Fermented Soybean Meal Drying via Eddycurrent Transfer
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Solution Overview
Problem
The production of fermented soybean meal is hindered by excessive drying time due to high moisture content, which causes sticking issues during transfer and prolonged drying in the fermentation apparatus, increasing costs and reducing productivity.
Innovation Solution
Implementing an eddycurrent-transfer method to pre-dry fermented soybean meal to a moisture content of 32% or less, allowing smooth transfer to a separate drying apparatus, where it is dried at temperatures between 75°C to 90°C for 10 to 35 minutes, thereby shortening drying time and preventing sticking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If water is added to soybean meal to maintain moisture content of 30-80% for fermentation, then fermentation can proceed, but excessive moisture content causes sticking during transfer and prolonged drying time
Solution Approach 1:
The invention divides the originally unified fermentation and drying process into two separate operations: (1) fermentation in a fermentation apparatus with controlled moisture content of 30-80%, and (2) subsequent drying in a separate drying apparatus. This segmentation allows each process to be optimized independently, resolving the contradiction between maintaining sufficient moisture for reliable fermentation and reducing excessive drying time.
Solution Approach 2:
The invention introduces an intermediary step between fermentation and final drying: transferring the fermented soybean meal from the fermentation apparatus to a drying apparatus. This intermediary transfer allows moisture removal to begin before the material is fully processed, reducing the burden on the final drying stage and preventing sticking issues during subsequent handling.
2Device complexity
If fermentation and drying are performed in the same apparatus, then process simplicity is maintained, but excessive drying time is required to remove fermentation moisture
Solution Approach 1:
The invention segments the production process into distinct fermentation and drying stages using separate apparatuses. The fermentation apparatus maintains high moisture content (30-80%) for optimal microbial activity, while the drying apparatus removes excess moisture. This segmentation improves productivity by allowing parallel operation and optimized conditions for each stage, compensating for the increased device complexity.
Solution Approach 2:
The invention performs preliminary drying action during the transfer from fermentation to drying apparatus. By beginning moisture removal early in the process rather than waiting until fermentation is complete, the overall drying time is reduced, improving productivity without requiring excessively complex equipment.
3Reliability
If high moisture content is maintained for fermentation, then microbial activity is supported, but sticking occurs during transfer to drying apparatus
Solution Approach 1:
The invention performs preliminary moisture removal during the transfer process from fermentation to drying apparatus. By initiating drying action before the material is fully transferred and processed, the moisture content is reduced to a level that prevents sticking, while the fermentation process completes with sufficient moisture to maintain microbial activity. This preliminary action resolves the contradiction between maintaining high moisture for fermentation and preventing sticking during transfer.
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 method significantly reduces drying time, enhances productivity, and prevents contamination, making the process more economical and efficient by separating fermentation and drying steps while maintaining product quality.
Implementation Method 1
Implementing an eddycurrent-transfer method to pre-dry fermented soybean meal
Implementation Method 2
dried at temperatures between 75°C to 90°C for 10 to 35 minutes
Data Source
AI summary
An improved method for producing fermented soybean meal which performs fermentation process and drying process separately in the production of the fermented soybean meal. The method for preparing fermented soybean meal enables prevention of contamination by various germs while shortening the time required for its preparation compared to the conventional method. Therefore, the method can be widely used to more economically prepare the fermented soybean meal.