Dough Nozzle Temperature Control for Gluten and Viscosity
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Solution Overview
Problem
The challenge in dough production using extruders is maintaining optimal temperature control to develop the gluten structure without excessive heat, which leads to increased viscosity and energy consumption, resulting in a tough and sticky dough that is difficult to process.
Innovation Solution
A dough nozzle with separable housing halves and a temperature control device allows for precise temperature adjustment of the dough mass after extrusion, enabling higher initial extruder temperatures for quicker gluten formation, reducing internal friction and energy consumption, and improving the dough's processability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If the dough is cooled inside the extruder, then the gluten structure development is improved, but the viscosity of the dough mass increases excessively and energy consumption increases
Solution Approach 1:
The extrusion process is divided into two distinct temperature zones: the extruder maintains higher temperature (30-40°C) for gluten development, while the dough nozzle provides cooling (to 15-25°C) for viscosity reduction. This spatial segmentation of temperature control functions resolves the contradiction by allowing each stage to operate at its optimal temperature without compromising the other.
Solution Approach 2:
The gluten structure is developed preliminarily in the extruder at higher temperature before the dough enters the nozzle. The cooling action then follows in the nozzle to adjust viscosity. This sequential preliminary action allows gluten formation to occur first, followed by viscosity control, eliminating the need for simultaneous cooling that would increase energy consumption.
2Stability of the object's composition
If the dough is cooled inside the extruder, then the gluten structure development is improved, but the dough becomes tough and sticky making further processing more difficult
Solution Approach 1:
The device segments the temperature control function between two components: the extruder for gluten development and the dough nozzle for viscosity and temperature adjustment. This allows the dough to achieve proper gluten structure first, then be cooled to the optimal processing temperature range (15-25°C) in the nozzle, thereby improving ease of operation without compromising gluten structure.
Solution Approach 2:
The system dynamically changes the temperature parameter at different stages: maintaining higher temperature (30-40°C) in the extruder for gluten formation, then reducing temperature (to 15-25°C) in the nozzle for optimal viscosity and processability. This parameter change resolves the contradiction by optimizing temperature for each specific process stage.
3Device complexity
If the housing is made as one piece, then the structure is simpler, but the temperature control precision and hygiene are reduced
Solution Approach 1:
The housing is segmented into two separable halves that can be opened independently. This segmentation allows the temperature control device to be accessed and adjusted with high precision while maintaining a relatively simple overall structure. The separable design also enables hygienic cleaning and sterilization without requiring complex disassembly mechanisms.
4Ease of manufacture
If the housing is made as one piece, then the manufacturing is easier, but the cleaning and sterilization capability is reduced
Solution Approach 1:
The housing is divided into two separable halves connected by a joint, allowing the interior to be accessed for cleaning and sterilization. This segmentation maintains manufacturing simplicity while dramatically improving cleanability. The separable design enables complete interior access without complex disassembly, resolving the contradiction between ease of manufacture and ease of repair.
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 enables the production of high-quality dough products with a smooth surface, improved machinability, and enhanced hygiene through targeted temperature control, allowing for easier cutting, rolling, and laminating, while maintaining a cooler and firmer dough consistency.
Implementation Method 1
a temperature control device (40) is provided in at least one housing half (34, 35), with which an outlet temperature of the dough mass at the outlet opening (38) can be adjusted
Implementation Method 2
Fluid channels (42) are formed within at least one housing half (34, 35) in order to form the temperature control device (40). The fluid channels can be charged with a cooling or heating medium from the outside via connections
Implementation Method 3
The temperature control device can have a pump and a heat exchanger, with which the cooling/heating medium can circulate and be set to a defined temperature
Data Source
AI summary
Dough nozzle (30) for extruding a dough mass comprises a housing (32), which has an inlet opening (36) on one side for connecting to an extruder and an outlet opening (38) on the other side. The outlet opening is designed in the form of a nozzle corresponding to a cross-section of a dough product, which is to be shaped. The housing is formed from two separable housing halves. A temperature control device (40) is provided in at least one housing half. The temperature control device adjusts the outlet temperature of the dough mass at the outlet opening. Dough nozzle (30) for extruding a dough mass comprises a housing (32), which has an inlet opening (36) on one side for connecting to an extruder and an outlet opening (38) on the other side. The outlet opening is designed in the form of a nozzle corresponding to a cross-section of a dough product, which is to be shaped. The housing is formed from two separable housing halves. A temperature control device (40) is provided in at least one housing half. The temperature control device adjusts the outlet temperature of the dough mass at the outlet opening. Many temperature control zones are provided in the housing. A different temperature is adjusted in the temperature control zones. Independent claims are also included for: (1) a device for producing the dough product comprising the extruder, where the dough is made of flour and a liquid preparation, and the formed dough is extruded and shaped through the dough nozzle to obtain the dough product; and (2) producing the dough product with the device, comprising supplying the flour and liquid preparation in the extruder, forming the dough in the extruder at a first temperature, extruding through dough nozzle and shaping the dough product, where the dough is cooled within the dough nozzle during extrusion, and a defined temperature of the dough product at the outlet opening of the dough nozzle is adjusted to 5-20[deg] C by temperature control of the dough nozzle.