26: Process for Freezing Mandarin Oranges with Optimized Perforation | Patent Drawing

Overview of the Patent Drawing

This patent drawing illustrates a method for preparing and freezing mandarin oranges (ミカン). The outer peel (1) of the mandarin (2) is shown with small perforations (4) distributed evenly across the surface. These perforations extend through the outer peel (1) and partially into the inner peel (3). The purpose of the holes is likely to improve the freezing process by allowing cold air or liquid to penetrate more efficiently. The method includes using pins (6) arranged on a board (7) to create these perforations uniformly. This process likely enhances the texture and quality of the frozen mandarin when thawed for consumption.

Patent Insight 1: Perforations for Improved Freezing Efficiency

The small holes (4) punctured into the outer peel serve to optimize the freezing process by allowing cold air to reach deeper layers of the fruit. This can lead to a more uniform freezing of the mandarin’s surface and pulp, preventing ice crystallization in uneven areas and ensuring the fruit maintains its natural texture after thawing. The perforations help to avoid damage to the fruit’s structure during the freezing and thawing process.

Patent Insight 2: Controlled Freezing for Enhanced Texture

The drawing suggests that the mandarin (2) undergoes a controlled freezing process, aided by the perforations. The small holes allow for a more consistent freeze throughout the fruit, maintaining its integrity while reducing the likelihood of textural degradation when thawed. The process ensures that the mandarin retains its juiciness and flavor, offering consumers a better experience when eating frozen mandarins.

Patent Insight 3: Efficient and Scalable Perforation Method

The use of pins (6) arranged on a board (7) provides an efficient way to create uniform perforations across the surface of multiple mandarins at once. This system allows for easy scaling in a commercial setting, ensuring that large quantities of mandarins can be prepared for freezing consistently and quickly. The standardized perforation process guarantees consistent quality in the final product.

Thoughts on the Patent Drawing

The patent for the “Process for Freezing Mandarin Oranges with Optimized Perforation” introduces an intriguing advancement in food processing technology. The patent drawing hints at how this technique could improve the quality of frozen mandarin oranges. By creating precise perforations, the process helps preserve the texture and flavor of the fruit while making the freezing and thawing process more effective. Frozen mandarins are particularly popular on hot summer days, and with this technology, it could become easier to enjoy delicious frozen mandarins at home. It brings back memories of the refreshing taste of frozen mandarins I had as a child, and I look forward to seeing this kind of technique become part of everyday life. Additionally, it will be exciting to see if this technology can be applied to other fruits and vegetables, enhancing the freezing quality of a variety of foods.

Keywords

frozen mandarin, perforation process, freezing efficiency, uniform freezing, texture preservation, commercial fruit processing, mandarin preparation

Application of the Technology: Flavor-Enhanced Custom Fruits

Purpose

To adapt the technology of optimized perforation for mandarin oranges into creating “flavor-enhanced custom fruits” by injecting flavors and nutrients directly into the fruit. This offers consumers personalized fruits tailored to their taste and nutritional preferences, adding unique value to the product.

System Components

• Precision Perforation Device: A machine that creates micro-perforations on the fruit’s peel to allow essence infusion.
• Flavor Injection Unit: A system for evenly infusing natural flavors or nutrients into the fruit.
• Sealing Technology: A method to reseal the fruit’s peel after injection to maintain freshness.
• Quality Control System: Sensors to inspect the quality and safety of the fruit after infusion.

Operational Flow

1. Fruit Selection: Select fruits suitable for the process and clean them thoroughly.
2. Perforation: Use the precision perforation device to create tiny holes in the fruit peel.
3. Flavor Injection: Inject selected flavors or nutrients into the fruit using the flavor injection unit.
4. Sealing: Use sealing technology to close the perforations and maintain freshness.
5. Quality Inspection: Check the infused fruit with the quality control system to ensure it meets safety and quality standards.
6. Packaging and Distribution: Package and distribute the approved fruits to the market.

This technology enables innovations like berry-flavored oranges or vitamin-enriched apples, appealing to health-conscious consumers and making a great choice for unique gifts or special occasions.