Oven Catalyst with Multi-Metal Oxide to Reduce Acetic Acid Odor
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Solution Overview
Problem
Conventional ovens fail to effectively minimize unpleasant odors during food preparation, particularly acetic acid and vinegar odors, which can corrupt food aromas and are not adequately reduced in vapor flows, especially in normal operating modes.
Innovation Solution
An oven design incorporating a vapor extraction apparatus with a catalyst having a specific multi-metal oxide composition, including manganese, copper, and lanthanide metal oxides, which operates in both normal and pyrolysis modes to maintain low acetic acid concentrations in vapors, optimizing odor reduction by varying activity rates based on temperature and mode.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If a highly active catalyst is used in normal mode, then vapor conversion is efficient, but food aromas are corrupted by generated acetic acid
Solution Approach 1:
The catalyst system dynamically adjusts its conversion efficiency based on operating mode. In normal mode, conversion efficiency is deliberately limited to ≤35% activity rate to prevent food aroma corruption while still providing some vapor treatment. In pyrolysis mode, efficiency increases to >70% where high-temperature conditions already favor complete combustion. This dynamic adjustment resolves the contradiction between conversion efficiency and aroma preservation.
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 oven significantly reduces unwanted odor components, ensuring imperceptible acetic acid levels in normal mode and complete ethanol oxidation in pyrolysis mode, minimizing malodor emissions and preserving food aromas, with a catalyst that is cost-effective and environmentally friendly.
Implementation Method 1
a catalyst fluidically coupled to the vapor extraction apparatus and designed to convert catalytically the vapors extracted in the vapor extraction apparatus
Implementation Method 2
at least ethanol is practically not converted in the normal mode, and thus no or only a negligible vinegar odor is produced. This occurs in particular when ethanol is only partially oxidized
Data Source
AI summary
An oven includes a cooking compartment for preparing food, a vapor extraction apparatus designed to extract vapors from the cooking compartment, and a catalyst fluidically coupled to the vapor extraction apparatus and designed to convert catalytically the vapors extracted in the vapor extraction apparatus. The catalyst includes a carrier and a layer of catalyst material applied on the carrier. In a normal mode of the oven for preparing food to be cooked, the catalyst has a concentration of acetic acid in the converted vapors which concentration of acetic acid amounts to less than or equal to 5 ppm. The oven is also able to operate in a pyrolysis mode which differs from the normal mode.