Vacuum Cooking Venting for Sealed Packages With One-Way Valves
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Solution Overview
Problem
Existing methods for cooking food in sealed packages with one-way valves often fail to open at the desired temperature, leading to trapped off-aromas and liquids, which can result in overcooking or undercooking due to the inability of the valve to release pressure effectively, especially in rigid packages with flexible seals, and most valves cannot tolerate temperatures above 140°C.
Innovation Solution
The method involves heating the sealed package in an oven at atmospheric pressure or higher for an initial period, followed by a sub-atmospheric pressure reduction to open the valve and release gases, allowing flash cooling and reducing the need for subsequent vacuum suction, thereby preventing overcooking and ensuring the valve opens at temperatures compatible with available plastic valves.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If the package is heated to high temperatures to ensure pasteurization, then the core temperature reaches above 65°C, but the pressure increases substantially causing the seal to break or requiring counter-pressure that increases boiling point and causes overheating
Solution Approach 1:
The patent extracts the excess pressure and off-aromas from the package by incorporating a one-way valve that opens at a controlled overpressure of 20-200 mbar. This allows the package to release built-up pressure during heating while maintaining seal integrity, eliminating the need for counter-pressure systems that would otherwise be required to prevent seal failure.
Solution Approach 2:
The patent changes the pressure parameter by introducing a controlled pressure release mechanism. The one-way valve transforms the pressure buildup from a harmful effect into a controlled process, allowing the package to vent at a specific pressure threshold (20-200 mbar overpressure) while maintaining lower internal pressure during cooking compared to sealed systems.
2Object-generated harmful factors
If a one-way valve is used to release pressure, then off-aromas can escape and natural taste is improved, but the valve may not open at the desired temperature causing off-aromas to remain trapped
Solution Approach 1:
The patent optimizes the valve opening pressure parameter to 20-200 mbar overpressure, which is sufficiently low to open during the cooking process before the food is overcooked. This parameter change ensures reliable valve activation at appropriate temperatures while allowing off-aromas to escape effectively.
Solution Approach 2:
The package is pre-sealed with the one-way valve in place before cooking begins. This preliminary configuration ensures the valve is ready to open at the correct pressure threshold during heating, preventing off-aroma accumulation from the start of the cooking process.
3Quantity of substance
If vacuum is formed during sealing to remove air, then the package has reduced oxygen for preservation, but off-aromas remain trapped inside and liquid may compromise seal strength
Solution Approach 1:
The patent extracts off-aromas and excess gases from the package during cooking through the one-way valve mechanism. This allows the package to maintain vacuum sealing benefits for preservation while simultaneously enabling the release of harmful off-aromas that would otherwise accumulate during the cooking process.
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 approach ensures the release of off-aromas and liquids while maintaining food safety and quality by allowing the valve to open at lower temperatures, reducing the risk of overcooking, and eliminating the need for subsequent vacuum suction, thus preserving the cooked food effectively.
Implementation Method 1
the package is subjected to a sub-atmospheric pressure such that gas leaves the sealed package through the valve
Implementation Method 2
the partial pressure of water vapor is 345 mbar. Adding the expansion of the air inside the package at this temperature
Data Source
Figure 1
Figure 2
AI summary
There is provided a method of cooking food arranged in a sealed package comprising a one-way valve that opens at an overpressure of 20-200 mbar, comprising: heating the sealed package in an oven at approximately atmospheric pressure for a first time period; and after the first time period, subjecting the package to a sub-atmospheric pressure such that gas leaves the sealed package through the valve. An oven for carrying out the method is also provided.