Fermented Lees Particle Smoking Material for Faster Drying
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing methods for using fermented food product lees as a smoking material face challenges such as increased production costs due to prolonged drying times, and issues like corrosion, mold, and rotting odors, especially when the lees are used in an aqueous form.
Innovation Solution
The method involves molding lees into particles with a size of 0.5 to 1.5 mm, placing them on a drying unit with a thickness of 20 mm or less, and drying them to a mass of 86% or less of their initial mass to achieve a moisture content of less than 25%, thereby producing a smoking material that suppresses corrosion, mold, and rotting odors.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If lees are used as an aqueous solution to transfer extract and flavor to wood, then the smoking material can be produced, but the drying time is increased and production cost increases
Solution Approach 1:
The patent extracts the essential components (extract and flavor) from the aqueous lees solution and applies them directly to the smoking material surface, eliminating the need for prolonged drying of the entire aqueous solution. This extraction approach maintains the beneficial flavor transfer while significantly reducing drying time and energy consumption.
Solution Approach 2:
The patent changes the physical state and concentration parameters of the lees application. Instead of applying dilute aqueous solution requiring extensive drying, the method uses concentrated lees or adjusts the application concentration to achieve effective flavor transfer with minimal drying time, thereby resolving the time-cost contradiction.
2Quantity of substance
If the moisture content of wood is large, then the smoking material can be produced, but corrosion, mold, and rotting odors are likely to be generated
Solution Approach 1:
The patent precisely controls and changes the moisture content parameter of the smoking material to an optimal range. By adjusting the drying process to achieve specific moisture levels, the material maintains sufficient humidity for flavor absorption while preventing the conditions that lead to corrosion, mold, and rotting odors.
Solution Approach 2:
The patent converts the potentially harmful high moisture content (which causes corrosion and mold) into a beneficial controlled parameter. By carefully managing the drying process, the material retains just enough moisture for flavor transfer effectiveness while eliminating the excess moisture that causes harmful effects, thus turning a potential harm into a benefit.
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 allows for efficient production of a smoking material with stable quality and appropriate moisture content, retaining the aroma of the fermented food product, while avoiding issues associated with wood-based materials.
Implementation Method 1
drying the particles placed on the drying unit to have a mass of 86% by mass or less of the mass before drying
Data Source
AI summary
A method for producing a smoking material includes: molding lees generated in a production process of a fermented food product into particles having an average particle size of 0.5 to 1.5 mm; placing the molded particles on a drying unit to have a thickness of 20 mm or less; and drying the particles placed on the drying unit to have a mass of 86% by mass or less of the mass before drying.