Vegetable Sidestream Fermentation Without Heat, Water, or Oxygen
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Food waste, particularly vegetable sidestreams, is a significant issue as it is often discarded, leading to environmental degradation and loss of nutritional value. Existing methods for valorizing food waste, such as converting it into animal feed or biogas, do not effectively reintegrate it into the human food chain.
Innovation Solution
A method for fermenting vegetables using Lactobacillus reuteri bacteria, which does not require heat, water, or oxygen, and results in a vegetable paste enriched with vitamins, particularly vitamin B12, and antimicrobial compounds.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of substance
If conventional methods (sterilization, fermentation, anaerobic digestion) are used to valorize vegetable sidestreams, then valuable compounds are extracted or biogas is produced, but the food is lost from the human food chain and requires expensive equipment and energy input
Solution Approach 1:
The vegetable sidestreams ferment themselves using their own natural sugars and existing microflora, without requiring external energy input for sterilization or additional nutrients. The system uses the vegetables' inherent resources to drive the fermentation process, eliminating the need for expensive sterilization equipment and energy-intensive operations while producing food-grade fermented vegetables that remain in the human food chain
Solution Approach 2:
The method extracts and eliminates the harmful steps of conventional processes by removing sterilization, aeration, and nutrient addition from the fermentation process. By taking out these unnecessary and energy-intensive steps, the invention achieves safe fermentation through controlled anaerobic conditions using only the vegetables' natural components
2Reliability
If sterilization and aeration equipment is used for fermentation, then controlled fermentation is achieved, but device complexity and cost increase
Solution Approach 1:
The invention extracts and removes complex sterilization and aeration equipment from the fermentation process. By eliminating these sophisticated systems and replacing them with simple anaerobic fermentation using vegetables' natural microflora, the method achieves reliable controlled fermentation with minimal device complexity and no expensive equipment
Solution Approach 2:
The fermentation system uses the vegetables' own microflora and natural sugars to drive the process, eliminating the need for external sterilization equipment and controlled aeration systems. The vegetables themselves provide all necessary components for successful fermentation, greatly simplifying the required equipment
3Productivity
If water and nutrients are added during fermentation, then bacterial growth is enhanced, but process time and resource consumption increase
Solution Approach 1:
The vegetable sidestreams provide their own sugars and nutrients for bacterial growth during fermentation, eliminating the need for external nutrient additions. The system uses the vegetables' inherent resources to sustain rapid fermentation, achieving high productivity without additional resource input or extended process time
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
The method allows for the high-value utilization of vegetable sidestreams, improving their nutritional value, flavor, and shelf-life, while reducing environmental impact and waste. It also simplifies the process by eliminating the need for expensive equipment and reduces transportation-related carbon emissions.
Implementation Method 1
fermenting the mixture obtained in (b) for 24-44 hours, whereby a vegetable paste is obtained; wherein the mixture is fermented without the addition of water, nutrients, heat or oxygen
Data Source
AI summary
The present invention relates to a method for vegetable sidestream valorisation. The method comprises (a) mixing vegetables with a composition comprising Lactobacilli reuteri bacteria; and (b) fermenting the mixture, whereby a vegetable paste is obtained. Fermentation is for 24-44 hours only and there is no need to add water, heat or nutrients.