Continuous Olive Paste Malaxing Device for Quality Preservation
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Solution Overview
Problem
Traditional malaxing processes in olive oil production are time-consuming and reduce the quality of the final product due to oxidation and the need for interruptions, leading to inefficiencies and increased costs.
Innovation Solution
A continuous treatment device with a tubular chamber and rotating blades for malaxing olive paste, allowing for controlled temperature variations, reduced coadjuvant usage, and a controlled atmosphere, which enhances oil extraction efficiency and quality without interrupting the process.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If traditional malaxing is used, then the olive paste is processed, but the processing time is long (60-90 minutes) and the quality of the final product is reduced
Solution Approach 1:
The patent implements continuous malaxing where the olive paste flows continuously through the malaxing chamber without interruption or batch processing. The screw conveyor maintains constant motion, ensuring the paste is continuously mixed and transported, eliminating the time losses associated with traditional batch malaxing operations.
Solution Approach 2:
The patent replaces traditional mechanical malaxing equipment with a fluid dynamics-based system using a screw conveyor within a controlled chamber. This substitution allows for more efficient mixing through the screw's rotational motion while maintaining continuous flow, significantly reducing processing time compared to conventional mechanical malaxers.
2Reliability
If traditional malaxing is used, then the olive paste is processed, but the quality of the final product is reduced due to oxidation
Solution Approach 1:
The patent creates a controlled atmosphere within the malaxing chamber that limits oxygen exposure to the olive paste. By controlling the atmospheric conditions in the chamber, oxidation is minimized while the malaxing process continues efficiently, preserving the quality of the final olive oil product.
Solution Approach 2:
The continuous flow system ensures that olive paste spends minimal time in the malaxing chamber, reducing the duration of exposure to oxygen and thereby minimizing oxidation. The constant motion and rapid throughput prevent stagnation and quality degradation.
3Productivity
If traditional malaxing is used, then the olive paste is processed, but interruptions are required which lead to inefficiencies and increased costs
Solution Approach 1:
The patent implements a fully continuous malaxing process where olive paste enters one end of the chamber and exits the other without batch interruptions. The screw conveyor operates continuously, maintaining constant processing flow and eliminating the time losses and inefficiencies associated with traditional batch malaxing operations that require periodic stopping and emptying.
4Productivity
If temperature is increased to improve extractability, then oil extraction efficiency improves, but energy consumption increases
Solution Approach 1:
The patent optimizes the temperature parameter within the malaxing chamber to achieve the best balance between extractability and energy consumption. By precisely controlling the temperature to the optimal range, the system maximizes oil extraction efficiency without unnecessarily increasing energy input, maintaining cost-effectiveness.
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 significantly reduces malaxing time, maintains product quality, and lowers energy consumption and coadjuvant usage, while ensuring continuous processing and improved oil extraction efficiency.
Implementation Method 1
a circulation circuit for thermal fluid in the tubular chamber between a first inlet for thermal fluid and a first outlet for thermal fluid
Implementation Method 2
a malaxing mechanism within the tubular chamber to malax the food product, comprising a rotating shaft and a plurality of blades along the rotating shaft
Data Source
Figure 1~2
Figure 3~4
Figure 5~6
AI summary
A device and process for continuous treatment of a food product that uses the device having: a tubular chamber (1) which has a first conduit (101) as an inlet for the food product and a second conduit (102) as an outlet for the food product, to maintain the food product pressurized from the first conduit (101) to the second conduit (102); a circulation circuit (121) for thermal fluid in the tubular chamber (1) between a first inlet (11) for thermal fluid and a first outlet (12) for thermal fluid; a malaxing mechanism (30) inside the tubular chamber (1) to malax the food product, which has a rotating shaft (301) and a plurality of blades (300) along the rotating shaft (301), the rotating shaft (301) being parallel to a longitudinal axis of the tubular chamber (1).