Dried Fruit Powder Processing to Prevent Sticky Pulverization

Solution Overview

Problem

Pulverization methods struggle to produce powders of dried fruits and vegetables due to adhesion and stickiness caused by high sugar and fiber content, making it difficult to obtain a fine powder.

Innovation Solution

A method involving a water absorption step to soften dried fruits, followed by pulverization to a predetermined size, and then drying and powderization to form a dried fruit powder.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Productivity

If a dried fruit is pulverized directly by a pulverizer, then the process is simple and quick, but adhesion and stickiness occur due to heat generated during pulverization, making it difficult to obtain fine powder

Engineering Contradiction:

Improvepulverization efficiencyVSAvoidpowder fineness

Core Design Contradiction:

ProductivityVSManufacturing precision

Solution Approach 1:

The dried fruit is soaked in water before pulverization to increase its moisture content. This preliminary action prevents the heat-generated adhesion and stickiness that would otherwise occur during direct pulverization, enabling the production of fine powder without clogging or adhesion to the pulverizer.

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The moisture content of the dried fruit is changed from a low state (dry) to a higher state (soaked) before pulverization. This parameter change fundamentally alters the physical properties of the fruit, making it suitable for pulverization and preventing the harmful effects of heat-generated adhesion.

Inventive Principle:

Principle #35Parameter changes

2Ease of manufacture

If a dried fruit with high sugar content is pulverized, then the process is straightforward, but the sugar dissolves due to heat and causes stickiness, preventing powder formation

Engineering Contradiction:

Improveprocess simplicityVSAvoidstickiness

Core Design Contradiction:

Ease of manufactureVSObject-generated harmful factors

Solution Approach 1:

The dried fruit is soaked in water before pulverization to increase its moisture content. This preliminary action prevents the heat-generated adhesion and stickiness that would otherwise occur during direct pulverization, enabling the production of fine powder without clogging or adhesion to the pulverizer.

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The water soaking process, which might seem like an additional step, actually converts the potential harm of heat-generated sugar dissolution into a benefit by pre-hydrating the fruit. This eliminates the stickiness problem while maintaining process simplicity.

Inventive Principle:

Principle #22Blessing in disguise (Convert harm into benefit)

3Manufacturing precision

If a dried fruit is soaked in water before pulverization, then adhesion and stickiness are prevented, but an additional processing step is required

Engineering Contradiction:

Improvepowder qualityVSAvoidprocess steps

Core Design Contradiction:

Manufacturing precisionVSDevice complexity

Solution Approach 1:

The dried fruit itself serves as the soaking medium by absorbing water during the soaking step. This self-service approach prepares the fruit for pulverization without requiring complex equipment or additional processing steps, making the process both simple and effective.

Inventive Principle:

Principle #25Self-service

4Loss of time

If a dried fruit is pulverized without soaking, then the process is quick, but adhesion to the pulverizer occurs, reducing productivity

Engineering Contradiction:

Improveprocessing timeVSAvoidpowder output

Core Design Contradiction:

Loss of timeVSProductivity

Solution Approach 1:

The dried fruit is soaked in water before pulverization to increase its moisture content. This preliminary action prevents the heat-generated adhesion and stickiness that would otherwise occur during direct pulverization, enabling the production of fine powder without clogging or adhesion to the pulverizer.

Inventive Principle:

Principle #10Preliminary action

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 method effectively produces a dried fruit powder without adhesion or stickiness, allowing for the production of high-quality dried fruit powder.

Implementation Method 1

a water absorption step of causing a dried fruit to absorb water

Methodology Applied

Scientific EffectWater absorption: Absorption (physical)

Implementation Method 2

a step of drying and powderizing the paste after the pulverization step

Methodology Applied

Scientific EffectDrying: Evaporation

Data Source

PatentUS12495819B2Method for producing dried fruit powder

Publication Date: 2025.12.16 NIKKEN FOOD

AI summary

A novel method for producing a powder of a dried fruit is proposed. A method for producing a dried fruit powder includes: a water absorption step of causing a dried fruit to absorb water; a pulverization step of pulverizing the dried fruit after the water absorption step to form a paste in which the dried fruit after the water absorption step is pulverized so as to have a predetermined size; and a step of drying and powderizing the paste after the pulverization step.