Air Augmented Hydration Apparatus for Flour Mixing
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Solution Overview
Problem
Existing hydration and mixing chambers for dry granulated materials, such as flour, face challenges in achieving uniform hydration due to compaction and aggregation of ingredients, leading to inconsistent mixing results.
Innovation Solution
The apparatus employs supplemental air augmentation to fluidize dry ingredients before hydration, using air inlet configurations that direct ambient air downward to break down clumps and ensure even distribution, thereby improving the mixing process.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If mechanical feeder (screw feeder) is used to transport flour, then flour is transported through the pipe, but the bulk of the flour is compacted by forces from the back pushing the flour through the pipe, resulting in compacted flour aggregates at the exit
Solution Approach 1:
The patent replaces the mechanical screw feeder system with a fluidized bed system using air flow. Instead of mechanical pushing forces that compact flour, the invention uses pneumatic fluidization to transport and distribute flour particles, eliminating compaction while maintaining transport efficiency.
Solution Approach 2:
The invention introduces air flow through the flour bed to create fluidization, using pneumatic forces to lift and distribute flour particles uniformly. This pneumatic approach replaces mechanical conveyance and prevents the compaction issues inherent in screw feeder systems.
2Stability of the object's composition
If flour is stored in large quantities with angle of repose stability, then storage is stable, but the compaction impacts hydration and needs to be overcome
Solution Approach 1:
The invention changes the physical state parameter of flour from compacted granular material to fluidized state by introducing air flow. This parameter change enables the flour to be handled similarly to liquids, breaking down clumps and ensuring uniform hydration while maintaining storage stability.
Solution Approach 2:
The system performs preliminary fluidization of flour before hydration occurs. By pre-breaking up aggregates and distributing particles uniformly through air flow before the hydration process begins, the invention ensures consistent hydration results without compromising storage stability.
3Reliability
If ambient air hydration chamber is used, then hydration and mixing are improved, but distribution or separation of ingredients presented for hydration is not optimal
Solution Approach 1:
The invention segments the flour bed into individual fluidized particles through air flow, creating uniform distribution before hydration. This segmentation approach ensures each particle is separately hydrated, improving both hydration quality and distribution uniformity simultaneously.
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
This approach results in a more homogeneous mix with reduced visible lumps and irregularities, enhancing the hydration and mixing efficiency by treating the ingredients similarly to liquids, thus overcoming compaction issues and achieving consistent hydration.
Implementation Method 1
When fluidized, flour can be handled similar to liquids. Specifically, clumps are broken into flour particles with a larger and more available surface area.
Implementation Method 2
The apparatus uses supplemental air augmentation to improve the distribution of the material presented to the mixing chamber for hydration.
Data Source
AI summary
The hydration apparatus includes an air augmentation feature that intersects the ingredients. The air augmentation inlet is positioned to cause turbulence in the ingredients prior to the ingredients passing a liquid discharge nozzle that hydrates them.