Air Stream Defatting for Broth Surface Separation
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Solution Overview
Problem
Existing methods for removing unwanted fat, oil, or grease from the surface of broths are inefficient, inconvenient, and often result in incomplete removal, making it difficult to consume fresh, nutritious broths and related foods regularly.
Innovation Solution
A blower-generated air stream is directed at the broth surface to accumulate and remove fat, oil, or grease, creating a thicker layer that can be easily scooped off, allowing for efficient and complete defatting without contaminating surrounding areas or requiring refrigeration.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If absorbent materials are used to remove fat, oil or grease from broth surface, then some fat removal is achieved, but the method is cluttered and messy and cannot completely remove fat, oil or grease
Solution Approach 1:
The invention extracts the harmful substance (fat, oil, grease) from the broth surface using a skimming device that physically separates and removes it, rather than using absorbent materials that create mess. The skimmer device takes out the fat layer cleanly without contaminating the surrounding area.
Solution Approach 2:
The invention replaces the manual, messy process of using absorbent materials with a mechanical skimming device that systematically removes fat, oil, and grease. This mechanical system provides complete removal without the clutter and mess associated with absorbent materials.
2Quantity of substance
If refrigeration is used to freeze fat, oil or grease for easier removal, then complete fat removal is achieved, but the process is tedious and takes a long time with energy waste
Solution Approach 1:
The invention extracts fat, oil, and grease from the broth surface while it remains in its current state, without requiring phase change through freezing. The skimming device takes out the floating fat layer directly, eliminating the time-consuming refrigeration and thawing process.
Solution Approach 2:
The invention skips the intermediate steps of refrigeration, freezing, and thawing by directly removing fat, oil, and grease from the broth. This rushes through the defatting process in a single step, saving significant time and energy.
3Quantity of substance
If manual skimming with spoons or ladles is used repeatedly, then some fat removal is achieved, but the process needs to be repeated many times and becomes inconvenient
Solution Approach 1:
The invention uses a specialized skimming device that efficiently extracts fat, oil, and grease in a single operation, rather than requiring repeated manual skimming with spoons. The device takes out the fat layer more effectively and completely in fewer steps.
Solution Approach 2:
The skimming device serves multiple functions: it skims fat, oil, and grease simultaneously, and can be used for various types of broths and liquids. This multi-functionality increases productivity by eliminating the need for different tools and repeated operations.
4Quantity of substance
If the floating layer becomes thinner on broth surface, then less fat accumulates, but it becomes harder for further skimming and removals
Solution Approach 1:
The invention replaces manual skimming with a mechanical device that can effectively remove even thin layers of fat, oil, and grease. The mechanical skimmer maintains consistent contact with the surface and can remove residual fat that becomes difficult to reach manually.
Solution Approach 2:
The skimming device applies localized action to the broth surface, concentrating the removal effort where fat accumulates. This local quality approach ensures thorough removal even when the fat layer becomes thin and dispersed across the surface.
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
The method effectively and simply removes fat, oil, or grease from broths, enabling immediate consumption of fresh, defatted broth and reducing energy waste, making it suitable for both home and industrial use.
Implementation Method 1
a blower generating air stream, aiming at a surface area of the broth surface. Fat, oil or grease floating on the surface where the air stream is targeting is blown or driven aside
Data Source
AI summary
The defatting method pertains to a simple and practical removal of fat, oil or grease from a broth surface during cooking or right before eating, in order to consume broth without the floating oil, fat or grease for a better health. The embodiment of my method is to adopt a blower (28) generating air stream (22) and aiming at a specific area on the surface of broth (24) in a container (20), blowing out a certain area free or minimal of floating fat, oil or grease (26) on the broth surface. Then scoop out from this defatted area to extract broth (32) free or minimal of fat, oil or grease (26). Another embodiment of the defatting method is to tilt container (20) and level the liquid surface to the tip of the laid down side of container (20), divert forward air stream direction from the rear of container (20), continuously divert forward air stream direction to drive fat, oil or grease (26) until they completely overflow out of container (20), thereby leaving behind the fat free broth (24).