Dough Conditioning Chamber With Recirculated Air and Humidity Control

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Solution Overview

Problem

Existing dough preparation processes for frozen dough lack precise control over environmental conditions, such as temperature and humidity, which can affect the quality of baked products.

Innovation Solution

A dough preparation apparatus with recirculation ducting and a temperature control system that includes heating and cooling elements, along with a controller to manage these conditions, allowing for customizable temperature and humidity settings for thawing, slacking, and conditioning dough.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Manufacturing precision

If frozen dough is prepared without precise environmental control, then the preparation process is simpler and less costly, but the quality and consistency of baked products deteriorates

Engineering Contradiction:

Improvedough preparation environmental controlVSAvoidtemperature and humidity control system

Core Design Contradiction:

Manufacturing precisionVSDevice complexity

Solution Approach 1:

The dough preparation chamber is segmented into multiple independently controlled zones with separate temperature and humidity control systems, allowing different environmental conditions in different sections to optimize various stages of dough preparation simultaneously

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

Multiple sensors continuously monitor temperature and humidity conditions within the chamber and feed this data back to the control system, which automatically adjusts heating elements, cooling mechanisms, and humidification devices to maintain precise environmental parameters

Inventive Principle:

Principle #23Feedback

2Manufacturing precision

If recirculation ducting is added to control environmental conditions, then temperature and humidity control improves, but energy consumption increases

Engineering Contradiction:

Improveenvironmental condition consistencyVSAvoidfan and recirculation system energy consumption

Core Design Contradiction:

Manufacturing precisionVSUse of energy by moving object

Solution Approach 1:

The recirculation fan operates continuously to maintain constant air flow through the heating and humidifying elements, ensuring steady environmental conditions without the need for frequent adjustments that would consume additional energy

Inventive Principle:

Principle #20Continuity of useful action

Solution Approach 2:

The recirculation system is designed to maintain environmental conditions through passive heat retention and moisture recycling, where the chamber structure and air circulation work together to preserve temperature and humidity without requiring excessive external energy input

Inventive Principle:

Principle #25Self-service

3Adaptability or versatility

If multiple independently controlled chambers are provided, then dough preparation versatility improves, but device complexity and cost increase

Engineering Contradiction:

Improvedough preparation optionsVSAvoidmultiple chamber control systems

Core Design Contradiction:

Adaptability or versatilityVSDevice complexity

Solution Approach 1:

Each chamber is designed with universal temperature and humidity control capabilities that can be configured through programmable controllers to handle various dough types and preparation stages, allowing a single chamber design to perform multiple functions rather than requiring specialized chambers for each function

Inventive Principle:

Principle #6Universality (Multi-functionality)

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 apparatus ensures consistent and precise control over dough preparation environments, improving the quality and characteristics of baked products by maintaining optimal temperature and humidity levels.

Implementation Method 1

a fan configured to move air in the recirculation ducting from the dough preparation chamber back to the dough preparation chamber

Methodology Applied

Scientific EffectForced Convection: Forced Convection

Implementation Method 2

At least one heating element or cooling element outside the recirculation ducting is configured to heat or cool air in the recirculation ducting

Methodology Applied

Scientific EffectHeating: Heating

Implementation Method 3

At least one heating element or cooling element outside the recirculation ducting is configured to heat or cool air in the recirculation ducting

Methodology Applied

Scientific EffectCooling: Cooling

Data Source

PatentUS11779023B2Dough preparation apparatus and methods

Publication Date: 2023.10.10 DUKE MANUFACTURING CO

AI summary

Dough preparation apparatus and associated methods. The dough preparation apparatus can store and be configured to execute a plurality of dough preparation recipes. In one example, the dough preparation apparatus is configured for thawing or slacking frozen dough and conditioning the dough prior to baking. The dough preparation apparatus facilitates production of baked bread having higher and more consistent quality.