Vacuum Packaging for Fish Product Graving and Transport
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Solution Overview
Problem
Current methods result in fish products, such as salmon fillets, being of poor quality due to long transport distances and times, which combine with the graving work process, extending the time before the product reaches the end customer, leading to potential bacterial growth and altered salinity.
Innovation Solution
A method that combines the graving work process with transportation, using vacuum packaging to maintain freshness and control salinity, allowing for refrigerated transport and storage, thereby reducing the time products spend in transit and storage, and ensuring the product reaches the customer faster and in better condition.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Length of moving object
If fish products are transported over long distances using conventional methods, then the fish can be delivered to distant markets, but the quality deteriorates and the time to reach the customer increases significantly
Solution Approach 1:
The fish product is pre-graved and pre-packaged in vacuum packaging before transport. This preliminary action allows the graving process to be completed during transportation time, eliminating the need for separate storage and processing time at the destination, thereby maintaining quality while enabling long-distance delivery
Solution Approach 2:
Vacuum packaging creates an inert atmosphere that prevents bacterial growth and oxidation during transport. This allows the fish product to be transported over long distances and stored for extended periods without quality deterioration, directly resolving the contradiction between transport distance and product quality
2Ease of manufacture
If the graving work process is performed separately before transport, then the fish product can be properly prepared, but the total time to reach the customer increases by 4-7 days
Solution Approach 1:
The graving work process and transport process are merged into a single simultaneous operation. The fish product undergoes graving inside the vacuum package during transportation, combining two previously separate sequential processes into one concurrent process, thereby eliminating 4-7 days of additional time
Solution Approach 2:
The graving process continues uninterrupted during the transport phase. Instead of completing graving before transport and then waiting during transport, the graving action continues simultaneously with transportation, maximizing the utilization of transportation time and eliminating idle time
3Ease of manufacture
If fish fillets are stored for 4 days in the graving work process, then the graving can be completed properly, but production capacity is reduced due to storage requirements
Solution Approach 1:
By merging the graving process with the transport process, the patent eliminates the need for separate storage facilities and time. The graving continues during transport, allowing continuous production flow and eliminating bottlenecks that reduce productivity
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 minimizes time loss by integrating graving and transporting processes, enabling fish products to reach customers up to 7 days earlier, maintaining quality, and allowing for increased production capacity by eliminating the need for pre-packaging storage, while ensuring the product's freshness and preventing bacterial growth.
Implementation Method 1
The package is substantially free of air or the package is in a vacuum
Implementation Method 2
The pressure difference enables shrinkage of the fish product taking place in the pre rigor phase to be prevented or at least reduced
Implementation Method 3
the pressure difference enables the amount of water draining from the fish product to be reduced
Data Source
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AI summary
A method for packing a fish product (39), and a fish product package. The method comprises packing the fish product (39) in a vacuum package, arranging in said vacuum package an empty space (43), forming in the vacuum package by means of empty space (43) an underpressure, and maintaining the empty space (43) in the package, the underpressure generating pressure on the fish product (39).