Fluid-Propelled Food Transfer Conduit to Minimize 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, facilitates the separation of food from fluid, minimizing crossover and waste of heat transfer mediums.

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 food product can be processed and cooled, but there is crossover of heat transfer mediums and loss or waste of these mediums

Engineering Contradiction:

Improveheat transfer mediumVSAvoidtransfer efficiency

Core Design Contradiction:

Loss of substanceVSReliability

Solution Approach 1:

The patent employs an intermediary transfer mechanism consisting of a transfer conduit and fluid discharge system that acts as a mediator between the hot and cold heat transfer mediums. Food product is lifted via pressurized fluid through the conduit, discharged, and then received by the cold medium, preventing direct contact between the hot and cold mediums and eliminating crossover and waste of heat transfer mediums.

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The patent replaces conventional mechanical transfer systems (such as conveyors or lifts) with a fluid-based propulsion system. Pressurized fluid is used to propel food product through the transfer conduit and discharge it into the cold medium, eliminating the need for mechanical contact between hot and cold zones, thereby preventing heat transfer medium crossover and waste.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

2Productivity

If food product is transferred using conventional mechanical methods, then the product can be moved between compartments, but there is risk of product damage and inefficiency

Engineering Contradiction:

Improvetransfer efficiencyVSAvoidproduct damage

Core Design Contradiction:

ProductivityVSObject-affected harmful factors

Solution Approach 1:

The patent utilizes pneumatic and hydraulic principles by employing pressurized fluid to propel food product through the transfer conduit. The fluid discharge creates a controlled flow that lifts and transports food product gently, avoiding mechanical impact and damage, while maintaining high transfer efficiency through the food processing system.

Inventive Principle:

Principle #29Pneumatics and hydraulics

Solution Approach 2:

The patent changes the physical state and motion parameters of food product during transfer by using pressurized fluid propulsion. The fluid pressure and velocity are controlled to optimize the lifting and discharge process, ensuring food product is moved efficiently between compartments without mechanical contact that could cause damage.

Inventive Principle:

Principle #35Parameter changes

3Length of moving object

If food product is transferred from below fluid level to above fluid level, then the product can be moved out of the compartment, but energy is required to overcome gravity

Engineering Contradiction:

Improvetransfer heightVSAvoidenergy consumption

Core Design Contradiction:

Length of moving objectVSUse of energy by moving object

Solution Approach 1:

The patent employs hydraulic principles by using pressurized fluid to lift food product from below the fluid level to above it. The fluid pressure overcomes gravitational force, propelling food product vertically through the transfer conduit and discharging it at the desired height, thereby achieving vertical transfer with controlled energy input through fluid pressure rather than mechanical lifting.

Inventive Principle:

Principle #29Pneumatics and hydraulics

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 solution effectively transfers food products between processing compartments, maintaining the integrity of the product while minimizing the crossover and waste of heat transfer mediums, ensuring efficient processing and packaging.

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 first end portion of the conduit toward the second end 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

PatentUS8839712B2Transfer mechanism for use with a food processing system

Publication Date: 2014.09.23 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.