Thermal Fogging Coating for Fruit Preservation
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Solution Overview
Problem
Current methods for applying mono- and diglycerides of fatty acids to fruits and vegetables are inefficient due to high viscosity and water usage, leading to inhomogeneous coatings and damage to fragile produce, while existing coatings fail to prevent superficial oxidation and dehydration.
Innovation Solution
A thermal fogging process applying an aerosol of mono- and diglycerides of fatty acids at temperatures between 250°C and 330°C, using a solvent with a boiling point between 150°C and 260°C, to create a fine mist for uniform coating and inhibit gas exchange, thereby reducing water loss and ripening.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If mono- and diglycerides of fatty acids are applied by dissolving in water and immersing or spraying fruit, then the coating can be applied to fruits and vegetables, but the high viscosity of the substance makes application difficult and results in inhomogeneous coating with agglomerates
Solution Approach 1:
The patent changes the physical state parameters by heating the mono- and diglycerides to temperatures between 50°C and 100°C, which reduces viscosity and enables proper spraying application. This temperature parameter modification transforms the substance from a state that forms agglomerates to one that sprays uniformly.
Solution Approach 2:
The patent introduces water as an intermediary carrier substance to dissolve the mono- and diglycerides, creating a sprayable solution. This intermediary medium facilitates the application process by reducing the direct handling of high-viscosity substance while maintaining the coating function.
2Ease of operation
If water is used to dissolve and apply the coating composition, then the application process becomes simpler, but water causes dehydration of fruits and vegetables during storage
Solution Approach 1:
The patent extracts and eliminates water from the final coating composition. Although water is used temporarily as a carrier during application, it is completely evaporated during the drying phase, leaving only the mono- and diglyceride coating on the fruit surface. This prevents water-related dehydration issues while maintaining application simplicity.
Solution Approach 2:
The patent utilizes the phase transition of water from liquid to vapor during the drying process. The water carrier evaporates completely, transforming from a liquid that causes dehydration to an invisible gas, leaving behind the protective coating without water-related problems.
3Quantity of substance
If conventional coating methods are used on fragile fruits like strawberries and pears, then coating can be applied, but the handling and immersion processes damage the fragile produce
Solution Approach 1:
The patent uses a spraying system that delivers the coating composition as a fine aerosol mist through pneumatic means. This allows the coating to be deposited gently on the surface of fragile fruits without mechanical contact, immersion, or pressure that would cause damage to delicate produce like strawberries and pears.
Solution Approach 2:
The patent transitions from contact-based coating methods (immersion, wiping) to contactless aerosol deposition. By moving the coating application to a different dimensional approach using fine particle suspension in air, the process avoids mechanical stress on fragile fruits while ensuring uniform surface coverage.
4Ease of operation
If mono- and diglycerides of fatty acids are sprayed under normal working conditions, then application is straightforward, but the coating forms agglomerates that are incompatible with marketing and do not provide satisfactory preservation
Solution Approach 1:
The patent modifies the temperature parameter during spraying, maintaining the coating composition at elevated temperatures (50°C-100°C) during the application process. This parameter change prevents the substance from solidifying and forming agglomerates, ensuring smooth, homogeneous coating deposition while maintaining ease of spraying operation.
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 process achieves a homogeneous, protective coating that delays ripening and prevents superficial browning, improving the appearance and conservation of fruits and vegetables, even for fragile varieties like strawberries and pears.
Implementation Method 1
The thermal fogging of said composition at a temperature between 250°C and 330°C; the solvent having a boiling point between 150 and 260°C
Implementation Method 2
thermal fogging is a process consisting of applying an extremely fine mist (with droplets of the order of a micrometer in size), which is produced by injecting a liquid into a stream of hot air
Implementation Method 3
the application of the aerosol of said composition thus obtained on said fruits and vegetables; waterproofing of the coated fruit which results in a reduction in water loss
Implementation Method 4
obtain a homogeneous coating which makes it possible to inhibit gas exchanges between the fruit and the atmosphere
Data Source
AI summary
The present invention relates to a treatment of fruits and vegetables with one or more mono- and diglycerides of dietary fatty acids, whereby homogeneous coating and slow ageing of the treated fruits and vegetables can be obtained.