Cocoa Roasting Drum Gas Flow Control
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Solution Overview
Problem
Existing treatment arrangements for drying and roasting cocoa beans or cocoa nibs face challenges in optimally coordinating convective and conductive heat input, leading to inefficient temperature and moisture control, and increased cleaning efforts.
Innovation Solution
Incorporating volume flow control elements in the feed lines for both conductive and convective heat transfer, along with a clean gas bypass feed line and separate control for the heat exchanger device, allows for precise temperature and moisture control, and utilizing a flow machine to manage gas flow, enabling efficient energy reuse and humidity measurement.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If heating gas and clean gas are supplied and discharged without precise control, then the treatment process is simpler, but temperature and moisture control become inefficient
Solution Approach 1:
The patent applies parameter changes by introducing volume flow control elements that precisely adjust the flow rates of heating gas and clean gas. This allows independent control of gas volumes and velocities, enabling optimal temperature and moisture control in the treatment drum while managing system complexity through standardized control components
Solution Approach 2:
The patent implements feedback control through sensor elements that monitor temperature and moisture conditions within the treatment drum. These sensors provide real-time data that feeds back to the control system, allowing dynamic adjustment of gas flow rates and heating power to maintain optimal processing parameters
2Use of energy by moving object
If convective and conductive heat input are not coordinated, then the gas routing is simpler, but heat transfer efficiency decreases
Solution Approach 1:
The patent segments the heating system into distinct convective and conductive heat input pathways. The convective pathway supplies heated gas directly to the material, while the conductive pathway heats the treatment drum wall separately. This segmentation allows independent optimization of each heat transfer mode while maintaining overall system efficiency
Solution Approach 2:
The patent applies dynamics by making the heat input system adjustable and adaptable. Volume flow control elements and power controllers enable dynamic adjustment of convective and conductive heat input ratios based on processing requirements, material characteristics, and operational conditions, optimizing heat transfer efficiency throughout the treatment process
3Ease of manufacture
If additional moisture is introduced without control, then cleaning effort is reduced, but temperature and humidity control becomes difficult
Solution Approach 1:
The patent implements feedback control through humidity sensors that monitor moisture content in the treatment drum. When additional moisture is introduced to reduce cleaning effort, the sensor detects humidity changes and feeds this information back to the control system, which adjusts gas flow rates and heating power to maintain optimal humidity levels throughout the treatment process
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 simplifies the treatment process, reduces cleaning efforts, and enhances the control over temperature and moisture levels during the drying or roasting process, improving the overall efficiency and effectiveness of the treatment arrangement.
Implementation Method 1
a heat exchanger device is also known from this patent specification, by means of which the clean air is heated by the heating gas produced
Implementation Method 2
heat a treatment drum from the outside in order to conductively dry and/or roast cocoa beans or cocoa nibs in this way
Implementation Method 3
guide a heated stream of clean gas through the treatment drum in order to Carry out convective drying and/or roasting
Data Source
Figure 1
Figure 2
Figure 3
AI summary
Treatment arrangement (2) for drying and/or roasting a foodstuff, in particular cocoa beans or cocoa nibs, comprising a housing arrangement (4) which includes at least a drum housing (6) with a treatment drum (8), a heating device (16) for heating a heating gas and gas guide arrangements (23), wherein these gas guide arrangements include gas supply and gas discharge arrangements (20, 22) for supplying and discharging the heating gas into and out of the drum housing (6) and for supplying and discharging the clean gas into and out of the treatment drum (8), wherein a branch arrangement (18) is provided for conductive and convective heat transfer, wherein at least one flow device (28, 38, 62; 38') is assigned to the respective gas guide arrangements (20, 22) and these supply and discharge arrangements (23) include a branch arrangement (18) for conductive and convective heat transfer.The system comprises discharge lines (27, 30, 36, 46, 60; 46', 60', 72), volume flow control devices (29, 32, 33, 34, 40, 52, 54, 56, 64; 76, 78) and at least one sensor device, wherein at least in the supply line (27) for conductive heat transfer a volume flow control device (40) is provided and wherein a clean gas supply line (26; 26') is provided for the supply line (27) for conductive heat transfer.