Patent Application
20230217967
This invention relates to food preservation.
Today there are literally hundreds of patents describing various method or techniques for extending the life of foods and drinks. These patents typically describe three basis techniques or combinations thereof. The intent of just about all of these devices is to reduce the amount of oxygen which makes up 21% of air to which the consumable is exposed. Of course, reducing the temperature, as in refrigeration, slows down the process of bacteria growth and extends the life span of food and drinks, but is not considered is this analysis.
The first technique involves creating a vacuum. In reality, only various degrees of a partial vacuum are created. As the vacuum level is increased (lower pressure), the amount of oxygen available to react with the food or wine is decreased and the life of the material is increased. The challenges associated with this approach are that vacuum systems are expensive, containers to sustain low pressures are expensive, and only a portion of the oxygen is removed providing limited benefits. Even with a high-level vacuum capable of reducing the pressure to 5 psi absolute (approximately one-third of atmospheric pressure), only two-thirds of the oxygen has been removed. In other words, one-third of the oxygen remains.
The second technique, and by far the most popular, is to replace air (21% oxygen) with an inert gas such as nitrogen or argon. The concept around this approach is quite simple. By replacing the air (oxygen) with these inert gases, the amount of oxidation and deterioration of the consumable, is reduced. This technique is used worldwide and does indeed result in the enhanced shelf life of food and wine. Systems that significantly reduce the level of oxygen (0.1 to 1%) have extended the shelf life of wines indefinitely while food has been extended by months. However, there are many issues associated with the technique. The use of inert gas has been found to be a cost-effective means of preserving consumables on a large-scale basis, but most homes and facilities do not have easy access to these types of gases. While there are dedicated businesses already established that bottle and distribute these gases to major consumers of the gases, this method does not lend itself to the typical user because of gas delivery issues as well as the handling of the heavy high-pressure tanks in which the gases are maintained.
Finally the third approach uses chemicals to slow the deterioration of consumables. Needless to say, this is rather risky (possibility of chemicals entering the food chain) and quite costly. Consequently, the method is rarely used beyond well controlled preservatives in food and cosmetics.
The technique of removing oxygen from a flexible container described offers a significant advantage over the previous described method of removing oxygen from a rigid sealed container for certain segments of the food chain. As described, it has the distinct advantage in such areas as the purchase of fresh produce in grocery stores in that such flexible bags are already being used in the purchase of fresh fruits and vegetables. The technique described offers the least amount of disruption to a process already in place in frequently used.
We anticipate that this technique could be delivered throughout the food chain from the farm, through distribution, retail and ultimately home or retail use, as well as other areas outside of the food chain such as flowers and pharmaceuticals. This capability will be highly valued in both established as well as emerging markets. Also, the cost of implementation and usage is quite reasonable.
While generally described as computer implemented software embodied on tangible media that processes and transforms the respective data, some or all of the aspects may be computer implemented methods or further included in respective systems or other devices for performing this described functionality. The details of these and other aspects and embodiments of the present disclosure are set forth in the accompanying drawings and the description below. Other features, objects, and advantages of the disclosure will be apparent from the description and drawings, and from the claims.
In general, flexible bags are commonly used to transport produce in many segments of the food chain. For example, grocery stores use flexible bags to transport produce from the grocery store to the households. The described implementations are cost-effective techniques for connecting inlets or tubes to a flexible plastic bag to eliminate, minimize or otherwise reduce oxygen in the bag containing produce. Once the oxygen is reduced, a seal is formed to prevent or other reduce oxygen seeping back into the bag. Rather than try to form a seal directly between a flexible bag and inlets or hoses, the describe implementations described places the flexible bag between two temporary rigid surfaces, one of which has the associated inlets connected. The described food preservation system can be used with one or elements described in PCT/US2020/053592 entitled “Food Preservation Method”, which is incorporated by reference.
In some implementations, the lid 108 can be hinged to rotate down or raised. Alternatively or in combination, the lid 108 can also be raised or lowered vertically to form the seal. Once a seal is formed, the two tubes 110 and 112 can be used to cycle gas in the container and remove the oxygen. In some instances, the lube 110 comprises an inlet for pumping or otherwise introducing inert gas (e.g., nitrogen) onto the flexible bag 102. The tube 112 can be an outlet that removes gas containing oxygen and pass the oxygen-rich gas to an oxygen removal system (not illustrated). For example, the inlet tube 110 may pump nitrogen into the bag 102 and the exhaust tube 112 can remove gases including displace oxygen. In some implementations, the ring 106 can include holes on the perimeter that provides a slight vacuum to hold the portion of the flexible bag 102 rolled over the ring 106 in place. That portion of the flexible bag 102 can be held in place, in combination or alternatively, using a tacky surface, an adhesive, a barbed surface, and/or other elements without departing from the scope of the disclosure.
Subsequent to the oxygen removal, the bag can be sealed so that when removing the bag with its produce from the stand, the oxygen deprived gas inside the bag is not again replaced with air. In some implementations, a mechanical clamping mechanism such as a twist tie can be used. As already shown in
Alternatively or in combination, the bag can be seal using a heat weld or other process for adhering a portion of the bag material to another portion of the bag. Before removing the bag from the stand, a clamping structure with an embedded heat source would be used to heat seal the bag to trap the oxygen deprived gas inside. Other processes may be used without departing from the scope of the disclosure. Oxygen may be removed from a flexible bag using other schemes different from the described schemes and can be used in alternatively or in conjunction with a previously described technique of removing oxygen from air.
Although this disclosure has been described in terms of certain embodiments and generally associated methods, alterations and permutations of these embodiments and methods will be apparent to those skilled in the art. Accordingly, the above description of example embodiments does not define or constrain this disclosure. Other changes, substitutions, and alterations are also possible without departing from the spirit and scope of this disclosure.
This application claims priority under 35 U.S.C. ¶ 119(e) to U.S. patent application Ser. No. 63/298,540, filed on Jan. 11, 2022, the entire contents of which are hereby incorporated by reference.
| Number | Date | Country | |
|---|---|---|---|
| 63298540 | Jan 2022 | US |
