Device and method for squeezing juice from fruits
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Solution Overview
Problem
Existing fruit juice squeezing devices suffer from unhygienic storage of excess juice in a buffer tank, leading to unnecessary waste when the buffer is emptied.
Innovation Solution
A device with a first and second measuring system to precisely calculate and control the amount of fruit to be squeezed, ensuring that only the required amount is used to fill a vessel to its predetermined volume, minimizing waste and maintaining hygiene.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If a buffer tank is used to store excess squeezed juice, then the vessel can be filled precisely to the filling volume, but the storage of excess juice becomes unhygienic and results in unnecessary waste when the buffer is emptied
Solution Approach 1:
The system calculates the required fruit weight before squeezing begins, based on the vessel's filling volume and average juice yield. This preliminary calculation ensures that only the necessary amount of fruit is processed, preventing excess juice production and eliminating the need for a buffer tank, thereby maintaining hygiene quality while achieving precise filling.
Solution Approach 2:
The system continuously monitors the squeezed volume of juice during the process and compares it with the target filling volume. When the juice volume reaches the filling volume, the system automatically stops the squeezing system and conveyor system. This feedback mechanism ensures precise filling without producing excess juice that would require hygienic storage.
2Adaptability or versatility
If fruits are continuously fed to the squeezing system to fill a large buffer tank, then the device can handle variable vessel filling requests, but excessive fruits are squeezed leading to unnecessary waste
Solution Approach 1:
The controller calculates the required fruit weight before the squeezing process starts, using the formula: required weight = filling volume / average juice yield. This preliminary determination allows the system to adapt to any vessel size without overproduction, as the exact amount of fruit needed is known in advance.
Solution Approach 2:
The system dynamically adjusts the conveyor operation based on real-time monitoring. The conveyor system continues feeding fruits only until the calculated required weight is reached, at which point it stops automatically. This dynamic control enables the system to adapt to different vessel filling requirements while precisely controlling fruit consumption to eliminate waste.
3Object-affected harmful factors
If the buffer tank is emptied regularly to maintain hygiene, then the storage of excess juice is prevented, but the squeezed juice is wasted along with the fruits that were squeezed
Solution Approach 1:
The invention extracts and removes the buffer tank component from the system entirely. By calculating and controlling the squeezing process to produce only the exact amount of juice needed for the vessel, the system eliminates the need for excess juice storage. This extraction of the buffer tank component从根本上 prevents the hygiene issue and associated juice waste that would occur with regular emptying.
Solution Approach 2:
The system self-regulates the squeezing process to produce exactly the required juice volume without external intervention for buffer management. The controller monitors the squeezing process in real-time and automatically stops when the target volume is reached, making the system self-sufficient and eliminating the need for separate buffer tank emptying operations that would waste juice.
Data Source
AI summary
The disclosure provides a device for squeezing juice, comprising a reservoir for fruits, a squeezing system, a conveyor system, a discharge system for discharging juice from the squeezing system to a vessel having a filling volume, a first measuring system, a second measuring system. The device is configured for calculating a required weight in fruits based on an average juice yield and the filling volume, conveying fruits from the reservoir to the squeezing system using the conveyor system, weighing fruits using the first measuring system before feeding them to the squeezing system, stopping the conveyor system after feeding the required weight in fruits, determining the squeezed volume of the juice using the second measuring system, stopping the squeezing and/or discharge system if the squeezed volume reaches the filling volume, repeating these steps for a remaining filling volume if the squeezed volume does not reach the filling volume.