Bakery Yeast Feedloop Piping Reduces Losses
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Solution Overview
Problem
Existing long-distance yeast distribution systems for bakeries face high costs and significant yeast losses due to oversizing of piping and circulation pumps, and limitations in distance and quality maintenance, particularly in intermediate-sized bakeries.
Innovation Solution
The system employs a 'feedloop' configuration with two piping segments and valves to allow simultaneous parallel supply and circulation loop operation, reducing piping cross-sectional area and pump power while maintaining high flow rates and velocities, and includes features for yeast recovery and cooling to minimize losses and overheating.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a circulation loop is used to maintain yeast temperature and quality, then yeast quality is preserved, but the system becomes oversized and expensive for intermediate-sized bakeries
Solution Approach 1:
The circulation loop is divided into two separate piping segments (supply segment and return segment) that can operate independently or together. This segmentation allows the system to function as a simple supply line when only one segment is active, or as a circulation loop when both segments are active, thereby reducing the complexity and cost for intermediate-sized bakeries while preserving yeast quality when needed.
2Productivity
If piping cross-sectional area is increased to maintain high flow rates, then yeast delivery speed is improved, but system cost increases due to oversized piping
Solution Approach 1:
The supply piping is divided into two segments that can operate in parallel. When both segments are active, they collectively provide the high flow rate needed for rapid yeast delivery without requiring each individual segment to be oversized. This reduces piping costs while maintaining productivity.
Solution Approach 2:
The system dynamically adjusts the number of active piping segments based on demand. During high-demand periods, both segments operate in parallel to maximize flow rate. During low-demand periods, only one segment is needed, allowing the system to operate efficiently without the constant overhead of oversized piping.
3Productivity
If circulation pump power is increased to maintain high flow velocities, then yeast circulation efficiency is improved, but system cost increases due to oversized pump
Solution Approach 1:
The circulation system is segmented into two piping paths that share the circulation load. The pump only needs to provide sufficient power to circulate yeast through one segment at a time, or through both segments in series, rather than requiring excessive power to force high velocity through a single oversized path. This reduces pump size and cost while maintaining circulation efficiency.
4Adaptability or versatility
If supply piping distance is increased to extend reach from cold room to mixer, then system versatility is improved, but yeast quality deteriorates due to warming
Solution Approach 1:
The supply path is divided into a supply segment and a return segment that form a circulation loop. This loop structure allows yeast to continuously circulate back to the cold room, maintaining low temperature and quality even over extended distances. The segmentation enables the system to extend distribution reach without sacrificing yeast quality.
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 configuration reduces yeast losses, lowers system costs, and extends the distance between the cold room and mixer without compromising quality, making the system more efficient and cost-effective for bakeries of various sizes.
Implementation Method 1
a circulation pump (1) and supply piping (10, 11, 12, 13) arranged to implement the method... the circulation pump moves liquid yeast through supply piping segments
Implementation Method 2
insulated supply piping with no return loop... the insulated supply piping maintains liquid yeast temperature
Implementation Method 3
The liquid yeast is stored either in refrigerated tanks or in tanks stored in a cooler or a cold room
Data Source
AI summary
Disclosed is a method for distributing a food fluid in a bakery, including the circulation of food fluid from a cold room to at least one metering point, in supply piping arranged between the cold room and the metering point, the cold room being remote from the metering point. The supply piping includes two piping segments and a set of one or more valves, arranged in such a way that: for a first configuration of the set of one or more valves, the two piping segments supply food fluid, in parallel and simultaneously, to the metering point from at least one tank of food fluid located in the cold room, and for at least one other configuration of the set of one or more valves, the two piping segments form a fluid circulation loop.