Canned Food Heating Device with Compression Cage
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Solution Overview
Problem
The existing steam sterilization methods for canned food are lengthy, affecting the taste and nutrition of the food due to prolonged processing periods.
Innovation Solution
A can fixing cage and heating device that uses a cage body with pad blocks to securely hold cans, allowing for rapid heating by hot oil, ensuring efficient sterilization without expansion or bursting, and a method involving a drive assembly and heater to maintain temperature stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If steam sterilization is used in a sterilization cauldron, then sterilization can be achieved, but the processing period becomes relatively long
Solution Approach 1:
The patent replaces the traditional steam sterilization system with a direct heating system that uses a heating element to heat oil, which then directly contacts the cans. This mechanical/thermal substitution eliminates the need for steam generation and condensation cycles, significantly reducing the sterilization time while maintaining effectiveness
Solution Approach 2:
The invention extracts the cans from the traditional steam cauldron environment and places them in a dedicated heating chamber with direct oil contact. This separation allows for more efficient heat transfer and shorter processing times compared to the conventional steam method
2Speed
If direct heating is applied to cans, then heating speed increases, but cans may expand and burst due to internal air pressure
Solution Approach 1:
The patent applies preliminary counter-action by using the cage structure with compression springs to pre-compress the cans and counteract the internal pressure buildup during heating. The springs provide continuous compressive force that prevents can expansion and bursting even as the internal air pressure increases during rapid heating
Solution Approach 2:
The invention provides beforehand cushioning by incorporating compression springs in the cage structure that absorb and cushion the pressure buildup inside cans during heating. These springs act as a mechanical cushion that prevents sudden pressure releases and potential can bursting
3Productivity
If multiple cans are heated simultaneously in a cage, then sterilization efficiency improves, but the cage structure becomes more complex
Solution Approach 1:
The patent divides the heating system into modular segments: a cage structure that holds multiple cans, individual compression springs for each can position, and a systematic arrangement that allows easy assembly and disassembly. This segmentation enables efficient batch processing while keeping the overall structure manageable and not excessively complex
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 solution shortens the sterilization period, improves efficiency, and maintains the taste and nutrition of the food by ensuring quick and uniform heating of cans within the cage.
Implementation Method 1
the cans are directly heated by the heat source, so that the temperature of the cans be rapidly raised in a short period
Data Source
AI summary
A method for heating and sterilizing cans, including the following steps: Step 1: placing one or more cans in the cage body successively along an axis direction, and clamping the one or more cans in the cage body; Step 2: adding hot oil in the storage tank, and maintaining an oil temperature; Step 3: placing the cage body in the storage tank, and driving the cage body to roll in the storage tank by the drive assembly until the cage body enters the transition box; Step 4: conveying the cage body in the transition box, and introducing hot air or cold air into the transition box, until the cage body leaves the transition box through the discharge port; and Step 5: taking out the one or more cans from the cage body, and cleaning the one or more cans.