Rectified Electrical Field for Food Preservation and Maturation
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Solution Overview
Problem
Existing methods for applying electrical fields to food for preservation and maturation lack clarity in differentiation between preservation and maturation processes, and insufficiently address bacterial growth inhibition and fermentation facilitation.
Innovation Solution
The method involves rectifying sine waves to create positive and negative electrical field components for specific applications, using voltages over 100 V and frequencies of 50 Hz or more to facilitate maturation, preservation, and inhibit bacterial growth, while activating fermentation microorganisms and phytoplankton.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a high voltage electrical field is applied to food for preservation or maturation, then the food quality is improved, but the method does not clearly differentiate between preservation and maturation purposes
Solution Approach 1:
The patent segments the electrical field application into distinct modes: negative half-wave rectification for freshness preservation and positive half-wave rectification for maturation facilitation. This segmentation allows clear differentiation between preservation and maturation processes while maintaining reliable food quality control through purpose-specific electrical field characteristics.
Solution Approach 2:
The patent applies local quality by using different rectified wave characteristics (negative vs. positive) tailored to specific processing purposes (preservation vs. maturation). Each local application mode is optimized for its intended function, enabling precise control over food quality outcomes based on the desired processing goal.
2Reliability
If electrical field application is used for bacterial growth inhibition, then food safety is improved, but the method lacks sufficient consideration of enhancement strategies
Solution Approach 1:
The patent employs periodic action by applying the electrical field intermittently rather than continuously for bacterial growth inhibition. This periodic application enhances the inhibition efficiency by preventing bacterial adaptation while maintaining food safety, thereby improving productivity in terms of bacterial control effectiveness.
3Productivity
If electrical field is applied to fermentation microorganisms, then fermentation process is facilitated, but specific application methods are not disclosed
Solution Approach 1:
The patent applies parameter changes by utilizing electrical fields with voltage greater than 100 V and frequency of 50 Hz or more to facilitate fermentation. These specific parameter specifications enable effective fermentation facilitation while providing clear, implementable application methods that balance productivity enhancement with operational clarity.
4Adaptability or versatility
If conventional electrical field application is used for food processing, then both preservation and maturation can be achieved, but the main purpose is not clear
Solution Approach 1:
The patent resolves the loss of processing intent clarity by segmenting the electrical field application into distinct negative and positive rectified wave modes, each clearly associated with a specific processing purpose (preservation or maturation). This segmentation maintains processing flexibility while eliminating ambiguity about the intended outcome.
Solution Approach 2:
The patent applies local quality by tailoring the electrical field characteristics to specific processing goals: negative rectified waves for preservation and positive rectified waves for maturation. This approach maintains versatility in processing options while ensuring that the processing intent is clearly communicated through the choice of electrical field parameters.
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 selective control of food maturation and preservation, enhanced fermentation, and bacterial growth inhibition, resulting in improved food quality and reduced bacterial proliferation.
Implementation Method 1
it is known that the electrical field has a function of inhibiting growth of bacterium attached to food
Implementation Method 2
the electrical field is applied to fermented beverage
Data Source
AI summary
The present invention not only forms an electric field environment that can be controlled to differentiate between preservation of food freshness and promotion of ripening but also promotes fermentation by fermentative microbes, propagates plankton and inhibits bacterial reproduction. An electrode plate 2 is set inside a refrigerator 1 or an adjustable temperature box 6. Food 3 or a yogurt container 9 is place thereon. The electrode plate 2, 10 is connected to a power source 4, 11. Selection between food freshness preservation and promotion of ripening, and promotion of fermentation of fermented foods such as yogurt are performed by rectification, and voltage and frequency control of the power source. Additionally, propagation of phytoplankton and inhibition of bacterial reproduction are performed by controlling the frequency, voltage and ON/OFF timing of the power source.