Deep-Frying Steam Zone Control for Oil Oxidation Reduction
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing deep-frying methods and apparatuses face challenges in recycling or disposing of a mixture of air, water vapor, and oil droplets due to the difficulty in condensation caused by air content, and the loss of thermal energy mixed with air.
Innovation Solution
A method and apparatus that generate a steam zone with superheated steam above the oil surface, shielding it from ambient air, and a controlled withdrawal system to maintain a stable steam volume, allowing for the recovery of steam energy and condensation, which prevents ambient air from entering and mixes with the steam.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If a steam zone with superheated steam is generated above the oil surface to shield it from ambient air, then oil oxidation is prevented and thermal energy can be recovered, but the device complexity increases due to the need for steam generation and control systems
Solution Approach 1:
The patent applies the inert atmosphere principle by generating a steam zone above the oil surface that displaces ambient air containing oxygen. The superheated steam creates an oxygen-depleted environment (less than 10% oxygen content) that prevents oil oxidation while allowing thermal energy recovery through condensation of the steam.
2Object-affected harmful factors
If steam is withdrawn from the steam zone at the same rate it is produced, then the steam volume remains constant and ambient air penetration is prevented, but the productivity decreases due to the need for controlled steam withdrawal
Solution Approach 1:
The patent implements feedback control by monitoring the steam zone conditions and adjusting the steam withdrawal rate to match the steam generation rate from food evaporation. This maintains a constant steam volume and stable boundary layer that prevents ambient air penetration while keeping the system adaptive to varying cooking conditions.
3Object-affected harmful factors
If superheated steam is blown onto the oil surface, then the steam zone is maintained and air contact is prevented, but the energy consumption increases due to continuous steam generation
Solution Approach 1:
The system applies self-service by utilizing the steam naturally generated from water evaporation during the deep-frying process itself. This steam is redirected and utilized to maintain the protective steam zone, eliminating the need for separate external steam generation equipment and reducing additional energy consumption.
Solution Approach 2:
The patent exploits phase transitions by utilizing the phase change of water to steam during frying to create the protective atmosphere. The steam condenses back to liquid water when contacting cooler surfaces, releasing latent heat that can be recovered and used to reduce overall energy consumption of the system.
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 effectively prevents ambient air from penetrating the steam zone, allowing for the recovery of thermal energy and material, reducing oxidation of the oil and enabling efficient recycling of deep-frying by-products.
Implementation Method 1
A steam zone with superheated steam is generated above a free surface of the oil, which shields the oil from the ambient air
Implementation Method 2
the water contained in the foods, part of which is replaced by oil or fat during the deep-frying process, evaporates during residence in the hot oil and rises to the surface of the oil in the form of bubbles of steam
Implementation Method 3
the steam is extracted from the steam zone, optionally passed through a heat exchanger and returned to the steam zone by a fan... for the steam to be partially or completely condensed... for the energy and/or material to be recovered, especially in order to heat the oil
Data Source
Figure 1
AI summary
A method for deep-frying foods in which the foods to be deep-fried are delivered to hot oil or fat and transported out of the hot oil after a predetermined residence time, wherein a steam zone with superheated steam is generated above a free surface of the oil, which shields the oil from the ambient air, and from which a flow of steam corresponding to an amount of water evaporating from the deep-fried foods is withdrawn.