Kneading Element Geometry for Intensive Foodstuff Mixing
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Solution Overview
Problem
Existing foodstuff kneading devices lack an efficient mechanism to optimize kneading function, leading to suboptimal energy introduction and compactness, particularly for pasty masses like chocolate.
Innovation Solution
A device with a kneading element that has a constant angle of 0.5 to 10 degrees with the shaft and a bar diameter of at least 1/4 of the shaft's diameter, combined with spacers of equal or smaller length, optimizing frictional and shearing forces for intensive kneading and compact design.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If the kneading element has a larger diameter bar with small angle (0.5-10 degrees) to maximize shearing forces and kneading intensity, then the kneading function is improved, but the device length increases
Solution Approach 1:
The patent applies parameter changes by optimizing the bar diameter to be at least 1/4 of the shaft diameter (significantly larger than conventional designs) and setting the virtual tangent line angle between 0.5-10 degrees. These parameter modifications maximize shearing forces and kneading intensity while the compact bar configuration minimizes the required device length for a given capacity.
2Force
If the bar diameter is increased to at least 1/4 of the shaft diameter to enlarge kneading surface, then the shearing forces are increased, but the device becomes less compact
Solution Approach 1:
The patent changes the bar diameter parameter to be at least 1/4 of the shaft diameter, which is substantially larger than conventional designs. This parameter change enlarges the kneading surface and increases shearing forces on the foodstuffs, enabling more intensive kneading in a compact configuration.
3Productivity
If the virtual tangent line angle is reduced to 0.5-10 degrees to optimize frictional forces, then the kneading efficiency is improved, but the space between kneading element and container wall varies significantly
Solution Approach 1:
The patent applies parameter changes by setting the virtual tangent line angle between 0.5-10 degrees. This parameter optimization maximizes frictional forces between the tool and container wall, and maximizes shearing forces in the dough product, thereby optimizing energy introduction and kneading efficiency.
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 solution enhances kneading intensity and energy introduction, allowing for a more compact device with increased shearing forces, suitable for pasty masses, while maintaining capacity, thus reducing space requirements and operational costs.
Implementation Method 1
the frictional forces between the tool and the container wall will be optimized in use
Implementation Method 2
Shearing forces in the dough product are maximized when using a kneading element having such a configuration
Data Source
Figure 1a~1b
Figure 2a~2b
Figure 3
AI summary
The invention relates to a device for kneading foodstuffs. The device comprises a container < (1) > having a container wall < (3) >, which container comprises at least one rotary shaft < (5,7) > extending substantially in the longitudinal direction of the container, an inlet located at a first side of the rotary shaft, through which the foodstuffs to be kneaded can be introduced into the container, as well as an outlet located at the opposite side of the shaft, spaced from the inlet, through which the kneaded foodstuffs can be discharged from the container.