Continuous Oat Base Enzymation Process with Dual Zones
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Solution Overview
Problem
The manufacturing process for oat base or oat drink faces challenges in maintaining micronized oats in an aqueous suspension suitable for enzymatic treatment, controlling enzymatic activities, and preserving nutritional qualities.
Innovation Solution
A continuous process involving two enzymation sections, where the oat derived material is simultaneously fed with enzymes and subjected to enzymation in each section, followed by heating and cooling to terminate and manage enzymatic activity, respectively.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If traditional batch processing with multiple tanks is used, then enzymatic treatment can be performed, but the production process is interrupted and costs increase
Solution Approach 1:
The patent combines multiple enzymation tanks into a single tank where sequential enzymatic treatments are performed. The first enzymatic treatment zone and second enzymatic treatment zone are integrated within one tank, allowing continuous processing without interruption while eliminating the need for multiple separate tanks. This resolves the contradiction by merging devices to improve productivity without significantly increasing overall system complexity.
Solution Approach 2:
The single enzymation tank is divided into multiple functional zones (first enzymatic treatment zone and second enzymatic treatment zone) that perform different enzymatic treatments sequentially. This segmentation allows the tank to perform multiple functions that traditionally required separate tanks, enabling continuous production while maintaining the complexity at a manageable level.
2Reliability
If temperature is increased to terminate enzymation, then enzymatic activity stops, but nutritional qualities may be compromised
Solution Approach 1:
The patent performs the enzymatic treatment in sequential zones within the same tank before final heating. The first enzymatic treatment zone performs initial enzymatic breakdown, followed by the second enzymatic treatment zone that completes the enzymatic process. Only after both enzymatic zones have completed their function is the material heated to terminate any remaining enzymatic activity. This preliminary completion of enzymatic treatment minimizes the required heating temperature and time, thereby preserving nutritional qualities while reliably controlling enzymatic activity.
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 process allows for uninterrupted and cost-effective production of oat base or drink with improved soluble oat protein content and more even quality, while maintaining nutritional values.
Implementation Method 1
feeding a first enzymation section with oat derived material and enzymes, enzymating the oat derived material in the first enzymation section
Implementation Method 2
heating, by a first heating device fluidly connected to and arranged downstream of the first enzymation section, the flow of enzymised oat derived material to terminate the enzymation thereof
Implementation Method 3
cooling the enzymised oat derived material after heating the flow of enzymised oat derived material
Data Source
AI summary
This invention relates to a process for preparing a liquid oat base or drink from an oat derived material. The process comprises, simultaneously, feeding a first enzymation section with the oat derived material and an enzyme, enzymating the oat derived material in the first enzymation section, and outputting a flow of enzymated oat derived material from the first enzymation section. The invention also relates to a system for preparing a liquid oat base or drink from an oat derived material.