An accurate feeding system and method for a viscous solid-liquid mixed flavoring agent

Abstract

The present invention belongs to the field of food processing machinery, and provides an accurate feeding system and method for viscous solid-liquid mixed flavoring agents. First, an accurate feeding system for viscous solid-liquid mixed flavoring agents is built based on stirring propulsion and peristaltic feeding; then, considering factors such as the self-weight, viscosity, stirring, and internal pressure of the valve of the flavoring agent, the pressure balance relationship at the discharge port of the seasoning barrel is solved; finally, based on the self-regulation of the pressure at the discharge port of the seasoning barrel with the required feeding amount and the remaining amount of the flavoring agent, the accurate feeding process of the viscous solid-liquid mixed flavoring agent is realized; the system and method can greatly simplify the feeding process, are easy to operate, are applicable to the feeding of various solid-liquid mixed fluids, and have broad application prospects.

Description

Technical Field

[0001] The present invention belongs to the field of food processing machinery, and relates to a precise feeding system and method for viscous solid-liquid mixed flavoring agents. Background Art

[0002] With the rapid development of the food industry, the diversification and variety of foods are an inevitable trend to meet the numerous taste demands of people, and the requirements for food processing safety, efficiency, and taste control are also getting higher and higher. As an essential element in food, the high-efficiency and high-precision feeding of flavoring agents is crucial for ensuring the rapid processing and taste control of food, directly affecting the production efficiency and quality of food. In the current production process, to ensure food hygiene, efficient processing, and precise feeding, the processing and feeding of flavoring agents have gradually changed from manual to mechanized and automated to achieve large-scale and efficient production, as well as strict taste control and uniformity. However, for some oily solid-liquid mixed flavoring agents, such as chili oil and sesame oil, or mixed products of multiple flavoring agents, etc., which have the characteristics of both liquid fluidity and the viscosity of solid-liquid mixtures, this brings serious difficulties to high-precision feeding, and problems such as unstable flow rate, inaccurate feeding, accumulation, fault, and uneven mixing are likely to occur, resulting in a decline in taste. Summary of the Invention

[0003] The technical problem to be solved by the present invention is the precise feeding process of viscous solid-liquid mixed flavoring agents. To overcome the defects of the prior art, a precise feeding system and method for viscous solid-liquid mixed flavoring agents are invented. The method includes three steps: building a precise feeding system for viscous solid-liquid mixed flavoring agents, solving the pressure balance relationship at the discharge port of the seasoning barrel, and precise regulation based on the matching of pressure and flow rate, ultimately realizing the precise feeding process of viscous solid-liquid mixed flavoring agents. The system and method can greatly simplify the feeding process, are easy to operate, are applicable to the feeding of various solid-liquid mixed fluids, and have broad application prospects.

[0004] The technical solution of the present invention:

[0005] A precise feeding system and method for viscous solid-liquid mixed flavoring agents. First, based on stirring and propulsion and peristaltic feeding, a precise feeding system for viscous solid-liquid mixed flavoring agents is built; then, considering factors such as the self-weight, viscosity, stirring, and internal pressure of the valve of the flavoring agent, the pressure balance relationship at the discharge port of the seasoning barrel is solved; finally, based on the self-regulation of the pressure at the discharge port of the seasoning barrel with the required feeding amount and the remaining amount of the flavoring agent, the precise feeding process of viscous solid-liquid mixed flavoring agents is realized;

[0006] The specific steps are as follows:

[0007] Step 1: Building a precise feeding system for viscous solid-liquid mixed flavoring agents

[0008] The precise feeding system for viscous solid-liquid mixed flavoring agents mainly includes: a feed inlet, a seasoning barrel, a stirrer, a gravity sensor, a peristaltic valve, a stop-flow motor, etc. The seasoning barrel is connected to the feed inlet and a cover plate above. A driving gear is provided above the cover plate, and the stirrer is driven by a motor to stir. A gravity sensor is arranged below the seasoning barrel to monitor the gravity of the flavoring agent in real time, providing data parameters for precise feeding. The seasoning barrel is connected to the peristaltic valve through the outlet (hereinafter briefly referred to as the outlet), and the flavoring agent is extruded to the final outlet through the internal pressure of the peristaltic valve. At the same time, the stop-flow motor is arranged at the outlet to prevent the viscous solid-liquid mixed flavoring agent from remaining and overflowing at the outlet.

[0009] Further, the stirring blades of the stirrer are of a conforming structure, which are manufactured according to the inner wall curvature of the seasoning barrel, and can provide a centrifugal extrusion force for the discharging process of the flavoring agent at the outlet, facilitating rapid discharging.

[0010] Further, the outlet is designed as a rigid corrugated pipe structure to prevent bending.

[0011] Further, the internal pressure of the peristaltic valve is controlled by a peristaltic motor. The required internal pressure of the valve is obtained by comprehensively calculating factors such as the self-weight, viscosity, and stirring of the flavoring agent, and the roller is controlled by the peristaltic motor to generate the corresponding internal pressure, so as to facilitate rapid, stable, and precise discharging.

[0012] Further, the outlet is composed of a flexible hose, which is easy to bend. After the discharging is completed, the stop-flow elbow is controlled by the stop-flow motor to bend the outlet to prevent the flavoring agent from remaining and overflowing.

[0013] Further, the feed inlet, the cover plate, the bottom plate of the seasoning barrel, the stirrer, the outlet, the outlet, etc. are all designed to be detachable, which is convenient for cleaning and hygiene.

[0014] Step 2: Solving the balance relationship of the outlet

[0015] The pressure at the outlet is mainly composed of four parts: the self-weight pressure P of the flavoring agent G , the centrifugal pressure P caused by the stirring kinetic energy J , the resistance pressure P at the outlet Z , and the internal pressure P of the valve F . First, calculate the self-weight pressure P of the flavoring agent G . Due to the continuous stirring of the stirrer, the solid-liquid mixed flavoring agent is always in an approximately uniform state. Therefore, the self-weight pressure P G can be expressed as:

[0016]

[0017] Among them, G is the weight of the remaining flavoring agent in the seasoning, measured by a gravity sensor; is the cross-sectional area of the seasoning bucket, and D is the diameter of the seasoning bucket. Since the remaining amount G of the flavoring agent is a variable, the self-weight pressure P G can be expressed as a function of G:

[0018] P G = f(G) (2)

[0019] For the centrifugal pressure P caused by the stirring kinetic energy J , since most of the centrifugal force is borne by the barrel wall of the seasoning bucket, the pressure on the discharge port can be considered to be generated by the centrifugation of a certain volume of the seasoning. The so-called certain volume refers to the cross-sectional area of the discharge port as the bottom area and the radius of the seasoning bucket as the height, that is:

[0020]

[0021] Among them, is the mass of the certain volume of the seasoning, ρ is the density of the seasoning, d is the diameter of the discharge port; ω = πn / 30, where n is the rotation speed of the stirrer; is the cross-sectional area of the discharge port, then (3) can be sorted out as:

[0022]

[0023] For the resistance pressure P of the discharge port Z , it can be considered as the resistance generated by the seasoning accumulated at the discharge port during the discharging process, then there is

[0024] P Z = μm′g / s (5)

[0025] Among them, μ is the resistance coefficient; is the mass of the seasoning in the discharge port, g is the acceleration due to gravity, l is the length of the discharge port, then (5) can be sorted out as:

[0026] P Z = μρlg (6)

[0027] For the internal pressure P of the valve F , it is adjustable in real time automatically to meet the precise discharging requirements. Then the balance relationship at the discharge port, that is, the combined pressure can be expressed as:

[0028] Δp = P G + P J - P Z - P F = f(G) - P F + C (7)

[0029] Among them, G, P F are adjustable variables; for the same kind of mixed seasoning, C = PJ -P Z is a constant.

[0030] Step 3: Precise feeding of viscous solid-liquid mixed flavoring agent based on pressure and flow rate matching

[0031] According to the Hagen-Poiseuille's law, the outlet flow rate Q can be expressed as:

[0032]

[0033] where α is the viscosity of the flavoring agent.

[0034] Then, within time t, the feeding amount is:

[0035] A = Qt (9)

[0036] Combining formulas (8) and (9), we have:

[0037]

[0038] Adjust P in real time according to the required feeding amount A and the remaining amount G of the flavoring agent in the seasoning bucket F to finally achieve the precise feeding process of the viscous solid-liquid mixed flavoring agent.

[0039] The beneficial effect of the present invention is that this method designs a precise feeding system and method for viscous solid-liquid mixed flavoring agent. First, based on stirring propulsion and peristaltic feeding, a precise feeding system for viscous solid-liquid mixed flavoring agent is built; then, considering factors such as the self-weight, viscosity, stirring, and internal pressure of the valve of the flavoring agent, the pressure balance relationship at the outlet is solved; finally, based on the self-regulation of the outlet pressure with the required feeding amount and the remaining amount of the flavoring agent, the precise feeding process of the viscous solid-liquid mixed flavoring agent is achieved; this system and method can greatly simplify the feeding process, are easy to operate, are suitable for the feeding of various solid-liquid mixed fluids, and have a wide application prospect. Description of the Drawings

[0040] Figure 1 is a schematic structural diagram of the precise feeding system for viscous solid-liquid mixed flavoring agent.

[0041] Figure 2 is a schematic diagram of the calculation principle of the precise feeding of viscous solid-liquid mixed flavoring agent.

[0042] In the figure: 1 inlet; 2 driving gear of the stirrer; 3 cover plate; 4 seasoning bucket; 5 stirrer; 6 gravity sensor; 7 outlet of the seasoning bucket (hereinafter briefly referred to as the outlet); 8 peristaltic valve; 9 stop-flow motor; 10 peristaltic motor; 11 peristaltic valve roller; 12 feeding port; 13 stop-flow elbow; 14 viscous solid-liquid mixed flavoring agent; D inner diameter of the seasoning bucket wall; d inner diameter of the outlet wall; l outlet length; P GThe pressure generated by the self - weight of the flavoring agent at the discharge port; P J The centrifugal pressure caused by the stirring kinetic energy at the discharge port; P Z The resistance pressure generated by the viscosity of the viscous solid - liquid mixed flavoring agent at the discharge port; P F The internal pressure of the valve. Specific implementation manner

[0043] The specific implementation manner of the present invention will be described in detail below in combination with the technical solution and the drawings.

[0044] Figure 1 It is a schematic structural diagram of a precise feeding system for viscous solid - liquid mixed flavoring agent. The system mainly consists of a feed inlet 1, a seasoning barrel 4, a stirrer 5, a gravity sensor 6, a peristaltic valve 8, a stop - flow motor 9, etc.

[0045] Figure 2 It is a schematic diagram of the calculation principle for the precise feeding of viscous solid - liquid mixed flavoring agent. Solve the pressure balance relationship at the discharge port caused by factors such as the self - weight, viscosity, stirring, and internal pressure of the valve of the flavoring agent, determine the internal pressure of the valve that self - adjusts with the required feeding amount and the remaining amount of the flavoring agent, and finally realize the precise feeding process of the viscous solid - liquid mixed flavoring agent.

[0046] The specific steps of the method are as follows:

[0047] The first step: Build a precise feeding system for viscous solid - liquid mixed flavoring agent

[0048] The precise feeding system for viscous solid - liquid mixed flavoring agent mainly includes: a feed inlet 1, a seasoning barrel 4, a stirrer 5, a gravity sensor 6, a peristaltic valve 8, a stop - flow motor 9, etc. The seasoning barrel 4 is connected to the feed inlet 1 and a cover plate 3 above it. There is a transmission gear 2 above the cover plate 3 and the stirrer 5 is driven by a motor to stir. The gravity sensor 6 is arranged below the seasoning barrel 4 to monitor the gravity of the flavoring agent in real - time, providing data parameters for precise feeding. It is connected to the peristaltic valve 8 through the discharge port 7, and the flavoring agent is extruded to the final discharge port 12 through the internal pressure of the peristaltic valve 8. At the same time, the stop - flow motor 9 is set at the discharge port 12 to prevent the viscous solid - liquid mixed flavoring agent from remaining and overflowing at the discharge port 12.

[0049] Furthermore, the stirring blades of the stirrer 5 are of a conforming structure, manufactured according to the inner wall curvature of the seasoning barrel 4, and can provide a centrifugal extrusion force for the discharge process of the flavoring agent at the discharge port 7, facilitating rapid discharge.

[0050] Furthermore, the discharge port 7 is designed as a rigid corrugated pipe structure to prevent bending.

[0051] Furthermore, the internal pressure of the peristaltic valve 8 is controlled by the peristaltic motor 10. The required internal pressure of the valve is calculated comprehensively considering factors such as the self-weight, viscosity, and stirring of the flavoring agent, and the roller 11 is controlled by the peristaltic motor 10 to generate the corresponding internal pressure, so as to facilitate rapid, stable, and accurate discharging.

[0052] Furthermore, the discharging port 12 is composed of a hose, which is convenient for bending. After the discharging is completed, the stop-flow motor controls the stop-flow elbow 13 to bend the discharging port 12 to prevent the flavoring agent from residual overflow.

[0053] Furthermore, the feeding port 1, the cover plate 3, the bottom plate of the seasoning barrel 4, the stirrer 5, the discharging port 7, the discharging port 12, etc. are all designed to be detachable, which is convenient for cleaning, hygienic and convenient.

[0054] Step 2: Solve the balance relationship of the discharging port

[0055] The pressure at the discharging port is mainly composed of four parts: the self-weight pressure P of the flavoring agent G , the centrifugal pressure P caused by the stirring kinetic energy J , the resistance pressure P of the discharging port Z , and the internal pressure P of the valve F . First, calculate the self-weight pressure P of the flavoring agent G . Due to the continuous stirring of the stirrer, the solid-liquid mixed flavoring agent is always in an approximately uniform state. Therefore, the self-weight pressure P G can be expressed as:

[0056]

[0057] Among them, G is the weight of the remaining flavoring agent in the seasoning barrel, measured by the gravity sensor; is the cross-sectional area of the seasoning barrel, and D = 0.190m is the diameter of the seasoning barrel. The remaining amount G of the flavoring agent is a variable, so the self-weight pressure P G can be expressed as a function of G:

[0058] P G = 35.27G (Pa) (12)

[0059] For the centrifugal pressure P caused by the stirring kinetic energy J , since most of the centrifugal force is borne by the barrel wall of the seasoning barrel, the pressure on the discharging port can be considered to be generated by the centrifugation of a certain volume of flavoring agent. The so-called certain volume refers to the bottom area being the cross-sectional area of the discharging port and the height being the radius of the seasoning barrel, that is:

[0060]

[0061] Among them, is the mass of the certain volume of flavoring agent, ρ is the density of the flavoring agent. Taking chili oil (paste) as an example, ρ = 0.93×103 kg / m 3 where \(d = 0.010\ m\) is the diameter of the discharge port; \(\omega=\frac{\pi n}{30}\), with \(n = 20\ r / min\) being the rotational speed of the agitator; is the cross-sectional area of the discharge port, then (3) can be arranged as:

[0062]

[0063] For the resistance pressure \(P\) of the discharge port Z it can be considered as the resistance generated by the seasoning agent accumulated at the discharge port during the discharging process, then there is

[0064] \(P\) Z =\(\frac{\mu m'g}{s}\) (15)

[0065] where \(\mu = 0.15 - 0.3\) is the resistance coefficient, and here \(\mu = 0.2\) is taken; is the mass of the seasoning agent in the discharge port, \(g = 9.8\ N / kg\) is the acceleration due to gravity, \(l = 0.300\ m\) is the length of the discharge port, then (5) can be arranged as:

[0066] \(P\) Z =\(\mu\rho lg=0.2\times0.93\times10\) 3 \(\times0.3\times9.8 = 546.84\ Pa\) (16)

[0067] For the internal pressure \(P\) of the valve F it is adjustable in real time automatically to meet the accurate discharging requirements. Then the balance relationship at the discharge port, that is, the combined pressure can be expressed as:

[0068] \(\Delta p=P\) G +\(P\) J -\(P\) Z -\(P\) F =\(35.27G - P\) F -159.29\ (Pa)\ (17)

[0069] where \(G\), \(P\) F are adjustable variables.

[0070] Step 3. Accurate discharging of viscous solid-liquid mixed seasoning based on the matching of pressure and flow rate

[0071] According to the Hagen - Poiseuille's law, the discharge port flow rate \(Q\) can be expressed as:

[0072]

[0073] where \(\alpha\) is the viscosity of the seasoning agent. For chili oil, generally \(\alpha = 0.95\ Pa\cdot s\) is taken. Then formula (18) can be arranged as:

[0074]

[0075] Then within time t, the material discharge amount is:

[0076] A = (3.04G - 0.086P F - 13.72) × 10 -2 t (cm 3 ) (20)

[0077] Combining formulas (19) and (20), we have:

[0078]

[0079] According to the required material discharge amount A and the remaining amount of seasoning agent G in the seasoning barrel, adjust P in real time F , and finally the accurate material discharge process of the viscous solid-liquid mixed seasoning agent can be realized. In this patent, it is assumed that the length of the material discharge amount per 1 s is set to 1 cm, that is:

[0080]

[0081] Then according to (21), we have:

[0082]

[0083] When the measured gravity G changes, the automatically adjusted pressure value P F , and the accurate material discharge process of the viscous solid-liquid mixed seasoning agent can be realized. According to (23), the following table shows the partial regulation relationship of the outlet pressure P F changing with the remaining amount of seasoning agent (expressed by mass M = G / g), as well as the corresponding actual material discharge amount (expressed by mass m 实际 = ρA 实际 ), and the material discharge error (expressed by mass Δm = m 实际 - m 标准 ), where the standard material discharge amount is m 标准 = ρA 标准 = 0.93 × 0.785 = 0.730 g.

[0084] Table 1 Outlet pressure P F Self-adjustment relationship with the remaining amount of seasoning agent G (expressed by mass M) and actual material discharge amount and error

[0085]

[0086] In Table 1, when the outlet pressure P F is negative, it indicates that the pressure in the seasoning barrel is insufficient, and the outlet pressure changes from the pressure directed inward to the pressure directed outward.

Claims

1. A precise feeding system and method for a viscous solid-liquid mixed flavoring agent, characterized in that, First, based on stirring propulsion and peristaltic feeding, a precise feeding system for viscous solid-liquid mixed flavoring agents is built; then, considering factors such as the self-weight of the flavoring agent, viscosity, stirring, and internal pressure of the valve, the pressure balance relationship at the discharge port of the seasoning barrel is solved; finally, based on the self-regulation of the pressure at the discharge port of the seasoning barrel with respect to the required feeding amount and the remaining amount of the flavoring agent, the precise feeding process of the viscous solid-liquid mixed flavoring agent is realized. The steps are as follows: Step 1: Building the precise feeding system for viscous solid-liquid mixed flavoring agents The precise feeding system for viscous solid-liquid mixed flavoring agents mainly includes: a feed inlet, a seasoning barrel, a stirrer, a gravity sensor, a peristaltic valve, a stop-flow motor, etc.; the upper part of the seasoning barrel is connected to the feed inlet and a cover plate, a transmission gear is arranged above the cover plate and the stirrer is driven by a motor to stir, a gravity sensor is arranged below the seasoning barrel to monitor the gravity of the flavoring agent in real time, providing data parameters for precise feeding, the seasoning barrel discharge port (hereinafter briefly referred to as the discharge port) is connected to the peristaltic valve, and the flavoring agent is extruded to the final discharge port through the internal pressure of the peristaltic valve. At the same time, the stop-flow motor is arranged at the discharge port to prevent the viscous solid-liquid mixed flavoring agent from remaining and overflowing at the discharge port; The stirring blades of the stirrer are of a conforming structure, manufactured according to the inner wall curvature of the seasoning barrel, and can provide a centrifugal extrusion force for the discharging process of the flavoring agent at the discharge port, facilitating rapid discharging; The discharge port is designed as a rigid corrugated pipe structure to prevent bending; The internal pressure of the peristaltic valve is controlled by a peristaltic motor. The required internal pressure of the valve is calculated comprehensively considering factors such as the self-weight, viscosity, and stirring of the flavoring agent, and the roller is controlled by the peristaltic motor to generate the corresponding internal pressure, so as to facilitate rapid, stable, and precise discharging; The discharge port is composed of a hose, which is convenient for bending. After the feeding is completed, the stop-flow elbow is controlled by the stop-flow motor to bend the discharge port to prevent the flavoring agent from remaining and overflowing; The feed inlet, cover plate, bottom plate of the seasoning barrel, stirrer, discharge port, discharge port, etc. are all of detachable design, facilitating cleaning, being hygienic and convenient; Step 2: Solving the balance relationship at the discharge port The pressure at the discharge port is mainly composed of four parts: the self-weight pressure P G of the flavoring agent, the centrifugal pressure P J caused by the stirring kinetic energy, the resistance pressure P Z at the discharge port, and the internal pressure P F of the valve; first, calculate the self-weight pressure P G of the flavoring agent. Due to the continuous stirring of the stirrer, the solid-liquid mixed flavoring agent is always in an approximately uniform state, so the self-weight pressure P G can be expressed as: Among them, G is the weight of the remaining flavoring agent in the seasoning, measured by the gravity sensor; is the cross-sectional area of the seasoning barrel, and D is the diameter of the seasoning barrel; the remaining amount G of the flavoring agent is a variable, so the self-weight pressure P G can be expressed as a function of G: P G = f(G) (2) For the centrifugal pressure P J caused by the stirring kinetic energy, since most of the centrifugal force is borne by the barrel wall of the seasoning barrel, the pressure at the discharge port can be considered to be generated by the centrifugation of a certain volume of the flavoring agent. The so-called certain volume refers to the bottom area being the cross-sectional area of the discharge port and the height being the radius of the seasoning barrel, that is: where, is the mass of the flavoring agent of the certain volume, ρ is the density of the flavoring agent, d is the diameter of the discharge port; ω = πn / 30, n is the rotational speed of the stirrer; is the cross-sectional area of the discharge port, then formula (3) can be arranged as: For the resistance pressure PZ of the discharge port, it can be considered as the resistance generated by the flavoring agent accumulated at the discharge port during the feeding process, then there is PZ = μm′g / s (5) where, μ is the resistance coefficient; is the mass of the flavoring agent in the discharge port, g is the acceleration due to gravity, l is the length of the discharge port, then formula (5) can be arranged as: PZ = μρlg (6) For the internal pressure PF of the valve, it is adjustable in real time automatically to meet the requirement of precise feeding; then the balance relationship at the discharge port, that is, the combined pressure can be expressed as: Δp = PG + PJ - PZ - PF = f(G) - PF + C (7) where, G and PF are adjustable variables; for the same kind of mixed flavoring agent, C = PJ - PZ is a constant; Step 3: Based on the matching of pressure and flow rate, achieve precise feeding of the viscous solid-liquid mixed flavoring agent, According to the Hagen-Poiseuille's law, the flow rate Q of the discharge port can be expressed as: where, α is the viscosity of the flavoring agent; then within the time t, the feeding amount is: A = Qt (9) Combining formula (8) and formula (9), there is: According to the required feeding amount A and the remaining amount G of the flavoring agent in the seasoning bucket, adjust PF in real time, and finally the precise feeding process of the viscous solid-liquid mixed flavoring agent can be achieved.

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