Fermenter Volume Control for Sourdough Aromatic Quality
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Solution Overview
Problem
Existing methods for producing liquid sourdough often result in over-agitation, which negatively affects flavor development and aromatic quality, while also being labor-intensive and not fully automated.
Innovation Solution
A method that determines a threshold volume for fermentation based on the initial mixture volume, using a level sensor to automate the stirring and resting stages, ensuring minimal agitation and continuous monitoring to optimize sourdough quality and production efficiency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If the mixture is stirred continuously during fermentation, then the heat is distributed and ferments are maintained, but the aromatic quality and flavor development are negatively affected
Solution Approach 1:
The patent implements periodic stirring instead of continuous stirring. The control device activates the agitator at specific time intervals during fermentation, allowing the mixture to remain mostly undisturbed. This periodic action maintains sufficient ferment development and heat distribution while minimizing the negative impact on aromatic quality and flavor development.
Solution Approach 2:
The patent uses a level sensor to monitor the volume of the mixture during fermentation. The control device receives feedback from the sensor and automatically adjusts the stirring duration and frequency based on the actual fermentation progress, optimizing the balance between ferment maintenance and aromatic quality preservation.
2Ease of operation
If the resting step is stopped after a predefined time, then the process is simple to control, but the sourdough quality and aromatic development are compromised
Solution Approach 1:
The patent employs a level sensor that continuously monitors the volume of the mixture during the resting step. The control device receives real-time feedback from the sensor and automatically determines when the fermentation is complete based on the volume increase, replacing fixed time-based control with adaptive feedback-based control.
Solution Approach 2:
The fermentation process self-regulates through the volume increase of the mixture. The level sensor detects when the mixture has reached the desired fermentation volume, and the control device automatically transitions to the next step, making the process self-adjusting without requiring manual intervention or predefined time schedules.
3Object-affected harmful factors
If manual monitoring and stirring is used, then the aromatic quality is optimized, but the process is labor-intensive and not fully automated
Solution Approach 1:
The system performs self-monitoring through the level sensor that continuously tracks the mixture volume. The control device automatically processes sensor data, determines fermentation completion, and triggers stirring operations without human intervention, achieving full automation while maintaining optimal aromatic quality.
Solution Approach 2:
The automated system uses feedback from the level sensor to mimic and optimize manual monitoring. The control device processes real-time volume data and automatically adjusts the fermentation process, replicating the benefits of manual oversight while eliminating labor requirements.
4Stability of the object's composition
If excessive agitation is applied to homogenize the mixture, then the heat distribution is improved, but the flavor development and aromatic quality are reduced
Solution Approach 1:
The patent applies periodic stirring with controlled duration and frequency. The agitator operates intermittently rather than continuously, providing sufficient mixing for heat distribution and homogeneity while minimizing disruption to the delicate flavor and aromatic development processes during fermentation.
Solution Approach 2:
The patent applies partial stirring action - just enough to achieve homogeneity and heat distribution, but not excessive agitation that would harm flavor development. The control device modulates the agitator operation to provide only the necessary degree of mixing required for quality sourdough 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 allows for the production of sourdough with enhanced aromatic quality and minimizes agitation, enabling a more automated and efficient process by terminating the resting stage when the desired volume is reached, thereby improving flavor development and streamlining the production process.
Implementation Method 1
a level sensor to measure the volume or level of the mixture
Implementation Method 2
Fermenter and method for producing liquid leavening agent... the initial volume of the mixture is subjected to fermentation, so that the volume of the liquid leaven present in the tank increases
Data Source
Figure 1~4
AI summary
A fermenter and a method for producing liquid starter, wherein resting steps are applied, separated from each other by a stirring step and a volume determination step, wherein: • the stirring step comprises: stirring the mixture (16), • the volume determination step comprises: determining the volume of the mixture (16), this volume forming a starting volume, and • a resting step comprises: subjecting the starting volume (16) to fermentation so that the volume increases. The resting step is completed when the volume of the mixture (16) reaches a threshold value corresponding to a desired fermented volume.