Difference between revisions of "Team:Nagahama/Entrepreneurship"
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| − | We experimented preserving food by fragrance with antimicrobial activity. fig4 is | + | We experimented preserving food by fragrance with antimicrobial activity. fig4 is preservation of pork by garlic, and fig5 is preservation of bread by geraniol. Both results shows that |
Revision as of 11:07, 15 September 2015
Prototype
Our project is Flavorator. We show its system working under real-world conditions in India . India has a problem about storage of foods. We want to spread Flavorator for to the world , and we thought that our Flavorator can solve such as its problem. This is why we tried demonstrate our project.
According to Assocham that is Joint Chamber in India , 30 percent of the total harvest of agricultural crops in India have been discarded by lack of refrigerated storage facility . Refrigerated storage facility is insufficient in the retail market in rural areas and suburbs.In 2011, Refrigerator penetration in the cities is 43.8% , and the villages is 9.4%(fig1). The penetration in rural areas is much smaller than the city group . Its cause is considered that supply of electricity are not yet ready. To solve this problem, there is a need for method of preserving food products that do not require electricity in rural and suburban markets. Our Flavorator does not require electricity. So, we considered that it is used in situations such as the India, and designed Flavorator.
Design
This is the design of Flavorator
・Container of medium is attached in above the box , fragrances is produced from there (①). Fragrance falls to bottom from top and circulate by it causes a natural convection (③).
・It must to keep temperature in Flavorator for recombinants activity . A layer of vacuum suppress the change of temperature in Flavorator because it work as a heat insulator.(②)
・To prevent the contact of recombinants and foods, the container of the medium is covered by a triple filter (④). Recombinants are larger than the mesh of filter, so they can't go through a triple filter , but fragrance is able to pass through because its molecules are smaller than the mesh (fig3).
※Recombinants differs depending on the temperature in a region which use Flavarator. (For example : Escherichia coli will use in India because temperature in there is its active range.)
抗菌活性のある香りによる食品の保存は可能か
We experimented preserving food by fragrance with antimicrobial activity. fig4 is preservation of pork by garlic, and fig5 is preservation of bread by geraniol. Both results shows that
