

Publication Date: 2025.05.13

AI summary

A method treats a food product for increasing the weight of the food product. The food product is an animal carcass, poultry, meat, seafood or parts thereof. The method includes introducing nano-bubbles (NB) into water or an aqueous solution to provide NB-including water and contacting the food product with NB-including water for a time sufficient to increase the weight of the food product.