Dough Roll Shaping Suction Layout for Uniform Holding Force
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Solution Overview
Problem
Existing roll shaping apparatuses for food dough pieces experience non-uniform suction force distribution, leading to unstable positioning and asymmetrical shaping of dough pieces, which affects the quality of the rolled products.
Innovation Solution
The apparatus features a suction conveying device with suction regions defined by multiple suction ports, where the total opening area of each region increases with distance from the suction connecting port, ensuring uniform suction force across the width of the conveyor, and the suction regions are shaped to match the food dough piece, stabilizing its position during rolling.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Device complexity
If the suction force is applied through a single suction connecting port, then the device structure is simple, but the suction force distribution becomes non-uniform causing dough pieces to shift position
Solution Approach 1:
The suction chamber is divided into multiple suction regions (first, second, third suction regions) with different numbers of suction ports. Each region is segmented to provide localized suction control, transforming a single uniform suction zone into multiple differentiated zones that can independently manage suction force distribution across the conveyor width.
Solution Approach 2:
Different suction regions are assigned different numbers of suction ports based on their distance from the suction connecting port. Regions farther from the port have more suction ports to compensate for weaker suction force, while regions closer to the port have fewer ports. This local differentiation ensures uniform suction force distribution across all dough pieces regardless of their position.
2Device complexity
If the suction chamber has uniform suction ports across all regions, then the device structure is simple, but the suction force varies with distance from the suction connecting port causing unstable conveying
Solution Approach 1:
The suction port arrangement is optimized locally for each suction region. The first suction region has a different number of suction ports compared to the second and third regions. This local quality differentiation compensates for the natural decay of suction force with distance, ensuring that each region provides adequate and uniform suction force to hold dough pieces stably during conveying.
Solution Approach 2:
The number of suction ports is changed as a parameter across different suction regions. By varying the number of ports (a discrete parameter) based on distance from the suction connecting port, the system adjusts the total suction force in each region to achieve uniform distribution and stable conveying throughout the entire conveyor width.
3Productivity
If dough pieces are not securely positioned, then the conveying process is simple, but the rolled products become asymmetrical and quality degrades
Solution Approach 1:
The suction chamber is segmented into multiple suction regions with differentiated suction port configurations. This segmentation allows each region to independently secure dough pieces at optimal suction forces, preventing slippage and positional shifts that would lead to asymmetrical rolling, thereby ensuring high-quality rolled products while maintaining efficient conveying.
Solution Approach 2:
Each suction region is configured with local quality characteristics (different numbers of suction ports) matched to its specific location and suction force requirements. This ensures that dough pieces across the entire conveyor width are securely positioned with appropriate suction force, preventing slippage during conveying and ensuring symmetrical, high-quality rolled products.
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 design ensures stable shaping of food dough pieces by maintaining consistent suction force, preventing slippage and enabling symmetrical rolling, thereby improving the quality of the rolled products.
Implementation Method 1
By maintaining an internal space of the suction chamber at a low pressure, a suction force is caused at a predetermined region of the moving surface through the perforations
Data Source
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AI summary
A roll shaping apparatus (1) for a food dough piece (D) comprises a suction conveying device (2) and a roll device (5). The suction conveying device has a conveying member (22) on which the food dough piece is placed and conveyed, and a suction chamber (23) which is disposed inside the conveying member. The conveying member is provided with a plurality of perforations (221). The suction chamber has a suction connecting port (242) connected to a suction device (7). The suction chamber has a plurality of suction regions (26a-26d) arranged in the width direction (B). Each of the suction regions is provided with a suction port (27a) communicated with the suction connecting port. A total opening area of a suction port (27d) of the suction region located away from the suction connecting port is larger than a total opening area of the suction port (27a) of the suction region located near the suction connecting port.