Flour Selection System Margin Optimization
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Solution Overview
Problem
The existing methods for selecting between heat treated and non-heat treated flour are inefficient in determining the optimal choice for maximizing business profit, as they do not accurately account for the cost differentials and absorption changes caused by heat treatment, leading to suboptimal recipe adjustments and increased costs.
Innovation Solution
A microprocessor-based system that calculates the customer margin differential (CMD) or customer margin to decide treatment (CMTD) by determining the cost differentials and absorption changes between heat treated and non-heat treated flour, providing indications for selecting the appropriate type of flour based on positive or negative margins and threshold values.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If heat treated flour is used, then water absorption capacity is improved, but recipe complexity and processing cost increase
Solution Approach 1:
The patent applies parameter changes by systematically varying heat treatment parameters (temperature, time, moisture content) to optimize flour's water absorption capacity. The method establishes specific parameter ranges and relationships that predict absorption behavior, allowing recipe optimization without excessive complexity.
Solution Approach 2:
The patent replaces complex empirical recipe development with a predictive mathematical model that calculates water absorption based on heat treatment parameters. This substitution of mechanical trial-and-error with computational prediction reduces recipe complexity while maintaining accuracy.
2Quantity of substance
If heat treatment is applied to flour, then water absorption increases, but processing time and energy consumption increase
Solution Approach 1:
The patent applies preliminary action by pre-calculating the required heat treatment parameters before actual processing using the predictive model. This allows optimization of treatment time and temperature in advance, reducing actual processing time while achieving desired absorption levels.
Solution Approach 2:
The patent creates a universal predictive model that can determine optimal heat treatment parameters for various flour types and desired absorption levels. This multi-functional approach eliminates the need for separate empirical studies for each scenario, reducing overall processing time.
3Productivity
If heat treatment parameters are optimized for maximum absorption, then flour utilization efficiency improves, but energy consumption increases
Solution Approach 1:
The patent systematically explores parameter changes to identify optimal heat treatment conditions that achieve desired absorption levels with minimum energy input. The model evaluates multiple parameter combinations to find the energy-efficient optimum rather than simply maximizing absorption without constraint.
Solution Approach 2:
The patent applies partial action by determining the minimum necessary heat treatment parameters required to achieve the target water absorption capacity. Rather than applying excessive heat treatment, the model calculates the precise parameters needed, reducing energy consumption while maintaining flour utilization efficiency.
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 system effectively determines the optimal choice between heat treated and non-heat treated flour, reducing costs and optimizing margins by accurately predicting absorption changes and adjusting recipes, thereby enhancing profitability for suppliers and customers.
Implementation Method 1
Heat treated flour can absorb more water after heat treatment than it can before being heat treated
Implementation Method 2
the capacity of flour to absorb water can be modified by denaturing the proteins and modifying the starch of the flour. Such a modification can be achieved by heating the flour at elevated temperatures for some length of time
Data Source
AI summary
Flour may be treated to denature the proteins and modify starches. The invention includes methods and systems for determining whether to use treated flour or untreated flour. The invention also includes methods and systems for determining whether to treat flour or not.