Microwave Resonance Cavity for Protein Agglomeration Inhibition

Resolve Bottlenecks,
Find Innovative SolutionsGenerate Solutions

Solution Overview

Problem

Protein agglomeration leads to bio-fouling and process down-time in industries such as dairy and biopharmaceuticals, necessitating costly and operationally challenging methods to inhibit, with existing electric field treatments often promoting agglomeration rather than suppressing it.

Innovation Solution

Exposing protein-containing liquids to a controlled microwave electromagnetic field with specific field strengths and frequencies in an industrial processing plant, reducing the tendency of proteins to agglomerate and inhibit fouling without significant heating.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Stability of the object's composition

If conventional methods (solvent exchange, glycerol addition, pH change, etc.) are used to inhibit protein agglomeration, then protein stability is improved, but operational complexity and cost increase due to removal of additives post-processing

Engineering Contradiction:

Improveprotein stabilityVSAvoidprocess complexity

Core Design Contradiction:

Stability of the object's compositionVSDevice complexity

Solution Approach 1:

The invention extracts and eliminates the need for chemical additives from the protein processing system. By using a microwave electromagnetic field treatment, the method removes the requirement for solvents, glycerol, pH modifiers, and other stabilizing agents that would otherwise need to be added and subsequently removed, thereby simplifying the overall process while maintaining protein stability

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

The invention replaces chemical methods with a physical field-based approach. Instead of using chemical additives to prevent protein agglomeration, the method employs microwave electromagnetic fields to directly interact with and stabilize proteins, substituting chemical intervention with a non-contact physical field treatment

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

2Stability of the object's composition

If static or pulsed electric fields are applied to control protein agglomeration, then some agglomeration control is achieved, but agglomeration is often enhanced rather than suppressed

Engineering Contradiction:

Improveprotein agglomeration controlVSAvoidagglomeration suppression reliability

Core Design Contradiction:

Stability of the object's compositionVSReliability

Solution Approach 1:

The invention changes the fundamental parameters of the electromagnetic field applied to proteins. Instead of using static or low-frequency pulsed electric fields that promote agglomeration, the method employs microwave-frequency electromagnetic fields (typically 2.45 GHz) with specific field strengths and pulse durations that resonate with protein molecular structures, thereby achieving suppression of agglomeration rather than enhancement

Inventive Principle:

Principle #35Parameter changes

3Productivity

If microwave electromagnetic field is applied to reduce protein agglomeration, then fouling is reduced and productivity is improved, but energy consumption must be controlled to avoid significant heating

Engineering Contradiction:

Improveprocess productivityVSAvoidenergy consumption

Core Design Contradiction:

ProductivityVSUse of energy by moving object

Solution Approach 1:

The invention uses periodic pulsed microwave fields rather than continuous exposure. By applying microwave energy in controlled pulses with specific duty cycles, the method achieves the desired anti-agglomeration effect while allowing intervals for heat dissipation, thereby controlling overall energy consumption and avoiding excessive heating of the protein solution

Inventive Principle:

Principle #19Periodic action

Solution Approach 2:

The microwave field treatment is applied continuously throughout the fluid processing stream in the resonance cavity, ensuring that all protein molecules receive the stabilizing treatment as they pass through. This continuous application of the useful electromagnetic field action maintains protein stability throughout the entire processed volume without requiring repeated batch treatments

Inventive Principle:

Principle #20Continuity of useful action

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 method effectively reduces protein agglomeration, minimizing fouling and energy consumption, and is adaptable to existing plants, scalable, and reversible, maintaining protein functionality.

Implementation Method 1

exposing the liquid within said microwave resonance cavity to a microwave electromagnetic field provided by said microwave source

Methodology Applied

Scientific EffectMicrowave radiation: Microwave Radiation

Implementation Method 2

microwave resonance cavity having a source of microwaves communicating therewith

Methodology Applied

Scientific EffectResonance: Resonance

Data Source

PatentEP4262413B1Inhibition of protein agglomeration

Publication Date: 2025.09.17 UNIV COLLEGE DUBLIN NAT UNIV OF IRELAND DUBLIN

Figure 1
Figure 2
Figure 3

AI summary

Protein agglomeration is inhibited in a protein-containing liquid, within an industrial processing plant, using a microwave resonance cavity having an inlet conduit and an outlet conduit. The liquid is transported into and out of the cavity, and while within the cavity, it is exposed to a microwave electromagnetic field. This field exposure reduces the tendency of proteins within the liquid to agglomerate, and inhibits coagulation or protein deposition for an extended period of time after leaving the cavity.