Closed Food Drying System Pressure Control
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing drying systems for elongated food products, such as sausages, face inefficiencies in energy use due to re-circulation of heated air, leading to increased humidity and reduced drying effectiveness, necessitating unnecessary air discharge to maintain climate control.
Innovation Solution
A closed processing system with a housing, airflow generator, and pressure sensors to detect relative airflow pressure, allowing for controlled airflow adjustments to minimize air exchange with the environment, optimizing process conditions and reducing energy consumption by maintaining a consistent climate.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Use of energy by moving object
If heated air is re-used by return channels to increase energy efficiency, then energy consumption is reduced, but the humidity of the air increases resulting in less efficient drying
Solution Approach 1:
The system uses humidity sensors to continuously monitor the humidity level of air in the drying chamber and feeds this information back to the controller. Based on the feedback, the controller adjusts the operation of the return channel valve to control the mixing ratio between recirculated air and fresh air, thereby maintaining optimal drying conditions while maximizing energy efficiency.
Solution Approach 2:
The system dynamically adjusts the return channel valve opening based on real-time humidity measurements. The valve opening is not fixed but varies continuously to maintain the desired humidity level in the drying chamber, allowing the system to adapt to changing drying conditions and product moisture content.
2Loss of energy
If venting means are used to discharge used heated air to reduce humidity, then drying efficiency is improved, but energy efficiency deteriorates due to unnecessary air discharge
Solution Approach 1:
The humidity sensors provide continuous feedback on the actual humidity level in the drying chamber. The controller uses this feedback to determine the precise moment and extent of air discharge, venting air only when necessary and in controlled amounts, thus maintaining drying efficiency while minimizing energy loss.
Solution Approach 2:
The system changes the operational parameters of air discharge based on detected humidity levels. When humidity reaches a predetermined threshold, the system opens the venting means to discharge air; when humidity drops below the threshold, the venting is reduced or stopped. This dynamic parameter adjustment optimizes both drying efficiency and energy efficiency.
3Use of energy by moving object
If a closed processing system is used to minimize air exchange, then energy efficiency is improved, but control over varying environmental pressures becomes more difficult
Solution Approach 1:
Pressure sensors are installed in the drying chamber to continuously monitor the internal pressure level. The controller receives this pressure feedback and adjusts the operation of air exchange valves and airflow generators to maintain the desired pressure differential, enabling the closed system to adapt to varying environmental pressure conditions.
Solution Approach 2:
The system uses controllable air exchange valves and airflow generators as intermediary devices to manage pressure differences between the interior and exterior of the drying chamber. These intermediaries allow controlled air exchange to equalize pressure when needed while maintaining the overall closed system structure for energy efficiency.
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 system achieves energy-efficient treatment of elongated food products by minimizing air exchange, maintaining consistent process conditions, and enhancing control over varying environmental pressures, thereby reducing energy waste and operational inconvenience.
Implementation Method 1
the detector includes at least one pressure comparison sensor for detecting the relative airflow pressure in the process space compared to the ambient air pressure
Implementation Method 2
at least one airflow generator for generating an airflow in the process space
Implementation Method 3
at least one airflow generator for generating an airflow in the process space
Data Source
AI summary
The present invention relates to a closed processing system for treating elongated food products, comprising: a housing bounding a process space, a transport path for displacing the elongated food products through the process space, at least one airflow generator for generating an airflow in the process space, and at least one detector for detecting process conditions in the process space, wherein the detector includes at least one pressure sensor for detecting the relative airflow pressure in the process space compared to the ambient air pressure and wherein the system is arranged to control the process conditions by adjusting the at least one airflow generator based on the detected process conditions. The present invention further relates to a method for treating elongated food products.