Continuous Ohmic Heating Channel for Uniform Sausage Processing
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Solution Overview
Problem
Existing methods for heating sausages, such as steam and smoke chambers or batch heating devices, are not suitable for continuous and rapid uniform heating, especially for filled sausage casings immediately after filling.
Innovation Solution
A device with a channel having opposing electrodes connected to a high-frequency transformer, allowing for continuous heating of sausages by moving them through the channel with a conductive liquid, where the electrode pairs are spaced to compensate for decreasing internal electrical resistance, ensuring even heating across the cross-section.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If steam and smoke chambers or batch heating devices are used, then heating can be performed, but continuous and rapid uniform heating cannot be achieved
Solution Approach 1:
The patent replaces conventional thermal heating systems (steam chambers, smoke chambers) with an ohmic heating system that uses electrical current flow through the food product. Multiple electrode pairs embedded in the channel walls apply alternating current directly to the food, converting electrical energy to thermal energy within the product itself, enabling continuous rapid heating with uniform temperature distribution
Solution Approach 2:
The heating channel is divided into multiple sections with separate electrode pairs (first pair, second pair, and optional further pairs) positioned at different locations along the channel. Each electrode pair can be independently controlled, allowing segmented heating zones that work together to achieve uniform temperature distribution throughout the continuous food product
2Temperature
If electrode pairs are spaced along the channel, then uniform heating can be achieved, but device complexity increases
Solution Approach 1:
A single power source with multiple secondary windings serves all electrode pairs simultaneously. The transformer provides multiple isolated electrical outputs that can be connected to different electrode pairs, allowing one universal power supply unit to control the entire heating system rather than requiring separate power sources for each electrode pair
Solution Approach 2:
Multiple electrode pairs and their associated power supply connections are integrated into a single unified heating system. The first, second, and optional further electrode pairs are combined within one channel, all supplied by one transformer, creating a consolidated heating apparatus that reduces overall system complexity compared to multiple separate heating units
3Productivity
If high-frequency transformer is used, then rapid heating is achieved, but energy loss increases
Solution Approach 1:
The system uses feedback control to monitor and adjust the electrical parameters (voltage, current, frequency) supplied to the electrode pairs. By measuring the actual heating effect and electrical conductivity of the food product, the control system optimizes the power delivery from the high-frequency transformer, maintaining rapid heating while minimizing energy losses through adaptive parameter adjustment
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
Enables rapid and uniform heating of sausages throughout their length, accommodating varying conductivity and efficiently handling filled casings post-filling, with adjustable conductivity liquid and conveyor systems for continuous operation.
Implementation Method 1
heating of food by means of a current flow, which is also generally referred to as ohmic heating
Implementation Method 2
the first and second electrode pairs and optionally further electrode pairs are connected to a power source by separate secondary windings of a transformer, which are supplied by a common primary winding
Data Source
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AI summary
Device for the continuous heating of foodstuffs, in particular sausages, comprising a channel with opposing side walls and a bottom, wherein the channel extends from an inlet end to an outlet end opposite along its length, the channel is designed to receive electrically conductive liquid, and at least a first pair of opposing electrodes and, at a distance along the channel therefrom, a second pair and optionally further pairs of opposing electrodes are arranged in the side walls, each in electrical contact with the interior of the channel, wherein the first and second electrode pairs and optional further electrode pairs are connected to a power source by separate secondary windings of a transformer, which are supplied by a common primary winding.