Foam Control Register System for Liquid Containers
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Solution Overview
Problem
Existing methods for controlling foam formation in liquid containers, particularly in the food and beverage industry, face challenges such as contamination risks, inefficient mechanical solutions, and unsatisfactory thermal methods, which hinder effective foam management and process continuity.
Innovation Solution
A method utilizing a register system with a heating register and a cooling register, designed to be flow-permeable, where the foam is heated and then cooled, disturbing the equilibrium of foam bubbles and causing them to collapse, while ensuring sanitary and hygienic conditions through indirect or direct heat exchange using appropriate heat transfer media.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If chemical agents are used to combat foam, then foam formation is effectively controlled, but contamination risk increases
Solution Approach 1:
The patent replaces chemical foam control methods with a mechanical/physical system consisting of a register (heat exchange device) that uses thermal energy to disrupt foam bubble equilibrium. The register heats the foam to destabilize the surface tension-pressure balance, causing foam collapse without introducing chemical contaminants into the liquid food product.
Solution Approach 2:
The patent changes the temperature parameter of the foam by introducing thermal energy through the register. By heating the foam to a specific temperature range, the equilibrium between surface tension and internal pressure is disrupted, causing the foam to collapse. This parameter change approach achieves foam control without chemical agents.
2Ease of operation
If mechanical antifoaming devices are used, then foam is mechanically disrupted, but efficiency decreases at high foaming rates and device complexity increases
Solution Approach 1:
The patent replaces mechanical antifoaming devices with a thermal field approach. Instead of using mechanical elements that physically disrupt foam, the register introduces thermal energy to destabilize foam bubbles through temperature change, achieving superior efficiency at high foaming rates without the limitations of mechanical systems.
Solution Approach 2:
The patent changes the temperature parameter of the foam to achieve foam destruction. By heating the foam through the register, the surface tension and internal pressure equilibrium is disrupted, causing foam collapse. This parameter-based approach is more effective than mechanical disruption, especially at high foaming rates.
3Productivity
If thermal energy is introduced to destroy foam, then foam bubbles are destabilized, but risk of product contamination and quality safety issues increases
Solution Approach 1:
The patent uses the register as an intermediary device that introduces thermal energy indirectly to the foam. The register acts as a heat exchange medium that transfers thermal energy to destabilize foam bubbles without requiring direct contact between the heating element and the liquid food product, thereby maintaining product safety and quality.
Solution Approach 2:
The patent replaces direct thermal contact methods with a heat exchange approach using the register. This intermediary thermal field method achieves foam destruction while maintaining product safety, avoiding the contamination risks associated with direct heating elements in contact with food products.
4Loss of time
If foam is allowed to grow to high levels before collection, then less frequent foam removal is needed, but process control becomes difficult and negative pressure sources may be compromised
Solution Approach 1:
The patent applies preliminary anti-action by destroying foam bubbles at their formation stage through thermal energy introduction via the register. This prevents foam from growing to high levels in the first place, maintaining easy process control and protecting negative pressure sources while minimizing the need for foam removal operations.
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
Effectively limits foam growth, prevents foam from reaching intolerable levels, and ensures foam destruction without contaminating the liquid, maintaining process efficiency and hygiene.
Implementation Method 1
heating and cooling of the foam is effected by indirect heat exchange
Implementation Method 2
the foam is first heated from the liquid temperature to a heating temperature
Implementation Method 3
the heated foam is then cooled, starting at a cooling distance from the heating distance, to a cooling temperature which may be lower than the liquid temperature
Implementation Method 4
cooling decreases, their respective internal pressure
Implementation Method 5
The volume of a foam bubble is determined by the equilibrium between the pressure of the trapped gas on the one hand and the sum of two pressures on the other: the pressure under which the liquid treatment process takes place and the pressure created by the surface tension of the foam bubble
Implementation Method 6
Heating the foam bubbles increases, and cooling decreases, their respective internal pressure
Data Source
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AI summary
The invention relates to a method and to a device for controlling foaming in a liquid container (100) for liquids (P), in particular liquid foods such as milk, semi-skimmed milk, skimmed milk, or fruit juices, or in a foam container (200) for foams (S) that arise from the liquids (P) by decomposition, and to a register system (20) for such a device. The aim of the invention is for the method, the device for performing the method, and the register system to effectively control and limit foaming and prevent the growth of the foam beyond a tolerable amount while ensuring the sanitary and hygienic process-control requirements. This is aim achieved in respect of process engineering in a liquid container (100), inter alia in that the growing foam (S), beginning at a heating distance (h) from the free surface (N), first experiences heating from the liquid temperature (T3) to a heating temperature (T1) in the register system (20), which consists of a heating register (20.1) and a cooling register (20.2), and that the further growing heated foam (S), beginning at a cooling distance (k) from the first heating distance (h), then experiences cooling to a cooling temperature (T2) in the register system (20).