Freeze-Dried Food Reconstitution

Food & Packaging

This invention provides a method and device for efficiently reconstituting freeze-dried foods through a vacuum-assisted steam process. Traditional methods of reconstituting freeze-dried foods often involve manually determining water volumes, heating water to specific temperatures, and result in potential spillages and inefficiencies. The new invention creates a negative pressure (vacuum) around the freeze-dried product and then introduces steam, allowing better penetration and faster reconstitution. This method maintains the sensory and visual properties of the food, facilitates energy savings, and expands the types of freeze-dried foods suitable for this process, including larger and more diverse food items. The device includes a working chamber configured as a barochamber, needles to inject steam, and a system that balances pressure to ensure safety and efficiency. This technology is particularly advantageous for home use, food industry applications, and in environments where quick, quality food preparation is essential. This innovation enables longer shelf life, significant transportation and storage cost savings, and high-quality food reconstitution, even after long-term storage.

Disclaimer

The image and video are AI-generated based on the description of the invention in its patent application and are intended for illustrative purposes only.

It explains the concept and is not the actual product as it still needs to be developed.

Market need and size

The demand for freeze-dried foods is rising, driven by the need for long shelf-life products in various sectors including outdoor activities, military, and emergency supplies. As of 2023, the global freeze-dried food market is valued over USD 60 billion, growing annually by approximately 7%.

Technical feasibility

The invention's technical innovation lies in its ability to effectively utilize vacuum and steam technology for food reconstitution, improving texture and taste. Challenges could include maintaining cost-effectiveness and ensuring the reliability of the vacuum-steam process.

Potential applications

This technology can be applied in home kitchens, fast food industries, military supplies, space missions, and survival kits. Its adaptability makes it viable for both commercial and personal use.

Competitive landscape and uniqueness

Current methods and devices do not effectively address the sensory quality and reconstitution efficiency. The unique vacuum and steam combination distinguishes it from existing technologies, potentially positioning it as a leader in the rehydration market.

Regulatory considerations

Adherence to food safety standards for processing equipment is necessary. Given the non-invasive nature of this technology, regulatory hurdles are likely minimal.

In summary, the commercial viability of this invention is strong, given its broad applicability, market demand, and enhancement of product quality through innovative technology.