Produce Ripening Chamber with Intersecting Grooves

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Solution Overview

Problem

Consumers face challenges in evenly and quickly ripening ethylene-producing produce at home, often resulting in uneven ripening, waste, and the need for frequent purchases due to unpredictable ripening times, as existing methods are inefficient and may bruise the produce.

Innovation Solution

A produce ripening system and apparatus with a chamber design featuring intersecting grooves and apertures that separate heavier carbon dioxide from ethylene, allowing optimal gas distribution and exposure to promote faster and even ripening, using a flow cell to manage gas exchange and maintain a balanced chemical environment.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Ease of manufacture

If produce is stored in open space for natural ripening, then the ripening process occurs without equipment, but the ripening time is long and unpredictable

Engineering Contradiction:

Improvesimplicity of ripening methodVSAvoidripening time

Core Design Contradiction:

Ease of manufactureVSLoss of time

Solution Approach 1:

The chamber is segmented into multiple zones with intersecting grooves that create separate compartments for different produce items. This segmentation allows each item to be exposed to ethylene gas uniformly while preventing over-ripening of any single item, thereby reducing overall ripening time and improving predictability.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The chamber incorporates porous materials and apertures that allow controlled gas exchange between the interior and exterior environments. This enables ethylene gas to penetrate uniformly throughout the chamber while maintaining a sealed environment that accelerates ripening, reducing the time from days to 48-60 hours.

Inventive Principle:

Principle #31Porous materials

2Loss of time

If produce is stored in an enclosed container to speed up ripening, then the ripening time is reduced, but the produce may ripen unevenly due to carbon dioxide and methane accumulation

Engineering Contradiction:

Improveripening timeVSAvoiduniformity of ripening

Core Design Contradiction:

Loss of timeVSStability of the object's composition

Solution Approach 1:

The system extracts harmful gases (carbon dioxide and methane) from the enclosed chamber environment by providing controlled ventilation through apertures. This removal of inhibitory gases prevents uneven ripening and over-ripening, while the enclosed structure maintains the concentrated ethylene atmosphere needed for rapid ripening.

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

The chamber design creates local quality variations through intersecting grooves and apertures positioned at specific locations. These features ensure that ethylene gas is distributed uniformly to all produce items while harmful gases are selectively removed from different zones, achieving even ripening throughout the chamber.

Inventive Principle:

Principle #3Local quality

3Reliability

If consumers purchase produce on multiple days to ensure availability of ripe produce, then the risk of not having ripe produce is reduced, but the storage space requirement and potential waste increase

Engineering Contradiction:

Improveavailability of ripe produceVSAvoidstorage space

Core Design Contradiction:

ReliabilityVSVolume of stationary object

Solution Approach 1:

The system provides feedback control for the ripening process by monitoring the enclosed environment and adjusting gas exchange through apertures. This ensures that produce reaches the desired ripeness level within the 48-60 hour window, allowing consumers to purchase all needed produce at once and store it confidently without requiring multiple shopping trips or extensive storage space.

Inventive Principle:

Principle #23Feedback

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 system ensures produce ripens within 48-60 hours, maintaining quality and eliminating the need for frequent shopping by providing a controlled environment that accelerates ripening while preventing over-ripening and bruising.

Implementation Method 1

A produce ripening system and apparatus with a chamber design featuring intersecting grooves and apertures that separate heavier carbon dioxide from ethylene

Methodology Applied

Scientific EffectGravitational separation: Gravitation

Implementation Method 2

using a flow cell to manage gas exchange and maintain a balanced chemical environment

Methodology Applied

Scientific EffectGas exchange: Diffusion

Implementation Method 3

an outlet means for releasing gases from the enclosed storage means to the atmosphere

Methodology Applied

Scientific EffectGas venting: Pressure Gradient

Data Source

PatentUS10440969B2Produce ripening system and method

Publication Date: 2019.10.15 OBOLO CHRISTOPHE

AI summary

A system and apparatus for ripening produce is disclosed. The apparatus comprises a chamber having a plurality of walls integrally coupled to a floor, and a lid configured to be coupled with the chamber at an upper end thereof. A top surface of the floor comprises a plurality of first flanges extending therefrom. Each first flange is positioned adjacent to each other and a first set of grooves is formed between adjacent first flanges. The top surface of the floor also comprises a plurality of second flanges extending therefrom. Each second flange is positioned adjacent to each other and a second set of grooves formed between adjacent second flanges. The first set of grooves intersect the second set of grooves and each intersecting groove forms a grid. At least one of the plurality of walls and the lid include an aperture extending therethrough.