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Food preserving based on a new vapour textile technology

Zbinden, Martina (2015) In Diploma work IDEM05 20152
Industrial 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:
author
Zbinden, Martina
supervisor
organization
course
IDEM05 20152
year
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},
}