Transformer Micro-Vibration Circuit for Non-Spiky Food Freezing
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Refrigeration methods cause spiky ice crystals that damage food cells and lead to odor mixing, while traditional freezing techniques degrade food quality and are energy-intensive.
Innovation Solution
A micro-vibration wave generating device that uses transformers to generate resonance with water molecules, forming soft, non-spiky crystals and enhancing thermal conductivity, thereby preserving food quality and reducing odor mixing.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional refrigeration freezing method is used, then food preservation is achieved, but spiky ice crystals are formed that damage food cells and degrade food quality
Solution Approach 1:
The patent applies micro-vibration waves (100-120 Hz) generated by a transformer circuit to water molecules during freezing, causing them to form soft, non-spiky crystal structures instead of damaging sharp crystals. The vibration device is connected to the refrigeration system to directly affect the freezing process.
Solution Approach 2:
The patent changes the physical state and arrangement of water molecules by applying mechanical vibration at specific frequencies (100-120 Hz), transforming the freezing process from forming spiky crystals to forming soft, rounded crystal structures that preserve food cells.
2Reliability
If traditional freezing method is used, then food is preserved, but odor mixing among food ingredients occurs
Solution Approach 1:
The micro-vibration waves prevent cell rupture during freezing, thereby preventing the leakage of aromatic substances and juices that cause odor mixing. The vibration maintains cell integrity throughout the freezing and storage process.
Solution Approach 2:
The patent applies vibration before and during freezing to prevent cell damage in advance, cushioning against the harmful effects of ice crystal formation before they can occur, thereby preventing odor mixing from the outset.
3Productivity
If conventional cooking method is used, then food is cooked, but oil smoke and acrylamide formation occur
Solution Approach 1:
The patent applies micro-vibration waves during cooking to accelerate water molecule evaporation from food, reducing the time and temperature needed for cooking. This prevents oil from reaching emulsification temperatures, thereby reducing oil smoke and acrylamide formation.
Solution Approach 2:
The vibration accelerates the cooking process by rapidly evaporating water from food, allowing the cooking to 'rush through' the critical temperature zone where oil smoke and acrylamide form, thereby skipping the harmful phase of cooking.
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 device reduces cell damage during freezing and thawing, inhibits bacterial reproduction, and minimizes oil smoke and acrylamide formation during cooking, while improving energy efficiency and food preservation.
Implementation Method 1
the micro-vibration wave generated by the transformer micro-vibration wave generating circuit can generate resonance with the water molecules in the food
Data Source
AI summary
A micro-vibration wave generating device includes: a power indicator circuit, a first transformer micro-vibration wave generating circuit, and a receptor. An input end of the power indicator circuit is connected to the power source; an input end of the first transformer micro-vibration wave generating circuit is connected with an output end of the power indicator circuit; the receptor is connected with an output end of the first transformer micro-vibration wave generating circuit. Micro-vibration waves generated by the transformer micro-vibration wave generating circuit can resonate with the water molecules in the food, and thereby the water molecules form soft and non-spiky crystals of water molecules when they are frozen, which greatly reduces the damage to the food cells. Accordingly, the quality of the food is intact without mixing odors. The present invention can also be used in cooking deep fried food with almost no oil smoke produced.