Vacuum Chamber Respiration Control for Perishable Commodities
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Solution Overview
Problem
Current methods for extending the shelf life of perishable commodities, such as fruits and vegetables, face challenges in maintaining low absolute pressure conditions during transportation due to leakage issues, energy consumption, and the need for continuous vacuum pump operation, which leads to desiccation and inaccurate measurement of metabolic activity and respiration rates.
Innovation Solution
A system and method for measuring and controlling metabolic activity and respiration in a low-pressure vacuum chamber, using a respiratory control device that adjusts gas composition and pressure to minimize anaerobic respiration, incorporating a network of sensors and valves to maintain optimal oxygen and carbon dioxide levels, and a management module to monitor and adjust conditions continuously.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stress or pressure
If continuous vacuum pump operation is used to maintain low absolute pressure, then pressure control is achieved, but energy consumption increases and desiccation occurs
Solution Approach 1:
The vacuum pump operates intermittently rather than continuously. The system monitors pressure levels and activates the pump only when pressure exceeds the predetermined threshold, then shuts it off when the threshold is reached. This periodic operation maintains pressure control while significantly reducing energy consumption compared to continuous operation.
2Stress or pressure
If continuous vacuum pump operation is used to maintain low absolute pressure, then pressure control is achieved, but desiccation of perishable commodities occurs
Solution Approach 1:
By operating the vacuum pump periodically rather than continuously, the system allows periods where the seal is closed and pressure is maintained without active pumping. This reduces the time exposure to low pressure conditions that cause water sublimation and evaporation, thereby minimizing desiccation of the perishable commodities while still maintaining pressure control when needed.
3Measurement precision
If measurement of metabolic activity is performed in low absolute pressure, then respiration measurement is achieved, but measurement accuracy deteriorates due to pressure effects
Solution Approach 1:
The system continuously monitors pressure levels and uses this feedback to activate the vacuum pump when pressure exceeds the predetermined threshold. This closed-loop control maintains pressure within the optimal range for accurate respiration measurement, compensating for the inherent challenges of low pressure measurement by actively regulating pressure to stay within the measurement accuracy range.
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
Enables precise measurement and control of metabolic activity and respiration rates in real-time, reducing spoilage and extending the shelf life of perishable commodities by maintaining optimal gas composition and pressure within the vacuum chamber.
Implementation Method 1
reducing total absolute pressure in the low pressure chamber to a low absolute pressure using a vacuum pump
Implementation Method 2
water sublimates or evaporates more readily at low absolute pressure than at atmospheric pressure
Implementation Method 3
water sublimates or evaporates more readily at low absolute pressure
Data Source
AI summary
Methods, apparatus, and system to measure and control respiration of a perishable commodity in a vacuum chamber, including for purposes of extending a shelf life of a perishable commodity therein, including.