Dried Egg Production via Cooked Liquid Mixture Drying
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Solution Overview
Problem
Conventional methods for producing dried egg products often result in food waste, as defective cooked eggs are discarded, and require additional water processing steps, which can be inefficient.
Innovation Solution
A method that combines cooked eggs with liquid eggs to create a mixture, which is then dried, avoiding the need for water addition and filtration, thereby increasing solid and protein content and reducing waste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of substance
If cooked eggs are discarded due to defects, then food waste increases, but production efficiency is maintained
Solution Approach 1:
The patent applies the principle of discarding and recovering by taking cooked eggs that would normally be discarded due to defects and recovering their value by combining them with liquid egg to create a usable dried egg product. This transforms waste material into a valuable resource, directly reducing food waste while maintaining production efficiency.
2Quantity of substance
If water is added during processing, then solid content increases, but additional filtration steps are required
Solution Approach 1:
The patent applies the principle of extraction by removing the need for water addition and filtration steps from the processing sequence. Instead of adding water and then filtering, the method directly combines cooked egg with liquid egg and proceeds to drying, extracting unnecessary processing steps and simplifying the overall system.
3Quantity of substance
If cooked egg is used directly, then viscosity is high causing clogging, but solid content is maintained
Solution Approach 1:
The patent applies the principle of parameter changes by modifying the viscosity parameter of the cooked egg through combination with liquid egg. This parameter change reduces viscosity to a level that prevents clogging during pumping and transport, while the overall solid content of the mixture is maintained at high levels for effective dried product production.
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 approach increases the production of dried egg products while minimizing food waste and eliminating the need for water addition, resulting in higher solid and protein content without clogging issues during processing.
Implementation Method 1
The drying step includes drying at least one item selected from the group consisting of the mixture and a homogeneous mixture created from the mixture to create the dried egg product
Data Source
AI summary
A method of making dried egg product utilizing cooked eggs includes a mixing step, a drying step, and at least one transporting step. In the mixing step, an amount of cooked eggs is mixed with an amount of liquid egg to create a mixture. In the drying step, at least one item selected from the group consisting of the mixture and a homogeneous mixture created from the mixture are dried to create the dried egg product. In the at least one transporting step, the mixture is transported from the mixing step to the drying step. The mixture is less viscous than the amount of cooked eggs to facilitate transporting from the mixing step to the drying step. The mixture is not processed through a filter or membrane for removing water.