Blender Pulse Sequencing to Prevent Cavitation in Fibrous Foods
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Solution Overview
Problem
Conventional food processing sequences often fail to efficiently process low-liquid and fibrous foods without user intervention, leading to cavitation and incomplete blending, especially when dealing with ingredients like leafy greens and foods with high surface area to weight ratios.
Innovation Solution
A food processing apparatus with a programmed sequence that includes short pulses followed by continuous blending segments, pausing to allow ingredients to settle, and a 'fountain effect' mechanism to recapture ingredients stuck on the container walls, ensuring thorough blending and liquefaction without excessive user input.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conventional continuous blending is used, then blending time is reduced, but cavitation occurs and fibrous foods are not properly processed
Solution Approach 1:
The patent applies periodic action by implementing a pulsing blending sequence where the blade alternates between active blending phases and pause phases. During active phases, the blade processes fibrous foods; during pause phases, the blade stops to allow settled ingredients to be recaptured by the fountain effect. This periodic on-off action prevents continuous cavitation while maintaining processing efficiency, specifically designed to handle low-liquid and fibrous foods without excessive user intervention.
2Productivity
If high-speed continuous blending is used, then processing efficiency is improved, but ingredients stick to container walls and blending completeness deteriorates
Solution Approach 1:
The patent implements periodic action through alternating high-speed blending phases and pause phases. During high-speed phases, ingredients are thoroughly mixed; during pause phases, the fountain effect recaptures ingredients that have settled on container walls, returning them to the blade path. This periodic cycle ensures complete blending of all ingredients including those that would otherwise be left behind.
Solution Approach 2:
The patent employs feedback through the fountain effect mechanism that responds to settled ingredients by recapturing them and returning them to the active blending zone. The pause phases allow the fountain effect to operate, creating a feedback loop that ensures no ingredients are left unprocessed on the container walls, thereby improving overall blending completeness.
3Object-affected harmful factors
If pulse blending with multiple pauses is used, then cavitation is prevented and fibrous foods are processed, but processing time increases
Solution Approach 1:
The patent optimizes periodic action by implementing a specific pulsing sequence with controlled pause durations. The blade operates in alternating active and pause phases, where each pause is sufficient to allow settled ingredients to be recaptured by the fountain effect but not so long as to significantly extend total processing time. This balanced periodic approach prevents cavitation while minimizing time loss.
Solution Approach 2:
The patent maintains continuity of useful action by ensuring that during pause phases, the fountain effect continues to operate and recapture ingredients, so that no time is completely wasted. The transition between active blending and pause phases is smooth, and the fountain effect during pauses prepares ingredients for the next blending phase, maintaining overall process continuity.
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 enables consistent creation of smooth liquids from difficult-to-blend ingredients, incorporating fibrous parts and nutrients, while preventing cavitation and ensuring efficient processing of a wide range of food types without additional liquids or user intervention.
Implementation Method 1
a programmed sequence that includes short pulses followed by continuous blending segments, pausing to allow ingredients to settle, and a 'fountain effect' mechanism to recapture ingredients stuck on the container walls
Implementation Method 2
Blenders and other food processors are typically used to chop, blend, mix, or pulverize food, crush ice, mix liquids, and blend liquid and solid food together using blades or other processing tools. Typically, the processing tools are rotated at various speeds within a container.
Data Source
AI summary
Food processing apparatus and methods for processing food are disclosed. The apparatus may include stored sequences for operating a processing tool. The stored sequences may address various challenging aspects of blending solid foods and/or ice. In some embodiments, particular sequences are implemented with specific processing tools.