Flour Humidification Chamber With Vibratory Dispersion Control
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Solution Overview
Problem
Existing devices for humidifying powdered products, such as wheat flour, lack control elements for maintaining desired humidity levels and are limited to processing larger particle sizes, leading to inefficient hydration and potential quality issues in subsequent applications.
Innovation Solution
A humidification system comprising a feed magazine, rotary selector, dispersion casing, and high-pressure water spray nozzles, ensuring controlled dispersion and absorption of flour in a humidification chamber, followed by homogenization, to achieve precise moisture content and improved flour quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional humidification devices are used, then humidification can be achieved, but control elements are lacking to ensure desired humidity levels
Solution Approach 1:
The invention implements parameter changes by introducing controllable variables including water flow rate through spray nozzles, humidification chamber volume adjustment, and flour dosing rate control. These parameter changes enable precise humidity control while maintaining manageable device complexity through systematic regulation mechanisms.
2Adaptability or versatility
If conventional humidification devices are used, then operation can proceed, but they are limited to processing larger particle sizes
Solution Approach 1:
The invention applies universality by designing a dispersion system that effectively processes flour particles across a wide size range. The combination of vibratory dispersion, brush agitation, and controlled spray distribution creates a universal processing capability that reliably handles both fine and coarser particle sizes, eliminating the limitations of conventional devices.
3Manufacturing precision
If flour is humidified without controlled dispersion, then humidification occurs, but uniform moisture distribution is not achieved
Solution Approach 1:
The invention employs mechanical vibration through the vibratory dispersion mechanism to achieve intense flour dispersion and uniform moisture distribution. The vibration facilitates particle separation and ensures even exposure to water spray, creating homogeneous humidified flour while maintaining reasonable device complexity through the use of standard vibratory components.
Solution Approach 2:
The invention uses brushes as an intermediary element between the spray nozzles and flour particles. The brushes receive water from the spray system and transfer it to the dispersed flour, ensuring uniform moisture distribution throughout the particle mass while simplifying the overall dispersion mechanism.
4Reliability
If conventional humidification is used, then process can continue, but additional hydration is insufficient for optimal heat treatment
Solution Approach 1:
The invention implements preliminary action by providing controlled additional hydration to flour before heat treatment processes. This pre-hydration step ensures optimal moisture content is achieved through regulated water addition and thorough dispersion, preparing the flour for subsequent heat treatment to modify starch characteristics and improve functional-technological properties.
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
Ensures controllable moisture content in flour, enabling subsequent heat treatments that modify starch characteristics and enhance nutritional properties, while providing uniform dispersion and efficient hydration.
Implementation Method 1
Around the base of the humidification chamber, it is a circular pipe 12 provided with high-pressure water spray nozzles which form a misty atmosphere
Implementation Method 2
the dispersion casing 6, which is in vibratory motion and will be directed from the cone 26 to the blades 22 which ensures the controlled passage of a quantity of flour
Implementation Method 3
In the unventilated humidification chamber, the water vapor will adhere completely to the falling flour and will be absorbed by it
Implementation Method 4
the water vapor will adhere completely to the falling flour and will be absorbed by it
Data Source
Figure 1a~1b
AI summary
Abstract: The invention relates to an equipment for humidifying flour-type powder products. The device according to the invention consists of a base plate (16) on which two columns (1) are placed. In the upper part of the columns, there is a feed magazine from which the flour is taken and dosed through the rotary selector (2) located in the casing (5) on the upper plate (4). The flour will fall freely on the cone (26) mounted with the arms (9) in the casing (6) and will reach the vanes (22) mounted on the pallet disk (27) which can be rotated and allow the flour to pass through the sieve (18) and then to the humidification chamber formed by the lower part of the casing (6) and the casing (17). The casing (6) provides a vibrating motion through the outer flange (7) which rests on electromagnetic cells (8) mounted circularly on the movable intermediate plate (23). To open the slots between the blades (22), the handwheel (10) is driven, which will transmit the rotational movement to the bevel gears (21) which engage with the toothed crown (20). The rotary brushes (19) receive the rotational movement through the gearing formed by the bevel gears (11) and (24) located under the sieve (18) to ensure a better dispersion of the flour. After passing the flour through the sieve (18) it reaches the humidification chamber where there is a circular pipe (12) with nozzles for spraying water and two mixing arms (14) assembled at the bottom. Wet flour is drained through the gutters (13). The casing (17) is attached to the base plate (16) by the bracket (15).