Immersion Cooking Vessel With Closed-Loop Bubble Homogenization
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Solution Overview
Problem
Existing cooking and cooling systems for food products using heat transfer fluids with gas bubble homogenization suffer from inefficient heat exchange between gas bubbles and the fluid, leading to extended cooking and cooling phases and excessive energy consumption due to temperature mismatches between the gas and the heat transfer fluid.
Innovation Solution
A closed circulation system for gas within the enclosure allows the gas to form bubbles in the heat transfer fluid at the same temperature, eliminating unnecessary heat exchanges by using a venturi device and bubble formation system, ensuring the gas temperature matches the fluid temperature, thereby optimizing energy usage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If gas bubbles are blown into the heat transfer fluid for homogenisation, then temperature homogeneity is improved, but heat exchange between gas and fluid causes energy loss and extended processing time
Solution Approach 1:
The patent introduces a closed circulation system that acts as an intermediary between the gas source and the heat transfer fluid. The gas is circulated through a closed loop that includes a heat exchanger, allowing it to reach thermal equilibrium with the heat transfer fluid before being injected as bubbles. This intermediary circulation system prevents direct thermal conflict between mismatched temperature sources, thereby maintaining temperature homogeneity without excessive energy loss.
2Stability of the object's composition
If gas bubbles are blown into the heat transfer fluid for homogenisation, then temperature homogeneity is improved, but cooking and cooling phases are extended
Solution Approach 1:
The patent applies preliminary action by pre-heating or pre-cooling the gas in the closed circulation system before it is injected into the heat transfer fluid. The gas is prepared in advance to match the temperature of the heat transfer fluid, so that when bubbles are formed and injected, they do not cause thermal shocks or temperature fluctuations. This preliminary temperature conditioning eliminates the need for extended processing time to compensate for thermal disturbances.
3Device complexity
If ambient temperature gas is used for bubble formation, then device complexity is reduced, but temperature mismatch causes heat transfer fluid temperature instability
Solution Approach 1:
The closed circulation system serves multiple functions: it conditions the gas temperature, generates the gas bubbles, and returns the gas to the enclosure. By making this single system multi-functional, the patent avoids the need for separate complex temperature control systems while still achieving temperature stability. The heat exchanger within the closed loop universally handles both heating and cooling of the gas depending on the operational phase.
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 reduces energy consumption by maintaining consistent fluid temperatures throughout the cooking and cooling phases, shortening processing times and improving temperature homogeneity within the system.
Implementation Method 1
the said closed circulation system for the gas contained in the said space to the said system provided for generating gas bubbles in the said heat transfer fluid consists of a venturi device in the said heat transfer fluid circulation circuit established by the said stirring system
Implementation Method 2
bubbles, generally air, are thus injected into the heat transfer fluid at the lower level of the enclosure, which creates a continual ascending stirring in it
Data Source
AI summary
A system for cooking and then cooling food products by immersion in a heat transfer fluid, consisting of a vessel (200) to contain the heat transfer fluid and a system (500) for homogenization by blowing gas bubbles into the heat transfer fluid from a gas bubble formation system (530). The vessel (200) is closed by a cover (250) leaving a space above the maximum level of the free surface of the heat transfer fluid. Homogenization is accomplished by closed circulation of gas contained in the space above the heat transfer fluid which generates bubbles in the heat transfer fluid.