Grain Flour Cooling via Vacuum Vaporization

The invention utilizes the phase transition of water from liquid to vapor through vaporization. By spraying water onto the inner surface of the holding bin and simultaneously applying vacuum, the water rapidly vaporizes, absorbing latent heat of vaporization from the flour. This phase transition mechanism enables rapid heat extraction that overcomes the low thermal conductivity limitation of fine flour, achieving quick cooling without prolonged contact time.

The invention employs vacuum technology (pneumatics) to create a low-pressure environment inside the holding bin. This vacuum condition lowers the boiling point of water, enabling rapid vaporization at lower temperatures. The vacuum pump system actively removes vapor and non-condensable gases, maintaining the pressure differential that drives continuous rapid evaporation and heat transfer from the flour to the water vapor interface.

The system achieves temperature control through self-regulating physical processes rather than complex active control mechanisms. The vacuum-induced water vaporization automatically absorbs heat from the flour based on the temperature differential, and the process naturally self-regulates as the flour cools. This passive heat removal mechanism maintains food quality without requiring sophisticated sensors, controllers, or energy-intensive cooling systems.

The invention leverages the latent heat of vaporization of water during phase change from liquid to gas. This phase transition occurs when water is sprayed onto the holding bin inner surface under vacuum conditions. The phase change process absorbs substantial heat energy from the flour, providing effective temperature control and quality maintenance through a simple physical mechanism rather than complex thermal management systems.