ReSPICES
ReSPICES is a reactor that converts kitchen leftover materials based on freeze-drying technology. It produces unique spices for chefs or cooking lovers and reduces waste. Spices (bonsai herbs are not common in China) can be converted into freeze-drying powder through ReSPICES, and this is true for the leftovers of some vegetables (such as onions and carrots) to thicken the curry.
The ultra-low temperature generated by the reaction between the ethyl alcohol and the dry ice is used to replace the ultra-cold storage freezer, ready for conversion with small power.
What waste most in the kitchen?
According to the research, two categories of food, vegetables and fruits as well as rootstocks, are most likely to be wasted. A large amount of waste is generated through the journey of the food from the farm to the dinner table, and most waste takes place during cooking.
Waste Percentage of Fresh Fruits & Vegetables, Roots & Tubers
Data Source: Food waste, by production stage and food type, Katie Peek, 2011
Why freeze-dried?
What distinguished the freeze-drying from the conventional drying is the retention of the original fragrance of the food, which is what I expected to specialize in at the beginning of my plan. Making spices from food leftovers seems to be applicable in the molecular cuisine, seasoning, cocktail making and other areas. The machine is used specifically in this narrow area.
Prototyping
Use the ethyl alcohol and the dry ice as the refrigerant as they are cheap and easily available (they are sold in grocery stores in the US and online in China). The dry ice can be stored in the special vessel for 7 days and the ethyl alcohol can be reused for it doesn't take part in the reaction.
