Chia Seed Processing Centrifugation Separation
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Solution Overview
Problem
Current methods for processing Chia seeds do not efficiently separate and utilize their oil and nutrient content, leading to suboptimal food and nutritional products, particularly in terms of viscosity and particle size, which affects their application in food products and beverages.
Innovation Solution
The process involves crushing Chia seeds, mixing with an aqueous carrier, centrifuging to form distinct layers, and then separating and drying these layers to create multiple compositions that can be blended or used separately, resulting in a flowable powder suitable for various food applications.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If Chia seeds are processed using conventional methods, then the oil and nutrient content can be extracted, but the separation efficiency is insufficient and the resulting products have suboptimal viscosity and particle size
Solution Approach 1:
The patent divides the Chia seed processing into distinct stages: initial crushing, aqueous carrier mixing, centrifugation for layer separation, and selective drying. This segmentation allows each stage to be optimized independently, achieving superior separation efficiency and controlled particle size distribution in the final product.
Solution Approach 2:
The patent introduces an aqueous carrier as an intermediary medium between the Chia seeds and the final product. This carrier enables controlled extraction and separation of oil and nutrient content, facilitating precise control over the viscosity and particle size of the resulting compositions.
2Manufacturing precision
If Chia seeds are crushed and processed to improve particle size and viscosity, then the texture and nutritional value are enhanced, but the processing complexity increases
Solution Approach 1:
The aqueous carrier serves multiple functions simultaneously: it acts as a transport medium for the seeds, a separation medium during centrifugation, and a dilution medium that controls the final concentration and viscosity of the product. This multi-functionality reduces the need for additional specialized equipment and processing steps.
Solution Approach 2:
The patent utilizes parameter changes during centrifugation (speed, time, temperature) to control the separation process and achieve desired particle size and viscosity. By adjusting these parameters, the process achieves precise control over product characteristics without requiring complex mechanical systems.
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 method effectively enhances the viscosity and nutritional value of Chia seed-derived products, allowing them to be used in baked goods, beverages, and other food compositions, providing improved texture and nutritional benefits.
Implementation Method 1
centrifuging to form distinct layers
Data Source
AI summary
A method is used to separate fractions from a seed. This can be done by:a) Physically breaking down the Chia seed into smaller particles;b) Adding a liquid carrier to the broken Chia seed to form a Chia liquid carrier blend;c) Optionally providing further processing of the Chia liquid carrier blend to further reduce the particle size of the Chia particlesd) Optionally centrifuging the Chia liquid carrier blend;e) Optionally forming at least three discernible layers of materials within the centrifuged Chia liquid carrier blend;f) Optionally separating the composition of at least one layer from remaining layers; andg) Optionally combining the separated layers together into a desired combination/ratiosh) Drying the separated layers or combined layers into a flowable powder.