Sugar reduction of food products
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Solution Overview
Problem
Existing food processing methods do not effectively reduce the sugar content of fruit and vegetable-based products, leading to potential health issues such as obesity and diabetes due to high sugar intake, and are not suitable for domestic use.
Innovation Solution
A food processing apparatus with a heating arrangement using steam to heat the food product to 60-90°C for 5-20 minutes, followed by steam condensate removal and blending, to reduce sugar content while preserving nutrients.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If fruit and vegetable-based food products are processed to preserve nutrients, then nutritional value is improved, but sugar content remains high causing health issues
Solution Approach 1:
The patent applies parameter changes by controlling temperature and time parameters during processing. The food product is heated to specific temperatures (60-90°C) for defined periods (5-20 minutes) to optimize sugar removal while preserving nutrients. This controlled parameter change enables selective extraction of sugars without degrading heat-sensitive nutrients.
Solution Approach 2:
The patent extracts sugar from the food product by dissolving surface sugars into steam condensate during controlled heating. The sugar is then removed with the condensate, effectively separating the harmful sugar component from the beneficial nutrients in the food product.
2Quantity of substance
If industrial-scale heat treatment is applied to reduce sugar content, then sugar reduction is achieved, but the process is not suitable for domestic use
Solution Approach 1:
The patent employs self-service principles through automated control systems that manage the heating and blending processes. The controller automatically regulates temperature, timing, and steam generation, making the industrial-scale sugar reduction process accessible and easy to operate in domestic kitchen environments without requiring manual intervention or expertise.
Solution Approach 2:
The patent creates a multi-functional apparatus that combines heating, steam generation, blending, and sugar extraction capabilities in a single device. This universal machine can perform multiple food processing functions while specifically addressing sugar reduction, making it adaptable for various domestic food preparation needs.
3Quantity of substance
If high temperature heating is applied to dissolve sugars, then sugar content is reduced, but nutrients may be decomposed
Solution Approach 1:
The patent optimizes parameter changes by using moderate temperatures (60-90°C) rather than high temperatures. This controlled thermal parameter change is sufficient to dissolve surface sugars into the steam condensate while remaining below the decomposition thresholds of most heat-sensitive nutrients like vitamins and antioxidants.
Solution Approach 2:
The patent applies preliminary action by removing sugars through controlled heating and condensate extraction before any potential nutrient decomposition can occur. The process is designed to complete sugar removal at lower temperatures and shorter times, preventing the need for subsequent high-temperature treatment that could degrade nutrients.
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 significantly reduces sugar content by dissolving surface sugars into steam condensate, producing a food product with lower sugar intake without significant loss of beneficial nutrients.
Implementation Method 1
heating the food product in the food processing compartment with steam, the heating arrangement comprising a water tank in fluid communication with the food processing compartment and a heating element thermally coupled to said water tank
Data Source
AI summary
A food processing apparatus and a method for reducing sugar content of a food product is disclosed. The food processing apparatus includes a food processing compartment including a blade arrangement and a fluid release valve, a base including a motor arranged to drive the blade arrangement, a heating arrangement for heating a food product with steam, and a controller. The heating arrangement includes a water tank and a heating element thermally coupled to the water tank. The controller controls the heating element to heat the food product in the food processing compartment with steam for a defined period of time, and controls the motor to blend the food product upon termination of the heating of the food product for the defined period of time and upon releasing steam condensate generated during the heating of the food product from the food processing compartment through the fluid release valve.