Integrated heating and cooling food processing system
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Solution Overview
Problem
Current food processing systems fail to efficiently produce sterilized, high-quality processed food on a large scale with excellent mouthfeel and preservability, often requiring chemical agents and increasing costs.
Innovation Solution
A food processing system that integrates intermediate temperature heating and rapid cooling using indirect and direct heating and cooling mechanisms, ensuring consistent sterilization and preservation without chemical agents, utilizing a heating unit with a steam or micro-mist supplying mechanism and a cooling unit with air blowing capabilities.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional sterilization methods using chemical agents are used, then sterilization effectiveness is improved, but food quality and flavor deteriorate
Solution Approach 1:
The patent replaces chemical sterilization agents with a physical heating system that uses heating elements and controlled temperature exposure to achieve sterilization. The heating apparatus applies thermal energy directly to the food items, eliminating the need for chemical agents while maintaining sterilization effectiveness and preserving food quality.
Solution Approach 2:
The patent employs controlled temperature parameter changes, heating food to specific temperatures (e.g., 60-80°C) for predetermined time periods to achieve sterilization. By precisely controlling temperature and time parameters, the system effectively kills microorganisms while minimizing impact on food sensory qualities.
2Reliability
If high temperature heating is used for sterilization, then sterilization effectiveness is improved, but food mouthfeel and nutrients deteriorate
Solution Approach 1:
The patent implements controlled parameter changes by using moderate heating temperatures (60-80°C) rather than high temperatures, combined with extended heating time to achieve sterilization. This parameter optimization allows effective microbial destruction while preserving food nutrients and mouthfeel characteristics.
Solution Approach 2:
The system uses periodic or cyclic heating patterns, alternating between heating phases and cooling phases, which allows gradual thermal penetration and sterilization without subjecting food to continuous high temperature stress that would degrade quality.
3Productivity
If conventional heating methods are used, then cooking effectiveness is improved, but processing time increases
Solution Approach 1:
The patent divides the heating process into multiple stages or zones with different temperature levels. The heating apparatus includes multiple heating elements that can operate simultaneously at different temperatures, allowing parallel processing of different food portions or types, thereby reducing overall processing time while maintaining effectiveness.
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 sterilizes and preserves food, maintaining excellent taste and mouthfeel while reducing costs and chemical usage, enabling mass production of high-quality processed food.
Implementation Method 1
a heating mechanism for indirectly heating food
Implementation Method 2
a cooling mechanism for cooling the food that has been heated by the heating unit
Data Source
AI summary
The purpose of the present invention is to provide a food processing system that allows processed food that is sterilized and has a good texture to be identically provided on a large production scale. The food processing system is provided with: a heating unit equipped with a heating mechanism for indirectly heating food; a cooling unit equipped with a cooling mechanism for cooling the food heated by the heating unit; and a transfer unit for transferring the food through the heating unit and the cooling unit. The integrated food processing system according to the present invention allows a large amount of sterilized food having a good texture, good taste and long shelf life to be provided.