Laser Poultry Marking Aperture and Air Drying
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Solution Overview
Problem
Consumers face difficulties in identifying the source of food products, particularly poultry, when they are sold in bulk without packaging, as there is no visible information to indicate the origin, leading to a need for durable and taste-neutral marking methods.
Innovation Solution
The use of laser marking equipment and methods to brand information directly onto the outer surface of poultry during processing, including the steps of positioning the poultry on a conveyor, adjusting the branding station relative to the poultry, and using a laser to apply marks through an aperture, while optionally using air to reduce moisture interference.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of information
If packaging materials are used to provide source identification, then consumer information is provided, but the packaging adds cost and complexity to the product
Solution Approach 1:
The patent extracts the identification function from the packaging and applies it directly to the poultry product surface through laser marking. This removes the need for separate packaging materials to carry identification information, as the mark is now integrated into the product itself.
Solution Approach 2:
The patent replaces mechanical packaging systems with a laser marking system that uses optical energy to create permanent marks on the poultry skin. This substitution eliminates the need for physical packaging materials while maintaining source identification capability.
2Loss of information
If marking is applied to poultry surface, then source identification is provided, but the marking may affect taste and quality of the food
Solution Approach 1:
The patent carefully controls laser marking parameters including power, speed, and pulse duration to create marks that are visually distinct but thermally minimal. By adjusting these parameters, the marking process provides clear source identification while maintaining the sensory qualities of the poultry.
Solution Approach 2:
The laser marking creates localized changes only in the superficial layer of the poultry skin where the mark is applied. The bulk of the meat and its quality characteristics remain unaffected, as the energy is confined to a thin surface layer.
3Loss of information
If traditional marking methods are used, then source identification is provided, but the marks deteriorate during product handling
Solution Approach 1:
The patent replaces mechanical or chemical marking methods with laser marking, which uses photothermal effects to create permanent carbonized marks on the skin. These marks are inherently more durable as they are bonded to the skin structure rather than being surface applications that can flake or fade.
Solution Approach 2:
The laser marking applies sufficient energy to create a permanent carbonized mark that withstands handling, freezing, and cooking processes. The marking goes beyond superficial coloring to create a structurally integrated mark that maintains integrity throughout the product lifecycle.
4Productivity
If laser marking is performed on moving poultry, then productivity is maintained, but positioning precision and mark quality may be compromised
Solution Approach 1:
The patent employs a dynamic marking system where the laser and/or conveyor speed can be adjusted in real-time. The system synchronizes laser firing with poultry movement, allowing continuous processing while maintaining consistent mark placement and quality through adaptive control.
Solution Approach 2:
The system incorporates feedback mechanisms that monitor conveyor position and laser alignment, automatically adjusting parameters to maintain mark precision. This closed-loop control ensures that productivity gains from continuous movement do not compromise marking accuracy.
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
Enables clear and durable marking of poultry with source information or other indicia, ensuring consumer identification without affecting the taste or quality of the food and maintaining the marks through product handling.
Implementation Method 1
branding indicia onto the outer surface of the food item(s) with the laser through the aperture
Implementation Method 2
branding or marking information onto the outer surface or skin of the poultry
Implementation Method 3
reducing the moisture on the outer surface of the food items. This may be accomplished through the use of a blowing apparatus or station that directs air at the food items to remove any residual fluid droplets
Data Source
AI summary
A method of branding indicia onto an outer surface of at least one food item, including the steps of: positioning at least one food item on a top surface of a conveyor, conveying food item(s) toward a branding station comprising a laser, wherein the branding station comprises an upper member spaced from the top surface of the conveyor, and wherein the upper member comprises an aperture; conveying food item(s) into the space between the upper member and the top surface of the conveyor; and branding indicia onto the outer surface of the food item(s) with the laser through the aperture.