Double Cannula Injection Needle for Uniform Meat Cooling
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Solution Overview
Problem
Existing devices for cooling fresh meat using carbon dioxide snow suffer from inhomogeneous cooling, equipment complexity, and coolant loss due to the use of dry ice pellets, which leads to uneven meat quality and increased operational effort.
Innovation Solution
A device with a double cannula injection needle having parallel channels for liquid carbon dioxide and gas discharge, allowing controlled injection and expansion of carbon dioxide snow within the meat, ensuring even cooling and minimizing tissue stress, along with a drive and positioning system for efficient operation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If dry ice pellets are injected into meat using existing devices, then cooling effect is achieved, but inhomogeneous cooling and uneven meat quality occur
Solution Approach 1:
The invention changes the physical state parameter of carbon dioxide from solid pellets to liquid form for injection. Liquid carbon dioxide is injected under pressure and expands within the meat, transforming into gas and creating uniform cooling throughout the meat volume, eliminating the inhomogeneity problem of pellet injection
Solution Approach 2:
The invention utilizes the phase transition of carbon dioxide from liquid to gas within the meat tissue. The liquid CO2 is injected under pressure, then expands and vaporizes inside the meat, absorbing heat uniformly and creating consistent cooling throughout the entire meat volume rather than localized cooling from pellets
2Volume of stationary object
If multiple injection lances are used to improve cooling coverage, then larger volume cooling is achieved, but equipment complexity and operational difficulty increase
Solution Approach 1:
The invention segments the cooling process into multiple injection points along a single lance rather than using multiple separate lances. The lance contains multiple injection nozzles distributed along its length, allowing sequential or simultaneous injection at different locations within the meat, achieving comprehensive volume coverage with a single integrated device
Solution Approach 2:
The injection lance serves multiple functions: it acts as both the injection device and the distribution system for liquid carbon dioxide. The single lance with multiple nozzles can cool large volumes of meat through sequential injection, eliminating the need for multiple separate injection devices and reducing operational complexity
3Speed
If dry ice pellets are used for cooling, then rapid cooling is achieved, but coolant loss and operational effort increase
Solution Approach 1:
The invention uses hydraulic principles by injecting liquid carbon dioxide under pressure through the injection lance. The pressurized liquid CO2 is forced into the meat tissue where it expands and vaporizes, ensuring complete utilization of the coolant within the meat volume and preventing the loss associated with solid pellet handling
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
The device achieves rapid and uniform cooling of fresh meat, maintaining high quality by ensuring even distribution of carbon dioxide snow throughout the meat volume, reducing operational complexity and equipment requirements.
Implementation Method 1
Liquid carbon dioxide is then injected into the piece of meat from a carbon dioxide source, for example a tank, via the liquid carbon dioxide supply line and the injection channel at a pressure of, for example, 8 bar to 20 bar. As it exits the distal opening of the injection channel, the liquid carbon dioxide expands and, with significant cooling, transforms into a mixture of carbon dioxide snow and carbon dioxide gas.
Implementation Method 2
The carbon dioxide snow created when the liquid carbon dioxide expands remains in the piece of meat, unless it sublimates during injection and is discharged with the rest of the carbon dioxide gas, and ensures even but not excessive cooling.
Data Source
Figure 1
AI summary
A device for introducing carbon dioxide snow into fresh meat is equipped with at least one injection needle designed as a double hollow needle, through the longitudinal extension of which at least two channels are guided, of which at least one injection channel is connected to a supply line for liquid carbon dioxide and at least one gas discharge channel to an exhaust line. The device preferably also includes a drive mechanism by means of which the injection needle is inserted into a piece of meat. After the insertion of the injection needle, liquid carbon dioxide is supplied, which within the piece of meat transforms into a mixture of carbon dioxide snow and carbon dioxide gas. While the gas is discharged, at least some of the carbon dioxide snow remains in the piece of meat and ensures efficient cooling of the surrounding tissue.