Food preserving based on a new vapour textile technology
(2015) In Diploma work IDEM05 20152Industrial Design
- Abstract (Swedish)
- This project was initiated by the food technology department of Lund University for a design study of a new developed technology to dry mashed fruits. A fabric with special parameters allows to preserve fruits, without using electricity, in a short period of time.
The given task consists of designing a “bag” to dry mashed and liquid fruit purée. The bag should be easy to fill, empty, clean and re-use. With consideration of a thickness limitation and a way to fill the bag without trapped air inside.
The focus is on domestic use of the product and the usability.
Before starting with the design aspect of the project, a food drying experiment phase followed by an analysis of potential users was conducted. The result showed a big opportunity... (More) - This project was initiated by the food technology department of Lund University for a design study of a new developed technology to dry mashed fruits. A fabric with special parameters allows to preserve fruits, without using electricity, in a short period of time.
The given task consists of designing a “bag” to dry mashed and liquid fruit purée. The bag should be easy to fill, empty, clean and re-use. With consideration of a thickness limitation and a way to fill the bag without trapped air inside.
The focus is on domestic use of the product and the usability.
Before starting with the design aspect of the project, a food drying experiment phase followed by an analysis of potential users was conducted. The result showed a big opportunity to design a bag for long distance hikers, which have to be careful with the weight they carry with them.
The outcome of this project is a bag in two different sizes with a big opening, a valve and a clip. Food can be dried at home to bring it along for a trip or one can harvest and dry berries, herbs and other eat-able stuff while being on a tour. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/8163864
- author
- Zbinden, Martina
- supervisor
- organization
- course
- IDEM05 20152
- year
- 2015
- type
- H2 - Master's Degree (Two Years)
- subject
- publication/series
- Diploma work
- report number
- LUT-DVIDE/ EX--15/50311—SE
- language
- English
- id
- 8163864
- date added to LUP
- 2015-11-03 14:19:22
- date last changed
- 2015-11-03 14:19:22
@misc{8163864, abstract = {{This project was initiated by the food technology department of Lund University for a design study of a new developed technology to dry mashed fruits. A fabric with special parameters allows to preserve fruits, without using electricity, in a short period of time. The given task consists of designing a “bag” to dry mashed and liquid fruit purée. The bag should be easy to fill, empty, clean and re-use. With consideration of a thickness limitation and a way to fill the bag without trapped air inside. The focus is on domestic use of the product and the usability. Before starting with the design aspect of the project, a food drying experiment phase followed by an analysis of potential users was conducted. The result showed a big opportunity to design a bag for long distance hikers, which have to be careful with the weight they carry with them. The outcome of this project is a bag in two different sizes with a big opening, a valve and a clip. Food can be dried at home to bring it along for a trip or one can harvest and dry berries, herbs and other eat-able stuff while being on a tour.}}, author = {{Zbinden, Martina}}, language = {{eng}}, note = {{Student Paper}}, series = {{Diploma work}}, title = {{Food preserving based on a new vapour textile technology}}, year = {{2015}}, }