Food Emulsifier Pressure Regulation With Ejector Knife Stabilization
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Solution Overview
Problem
Existing emulsifiers face issues with uneven operation, reduced quality of emulsified food products, loud noise, and safety concerns due to variations in pressure and structure of food products, leading to potential breakdowns.
Innovation Solution
A machine with a pressure regulating structure and ejector knife design that controls the pressure difference between upstream and downstream sections, using a valve to manage fluid flow and a specially shaped ejector knife to stabilize pressure and improve flow control, temperature management, and reduce noise.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If the food product is moved by pressure difference and gravity without pressure control, then the machine structure is simple, but the operation becomes uneven and noisy leading to reduced product quality
Solution Approach 1:
The patent applies parameter changes by introducing a pressure regulating structure that actively controls the pressure difference between upstream and downstream sections. This allows dynamic adjustment of operational parameters to maintain consistent emulsification quality despite variations in food product structure, resolving the contradiction between product quality and structural simplicity
Solution Approach 2:
The pressure regulating structure acts as an intermediary element between the upstream and downstream sections, mediating the pressure difference to ensure smooth and controlled movement of food product through the emulsifier stack, thereby improving operation uniformity and reducing noise
2Reliability
If a traditional closure mechanism is used for the outlet, then flow control is possible, but the outlet may obstruct due to sticking and increase downtime
Solution Approach 1:
The patent removes the closure mechanism entirely from the outlet, extracting the problematic component that caused obstructions. Flow control is achieved through the pressure regulating structure instead, eliminating the risk of sticking and improving outlet reliability while reducing mechanical complexity
Solution Approach 2:
The system uses the pressure difference control to automatically regulate flow through the constantly open outlet without requiring mechanical closure elements. The pressure regulating structure self-adjusts to maintain proper flow control, making the outlet self-regulating and free from obstruction issues
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 solution provides a more uniform emulsified product quality, reduces noise, enhances safety, and minimizes breakdowns by stabilizing pressure and flow, allowing better control over the emulsifying process.
Implementation Method 1
the machine being configured to convey a food product from the upstream section to the downstream section by a pressure difference between an upstream pressure in the upstream section and a downstream pressure in the downstream section
Implementation Method 2
a specially shaped ejector knife to stabilize pressure and improve flow control, temperature management, and reduce noise
Implementation Method 3
Emulsifying machines are indispensable for reducing and breaking down food ingredients into a finely uniform product
Data Source
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AI summary
A machine (1) for emulsifying a food product. The machine conveys a food product from an upstream section past an emulsifier stack to a downstream section by a pressure difference between a pressure in the upstream section and a pressure in the downstream section. To allow improved control of the emulsifying process and potentially allow better flow control of the emulsified food product, the machine further comprises a pressure regulating structure configured to control the pressure difference between the pressure in the upstream section and the pressure in the downstream section.