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WO2016034719A2 - Procédé et récipient pour la déshydratation d'un produit - Google Patents

Procédé et récipient pour la déshydratation d'un produit Download PDF

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Publication number
WO2016034719A2
WO2016034719A2 PCT/EP2015/070283 EP2015070283W WO2016034719A2 WO 2016034719 A2 WO2016034719 A2 WO 2016034719A2 EP 2015070283 W EP2015070283 W EP 2015070283W WO 2016034719 A2 WO2016034719 A2 WO 2016034719A2
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WO
WIPO (PCT)
Prior art keywords
container
vapor permeable
water
product
previous
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/EP2015/070283
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English (en)
Other versions
WO2016034719A3 (fr
Inventor
Petr Dejmek
Marilyn Rayner
Randi Magan PHINNEY
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Individual
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Individual
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Filing date
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Publication of WO2016034719A2 publication Critical patent/WO2016034719A2/fr
Publication of WO2016034719A3 publication Critical patent/WO2016034719A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B9/00—Machines or apparatus for drying solid materials or objects at rest or with only local agitation; Domestic airing cupboards
    • F26B9/006—Removable covering devices, e.g. pliable or flexible
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B25/00—Details of general application not covered by group F26B21/00 or F26B23/00
    • F26B25/06—Chambers, containers, or receptacles
    • F26B25/14—Chambers, containers, receptacles of simple construction
    • F26B25/16—Chambers, containers, receptacles of simple construction mainly closed, e.g. drum
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B3/00—Drying solid materials or objects by processes involving the application of heat
    • F26B3/28—Drying solid materials or objects by processes involving the application of heat by radiation, e.g. from the sun
    • F26B3/283—Drying solid materials or objects by processes involving the application of heat by radiation, e.g. from the sun in combination with convection
    • F26B3/286—Drying solid materials or objects by processes involving the application of heat by radiation, e.g. from the sun in combination with convection by solar radiation
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02B—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO BUILDINGS, e.g. HOUSING, HOUSE APPLIANCES OR RELATED END-USER APPLICATIONS
    • Y02B40/00—Technologies aiming at improving the efficiency of home appliances, e.g. induction cooking or efficient technologies for refrigerators, freezers or dish washers
    • Y02B40/18—Technologies aiming at improving the efficiency of home appliances, e.g. induction cooking or efficient technologies for refrigerators, freezers or dish washers using renewables, e.g. solar cooking stoves, furnaces or solar heating

Definitions

  • the present invention is related to the area of dehydration of a product, and especially to containers for dehydration of food products containing water.
  • Dehydration is a well-known method for preserving products of food. By lowering the amount of water in a food product, conditions are created such that spoilage and/or pathogenic microorganisms cannot develop while at the same time the nutritional content of the food product is, at least to great extent, preserved.
  • the present invention describes a container for dehydrating a product containing water, comprising at least one vapor permeable, liquid water impermeable layer, enclosing said product containing water forming a pouch arranged for permitting water vapor contained in said product to pass therefrom through said at least one vapor permeable, liquid water
  • the container further comprises at least one vapor permeable support layer, for instance a textile, being arranged in close proximity to said at least one vapor permeable, liquid water impermeable layer such that said water vapor can pass through said at least one vapor permeable support layer into said surrounding air.
  • the vapor permeable support layer which is water vapor permeable and could be liquid water permeable provides mechanical strength to the container, however it does not make the assembly rigid, so that it will change its volume as the volume of the product decreases with drying, thus maintaining direct contact between the product and the vapor permeable, liquid water impermeable layer.
  • the at least one vapor permeable support layer at least partially encloses said at least one vapor permeable, liquid water impermeable layer.
  • the container is further comprising an inlet (202) formed by or attached to said container for the product to be put in or taken out of said container.
  • the container is further comprising a locking mechanism 203 for sealing the inlet and opening the inlet.
  • the container is further comprising a suspension device 204 attached to said container such that the container can be suspended, for instance the suspension device could include horizontal ventilated racks.
  • the container comprises at least one vapor permeable, liquid water impermeable layer which is hydrophilic.
  • Any type of hydrophilic vapor permeable, liquid water impermeable layer may be used, and examples are for instance found in International Journal of Recent Development in Engineering and Technology Website: (ISSN 2347- 6435(Online) Volume 3, Issue 2, August 2014).
  • any kind of hydrophilic vapor permeable, liquid water impermeable layer may be used allowing water vapor to pass through, while resisting liquid water to pass through.
  • said vapor permeable, liquid water impermeable layer is partly enclosing said product containing water, meaning that the vapor permeable, liquid water impermeable layer is for instance only present on one of the sides of the pouch.
  • the vapor permeable, liquid water impermeable layer is almost fully enclosing the product, meaning for instance that both sides of the pouch comprises the vapor permeable, liquid water impermeable layer.
  • An additional advantage of the invention is that the rate of oxygen transport from the surroundings into to the product is reduced, meaning that a reduced oxidation rate is obtained. This would imply that a fruit high in antioxidants could be produced as a dried product with higher levels of antioxidants by the use of the container of the invention. Any product susceptible to oxidation would also benefit from being used with a container of the invention.
  • the vapor permeable, liquid water impermeable layer comprises a first side and a second side, the first side is adjacent to the product containing water.
  • said product containing water is in direct contact with said first side of said vapor permeable, liquid water impermeable layer.
  • the final water activity of the dehydrated product such as a shelf-stable food product is less than 0.7, for instance 0.2, 0.3, 0.4, 0.5, 0.6 or 0.7.
  • the endpoint of the dehydration depends on what is being dehydrated, e.g.
  • the container further comprises at least one sensor adjacent to the product containing water.
  • the container further comprises at least one insulating layer arranged in close proximity to said second side of said vapor permeable, liquid water impermeable layer.
  • the container further comprises at least one non vapor permeable layer such as a plastic layer. In another embodiment the container further comprises at least one frame. In another embodiment the container further comprises that the container is disposable and/or biodegradable. In another embodiment the container is re-usable meaning that the container can be used many times. In another embodiment the container further comprises means for removal of air.
  • Another aspect of the present invention relates to a process for dehydrating a product containing water in a container according to the present invention, comprising the steps:
  • the process is further comprising the step of removing air from the container, for instance before step c or step b).
  • said container is placed in an environment where there is an increased water activity difference, e.g. a temperature difference and/or relative humidity difference, between said surrounding environment and said product containing water such that the process for dehydration of said product containing water is accelerated.
  • said environment is selected from the group consisting of open air sun drying, solar dryer, green house, oven, industrial oven, convective dryer, cabinet clothes dryer or tumble dryer.
  • the dehydrated product as obtained after dehydration has a high level of antioxidants due to reduced oxidation in said container.
  • FIG. 1 shows a cross section of a container according to an embodiment of the present invention
  • Fig. 2 shows a container according to an embodiment of the present invention.
  • Fig. 3 shows an example of containers in use in a solar dryer.
  • Fig. 4 shows a container with a zipper seal.
  • 401 discloses vapor permeable, liquid water impermeable layer (optionally with support layer) forming a square or rectangular pouch
  • 402 discloses zipper seal
  • 403 discloses zipper tab for opening and closing
  • 404 discloses air-release valve.
  • Fig. 5 shows a cross section of the different layers of a hybrid all-in-one solar dryer bag.
  • 501 discloses upper layer of hybrid all-in-one pouch. From the zoomed-in cross section: 502 discloses vapor permeable, liquid water impermeable layer, 503 discloses insulating layer, 504 discloses transparent plastic (example of non permeable support layer) and 505 discloses air channel.
  • Fig. 6 shows an embodiment of the invention including a RH sensor.
  • 601 disclose vapor permeable, liquid water impermeable layer
  • 602 discloses support layer
  • 603 discloses small air space between vapor permeable, liquid water impermeable layer and relative humidity (RH) probe
  • 604 discloses RH probe that seals the airspace.
  • the RH measurement corresponds to the water activity of the product inside the bag.
  • 605 discloses attachment method (e.g. suitable threaded flange, etc.)
  • 606 discloses suitable cable or wireless signal allowing for RH measurement to be communicated to a display device
  • 607 discloses display device for RH measurement showing current/real-time RH and temperature at 603 and 608, and 608 discloses contents of the bag
  • Fig. 7 shows an urination and defecation bag.
  • 701 discloses biodegradable polyurethane bag
  • 702 discloses ziploc seal
  • 703 discloses handles.
  • Fig. 8 shows the water removed as a function of time in open dish vs. bag drying at 20.7 ⁇ 0.1 °C and 51 .1 ⁇ 1 .3%RH (no additional wind or energy input).
  • Fig. 9 shows the water removed as a function of time in open dish vs. bag drying at 40.9 ⁇ 0.1 °C and 13.9 ⁇ 1 .5% RH with 2.0 m/s air velocity.
  • Fig. 10 shows the effect of temperature and RH in a convective dryer on evaporation flux using water as a model substance (air velocity 2.0 m/s).
  • Fig. 1 1 shows the effect of dry matter content on evaporation flux using lemon juice and convective drying (51 .6 ⁇ 0.1 °C, 7.5 ⁇ 0.5%RH, 2.0 m/s air velocity).
  • Fig. 12 shows the relationship between water activity (a w ) and moisture content for fruit leathers and lemon syrup with a w ⁇ 0.7 produced in a convective dryer.
  • Fig. 13 shows blood orange fruit leather.
  • Fig. 14 shows comparison of oxygen dissolution flux with and without the vapor permeable, liquid water impermeable layer. Temperature and RH in the surroundings were 24.0 ⁇ 0.4°C and 35.9 ⁇ 2.7%, respectively.
  • Fig. 15 shows apple slices dehydrated in an incubator (40.5 ⁇ 0.5°C, 15.0 ⁇ 2.7% RH, ventilation: high) in a pouch (left slices) and in open air (right slices).
  • Left picture after peeling and slicing.
  • Middle picture after vacuum packing to remove intercellular oxygen.
  • Right picture after 19 hours of drying.
  • Fig. 16 discloses Table 1 giving a summary of average, maximum and minimum temperatures and relative humidities during the trials as performed in experiment 7.
  • Fig. 17 shows the rate at which water was removed for each trial as
  • Fig. 18 shows Table 2 giving empirically determined evaporation flux values for four different low temperature, high humidity tests as performed in experiment 7.
  • Fig. 19 shows water removed as a function of time for the concentration of tangerine juice in Maputo, Mozambique in using pouches placed horizontally in a solar collector. The plot illustrates that the technique is repeatable, even in "real" conditions, and
  • Fig. 20 shows the effect of irradiance on evaporation flux for lemon juice + 20% w/w sugar solutions under ambient conditions (20.7 ⁇ 0.1 °C and 51 .1 ⁇ 1 .3% RH) with 1 .1 m/s air velocity flow.
  • Embodiments of the present invention relate, in general, to the field of dehydration of products containing water and especially to the dehydration of food products using a specific container. Embodiments of the present invention will be described more fully hereinafter with reference to the accompanying drawings, in which embodiments of the invention are shown. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.
  • Fig. 1 shows a container 100 according to an embodiment of the invention, comprised of at least one vapor permeable, liquid water
  • the container 100, 200, 301 may also comprise one or more vapor permeable support layers 101 for increasing the mechanical strength of the container 100, 200, 301 .
  • the one or more vapor permeable support layers 101 may in an embodiment be in close proximity to at least one vapor permeable, liquid water impermeable layer 102 (for instance in full contact by being fused or glued together or just placed close together in the manufacturing of the container such that they for the most part are in contact with each other) and partially enclose (for instance enclose a part or nearly fully enclose the one vapor permeable, liquid water impermeable) said at least one vapor permeable, liquid water impermeable layer 102 which encloses the product containing water 103.
  • a container 100, 200, 301 comprising one vapor permeable support layer 101 attached to one vapor permeable, liquid water impermeable layer 102, wherein said vapor permeable, liquid water impermeable layer 102 is in contact with the food product 103 to be dehydrated as shown in fig. 1 .
  • the water molecules (hereinafter referred to as water vapor) in the food product 103 are allowed to penetrate the vapor permeable, liquid water impermeable layer 102 and the vapor permeable support layer 101 and thereby diffuse into the surrounding environment 105 of the container 100, 200, 301 , as illustrated by the arrows 104 in fig. 1 .
  • water in the form of water vapor
  • the surrounding environment 105 i.e. concentrating the food product.
  • the driving force of the dehydration process described above is given by a partial water vapor pressure difference of the two sides of the vapor permeable, liquid water impermeable Iayer102.
  • the vapor permeable, liquid water impermeable layer 102 if being hydrophobic, acts as a barrier for the water which is in liquid phase in the food product 103 (which may be a liquid, semi-liquid or pasty food product), while letting water vapor in the food product 103 pass through the layer's pores.
  • the vapor permeable, liquid water impermeable layer 102 is hydrophilic, and allows the diffusion of water molecules but not bulk transport of liquid water.
  • the dehydration process can be accelerated due to a change in the water vapor pressure difference coming from the container 100, 200, 301 being heated.
  • the water liquid in the food product 103 will have a lower temperature than the surrounding environment 105 because evaporation takes energy more from the water liquid (higher conductivity) than from the surrounding environment 105.
  • Solar radiation will be absorbed in the textile and will heat both the water liquid inside the container and air within the vapor permeable textile layer 101 .
  • Heating the air within the vapor permeable textile layer 101 will increase its temperature and thereby lower its relative humidity, creating a larger water vapor pressure difference, additionally, the transport rate of water vapor across the vapor permeable, liquid water impermeable layer 102 will increase because diffusion is faster at higher temperatures. Thus, when the container 100, 200, 301 is heated by the solar rays 106 the dehydration process goes faster.
  • Vapor permeable, liquid water impermeable layers 102 are often produced as single layer or multiple layer hydrophobic layers.
  • the vapor permeable, liquid water impermeable layers 102 are usually supported by non-woven films or textiles or closely woven textiles for increased mechanical strength.
  • One of the earliest examples of a vapor permeable, liquid water impermeable layer 102 is the micro porous expanded polytetrafluorethylene vapor permeable, liquid water impermeable layer layer patented by Goretex Inc. disclosed in patent US4194041 , where the water impermeability is achieved by virtue of the hydrophobicity of the fluorinated polymer, which does not allow liquid water to enter its pores, but allows free diffusion of water vapor in the interconnected micropores.
  • Another early example of a vapor permeable, liquid water impermeable layer 102 is Toray Industries
  • microporous polyurethane based layer disclosed in patent US4429000. More recently, nonporous hydrophilic layers have been shown to provide similar functionality but with water molecules diffusing directly through the nonporous hydrophilic matrix.
  • the above described materials can all be used in the embodiments of the invention as a vapor permeable, liquid water impermeable layer 102 in above described invention, illustrated in fig. 1 .
  • the material must naturally be food grade, if the container is to be used for dehydrating food products.
  • the invention utilizes vapor permeable materials for dehydration of liquid, semi-liquid or pasty foods without any applied external energy source other than sun and/or heated air.
  • the container shown in fig. 1 can be manufactured into any form and shape.
  • One example is shown in fig. 2.
  • the container 200 in fig. 2 comprises the at least one vapor permeable, liquid water impermeable layer and the at least one vapor permeable support layer that are formed into a pouch 201 for holding the food product to be dehydrated, an inlet 202 where the product or food product is put into and taken out of the pouch 201 , a locking mechanism 203 (capable of being in an open or a closed position) for sealing the inlet so that nothing (i.e. food product, air or any contaminant) may enter or exit the pouch 201 .
  • It may also comprise a suspension device 204 attached to the pouch 201 , and/or the inlet 202 and/or the locking mechanism 203, so that the container 200 can be suspended or hanged for instance in mid-air in a sunny place.
  • food liquid such as fruit juice is filled through the inlet 202 into the pouch 201 .
  • the locking mechanism 203 is closed and the container 200 can for instance be suspended in the open air and exposed to sun, or suspended in a drying cabinet.
  • the inlet 202 is narrow, and a funnel may be used to facilitate filling. In another embodiment the inlet 202 is wide, and a wide mouth funnel may be used to facilitate filling. Another way of facilitating filling is to use something to hold the bag in place while filling. In one embodiment a clothes pin is used to clip the bag to something to hold the bag in place during filling. This implies facilitated filling when one person is filling the bag. Examples of products that can be dried are, but not limited to, liquid, semi-liquid, pasty foods or edible slurries; herbs; mushrooms; sludge, urine, faeces or salt water or dirty/contaminated water.
  • liquid, semi- liquid, pasty foods or edible slurries may be juicy or pasty fruits in liquid or pure form, to make juice concentrate, syrup, jam, fruit leather, candybar, or powder, if the dried bar is ground up.
  • Further examples are slices of food e.g. fruits, vegetables or meat, tree sap, to make syrup e.g. birch or maple.
  • sludge which may be dried in large scale, or urine/feces, which may be dried in small scale e.g in personal biodegradables urination/defecation bags.
  • salt water or dirty, contaminated water where a condensing unit may be arranged in connection to trap/recover clean water.
  • a condensing unit could also be arranged in order to collect the water evaporated from liquids such as juices.
  • food liquid such as fruit juice is filled into a flexible pouch with a sealable opening, where the walls of the pouch are formed from vapor permeable, liquid water impermeable layer.
  • This pouch is suspended in the open in the air and exposed to sun. Heat convection from the surrounding air and direct and indirect sunshine provide the energy to evaporate water from the juice, and the difference between the internal water activity of the juice or concentrate, and the relative humidity of the outside air provides the driving force for the concentration.
  • the flexibility of the pouch and the weight of the liquid ensure that as the water evaporates and the volume of the concentrate decreases, the shape of the pouch changes.
  • the dehydration process over time slows down both microbial and non-microbial deterioration of the food product in the container 200 and at sufficient dryness, the product will be essentially stable.
  • the rate of deterioration of the product at the prevailing temperature conditions is given by its composition mainly in terms of initial contamination flora, water activity and pH.
  • initial contamination flora water activity
  • pH pH
  • the time necessary for dehydration is, apart from climate conditions (such as the relative humidity and temperature) and layer water permeability, determined by the surface to volume ratio of the container 200.
  • the thickness determines the rate of dehydration.
  • the container 200 can be laid flat on a mesh support and filled to such extent that its initial thickness (when laid flat) does preferably not exceed 60 mm, or more preferably does not exceed 40 mm, being applicable to foods containing potential pathogens to be dehydrated at temperatures below 50°C.
  • fruit juice filled containers 301 are placed on perforated shelves 303 of a solar dryer 300 as shown in fig. 3.
  • the container 301 and the immediate surrounding air of the container 301 will be heated by direct or indirect sunshine 302 to a higher temperature than the ambient air 304, whereby the relative humidity of the air outside the container is decreased and the water activity of the contents of the container is increased, and the rate of the dehydration is thereby increased.
  • the temperature of the food product within the container 301 reaches 50°C, or above, it will effectively delay or stop the growth of deleterious microorganism until the dehydration has achieved bacteriostatic low water activity. Above 60°C the product is pasteurised.
  • the water activity is defined as the partial vapor pressure of water in a product such as the food product in the container 301 divided by the saturated partial vapour pressure of water at the same temperature.
  • the container is hot-filled with juice that is heat treated to a temperature/time combination known to inactivate the forthcoming pathogenic or spoilage microorganisms.
  • This method is suitable for setups in small scale rural areas, especially where roasting equipment is already available.
  • Example of products to be roasted may be cassava.
  • the food is pasteurised and the inside of the bag is sterilised upon filling. This eliminates the need to achieve pasteurisation temperatures during the drying process.
  • the bag is sterilised while filled.
  • the product is hot filled into the container.
  • the container is designed as a final consumer package of suitable retail size, e.g. 1 litre stand- up container with or without a suspension device 204.
  • suitable retail size e.g. 1 litre stand- up container with or without a suspension device 204.
  • One litre of fruit juice is hot-filled into the container and dehydrated to produce 200 ml of shelf-stable concentrate.
  • the present invention comprises a frame.
  • This embodiment is well suited for pastier and less watery products that can be spread onto the fabric, e.g. Vangueria infausta fruit from Mozambique or sludge. The end result would be a dried slab. If the dehydrated product is an edible product, it could be cut into strips and consumed or ground into a powder. If the dehydrated product is sludge, it could be cut into pellets and burned.
  • the product to be dried is spread onto a sheet of vapor permeable, liquid water impermeable layer in a similar manner to how butter is spread on bread. The sheet of vapor permeable, liquid water impermeable layer s arranged to a frame.
  • the frame is allowing for the product to be dried to be spread onto the vapor permeable, liquid water impermeable layer, whereafter another sheet of vapor permeable, liquid water impermeable layer is arranged in close proximity to the product to be dried, closing in said product to be dried.
  • the invention is a clam like frame.
  • the frame may comprise various geometrical shapes.
  • the container of the invention there are also other ways to provide the container of the invention.
  • two sheets of either vapor permeable, liquid water impermeable layer or support layer are to be sealed at all sides but one. The final side is for filling.
  • the container comprises at least one sheet of vapor permeable, liquid water impermeable layer or support layer.
  • sealers to be used but not exclusively, may be a vacuum heat sealer, such as for example, a Multi-vac sealer which has been used to make prototype bags for the present invention. With this vacuum heat sealer, square and rectangular bags can be made.
  • closure of the container is obtained by medical tape.
  • closure is obtained by rolling down the open end and sealing with tape.
  • two parts are needed: a rod and a plastic clip that fits tightly over the fabric and rod.
  • the rod may be hollow.
  • two thin walled plastic pipes have been used. The second pipe has been cut open along the length of the body of the pipe, however not cut through and hence is not divided in two parts. Then the cut open pipe was arranged to fit over the first, intact pipe by virtue of its elasticity.
  • One way of sealing the container is with at least one clamp.
  • the clamp is made of a material that provides enough
  • the clamp may comprise various sizes and materials.
  • a container that is made up of at least two sheets of vapor permeable, liquid water impermeable layer and/or support layer, and a seal is arranged.
  • a container is heat sealed on three sides, and comprises one clamp to seal the fourth side.
  • a container is heat sealed on two opposite sides, and has clamps on both remaining sides. The latter would make cleaning easier.
  • the sealing is provided with a zipper seal for instance on one, two, three of four sides of the container, see fig. 4 where the zipper seal is provided on two sides.
  • One embodiment of the container further comprise a vacuum sealer. This is suitable for example for products containing water and intercellular air such as sliced fruits or solid pieces or semi liquid or pasty products such as maple syrup.
  • a vacuum sealer This is suitable for example for products containing water and intercellular air such as sliced fruits or solid pieces or semi liquid or pasty products such as maple syrup.
  • this is a one-time use bag sealed with a domestic vacuum sealer.
  • the container is reusable comprising a zipper seal and air release valve. This allows for direct contact between the sliced fruit and the interior of the bag.
  • air removal can be achieved by using an air valve and a handheld pump.
  • the container comprises an air valve. By placing the suction end of the handheld pump over the valve and pumping, air is removed from the container.
  • valves are inflatable armband (i.e. water wings) valve, vacuum or air release valve. For an inflatable armband water wings valve, positioning adjacent to the edge or corner of the container may be beneficial, since by squeezing the valve, air is let out.
  • a container made up of one sheet of vapor permeable, liquid water impermeable layer and/or support layer, and seal may be arranged in various ways.
  • a first heat seal is arranged, providing a tube, and then a second heat seal is arranged creating an open container.
  • the container comprises one clamp.
  • a container has two clamps (on both ends). The latter would make cleaning easier.
  • Another sealing concept that is thinkable is a ziploc-concept, comprising a press seal or a zipper seal.
  • the invention is manufactured with a tube or firehose concept.
  • a roll of tubing made from polyurethane, with a backing layer if needed, would allow for bags of varying lengths to be made.
  • the ends could be heat-sealed or clamped using one of the methods described in the section above.
  • Another embodiment comprises a continuous filling and sealing concept e.g. a continuous tube of fabric sealed on bottom and top.
  • a tube of breathable fabric would first be heat sealed at the bottom, then filled with liquid and then sealed at the top. This type of continuous process would be suitable for larger-scale operations.
  • the container is a fused cutout container. First a film is fed into a machine and then pouches are simultaneously cut out and fused together.
  • the container comprises an inlet in the form of a spout.
  • the container comprises a center spout.
  • the container comprises a corner spout. Maple, birch or any other sap would be added to the bag using a center or corner spout.
  • sap could be poured from a bucket through the spout using a funnel.
  • the container can be hung directly, horizontally, on the tree or placed vertically beside the tree.
  • sap could be gravity fed directly into the bag using tubing.
  • sap is collected by allowing for all tubing to run into a central collection unit, i.e. a large container or bucket.
  • the container is arranged adjacent to said collection unit. From said collection unit sap is fed to the container of the present invention.
  • sap is gravity fed.
  • an elevated arrangement may be utilized.
  • One embodiment comprises a grid or net for elevating the container of the present invention.
  • sap comprises about 2% sugar in nature and there are of course variations, due to for example various sorts of trees, different growing conditions, weather conditions, time of harvest, etc.
  • an increase of about 8 % (from approx 2 % to approx 10% sugar content) is possible.
  • This increase in sugar content, due to water loss, is further corresponding to 80% water loss. This is a substantial amount.
  • starting the cooking process to make syrup, at a sugar content of the sap at 10% instead of at 2% will result in a lighter end product. This is due to a reduced need of cooking or a shorter cooking time.
  • the sugar content of the final product of syrup is about 65% sugar.
  • Lighter maple syrup is considered a higher value product than dark maple syrup, so the manufacturer can, by using the present invention, increase the value of their end product.
  • the container may be stored during dehydration.
  • the container is hung horizontally.
  • the container further comprises so called tarp holes. These may be placed adjacent to at least two of the corners. The holes are then used to hang the container horizontally for dehydration.
  • the container is placed elevated on a rack. In another
  • At least one container is placed horizontally in a solar dryer.
  • the container is placed horizontally in a green house.
  • a bungee net or elastic net is suspended for the container to be placed on. This allows for the container to be kept off the ground.
  • a bungee net or an elastic net may be used during sap collection, where a tube, connected to a tree, allows for sap to run directly into the container for dehydrating a product containing water.
  • One or more trees could be connected to the container, which would be suspended on a bungee or elastic net stretched between two or more trees.
  • the container is placed vertically.
  • the invention comprises an overflow arrangement wherein the container may be a bag. If the bag is full, a valve in the first tube opens allowing for additional sap to flow into a bucket (or additional bag) via an overflow tube to the bucket, opened by an overpressure valve. This is applicable if the flow rate from the tree is unpredictable and/or if the sap collectors are not able to check on the bags at regular time intervals (e.g. if it is too muddy to reach the trees due to excessive melting of snow). Normally, only a bucket or vertically hanging traditional bag is attached to the tree and there is no overflow mechanism. As long as the breathable bags, or container according to the present invention, can be checked on, just as frequently as buckets and traditional bags would be checked on, the overflow arrangement would not be needed.
  • hot fill is used, as mentioned above.
  • the container is dipped in hot water.
  • the container is dipped in water of a T>80°C.
  • the dehydration is performed at T>60°C, using solar dryer/collector or hybrid all-in-one solar bag. Note that bacteria and viruses are implied to not be able to penetrate the vapor permeable, liquid water impermeable layer due their larger size.
  • One container of the present invention is a hybrid all-in-one solar dryer bag.
  • the container is additionally provided with an insulating layer.
  • the insulating layer of the container acts as an additional supporting layer. It could be placed adjacent to the vapor permeable, liquid water impermeable layer.
  • the thick insulating layer implies that the container may be placed on the ground without the need for an additional rack underneath.
  • a non vapor permeable layer such as a transparent plastic layer with grooves, similar to corrugated plastic, is arranged adjacent to the insulating layer, see fig 5.
  • the transparent plastic layer acts as a solar collector. Either food or dirty/contaminated water could be placed inside the bag. The evaporated water could be condensed and collected to produce potable drinking water. The potable water could also be used to rehydrate
  • the entire bag, including insulating layer and plastic layer may be rolled up for easy transport.
  • This specific embodiment implies additional applications such as, but not limited to, search and rescue operations (e.g. throw out of a helicopter), military use and for
  • the bag could be used as a tarp and could be slept under.
  • a sensor may be used.
  • the container comprises a sensor.
  • the container comprises a water activity sensor.
  • the water activity sensor may, in one embodiment, be placed adjacent to the product containing water for example adjacent to the inlet of the container.
  • the water activity implies a means for keeping track of growth of bacteria, fungi and/or yeast.
  • the water activity would be 1 .0 for pure water filled into the container.
  • the sensor measures relative humidity.
  • the sensor is in one embodiment placed adjacent to the vapor permeable, liquid water impermeable layer, on the side not in contact with the product containing water. A small air space between the vapor permeable, liquid water
  • the impermeable layer and the measuring probe allows for measurement, when equilibrated with the content of the container, see fig. 6.
  • the measurement may be communicated via suitable cable or wireless signal to a display device.
  • the container is an urination and defecation bag, see fig. 7.
  • the bag comprises, in one embodiment, a volume of about 1 L and has only a polyurethane layer (so no support layer) that would be biodegradable. This implies being a one-time use bag. In one embodiment it looks like a regular plastic bag (could be transparent or opaque) with handles. After defecating and/or urinating into the bag, the user would seal the bag with for example a ziploc-like seal. Another example could be a bag with draw strings that would just need to be pulled and tied. The bag could then be thrown onto the ground and would begin drying immediately. No bacteria would get out of the bag.
  • the product is especially suitable for people in developing countries living in rural areas where toilet facilities are not available or emergency areas or refugee camps where infrastructure is missing or out of order.
  • the container is made of a biodegradable material. This is suitable for one-time use concepts for kitchen or restaurant use.
  • the bag could be made of biodegradable polyurethane with minimal or no backing material.
  • a domestic vacuum sealer could be used to seal the bags.
  • the container is placed in open air for sun drying.
  • the container is placed in a solar dryer.
  • the container is placed in an oven. This may be suitable for small scale dehydration.
  • the container is placed in a convective dryer. This is suitable for industrial applications.
  • the container is placed in a clothes dryer.
  • the container is placed in a tumble dryer.
  • a tumble dryer By placing the container in a tumble dryer, a more even drying is implied.
  • Other ways of allowing for the dehydration to occur are possible and the invention is not to be seen as limited by a specific choice of drying method.
  • the product may be poured out of the bag. This is suitable for juicer products.
  • the product is peeled off the vapor permeable, liquid water impermeable layer. In for example the embodiment comprising a frame, mentioned above, this may be a suitable option. If the product is believed to be difficult to remove, the container may be quickly dipped in water to loosen the product to make it easier to remove it from the support layer such as a fabric (e.g. if making candy/leather - this makes it much easier to peel the candy off the fabric).
  • the finished products are recommended to be stored in a cool, dry place similar to other dried products.
  • One embodiment is a container for dehydrating a product containing water comprising at least one vapor permeable, liquid water impermeable layer enclosing said product containing water forming a pouch arranged for permitting water vapor contained in said product to pass therefrom through said at least one vapor permeable, liquid water impermeable layer into the surrounding environment such as air.
  • the container further comprising at least one vapor permeable textile layer being arranged in close proximity to said at least one vapor permeable, liquid water impermeable layer such that said water vapor can pass through said at least one vapor permeable textile layer into said surrounding environment.
  • the container comprise at least one vapor permeable textile layer at least partially enclose said at least one vapor permeable, liquid water impermeable layer.
  • the container is further comprising an inlet formed by or attached to said container for the product to be put in or taken out of said container.
  • the container is further comprising a locking mechanism for sealing the inlet and opening the inlet.
  • the container is further comprising a suspension device attached to said container such that the container can be suspended.
  • the container comprises at least one vapor permeable, liquid water impermeable layer being hydrophilic.
  • the container comprise at least one vapor permeable, liquid water impermeable layer being made of a hydrophobic material.
  • Another aspect of the present invention relates to a process for dehydrating a product containing water which comprises permitting water vapor contained in said product to pass therefrom through at least one vapor permeable, liquid water impermeable layer, enclosing said product containing water, into the surrounding environment.
  • the process further comprises permitting said water vapor pass through at least one vapor permeable textile layer being in contact with said at least one vapor permeable, liquid water impermeable layer, enclosing said product containing water, into the surrounding environment such as air.
  • the process further comprises the at least one vapor permeable, liquid water impermeable layer being made of a hydrophilic material.
  • the process further comprises said container being placed in an environment where there is a temperature difference and/or relative humidity difference between said surrounding environment and said product containing water such that this accelerates the process for dehydration of said product containing water.
  • container a bag or a pouch or any other containers suitable for the purpose of the present invention.
  • the container is enclosing the product containing water. If the container comprises only the vapor permeable, liquid water impermeable layer, said layer encloses the product containing water.
  • the container may comprise a support layer, as described above, wherein said support layer encloses the product containing water and wherein the vapor permeable, liquid water impermeable layer only partly encloses the product containing water.
  • the support layer may be made of vapor permeable material and liquid water permeable material such as textile or fabric, but the invention is not to be limited to a specific material. Other vapor permeable support materials, suitable to provide mechanical reinforcement, are applicable, and to be seen as incorporated in the present invention.
  • the term locking mechanism is to be seen as a sealing option and may include a key and a lock; however, various seal options are to be seen as incorporated into the invention.
  • product should be interpreted in the broadest sense and not to be limited to consumables, but also waste materials and all materials in need of dehydration or concentration.
  • Open dish drying was compare to dehydration with a pouch at ambient conditions and using forced convection
  • Tests were performed using pouches made by vacuum heat-sealing two rectangular sheets of polyurethane coated fabric 8209 MF (F.O.V Fabric AB, Boras, Sweden) with dimensions 200x90 mm using a Multivac vacuum sealer (model A300/1 1 , Multivac, Sepp Haggenmuller KG, Germany). After sealing three sides, the pouches were washed with 15% v/v ethanol, rinsed with hot water and dried at 70°C and 0%RH using a forced convection combi-steamer oven (RATIONAL, Sweden). A funnel was used to add 100 g of the product to be dried and then the fourth side was heat-sealed without vacuum to prevent any leakage. The active surface area dimensions for each pouch were
  • the rack was placed on a lab bench and the water-filled pouch was exposed to the ambient surroundings (20.7 ⁇ 0.1 °C and 51 .1 ⁇ 1 .3%RH). No additional wind or energy input was applied.
  • An open dish with water was placed next to the bag as a control. Mass of the pouch and open dish were recorded at specific time intervals using a digital scale (Mettler Toledo B3001 -S, Switzerland). The evaporation fluxes were found to be 0.050 and 0.032 kg/m 2 /h for the open dish and pouch, respectively (see fig. 8).
  • the evaporation flux was 1 .1 and 0.29 kg/m 2 /h for the open dish and pouch, respectively (see Fig.9). Since the bag has two surfaces for mass transport, an open dish and bag of the same dimensions (assumed to be 1 x1 m) would allow for evaporation rates of 0.050 and 0.064 kg/h for the open dish and pouch, respectively, under ambient conditions and 1 .1 and 0.58 kg/h for the open dish and pouch, respectively, at 40.9°C and 13.9%RH with a 2.0 m/s wind speed. It is interesting to note that under ambient conditions, the rate is actually greater for the pouch compared to the open dish showing that the pouch can have a larger overall evaporation rate depending on the drying conditions.
  • the dissolved solids content at 20°C was measured using a digital HI 96801 Refractometer (HANNA Instruments lnc.,Woonsocket, Rl, USA) and expressed as degrees Brix (°Bx), which represents the amount of sucrose in an aqueous solution.
  • °Bx degrees Brix
  • the analysis was carried out in triplicate.
  • a dissolved oxygen (DO) probe model HI 9146, Hanna Instruments Inc., Woonsocket, USA.
  • DO dissolved oxygen
  • the probe was sealed in a side neck of a three-necked round-bottomed glass flask using parafilm wax.
  • the middle neck was either left open to the surroundings or covered with a piece of polyurethane coated fabric 8209 MF (F.O.V Fabric AB, Boras, Sweden) held in place using a clamp.
  • the diameter and surface area of the middle neck were 3.0 cm and 7.1 cm 2 , respectively.
  • deionised water was first boiled for 30 minutes to reduce the amount of existing dissolved oxygen. After boiling, the water was added to a volumetric flask, the flask was plugged with a rubber stopper and then immersed in a cold water bath to bring the water to room temperature. The round-bottomed flask was then filled with the oxygen-reduced water using the third neck until the water level was even with the top edge of the middle neck (or in direct contact with the polyurethane layer when fabric was used). DO and temperature measurements were taken at specific time intervals to obtain the dissolution flux per cm 2 of exposed surface area. The experiment was done in duplicate.
  • Figure 14 shows that with the particular polyurethane coated textile and surface area to volume ratio used, the oxygen dissolution flux was reduced on average by approximately 25% compared to the open surface case.
  • Fig. 15 illustrates how the colour changed before and after dehydration. More browning was observed when slices were dried in open air compared to in the pouch. Since apple browning is an enzymatic process and is directly proportional to the amount of oxygen present, this experiment further indicates that the vapor permeable, liquid water impermeable layer has the ability to hinder oxygen transfer.
  • Mushroom slices were dried with and without a pouch in an incubator at 50°C and 7%RH (ventilation setting: high).
  • the water activity after drying for slices dried in open air ranged from 0.209 to 0.224.
  • the range was 0.239 to 0.293.
  • the texture and size of the slices varied greatly after drying.
  • the slices dried in pouches were flatter, experienced very little shrinkage and had a somewhat glossy finish.
  • the mushrooms dried in open air were thicker and more wrinkled and experienced significant shrinkage compared to their size before drying.
  • Basil leaves dried with a pouch at 50°C and 7%RH maintained their size and shape and had a much less brittle texture than leaves dried in open air.
  • the a w of the dried leaves was on average 0.23 and 0.24 with and without the pouch, respectively.
  • Thinly sliced beef was dried with and without a pouch in a convective dryer at 41 .2 ⁇ 0.2°C, 10.0 ⁇ 3.8%RH and 2.0 m/s air velocity.
  • the meat dried in pouches experienced more even drying, little crust formation and very little shrinkage in the lateral direction.
  • the lack of crust and shrinkage allowed for more water to be removed in the same amount of drying time since the final water activity with the pouch was 0.191 and without the pouch 0.363.
  • the texture and structure of the final products were also completely different.
  • the meat dried in pouches was elastic and bendable and very thin at the end of drying.
  • the meat dried in the open air on a rack was very stiff and brittle.
  • Fig. 17 shows the rate at which water was removed for each trial.

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  • Engineering & Computer Science (AREA)
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  • General Engineering & Computer Science (AREA)
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  • Health & Medical Sciences (AREA)
  • Sustainable Development (AREA)
  • Toxicology (AREA)
  • Microbiology (AREA)
  • Drying Of Gases (AREA)
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Abstract

La présente invention concerne un récipient pour la déshydratation d'un produit contenant de l'eau comprenant au moins une couche perméable à la vapeur et imperméable à l'eau liquide enveloppant ledit produit contenant de l'eau formant une poche conçue pour permettre le passage dans l'air environnant de la vapeur d'eau contenue dans ledit produit depuis celui-ci à travers ladite ou lesdites couche(s) perméable(s) à la vapeur et imperméable(s) à l'eau liquide.
PCT/EP2015/070283 2014-09-04 2015-09-04 Procédé et récipient pour la déshydratation d'un produit Ceased WO2016034719A2 (fr)

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US10499731B2 (en) 2018-03-05 2019-12-10 The Flowr Cannabis Ulc Apparatus for sorting of crop components

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US3415719A (en) * 1966-05-11 1968-12-10 Melpar Inc Collapsible solar still with water vapor permeable membrane
AU7356094A (en) * 1994-04-04 1995-10-23 W.L. Gore & Associates, Inc. Improved method for minimizing contamination of freeze-dried products
WO1996031748A1 (fr) * 1995-04-07 1996-10-10 W.L. Gore & Associates, Inc. Sac de lyophilisation et procede destine a minimiser la contamination des produits lyophilises
GB0210289D0 (en) * 2002-05-04 2002-06-12 Reckitt Benckiser Uk Ltd Product
EP1958618A1 (fr) * 2007-02-15 2008-08-20 Octapharma AG Procédé destiné à la lyophilisation par reconstitution optimisée de biopolymères

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US10499731B2 (en) 2018-03-05 2019-12-10 The Flowr Cannabis Ulc Apparatus for sorting of crop components

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