Vegetable Edible Containers With Bottomed Hollow Cavities
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Solution Overview
Problem
Existing edible containers made from grain products pose issues for individuals with gluten intolerance and those seeking low-carbohydrate options, as they lack versatility and stability in holding fillings.
Innovation Solution
A method and apparatus for producing hollow cylindrical edible containers from vegetables or fruits like cucumbers, involving centering, partial hollowing out, and shell removal, ensuring a bottomed cavity for secure filling retention, with optional granular coatings for enhanced stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If grain products are used to make edible containers, then the containers are easy to manufacture, but they are unsuitable for gluten-intolerant and low-carbohydrate consumers
Solution Approach 1:
The patent changes the material parameter from grain-based dough to vegetable/fruit-based materials (cucumber, zucchini, etc.), transforming the chemical composition and nutritional properties to accommodate gluten-intolerant and low-carbohydrate dietary requirements while maintaining the container function
Solution Approach 2:
The processing method is divided into distinct operational segments: centering the fruit, cutting end portions, hollowing out the core, and removing outer shells. This segmentation allows automated industrial processing of the softer vegetable/fruit materials
2Volume of stationary object
If the core is completely hollowed out, then the container interior is maximized, but the filling may fall out
Solution Approach 1:
The core is partially hollowed out rather than completely removed. The hollowing process stops before completely penetrating through the fruit, deliberately leaving a bottom portion intact to serve as a closure that prevents filling from falling out while still providing sufficient interior volume
Solution Approach 2:
Different regions of the fruit are treated differently: the upper portion is hollowed out to create the container interior, while the lower bottom portion is left intact to provide closure. This local differentiation of structure serves both volume maximization and filling retention requirements
3Productivity
If automated processing is implemented, then productivity increases, but device complexity increases
Solution Approach 1:
The automated apparatus is divided into functionally independent modules: a centering device with holding elements, a cutting device with knives, a hollowing device with hollow knives, and a peeling device. Each module performs a specific operation, allowing automated high-speed processing while keeping individual component complexity manageable
Solution Approach 2:
The centering device with its adjustable holding elements serves multiple functions: it centers the fruit, holds it securely during processing, and can accommodate different fruit sizes and shapes. This multi-functionality reduces the need for separate devices for each operation
4Loss of substance
If the fruit is not centered, then processing is simpler, but cutting scraps increase and hollowing is difficult
Solution Approach 1:
The fruit is centered and positioned in a predetermined orientation before any cutting or hollowing operations begin. The centering device with holding elements pre-aligns the fruit, ensuring that subsequent cutting and hollowing operations can proceed efficiently with minimal waste and maximum precision
Data Source
AI summary
A method and device for producing a hollow cylindrical, edible container composed of a vegetable item or fruit item (10), in particular of a cucumber, courgette or the like, which can be filled with a filling. The device has a centring means (11) for centring and fixing the fruit item (10), a hollowing-out means (21) for removing the core of the fruit item (10) and forming an internal cavity, and a peeling device for removing the outer shell of the fruit item (10).