Food Roasting Humidity Control for Uniform Internal Moisture
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing heat treatment methods for lumpy food products, such as roasting or drying, fail to control and regulate moisture distribution, leading to uneven moisture levels within the products, which affects flavor development, intracellular structures, and morphological changes.
Innovation Solution
Control the partial pressure of water in the atmosphere during heat treatment to maintain homogeneous moisture distribution by adjusting humidity levels and using steam injection to prevent moisture loss, combined with real-time moisture and density measurements.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional heat treatment methods are used, then heat treatment can be performed, but moisture distribution within individual food products cannot be controlled, leading to moisture loss at the surface and increased moisture content towards the core
Solution Approach 1:
The patent employs moisture sensors that continuously monitor moisture content within food products during heat treatment. The control unit receives signals from these sensors and dynamically adjusts heating parameters and moisture supply in real-time, creating a closed-loop feedback system that maintains homogeneous moisture distribution throughout the product.
Solution Approach 2:
The patent introduces moisture supply means that act as an intermediary system, delivering controlled amounts of moisture to the food product surface during heat treatment. This mediator compensates for moisture loss and maintains equilibrium between surface and core moisture content, preventing the typical moisture gradient formation.
2Reliability
If heat treatment is performed without moisture control, then processing can be completed, but intracellular structures are damaged and shelf life is reduced
Solution Approach 1:
Moisture sensors continuously monitor internal moisture content and provide feedback to the control unit, which adjusts heating intensity and moisture supply to maintain optimal moisture levels. This prevents excessive drying that would damage intracellular structures and extends shelf life.
Solution Approach 2:
The patent dynamically changes multiple parameters during heat treatment including temperature, moisture supply rate, and heating duration. The control unit adjusts these parameters based on real-time moisture content measurements to maintain homogeneous moisture distribution and protect cellular structures.
3Productivity
If rapid heating is applied to bring product to target temperature quickly, then processing time is reduced, but moisture loss occurs and evaporation is induced
Solution Approach 1:
The patent maintains continuous moisture supply throughout the heat treatment process, ensuring that moisture loss is continuously compensated. This allows rapid heating to occur without net moisture loss, as the moisture supply means continuously replenish evaporated moisture.
Solution Approach 2:
The moisture supply means serve as an intermediary that mediates between the heating process and the product moisture content. During rapid heating, this intermediary delivers moisture to prevent evaporation-induced moisture loss while allowing the temperature to rise quickly.
4Manufacturing precision
If multi-stage treatment processes are used with different temperatures, then heat distribution can be improved, but process duration and complexity increase
Solution Approach 1:
The feedback control system monitors moisture content and adjusts heating intensity in real-time, eliminating the need for multiple temperature stages. The control unit can achieve uniform heat distribution through continuous parameter adjustment within a single stage process.
Solution Approach 2:
Instead of using multiple temperature stages, the patent achieves uniform heat distribution by dynamically changing heating intensity and moisture supply parameters during a single continuous process. The control unit adjusts these parameters based on real-time feedback to maintain uniform conditions throughout the product.
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
Achieves uniform moisture distribution and temperature control, allowing for precise heat treatment processes that enhance flavor development, reduce intracellular damage, and improve shelf life while maintaining product texture and yield.
Implementation Method 1
Heat is introduced into the product by supplying heat, for example, by introducing warm or hot air into the treatment chamber
Implementation Method 2
heating the treatment chamber from the outside
Implementation Method 3
If the moisture content of the product being treated decreases, the humidity, and thus the water partial pressure, in the treatment chamber can be increased
Implementation Method 4
adjusting the partial pressure of water is intended to ensure a homogeneous moisture distribution within the individual food products
Implementation Method 5
controlling the partial pressure of water in the atmosphere in which the food products are located during heat treatment
Data Source
Figure 1A~1B
Figure 2
Figure 3
AI summary
The invention provides a method for carrying out heat treatment, in particular roasting, of lumpy food products, especially cocoa, nuts such as almonds, hazelnuts, pecans or walnuts, coffee, seeds, grains, malt, peanuts, bran, cereals or oilseeds such as sunflower seeds, wherein the food products are exposed to a predetermined temperature for heat treatment. During the heat treatment, the partial pressure of water in the atmosphere in which the food products are located is controlled such that a substantially homogeneous distribution of moisture is achieved in the food products during the heat treatment. In particular, the partial pressure of water is adjusted such that the escape of moisture from the food products during the heat treatment is prevented.