Acidic Nanobubble Fluid for Lean Meat Fat Separation
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Solution Overview
Problem
Current methods for separating lean meat from lean meat-containing materials are inefficient in distinguishing between lean meat and fat without damaging the lean meat, and lack effective microbiocidal agents to reduce pathogen populations.
Innovation Solution
A method involving chilling lean meat-containing material to rigidly freeze fat while keeping lean meat flexible, then reducing it into particles and combining with a fluid containing nanobubbles and microbiocidal agents like hypochlorous acid or chlorine dioxide, which are generated in a tower with semispherical baffles, to separate particles based on density.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If lean meat-containing material is chilled to separate fat and lean, then fat becomes rigidly frozen and friable while lean remains flexible, but the separation efficiency and pathogen reduction are insufficient
Solution Approach 1:
The patent changes the physical-chemical parameters of the fluid by adjusting pH to acidic levels (pH 2-4) and introducing nanobubbles, transforming the fluid from a simple water-based medium to an active sanitation solution that enhances both separation and pathogen reduction
Solution Approach 2:
The patent employs strong oxidizing agents including hypochlorous acid, chlorine dioxide, ozone, and hydrogen peroxide in the fluid to aggressively reduce pathogen populations on the meat surface during the separation process
2Reliability
If conventional separation methods are used, then lean meat and fat can be separated, but the lean meat is damaged or fractured
Solution Approach 1:
The patent utilizes temperature parameter changes by chilling the meat to a specific range (20-40°F) where fat becomes rigid and friable while lean remains flexible, enabling separation without fracturing the lean meat
Solution Approach 2:
The patent introduces a specialized fluid as an intermediary medium that facilitates separation through density differences while the nanobubbles and acidic components provide sanitation, allowing lean meat to be separated intact without direct mechanical damage
3Object-affected harmful factors
If traditional sanitation methods are applied, then pathogen reduction is achieved, but the separation process becomes complex and time-consuming
Solution Approach 1:
The patent merges the separation process with sanitation by combining density-based separation (using fluid density differences) with chemical sanitation (acidic fluid and oxidants) and physical sanitation (nanobubbles) into a single integrated operation, eliminating the need for separate sanitation steps
4Quantity of substance
If nanobubbles are generated in a tower with semispherical baffles, then fluid aeration and nanobubble formation are achieved, but device complexity increases
Solution Approach 1:
The patent employs semispherical baffles in the nanobubble generation tower, utilizing curved surfaces to efficiently break down larger air pockets into numerous nanobubbles through controlled cavitation and aeration, achieving high nanobubble concentration with a relatively simple structured approach
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Effectively separates lean meat from fat without fracturing the lean meat and reduces pathogen populations, achieving efficient separation and sanitation of meat components.
Implementation Method 1
The nanobubbles will reduce the surface tension of the water in which the nanobubbles are suspended. Thus, with only the normal quantities of chlorine as is typically dissolved in tap/drinking water, when the water is a nanobubble (air) suspension, the pathogen deactivation qualities of the chlorine will be substantially improved
Implementation Method 2
The make-up fluid can be combined with a quantity of chlorine gas, chlorine dioxide or carbon dioxide... The pH-reduced fluid with the nanobubbles is then combined with hypochlorous acid (or a quantity of chlorine gas)... the pathogen deactivation qualities of the chlorine will be substantially improved
Implementation Method 3
chilling the lean meat-containing material such that the fat is rigidly frozen and is friable but lean meat and remains flexible
Implementation Method 4
The make-up fluid can be combined with a quantity of carbon dioxide gas then transferred through a conduit within which cavitation is provided to create nanobubbles in the fluid
Data Source
AI summary
Methods for separating lean and fat from beef or other meats and the separation apparatus are disclosed. The methods use microbiocidal fluids to reduce or eliminate possible sources of contamination.