Hot Air Blower System for Fried Food Oil Removal Efficiency
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Solution Overview
Problem
Existing methods for removing excess oil from fried foods are inefficient, as they rely on gravity or hot air techniques that do not effectively strip oil from the surface, leading to residual oil content in final products.
Innovation Solution
A blower system with a heated air nozzle is used to direct air flow across the surface of fried foods, reducing oil viscosity and facilitating its removal, combined with a conveyor belt system and oil removal means to collect and reuse the stripped oil, enhancing efficiency and reducing oil content by 1% to 5%.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If gravity-based drainage is used to remove excess oil from fried foods, then the process is simple and requires minimal equipment, but the oil removal efficiency is low and residual oil content remains high
Solution Approach 1:
The patent applies pneumatic principles by using a blower to generate a controlled air stream that flows across the surface of fried foods. This air stream mechanically removes excess oil through aerodynamic forces, achieving superior oil removal efficiency compared to gravity-based drainage while maintaining process simplicity
Solution Approach 2:
The patent changes the physical parameters of the air stream by heating it before directing it onto the fried foods. The heated air stream reduces oil viscosity and enhances evaporation, significantly improving oil removal efficiency while keeping the manufacturing process straightforward
2Loss of substance
If hot air is directed towards fried products to increase oil fluidity and facilitate removal, then oil removal efficiency improves, but energy consumption increases due to heating requirements
Solution Approach 1:
The patent applies partial heating rather than full heating of the air stream. The air is heated sufficiently to reduce oil viscosity and enhance removal efficiency, but not to excessive temperatures that would waste energy. This balanced approach optimizes the trade-off between oil removal efficiency and energy consumption
Solution Approach 2:
The patent recovers and reuses the heated air stream after it has passed over the fried foods. Instead of discarding the heated air, it is recirculated back through the heating system, reducing the energy required to maintain the heated air stream and thereby lowering overall energy consumption while sustaining high oil removal efficiency
3Loss of substance
If a blower system with heated air is used to strip oil from fried food surfaces, then oil removal efficiency increases by 1% to 5%, but device complexity increases due to additional components
Solution Approach 1:
The patent designs the blower system to perform multiple functions: generating air flow, heating the air stream, and directing it onto the fried foods for oil removal. By combining these functions into a single integrated system, the patent achieves high oil content reduction (1% to 5%) while minimizing the number of separate components and reducing overall device complexity
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 system effectively reduces the oil content on fried foods by 1% to 5% through controlled air flow and collection, improving product quality and packaging by minimizing oil drips and enhancing the manufacturing process.
Implementation Method 1
Hot air is directed towards the product by a series of nozzles. The hot air increases the fluidity of oil exposed on the surface of the product
Implementation Method 2
A blower system with a heated air nozzle is used to direct air flow across the surface of fried foods
Data Source
AI summary
A method for removing excess oil from a plurality of food items is provided and can include placing the plurality of food items in a sequential manner on a conveyor advanceable in a direction of travel. Each of the plurality of food items can be inclined upwardly at an angle relative to the direction of travel of the conveyor. A stream of hot air can be blown downwardly towards a side periphery of the plurality of food items to remove excess oil from the plurality of food items. An apparatus relating to the method is provided.