Macaroni Spiral Grooves for Rapid Boiling and Texture Retention
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional macaroni boiling times are lengthy due to their firmly compressed structure, and quick-boiling variants compromise on texture and storage stability due to reduced thickness or water-absorbed states, leading to microbial growth.
Innovation Solution
The design of macaroni with spiral grooves extending between circumferential and hollow wall portions, optimizing groove width and angle to enhance water and heat penetration while maintaining structural integrity, allowing for rapid boiling and closure to achieve a hearty, textured product.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of time
If the outer diameter or thickness is reduced to achieve quick boiling, then the boiling time is shortened, but the texture becomes softer and loses the heartiness inherent in macaroni
Solution Approach 1:
The patent divides the macaroni structure into multiple segments by forming grooves that partition the hollow portion into multiple hollow spaces. This segmentation increases the surface area for heat and water penetration, reducing boiling time, while the segmented structure also maintains structural integrity and heartiness by preserving sufficient wall thickness in each segment.
Solution Approach 2:
The grooves create a porous-like structure on the inner surface of the macaroni wall, increasing the effective surface area for water and heat absorption. This allows faster cooking without requiring reduction of the overall wall thickness, thereby maintaining the heartiness and texture quality.
2Loss of time
If the thickness is reduced by forming round-bottomed grooves to shorten boiling time, then the boiling time is reduced, but the texture becomes unsatisfactory
Solution Approach 1:
Instead of forming single deep round-bottomed grooves that reduce wall thickness, the patent segments the hollow portion into multiple hollow spaces using multiple grooves. This approach increases heat exchange surface area without significantly reducing the minimum wall thickness, thereby maintaining texture quality while reducing boiling time.
Solution Approach 2:
The patent transitions from reducing thickness in one dimension to creating surface area increase through groove formation in another dimension. The grooves extend along the longitudinal direction and wrap around the hollow portion, providing additional heat exchange surface without compromising the radial wall thickness that determines texture.
3Loss of time
If water is absorbed during storage to enable quick boiling, then the boiling time is shortened, but microbial growth occurs and storage period is limited
Solution Approach 1:
The patent performs preliminary action by forming the groove structure during manufacturing that pre-prepares increased surface area for heat and water penetration. This structural preparation enables quick boiling without requiring pre-absorption of water during storage, thereby maintaining storage stability and preventing microbial growth while still achieving fast cooking.
4Reliability
If the wall thickness is maintained to preserve heartiness, then the texture is maintained, but the boiling time becomes lengthy
Solution Approach 1:
The patent segments the hollow portion into multiple hollow spaces, which increases the internal surface area available for heat and water penetration. This allows heat to penetrate more efficiently through the wall thickness without requiring reduction of the thickness itself, thereby maintaining heartiness while reducing boiling time.
Solution Approach 2:
The groove structure creates a porous-like surface configuration that increases the effective heat exchange area. This allows more efficient heat transfer through the wall thickness without reducing the thickness, maintaining structural integrity and heartiness while accelerating the cooking process.
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 configuration significantly reduces boiling time while maintaining the heartiness and texture of ordinary macaroni, preventing microbial growth and ensuring long-term storage stability.
Implementation Method 1
The plurality of grooves 12 are formed in a circumferential portion of the macaroni 10 along a pasta body direction L... enhance water and heat penetration
Implementation Method 2
Heat conduction... allowing for rapid boiling and closure to achieve a hearty, textured product
Data Source
Figure 1~3
Figure 4~6B
Figure 7~9
AI summary
This macaroni has a hollow part formed along the noodle direction thereof, and a cross-section of the noodle has a substantially circular outer peripheral wall part and a substantially circular hollow wall part situated to the inside of the outer peripheral wall part. A plurality of grooves are formed along the noodle direction, and in a cross-section of the noodle, the plurality of grooves has a cross-sectional shape that extends in a spiral shape between the outer peripheral wall part and the hollow wall part, and each have an opening width of 0.3-2.5mm.