Non-linear Slotted Waveguide for In-Shell Egg Pasteurization
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Solution Overview
Problem
Current methods for in-shell egg pasteurization are inefficient and cost-effective due to the geometry of the egg shell and heat sensitivity of egg proteins, leading to overheating and denaturation of egg components, which affects the functional properties of eggs.
Innovation Solution
A non-linear slotted waveguide microwave pasteurization device with shaped waveguide applicators, such as oval or lens-shaped slots, is used to distribute microwave energy uniformly within the egg, ensuring the egg yolk and albumen reach the required pasteurization temperatures without overheating, while also being scalable for industrial use.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional heating methods are used for in-shell egg pasteurization, then the pathogens are inactivated, but the egg proteins undergo denaturation and the functional properties are affected
Solution Approach 1:
The heating process is segmented into different zones using multiple waveguide slots with varying dimensions. The waveguide is divided into multiple sections, each with differently sized slots that create distinct microwave field intensities, allowing different parts of the egg to receive appropriate heating levels simultaneously
Solution Approach 2:
Different regions of the waveguide have locally optimized slot dimensions tailored to specific heating needs. The first slot has different dimensions than the second and third slots, creating localized microwave field distributions that match the thermal requirements of different egg components (yolk vs. albumen)
Solution Approach 3:
The physical parameters of the waveguide slots (width, length, spacing) are changed along the waveguide length to modify the microwave field characteristics. This gradual parameter change creates a gradient in heating intensity that prevents overheating while ensuring adequate pasteurization
2Productivity
If microwave energy is applied to pasteurize in-shell eggs, then rapid heating is achieved, but non-uniform temperature distribution causes overheating of certain egg components
Solution Approach 1:
The single microwave source is segmented into multiple radiating slots along the waveguide. This segmentation distributes the microwave energy across multiple zones, creating a more uniform overall heating pattern while maintaining rapid heating rates
Solution Approach 2:
The waveguide slots are designed with asymmetric and varying dimensions rather than uniform symmetric shapes. The first slot has different width and length compared to the second and third slots, creating intentional asymmetric field distributions that compensate for the natural non-uniformity of microwave penetration
3Reliability
If the egg yolk is heated to the required pasteurization temperature of 61°C, then the albumen may overheat and denature, affecting egg quality
Solution Approach 1:
The waveguide is designed with locally optimized slot dimensions where the first slot (heating the albumen region) has different parameters than the second and third slots (heating the yolk region). This local customization allows independent temperature control of different egg components
Solution Approach 2:
The waveguide applies partial heating action to different regions simultaneously. The first slot provides sufficient heating to the albumen while the second and third slots provide targeted heating to the yolk, preventing excessive heating of any single region by distributing the thermal load
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 achieves rapid pasteurization of in-shell eggs with minimal quality tradeoffs, ensuring the egg yolk reaches 61°C and albumen reaches 57°C within a few minutes, effectively reducing Salmonella enteritidis by 2-log, and can be adapted for other food items like oysters, tomatoes, and berries, enhancing food safety and quality.
Implementation Method 1
A non-linear slotted waveguide microwave pasteurization device with shaped waveguide applicators, such as oval or lens-shaped slots, is used to distribute microwave energy uniformly within the egg
Implementation Method 2
MW have been shown to enhance the thermal destruction of microbes... MW are not ionizing radiation, but the dielectric properties of the microorganism itself, enhances heat generation within it
Data Source
AI summary
Structures and methods of using a microwave pasteurization device, as well as related non-linear waveguides. In some embodiments, an in-shell egg pasteurization device with a non-linear slotted waveguide. In some embodiments the non-linear slotted waveguide comprises shaped waveguide applicators. The shaped waveguide applicators may employ oval, lens, or plum shaped non-linear slots to improve efficiency and efficacy of pasteurizing in-shell eggs, live oysters, tomatoes, or blueberries while maintianly the quality and functional attributes of the raw product.