Sterilization Packaging Pressure Control Food Quality
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional sterilization methods fail to preserve ready-to-serve dishes effectively, as they often result in a reduction of food products to a pulp, with inferior aroma and visual presentation, and do not allow precise calibration of treatment conditions to maintain the quality of the contents during sterilization.
Innovation Solution
A system that adjusts pressure within the packaging during sterilization by injecting or removing fluid to create over- or underpressure, allowing for precise calibration of treatment conditions independent of temperature, and ensures airtight closure post-sterilization to maintain the quality and extend the preservation of food products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional sterilization methods are used, then sterilization is achieved, but the food product structure, aroma, taste and visual presentation are degraded
Solution Approach 1:
The patent applies parameter changes by controlling both temperature and pressure parameters during sterilization. The system maintains temperature between 90-121°C and pressure between -0.8 and 2 bar, adjusting these parameters dynamically to achieve effective sterilization while preserving food quality attributes such as structure, aroma, and visual presentation.
2Reliability
If conventional sterilization methods are used, then sterilization is achieved, but preservation time is too limited
Solution Approach 1:
The patent extends preservation time by implementing controlled parameter changes during sterilization. By maintaining optimal temperature (90-121°C) and pressure (-0.8 to 2 bar) parameters, the system achieves complete sterilization that preserves food quality, thereby extending the shelf life and preservation duration of ready-to-serve meals.
3Measurement precision
If pressure control is added to temperature control, then treatment conditions can be calibrated more precisely, but device complexity increases
Solution Approach 1:
The patent reduces device complexity by implementing a multi-functional system where a single control unit manages both temperature and pressure parameters. This universal controller integrates multiple functions into one device, enabling precise calibration of treatment conditions without proportionally increasing overall system complexity.
Solution Approach 2:
The patent introduces a connecting chamber as an intermediary element that facilitates pressure control during sterilization. This chamber acts as a mediator between the pressure control mechanism and the food product, enabling precise pressure calibration while maintaining a relatively simple overall system structure.
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 method effectively preserves the aroma, nutritional value, and visual presentation of ready-to-serve meals by allowing precise control of sterilization conditions, extending the preservation time while maintaining the quality of the food products.
Implementation Method 1
a pressure device to create an over- and/or an underpressure in the recipient by injecting a fluidum in and/or removing the fluidum out of the recipient
Implementation Method 2
a heating element to sterilize the content of the recipient by heating
Implementation Method 3
In the process of sterilization, a food product is together, possibly with its packaging, subjected to a heath treatment of more than 100°C for a certain time period in which the micro-organisms are killed
Implementation Method 4
closing means to airtightly close the recipient after sterilization by means of the closing element
Data Source
Figure 1
Figure 2~3
Figure 4~5
AI summary
System for sterilization, comprising a packaging (2) comprising a recipient (3) closed with a closing element (4) and a device (1) with a heating element (8) for sterilizing the content of the recipient (3) by heating, characterized in that the device (1) comprises a pressure device (7) to create an over- and/or an underpressure in the recipient (3) by injecting in and/or removing out of the recipient a fluidum through a connecting chamber (5) present in the packaging (2) and closing means (9) to close the recipient airtight after sterilization by means of the closing element (4).