Method and apparatus for continuous pressure cooking
Solution Overview
Problem
Prior art continuous pressure cookers cause abrupt changes in pressure and temperature, which can damage fragile products with easily damaged skins, as they transition through the cooking and output sections.
Innovation Solution
A continuous pressure cooker design featuring isolating chambers with controllable valves to manage pressure and fluid flow, allowing for gradual pressure equalization between the cooking section and input/output sections, and the use of cooling fluid to minimize product damage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If product is transferred directly from low pressure area to high pressure cooking section, then cooking efficiency is improved, but product undergoes abrupt pressure/temperature change causing damage
Solution Approach 1:
The system divides the pressure transition into multiple stages using an isolating chamber. Product first enters an unpressurized isolating chamber, then the chamber is gradually pressurized to cooking pressure before product is transferred to the cooking section. This segments the abrupt pressure change into controlled incremental steps.
Solution Approach 2:
The isolating chamber is pressurized to cooking pressure before product is transferred from the low-pressure input section. This preliminary pressurization action ensures that when product enters the cooking section, there is no abrupt pressure change, protecting fragile products while maintaining cooking efficiency.
2Speed
If product is discharged directly from high pressure cooking section to low pressure area, then discharge speed is improved, but product undergoes abrupt pressure change causing damage
Solution Approach 1:
The discharge process is segmented into two stages: first product is transferred to an unpressurized isolating chamber from the high-pressure cooking section, then the chamber is gradually depressurized before product exits to the low-pressure output section. This segments the abrupt pressure drop into controlled incremental steps.
Solution Approach 2:
The isolating chamber is depressurized to output pressure before product is transferred from the high-pressure cooking section. This preliminary depressurization action ensures that when product leaves the cooking section, there is no abrupt pressure change, protecting product integrity while maintaining discharge speed.
3Reliability
If controllable valves and isolating chambers are used to manage pressure transitions, then product integrity is improved, but device complexity increases
Solution Approach 1:
The isolating chamber serves multiple functions: it acts as a buffer for pressure equalization, a transfer chamber between pressure zones, and a control point for valve operations. This multi-functionality reduces the need for additional separate components, mitigating the increase in device complexity.
Solution Approach 2:
The isolating chamber acts as an intermediary between the high-pressure cooking section and the low-pressure input/output sections. It mediates the pressure transition through controlled valve operations, protecting product integrity while adding only one intermediate chamber rather than multiple complex pressure control systems.
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 enables the cooking of fragile products by reducing abrupt pressure and temperature changes, maintaining product integrity and reducing damage during the cooking and discharge processes.
Implementation Method 1
a pressurized fluid source in communication with the fluid discharge and operable to propel a fluid through the fluid discharge to move food product through the conduit
Implementation Method 2
The discharge of product from prior art continuous pressure cookers is similarly accomplished... Next, the valve between the cooking section and output spool section is closed and the pressure in the spool section is slowly vented and cooling water added
Data Source
AI summary
A method and apparatus for continuous pressure cooking product includes a pressure cooking section, an isolating chamber, and an output section. A first product and fluid valve is between the pressure cooking section and the isolating chamber. A second product and fluid valve is between the isolating chamber and the output section. A fluid valve is between a source of pressurized fluid and the isolating chamber. Product is provided to the pressure cooking section and cooked. The fluid valve is opened so that the isolating chamber becomes substantially the same pressure as the pressure cooking section. The first controllable product and fluid flow valve is opened and product enters the isolating chamber, and then closed to isolate product in chamber. The second controllable product and fluid valve is opened and product moves from the chamber to the output section. Then the second controllable product and fluid valve is closed.