Meat Thawing Drum with Massage Wings and Brine Circulation
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Solution Overview
Problem
Thawing large blocks of frozen meat composed of smaller units is a time-consuming and inhomogeneous process when simply stored at a temperature above the freezing point, as the units near the surface thaw faster than those deeper within the block.
Innovation Solution
A method involving a massage system with a drum containing massage wings and a supply of liquid at a higher temperature than the block, where a brine with additives is used to enhance heat exchange and mechanical separation of units, reducing thawing time through controlled temperature and pressure conditions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If simple storage at temperature above freezing point is used, then the process is simple, but the thawing time is long and thawing is inhomogeneous
Solution Approach 1:
The patent applies dynamics by using a rotating drum with massage wings that move and rotate around the meat blocks. The drum rotation creates dynamic mechanical impact and enhances heat exchange between the brine and meat surfaces, transforming the static simple storage method into an active dynamic process that significantly reduces thawing time while maintaining operational simplicity
Solution Approach 2:
The patent uses hydraulics by circulating brine (a liquid solution) through the drum system and applying it to the meat blocks. The brine circulation system and the use of liquid medium for heat transfer and mechanical action constitute the application of hydraulic principles to accelerate thawing
2Ease of manufacture
If simple storage at temperature above freezing point is used, then the process is simple, but the thawing homogeneity is poor
Solution Approach 1:
The rotating drum creates continuous movement and repositioning of meat blocks, ensuring all surfaces are exposed to the brine and mechanical action uniformly. This dynamic rotation prevents localized overheating or uneven thawing, achieving homogeneous thawing while keeping the process mechanically simple
Solution Approach 2:
The massage wings create mechanical impact and vibration effects on the meat blocks during rotation. This mechanical action enhances heat penetration into the meat interior and promotes uniform thawing by breaking up frozen layers and improving thermal contact between brine and meat surfaces
3Loss of time
If massage system with drum and brine circulation is used, then the thawing time is reduced, but the device complexity increases
Solution Approach 1:
The rotating drum serves multiple functions simultaneously: it holds and rotates the meat blocks, circulates brine through internal channels, provides mechanical impact through massage wings, and facilitates heat exchange. This multi-functionality reduces the need for separate systems, making the complexity acceptable given the significant time reduction achieved
Solution Approach 2:
The patent merges the heating system, mechanical agitation system, and fluid circulation system into a single integrated drum structure. The brine circulation channels are embedded within the drum walls, and the massage wings are integrated into the drum rotation mechanism, combining multiple functions into one unified device
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 method significantly reduces the thawing time of large blocks of meat into individual units while ensuring homogeneous thawing and preventing damage, by increasing heat exchange and mechanical separation, and allowing for controlled massage and heat conduction.
Implementation Method 1
The carriers of the drum are kept at a constant temperature which is higher than T1 and above the melting point of the liquid contained in the block of meat, which causes the blocks of meat to thaw
Implementation Method 2
The drum rotates, thereby increasing the heat exchange between the block of meat, the units of meat, the brine and the interior of the drum
Implementation Method 3
resulting in a mechanical impact between the carriers and units of meat in the surface of the block of meat
Implementation Method 4
By providing a negative pressure in the drum it is ensured that the boiling point of the liquids in the drum is reduced and particularly that the vapour pressure increases, equivalent to an increase in the evaporation
Implementation Method 5
the block of meat is caused to contact a heat reservoir of greater heat capacity than the one originating from the inner surface of the drum alone
Data Source
AI summary
The invention relates to a method of thawing one or more frozen blocks of meat, said blocks of meat being composed of units of meat frozen together. This object is achieved in that the frozen blocks of meat are placed in a drum of a massage system, said drum comprising carriers, and a liquid having a temperature higher than that of the frozen blocks of meat is supplied in the interior of the massage wings, and that brine having a temperature higher than that of the frozen blocks of meat is supplied to the drum. The drum rotates/revolves, and the blocks of meat are continuously broken up into smaller units of meat. Preferably, a negative pressure is established in the drum during thawing.