Enzymatic Baking Additive Dust Reduction via Oil Binding
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current baking enzyme products face challenges in achieving low dust emission, high enzyme concentration, high flowability, and low segregation, with existing solutions either compromising on one or more of these properties.
Innovation Solution
A baking additive powder comprising 30-70% w/w enzyme particles with a mass median diameter of 20-200 μm, 0.05-5% w/w oil, and non-enzymatic diluent particles with a Stokes diameter of 130-220 μm and a span of less than 2, which ensures low segregation and acceptable flowability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If enzyme concentration is increased to maintain high activity, then enzyme dust emission increases, but occupational exposure limits are exceeded
Solution Approach 1:
A food-grade oil intermediary substance is introduced to bind enzyme particles together, forming larger agglomerates that reduce dust emission while maintaining high enzyme concentration. The oil acts as a binding agent that holds enzyme particles in a cohesive structure, preventing them from becoming airborne dust during handling and processing.
Solution Approach 2:
The invention creates a composite material system consisting of enzyme particles bound together by oil, forming a structured aggregate. This composite structure combines the high enzyme concentration requirement with reduced dust emission properties, as the oil-bound enzyme agglomerates are less prone to becoming airborne compared to loose enzyme powder.
2Object-affected harmful factors
If dust-capturing materials are added to reduce dust emission, then enzyme concentration is reduced, but handling complexity increases
Solution Approach 1:
Instead of adding external dust-capturing materials that would dilute the enzyme, the invention uses food-grade oil as an intermediary binding agent. This approach reduces dust emission through particle aggregation without requiring additional dust-capturing substances, thereby maintaining high enzyme concentration and avoiding increased handling complexity.
3Manufacturing precision
If particle size is reduced to match modern flour specifications, then flowability deteriorates, but homogeneity improves
Solution Approach 1:
The invention creates a composite particle structure where fine enzyme particles are bound by oil into larger agglomerates. This composite structure achieves homogeneity through the fine enzyme particle size while maintaining flowability through the oil binding mechanism, which prevents the fine particles from segregating and allows the agglomerates to flow like coarser materials.
Solution Approach 2:
The invention changes the physical state and aggregation parameters of the enzyme particles by introducing oil binding. This transforms fine particles that would normally have poor flowability into oil-bound agglomerates with improved flow characteristics, while maintaining the fine particle size necessary for homogeneity in the final product.
4Object-affected harmful factors
If oil content is increased to reduce dust, then flowability improves, but excessive oil causes clumping
Solution Approach 1:
The invention optimizes the oil content parameter to achieve the right balance for dust reduction without excessive clumping. By controlling the oil concentration and distribution, the system achieves sufficient particle binding to reduce dust emission while maintaining flowability, avoiding the threshold where excessive oil would cause problematic clumping.
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 solution effectively reduces enzyme dust emission, maintains high enzyme concentration, and ensures non-segregation while retaining good flowability, meeting the stringent occupational exposure limits and industrial handling requirements.
Implementation Method 1
0.05-5% w/w of oil
Implementation Method 2
non-enzymatic diluent particles having a Stokes diameter of 130-220 μm with a span of less than 2
Data Source
AI summary
The invention provides an enzymatic baking additive comprising enzyme particles, oil, and diluent particles, which exhibit low dust and excellent flowability properties.