Food Transfer Conduit Using Fluid Propulsion to Limit Medium Crossover

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Solution Overview

Problem

In food processing systems, there is a need to transfer food products between hot and cold heat transfer mediums while minimizing crossover and waste of these mediums, and ensuring efficient transfer without product damage.

Innovation Solution

A transfer mechanism using a conduit with a pressurized fluid source to propel food products through a fluid discharge, combined with a convex guide member and dewatering member to separate the product from the fluid, facilitating movement from a cooker compartment to a cooler compartment and ultimately out of the processing system.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Loss of substance

If food product is transferred between hot and cold heat transfer mediums using conventional methods, then the transfer can be completed, but there is significant crossover of heat transfer mediums and loss of these mediums

Engineering Contradiction:

Improveloss of heat transfer mediumVSAvoidtransfer efficiency

Core Design Contradiction:

Loss of substanceVSReliability

Solution Approach 1:

The transfer mechanism divides the transfer process into distinct segments: an inlet portion positioned below the fluid level, an outlet portion positioned above the fluid level, and a fluid discharge positioned within the conduit. This segmentation allows the food product to be transferred through the fluid without causing significant crossover or loss of the heat transfer medium.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The conduit acts as an intermediary device that facilitates the transfer of food product from the hot heat transfer medium to the cold heat transfer medium. By using the conduit with its specific inlet and outlet positioning, the system minimizes direct contact and crossover between the two heat transfer mediums while still achieving effective transfer.

Inventive Principle:

Principle #24Intermediary (Mediator)

2Loss of substance

If food product is transferred using conventional methods, then the transfer can be completed, but there is waste of heat transfer mediums

Engineering Contradiction:

Improvewaste of heat transfer mediumVSAvoidtransfer efficiency

Core Design Contradiction:

Loss of substanceVSProductivity

Solution Approach 1:

The conduit is segmented into an inlet portion below the fluid level and an outlet portion above the fluid level, with a fluid discharge positioned within the conduit. This segmentation enables efficient transfer of food product while minimizing waste of the heat transfer medium by preventing unnecessary spillage and crossover.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The system utilizes fluid dynamics principles by positioning the inlet below the fluid level and the outlet above it, allowing the food product to be propelled through the fluid by pressure differentials and flow patterns. This hydraulic approach enables efficient transfer with minimal medium waste.

Inventive Principle:

Principle #29Pneumatics and hydraulics

3Reliability

If food product is transferred between compartments, then the transfer function is achieved, but there may be product damage

Engineering Contradiction:

Improveproduct integrityVSAvoidtransfer speed

Core Design Contradiction:

ReliabilityVSProductivity

Solution Approach 1:

The conduit design provides a controlled environment that cushions and protects the food product during transfer. The inlet portion below the fluid level and the fluid discharge within the conduit create a gentle flow path that prevents harsh impacts and mechanical damage to the food product while maintaining efficient transfer.

Inventive Principle:

Principle #11Beforehand cushioning (Prior cushioning)

Solution Approach 2:

The conduit acts as a protective shell that encloses and protects the food product during transfer through the heat transfer mediums. This enclosed pathway prevents direct exposure to harsh conditions and minimizes product damage while maintaining transfer productivity.

Inventive Principle:

Principle #30Flexible shells and thin films

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

This solution effectively transfers food products between compartments with minimal loss of heat transfer mediums and reduces product damage, ensuring efficient cooling and packaging processes.

Implementation Method 1

a pressurized fluid source in communication with the fluid discharge. The pressurized fluid source is operable to propel a fluid through the fluid discharge to move the food product from the inlet portion of the conduit toward the outlet portion

Methodology Applied

Scientific EffectPressurized fluid propulsion: Pressure Gradient

Implementation Method 2

The dewatering member is operable to receive the food product and the fluid from the conduit to facilitate separating the food product from the fluid

Methodology Applied

Scientific EffectGravity-based separation: Gravitation

Data Source

PatentUS10112785B2Transfer mechanism for use with a food processing system

Publication Date: 2018.10.30 LYCO MANUFACTURING INC

AI summary

A transfer mechanism for transferring food product from a compartment of a food processing system includes a conduit having a first end portion configured to be in communication with the compartment and a second end portion, a fluid discharge positioned substantially within the conduit between the first end portion and the second end portion, and a pressurized fluid source in communication with the fluid discharge. The pressurized fluid source is operable to propel a fluid through the fluid discharge to move the food product from the first end portion of the conduit toward the second end portion.