Spun Sugar Packaging to Preserve Thread Structure for Nine Months
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Cotton Candy, or Spun Sugar, loses its thread-like structure and commercial value due to moisture exposure, making it difficult to store and distribute on a mass scale for more than three months, necessitating a method to extend its shelf life to nine months.
Innovation Solution
Industrial production and packaging of Spun Sugar under controlled environments with specific temperature and humidity ranges, using polypropylene containers with a laminated paper polyfoil lid, and secondary corrugated boxes with shrink-wrap to minimize moisture absorption.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If Cotton Candy is stored under normal conditions for extended periods, then it can be distributed and stored commercially, but it loses its thread-like structure and commercial value due to moisture absorption
Solution Approach 1:
The patent changes the physical and chemical parameters of the packaging system by using polypropylene containers with specific thickness (190-220 microns) and laminated paper polyfoil lids, creating a controlled microenvironment that modifies moisture transmission rates and extends shelf life while preserving structure
Solution Approach 2:
The patent employs composite packaging materials combining polypropylene plastic containers with laminated paper polyfoil lids, creating a multi-layer protective system that provides both structural integrity and moisture barrier properties to maintain the cotton candy's thread-like structure during storage
2Duration of action of stationary object
If Cotton Candy is packaged in air-tight containers to prevent moisture exposure, then shelf life is extended, but the product becomes expensive and requires complex sealing mechanisms
Solution Approach 1:
The patent uses thin film packaging materials including polypropylene plastic containers with specific thickness ranges and laminated paper polyfoil lids, providing effective moisture barrier properties without requiring complex sealing mechanisms or rigid container structures
Solution Approach 2:
The patent employs cost-effective disposable packaging solutions using standard polypropylene containers and laminated paper polyfoil lids that provide sufficient protection for extended storage without requiring expensive reusable systems or complex sealing mechanisms
3Ease of operation
If Cotton Candy is produced and stored at room temperature for mass distribution, then accessibility is improved, but moisture absorption causes crystalline sugar threads to collapse into amorphous powder structure
Solution Approach 1:
The patent modifies the storage environment parameters by controlling temperature and humidity ranges during production and packaging, creating optimal conditions that prevent moisture absorption and maintain the crystalline thread structure while allowing room temperature storage for accessibility
Solution Approach 2:
The patent creates a localized controlled microenvironment inside the packaging system with specific temperature and humidity conditions, protecting the cotton candy from external moisture while maintaining room temperature accessibility for consumers
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 method maintains the thread-like structure of Spun Sugar for up to nine months, making it commercially viable for mass production, storage, and distribution at room temperature.
Implementation Method 1
packaging of the Candy Floss/Spun Sugar in a primary packaging material to obtain cups/containers of Candy Floss/Spun Sugar which are sealed with a specialized lid... The secondary packaging further helps in reducing moisture transmission inside primary packaging
Implementation Method 2
The secondary packaging further helps in reducing moisture transmission inside primary packaging and it is supported with additional shrink-wrap on the outside
Data Source
AI summary
A method of producing and packaging of spun sugar is described. The process may include the steps of (a) obtaining liquefied sugar in a floss head, by heating sugar at a temperature of 126-140C; (b) instantly cooling the liquefied sugar to obtain sugar threads wherein the hygroscopicity of the sugar threads is kept low by carrying out both steps above under a controlled environment; (c) packaging of the Candy Floss/Spun Sugar in cups/containers of Candy Floss/Spun Sugar which are sealed with a specialized lid, wherein the ratio of the weight of Candy Floss/Spun Sugar (in grams) to the volume of the cup (in ml) is kept within control on the basis of an experimentally derived ratio; (d) re-packaging the cups of Candy Floss/Spun Sugar, in a secondary packaging material under a controlled environment which further helps in reducing moisture transmission inside primary packaging.