Conic Closed Revolution Modular Short Die for Meat Analogue Extrusion
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Solution Overview
Problem
Conventional meat analogue extrusion dies with flat geometry face issues in achieving symmetrical and homogeneous dough flow, particularly at higher flow rates, due to edge effects and walling effects, which hinder the creation of a meat-like structure with plant proteins.
Innovation Solution
A 3-dimensional coat hanger die with a conical core and insert, featuring an expansion chamber and a flow path defined by the core and insert, which allows for a cylindrical section and conical summit end, reducing walling effects and enabling even dough flow at higher rates, and includes a screw system for core movement and cooling means to control temperature.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If a conventional flat coat hanger die is used, then the structure is simple and easy to manufacture, but the dough flow becomes non-uniform due to walling effects at higher flow rates
Solution Approach 1:
The patent replaces the conventional flat planar channel with a three-dimensional curved flow path. The flow path includes a curved section that transitions from the inlet to the outlet, eliminating the walling effects present in flat dies. This curvature allows uniform dough flow across the entire cross-section even at high throughput rates, as the curved geometry prevents edge effects and ensures symmetric flow distribution.
Solution Approach 2:
The invention transitions from a two-dimensional flat channel to a three-dimensional flow path. The flow path extends in multiple spatial dimensions with controlled curvature, allowing the dough to flow through a volumetric path rather than a planar surface. This dimensional change enables uniform flow distribution while accommodating high throughput rates without the walling effects that plague conventional flat dies.
2Productivity
If the flow rate is increased to improve productivity, then more meat analogue can be produced, but walling effects worsen and flow uniformity deteriorates
Solution Approach 1:
The curved flow path geometry maintains uniform flow distribution even at increased flow rates. The curvature radius is specifically designed to prevent edge effects from developing, allowing the die to operate at high throughput while maintaining symmetric flow across the exit plane. This enables productivity improvement without sacrificing flow uniformity.
3Device complexity
If a planar channel geometry is used, then the die is simple in design, but edge effects prevent proper flow of solid dough at the sides
Solution Approach 1:
The curved flow path eliminates the straight edges that cause walling effects in planar channels. By replacing linear boundaries with curved surfaces, the design prevents the formation of stagnant zones and edge effects, ensuring uniform dough flow across the entire exit including the perimeter regions.
Solution Approach 2:
The transition from 2D planar geometry to 3D curved flow path adds spatial dimensions that eliminate edge effects. The curved path in three-dimensional space ensures that all regions of the flow channel, including what would be edge regions in a flat die, receive proper flow characteristics.
Data Source
AI summary
The present invention relates to a short coat hanger type die for making a meat analogue, said die comprising an insert or main body, a conic core with a circular symmetry, wherein the flow path is defined by the insert and the core and wherein the insert and the core comprise a first interior surface and a second interior surface, respectively, and wherein the first interior surface and/or the second interior surface comprise multiple small-scale variations of amplitude in the height of their surface, thereby disrupting the flow path. Methods of making meat analogues comprising vegetable protein are also provided.