Almond Elasticizer Steam Injection and Screw Conveyance
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Solution Overview
Problem
Current methods for processing almonds into flakes, sticks, or cubes result in significant waste and poor quality due to inadequate control of temperature and humidity, leading to inefficient blanching and elasticizing processes, which increase energy consumption and production costs.
Innovation Solution
A cylindrical device with internal steam inlets and a screw conveyor for controlled steam application, humidity, and temperature management, ensuring the almonds are exposed to a steam-saturated environment for precise elasticization, reducing the need for subsequent drying and energy usage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If blanched kernels are heated with gas burners in an elasticizer to make them softer and easier to cut, then the kernels become more elastic and easier to process, but the process requires difficult humidity control and quick processing to prevent spoiling
Solution Approach 1:
The patent introduces steam as an intermediary substance to transfer moisture to the almond kernels. Instead of directly heating with gas burners, steam is injected into the elasticizer chamber, creating a controlled humid environment that gradually softens the kernels. This intermediary approach provides better control over the moisture content and eliminates the need for complex humidity control systems while preventing kernel spoilage.
2Loss of substance
If blanched kernels with low humidity (3-4%) are used for cutting operations, then storage stability is improved, but significant waste in the form of almond flour is produced and quality is poor
Solution Approach 1:
The patent applies preliminary action by introducing steam before the cutting operation to pre-soften the almond kernels. The steam is injected into the elasticizer chamber, allowing the kernels to absorb moisture and become elastic prior to cutting. This preliminary moisture treatment ensures that when the kernels are subsequently cut into flakes, sticks, or cubes, they maintain their structural integrity and do not crumble into flour, thereby reducing waste and improving product quality.
3Manufacturing precision
If a continuous monitoring system is used to control temperature and humidity parameters, then processing quality is improved, but an operator must be dedicated exclusively to feeding the machine
Solution Approach 1:
The patent implements self-service by designing the elasticizer with automatic steam injection and product conveyance systems. The steam is automatically injected at controlled rates, and the screw conveyor continuously moves the kernels through the chamber without requiring manual intervention. This automation maintains precise temperature and humidity control while eliminating the need for a dedicated operator, thereby improving production efficiency.
4Reliability
If blanched kernels are processed quickly to prevent spoiling, then product safety is improved, but the processing becomes impractical and difficult to manage
Solution Approach 1:
The patent applies continuity of useful action through the screw conveyor system that continuously moves the blanched kernels through the steam-injected chamber. This continuous flow ensures that kernels are uniformly exposed to the steam environment, achieving consistent softening and elasticity development. The continuous process prevents localized overheating or moisture accumulation that could cause spoiling, while maintaining a steady, manageable production rhythm that is easy to operate and control.
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 device effectively reduces waste and energy consumption by ensuring precise control over humidity and temperature, allowing for efficient elasticization of almonds, thereby improving processing efficiency and reducing production expenses.
Implementation Method 1
a controlled amount of steam, keeping the temperature below a pre-established limit... results in the product quickly becoming elastic
Implementation Method 2
steam-saturated environment... causing complete exposure of the almond to a steam-saturated environment
Implementation Method 3
internal longitudinal sweeping means... control means for controlling the product sweeping speed
Implementation Method 4
humidity and temperature control sensors and control means
Implementation Method 5
humidity and temperature control sensors
Implementation Method 6
heating with the help of gas burners... the blanched kernels are heated with the help of gas burners
Implementation Method 7
with the action of the heat the kernels become softer, making them easier to cut
Data Source
Figure 1
AI summary
The invention relates to a conditioning/moisturising device for almond grains, especially designed to provide the grains of the fruit with the elasticity required in order to cut the grain into flakes, sticks, cubes or other configurations, with minimum loss through production of flour and others. The device essentially comprises an elongate body, with a generally cylindrical shape and tilted position, which includes on the inside thereof a means for sweeping the almond, made up of a spindle which sweeps the fruit in an upward direction in a steam-saturated environment with controlled temperature, for which purpose the cylindrical body comprises a plurality of steam injection nozzles, said steam being distributed externally and fed to said nozzles from an external steam distributor. The device includes temperature and steam sensors whose measurements are suitable for regulating the rotating speed of the spindle in order to adjust the time during which the almond remains in the environment inside the body.