Ultra-High Pressure Sterilization for Vegetable Quality Preservation
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Solution Overview
Problem
Current methods for sterilizing vegetables, such as heat sterilization and drying, often result in quality deterioration and ineffective germ reduction, limiting the shelf life and global market expansion of vegetable-based processed foods like Bibimbob.
Innovation Solution
A non-heat treated ultra-high pressure sterilization process that uses pressures of 200-900 MPa at room temperature to kill yeast, mold, and pathogenic microbes, combined with organic acids and natural antimicrobials, to effectively sterilize raw and cooked vegetables while minimizing chemical reactions that affect flavor, color, and nutrition.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If heat sterilization method is used, then microorganisms are reduced, but quality deterioration occurs due to heating
Solution Approach 1:
The patent replaces the thermal field (heat) with a mechanical field (ultra-high pressure) to achieve sterilization. By applying pressures of 200-900 MPa, the method kills microorganisms through mechanical compression of cell structures without causing thermal damage to vegetable quality attributes such as color, texture, and nutritional content.
Solution Approach 2:
The patent changes the sterilization parameter from temperature to pressure. Instead of using high temperature (e.g., 100°C blanching or 85°C post-sterilization), the method uses ultra-high pressure (200-900 MPa) to achieve the same sterilization effect while preserving the sensory and nutritional quality of the vegetables.
2Duration of action of stationary object
If drying method is used for long-term storage, then shelf life is extended, but organoleptic quality sharply declines
Solution Approach 1:
The patent replaces the thermal-drying process with ultra-high pressure treatment to achieve preservation. By using mechanical pressure instead of thermal energy removal, the method extends shelf life while maintaining the original organoleptic properties including taste, flavor, texture, and color of the vegetables.
3Reliability
If natural antimicrobials are used, then microorganisms are controlled, but organoleptic quality degradation occurs
Solution Approach 1:
The patent replaces chemical antimicrobial agents with a physical mechanical field (ultra-high pressure). This substitution eliminates the need for chemicals that may alter taste or quality, while still achieving effective microorganism control through pressure-induced cell disruption.
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 controls microorganisms, extends shelf life, and maintains the quality of vegetable-based products by using ultra-high pressure sterilization in combination with organic acids and natural antimicrobials, reducing microbial contamination and quality degradation.
Implementation Method 1
killing yeast, mold and pathogenic microbes by the process using ultra-high pressure of 200-900 MPa at the room temperature for 3-60 minutes
Data Source
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AI summary
The present invention relates to a method for producing vegetable products, which effectively sterilizes fungi, yeast, pathogenic bacteria, spores of a sporogenic microorganism, etc. growing in raw vegetables and cooked vegetables, using a non-heat-treated ultra-high pressure sterilization process.