Frying treatment apparatus
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Solution Overview
Problem
Existing methods fail to efficiently produce short noodle strings in a separated state for frying, leading to inadequate frying of interior portions and reduced productivity, as conventional techniques are not suitable for short noodle strings and result in lumps that are difficult to separate.
Innovation Solution
An apparatus with a frying oil tank, raw material supply mechanism, frying oil circulation mechanism, heat exchanger, and transport mechanism that feeds gelatinized noodle strings into the tank in a floating state, followed by immersion, ensuring uniform frying and easy separation of fried noodle strings using upward oil flow to disturb their connection.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If short noodle strings are fried in a retainer in a lump state, then frying treatment can be applied, but the noodle strings become difficult to separate and interior portions are not sufficiently fried
Solution Approach 1:
The patent applies dynamics by transitioning the noodle strings from a static lump state in a retainer to a dynamic floating and moving state in the frying oil. The noodle strings are fed into the frying oil tank and transported while floating on the oil surface, then periodically immersed, creating dynamic movement that prevents lump formation and ensures uniform frying while maintaining separability.
Solution Approach 2:
The patent applies preliminary action by pre-gelatinizing the noodle strings before frying and positioning them to float on the oil surface initially. This preliminary floating state allows the exterior to fry first while the interior remains protected, then subsequent immersion completes the frying process, ensuring both uniform frying and easy separation.
2Productivity
If conventional continuous production methods are used for small fried balls, then productivity is maintained, but the method is not suitable for noodle strings and results in insufficient frying or reduced productivity
Solution Approach 1:
The patent applies universality by designing a frying system that can handle both small fried balls and long noodle strings using the same basic apparatus. The key is the floating feed mechanism combined with periodic immersion, which works universally for different food types and sizes, maintaining both productivity and frying quality across various products.
Solution Approach 2:
The patent applies parameter changes by adjusting the immersion time, floating time, and frying oil temperature to optimize frying for noodle strings. The periodic immersion pattern (floating then immersing) changes the thermal exposure parameters, ensuring sufficient frying of interior portions while maintaining high productivity through continuous operation.
3Productivity
If short noodle strings are fed into frying oil in a lump state, then continuous production is possible, but the noodle strings remain connected and separation becomes difficult
Solution Approach 1:
The patent applies dynamics by making the noodle strings move and float on the oil surface during the initial frying phase, then periodically immersing them. This dynamic movement and changing position prevent the noodle strings from sticking together in a lump state, ensuring they remain separable while enabling continuous production through automated feeding and transport mechanisms.
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 apparatus efficiently produces fried noodle strings in a separated state with improved productivity and easy separation, even from lumps, while also being applicable to other starch-based foods like potato chips, allowing for lower temperature or shorter frying times.
Implementation Method 1
a frying oil circulation mechanism which makes frying oil flow out from the frying oil tank on a downstream side within the frying oil tank, and to make the frying oil flow in the frying oil tank on the upstream side within the frying oil tank
Implementation Method 2
a heat exchanger which is configured to reheat the frying oil made to flow out from the frying oil tank
Implementation Method 3
a first transport mechanism which is configured to transport the food fed into the frying oil tank on the upstream side within the frying oil tank in a floating state on a surface of the frying oil
Data Source
AI summary
A food frying treatment apparatus includes: a frying oil circulation mechanism, which makes frying oil flow out from a frying oil tank on a downstream side and makes the frying oil flow in the frying oil tank on an upstream side by a frying oil inflow device, which ejects the frying oil in an upward direction from a bottom portion side of the frying oil tank; a frying food transport mechanism including a first transport mechanism, which transports the food fed into the frying oil tank on the upstream side in a floating state on a surface of the frying oil, and a second transport mechanism, which transports a frying food subsequently to the first transport mechanism in an immersed state below the surface of the frying oil in the frying oil tank; and a fried food collection mechanism, which collects a fried food from the frying oil tank.