Food Ingredient Conversion With Current-Based pH Adjustment
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing methods for converting organic compounds using enzymes in food ingredient processing are inefficient and costly, particularly due to pH deviations from the optimal range during enzymatic reactions, which affect reaction efficiency.
Innovation Solution
A method and device that utilize a working electrode and a counter electrode to apply voltage, enabling enzymatic reactions with pH adjustment based on current flow information, allowing for efficient proton transfer and pH control without direct pH measurement, using a pH adjusting agent determined by current flow indicators.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If enzymatic reactions are performed in food ingredient conversion, then organic compounds can be converted, but pH deviation from optimal conditions occurs during the reaction
Solution Approach 1:
The patent implements feedback control by measuring the actual pH value during the enzymatic reaction and using this information to determine the amount of pH adjusting agent to be added. The pH measuring unit continuously monitors the reaction system, and the controller adjusts the pH by adding appropriate amounts of acid or base based on the measured values, ensuring the pH remains within the optimal range for enzyme activity throughout the conversion process.
2Stability of the object's composition
If direct pH measurement and adjustment methods are used, then pH control can be achieved, but the process becomes complex and time-consuming
Solution Approach 1:
The patent employs a self-regulating mechanism where the system automatically measures its own pH status through the pH measuring unit and autonomously adjusts the pH by adding the appropriate amount of pH adjusting agent without requiring external intervention. The controller automatically processes the measured pH values and determines the necessary adjustments, enabling the system to self-correct pH deviations during the enzymatic reaction process.
3Productivity
If conventional food ingredient conversion methods are used, then organic compounds can be converted, but the process is inefficient and costly
Solution Approach 1:
The patent maintains optimal reaction conditions by dynamically adjusting the pH parameter throughout the enzymatic reaction process. By keeping the pH within the optimal range for enzyme activity through continuous monitoring and adjustment, the system ensures maximum conversion efficiency and prevents energy loss due to suboptimal reaction conditions, thereby improving overall process effectiveness.
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
Enables efficient conversion of organic compounds by maintaining optimal pH conditions, reducing the need for direct pH measurement and minimizing reaction inefficiencies, especially in viscous food ingredients.
Implementation Method 1
activating at least one of the enzyme or the coenzyme by applying a voltage from an external power supply located outside the reaction vessel and connected to the working electrode and the counter electrode to cause a current to flow between the working electrode and the counter electrode
Implementation Method 2
transferring a proton between the organic compound and the external liquid by an enzymatic reaction using at least one of the activated enzyme or coenzyme
Data Source
AI summary
A food ingredient conversion method includes activating at least one of an enzyme or a coenzyme by applying a voltage from an external power supply located outside a reaction vessel and connected to a working electrode and a counter electrode to cause a current to flow between the working electrode and the counter electrode, transferring a proton between an organic compound and an external liquid by an enzymatic reaction using at least one of the activated enzyme or coenzyme, acquiring information on the current that has been caused to flow by the external power supply, and determining, based on the acquired information on the current, an amount of a pH adjusting agent to be fed for adjusting a pH of a reaction system.