Vacuum Packing Device Using Gas Separation Membrane
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Solution Overview
Problem
Current vacuum and modified atmosphere packaging techniques for food products result in significant loss of volatile organoleptic compounds, leading to diminished flavor and aroma, as these compounds are easily evaporated during the vacuuming process.
Innovation Solution
A device incorporating a gas separation membrane module that separates oxygen from volatile organoleptic compounds, allowing oxygen to be evacuated while retaining the aromas within the packaging, using a membrane with higher permeability to oxygen than to VOCs, and optionally incorporating a heating mechanism to reduce aroma sorption and a compressor for improved gas circulation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If vacuum pumping is applied to remove oxygen from packaging, then oxygen removal efficiency is improved, but organoleptic compounds are lost through evaporation
Solution Approach 1:
A membrane module is introduced as an intermediary component between the vacuum chamber and vacuum pump. This membrane selectively allows oxygen molecules to pass through to the pump while blocking larger organoleptic compound molecules, thus mediating the vacuum process to achieve oxygen removal without aroma loss
Solution Approach 2:
The membrane module uses porous or semi-permeable membrane material with specific pore sizes that permit passage of small oxygen molecules while preventing passage of larger volatile organic compounds. This selective permeability enables differentiation between oxygen and organoleptic compounds at the molecular level
2Reliability
If vacuum sealing is performed to protect food from oxidation, then preservation effectiveness is improved, but flavor and aroma are diminished
Solution Approach 1:
The membrane module serves as a mediator that decouples the oxygen removal function from the aroma retention function, allowing the vacuum sealing process to achieve both preservation effectiveness and flavor retention simultaneously
Solution Approach 2:
The system changes the physical parameter of molecular size selectivity through the membrane module, creating a differential permeability regime where oxygen (small molecules) can be removed while organoleptic compounds (large molecules) are retained, thus preserving both safety and sensory qualities
3Shape
If modified atmosphere packaging is used to improve appearance, then visual presentation is improved, but oxygen removal complexity increases
Solution Approach 1:
The membrane module simplifies the oxygen removal process by providing passive selective permeability, eliminating the need for complex multi-stage vacuum systems or chemical oxygen absorbers, thus reducing overall system complexity while maintaining effectiveness
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
Significantly reduces the loss of organoleptic compounds, preserving the flavor and aroma of food products during packaging while efficiently removing oxygen to prevent oxidation, compatible with industrial-scale operations.
Implementation Method 1
a gas separation membrane separating a retentate side, connected to said vacuum chamber, from a permeate side, connected to said vacuum pump
Implementation Method 2
a membrane with higher permeability to oxygen than to VOCs
Implementation Method 3
optionally incorporating a heating mechanism to reduce aroma sorption
Implementation Method 4
a compressor for improved gas circulation
Implementation Method 5
a vacuum pump capable of creating a vacuum in said vacuum chamber and in said package
Implementation Method 6
The resulting vacuum is a relative vacuum, often exceeding 99%
Data Source
Figure 1~2
Figure 3~4
AI summary
The present invention relates to a device (1) for vacuum-packing a product (2) in a package (3), said device (1) comprising a vacuum bell (4) configured to receive said package (3), or the components of said package (3), containing said product (2), said vacuum bell (4) being connected to a vacuum pump (5) capable of forming a vacuum inside said vacuum bell (4) and inside said package (3). The device (1) has the peculiarity that, between said vacuum bell (4) and said vacuum pump (5), at least one membrane module (6) is inserted which includes a gas-separation membrane (60) separating a retentate side (61), connected to said vacuum bell (4), from a permeate side (62) connected to said vacuum pump (5). The present device (1) makes it possible to prevent the evaporation of aromas from the product (2), which consists of a food product, for example, and thus to maintain the organoleptic properties thereof, despite being vacuum-packed.