Flame-Grilled Seaweed Apparatus to Reduce Microbial Contamination
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Solution Overview
Problem
Conventional methods for manufacturing seasoned seaweeds using short radiant heat from electric heating elements result in high microbial contamination, compromising microbiological safety and flavor quality.
Innovation Solution
An apparatus and method utilizing gas heating sources with actual flames to grill seaweeds, featuring a conveyor system with overhead and inclined side flame sources, allowing for adjustable heat and flame application to improve safety and flavor, while preventing oil contact with heating elements.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If radiant heat from electric heating elements is used for grilling seaweed, then grilling speed is improved, but microbiological safety deteriorates
Solution Approach 1:
The patent changes the fundamental parameter of heating mechanism from radiant heat (electric heating elements) to direct flame heating (gas burners). This parameter change enables both high-temperature rapid grilling and sufficient microbial sterilization, resolving the contradiction between grilling speed and microbiological safety by achieving both through the superior thermal characteristics of direct flame heating
Solution Approach 2:
The patent substitutes the electric heating system with a gas burner system. This mechanical substitution introduces actual flames that provide both the high temperature needed for quick grilling and the intense thermal energy required for effective microbial sterilization, simultaneously achieving improved productivity and reliability
2Reliability
If gas burners are used to apply actual flame, then microbiological safety is improved, but risk of oil contact with heating sources increases
Solution Approach 1:
The patent positions the gas burners in a spatial dimension below and inclined relative to the conveyor, creating a geometric arrangement where oil flowing downward on seaweed cannot contact the heating sources. This dimensional positioning resolves the contradiction by maintaining microbiological safety through flame heating while eliminating fire hazard through spatial separation
Solution Approach 2:
The patent employs asymmetric positioning of the gas burners, inclining them at specific angles (20-40 degrees) toward the conveyor rather than positioning them symmetrically or vertically. This asymmetric arrangement creates an oil drainage path that prevents contact between flowing oil and the flame sources, resolving the contradiction between safety benefits and fire risks
3Ease of manufacture
If conventional electric heating is used, then manufacturing simplicity is maintained, but product quality deteriorates
Solution Approach 1:
The patent changes the heating parameter from radiant heat to direct flame, which fundamentally improves the thermal interaction with seaweed. This parameter change produces superior grill flavor, crunchy texture, and visual appearance while maintaining manufacturing simplicity through the use of standard gas burner components and conventional conveyor systems
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 significantly enhances microbiological safety and flavor quality by achieving a crunchy texture and reducing microbial contamination, as demonstrated by lower bacterial counts and higher consumer preference scores compared to conventional methods.
Implementation Method 1
a first heating source installed over the first conveyor and arranged to discharge a flame onto a top surface of the seaweed being transferred by the first conveyor; and second heating sources installed on both sides below the first conveyor and arranged to apply a flame onto a bottom surface of the seaweed
Implementation Method 2
a lifting member arranged to move the first heating source up and down for adjusting a temperature of the heat applied to the seaweed and a time required for the flame to be applied
Implementation Method 3
second heating sources installed on both sides below the first conveyor and arranged to apply a flame onto a bottom surface of the seaweed being transferred by the first conveyor, the second heating sources being inclined at an angle of 20 to 40 degrees from a vertical state toward the first conveyer and arranged so that oil running down from a sheet of seaweed being transferred by the first conveyor is not brought into contact with the second heating sources
Data Source
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AI summary
Disclosed is an apparatus and method for manufacturing a grilled seaweed. The apparatus includes a grilling unit having a first housing with a first inlet opening and a first outlet opening which communicate with each other; a first conveyor for transferring a sheet of seaweed from the first inlet opening to the first outlet opening; a first heating source installed over the first conveyor to discharge a flame onto a top surface of the seaweed being transferred by the first conveyor; and a second heating source installed on both sides of a lower portion of the first conveyor to apply a flame onto a bottom surface of the seaweed being transferred by the first conveyor.