Parallel Enzymation Tanks for Continuous Oat Base Production

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Solution Overview

Problem

The manufacturing process for oat base and oat drink faces challenges in maintaining micronized oats in an aqueous suspension suitable for enzymatic treatment, controlling enzymatic activities, and preserving nutritious qualities.

Innovation Solution

A process involving two parallel enzymation tanks for oat-derived materials, with a continuous flow produced by alternately emptying the tanks, and subsequent heating to terminate enzymation, allowing for automated and cost-effective production.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Productivity

If a single enzymation tank is used for oat base production, then the process is simpler in design, but the production is interrupted by filling and emptying cycles

Engineering Contradiction:

Improveproduction continuityVSAvoidnumber of enzymation tanks

Core Design Contradiction:

ProductivityVSDevice complexity

Solution Approach 1:

The single enzymation tank is divided into two separate tanks (first enzymation tank and second enzymation tank) that operate in parallel. While one tank is being emptied and cleaned, the other tank continues the enzymation process, thereby eliminating production interruptions and maintaining continuous operation.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The system ensures continuous production by having two enzymation tanks where one is always in the enzymation phase while the other is being emptied or prepared. This overlapping of operational phases guarantees uninterrupted production flow and maximizes equipment utilization.

Inventive Principle:

Principle #20Continuity of useful action

2Extent of automation

If manual operation is used for tank filling and emptying, then the automation level is lower, but the process control is simpler

Engineering Contradiction:

Improveautomation of tank operationsVSAvoidcontrol system complexity

Core Design Contradiction:

Extent of automationVSDevice complexity

Solution Approach 1:

The system is designed to automatically manage the filling and emptying operations of the enzymation tanks. The control system coordinates the sequential operations where one tank is filled while the other is emptied, reducing the need for manual intervention and improving operational efficiency.

Inventive Principle:

Principle #25Self-service

3Manufacturing precision

If enzymation is not terminated by heating, then the enzymatic activity continues longer, but the process control and quality consistency deteriorate

Engineering Contradiction:

Improvecontrol of enzymatic activityVSAvoidenergy consumption for heating

Core Design Contradiction:

Manufacturing precisionVSUse of energy by stationary object

Solution Approach 1:

The system controls the enzymatic process by changing the temperature parameter. Heating the enzymised oat derived material to a specific temperature terminates the enzymatic activity, providing precise control over the enzymation process and ensuring consistent product quality.

Inventive Principle:

Principle #35Parameter changes

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 process enables uninterrupted and automated production of oat base or drink, improving control over the manufacturing process and maintaining the quality of the oat base, while achieving cost savings.

Implementation Method 1

subjecting micronized oats to one starch degrading enzymatic treatment in aqueous suspension

Methodology Applied

Scientific EffectEnzymatic degradation: Enzyme

Implementation Method 2

heating, by a first heating device fluidly connected to and arranged downstream of the first and second enzymation tanks, the continuous flow of enzymised oat derived material to terminate the enzymation thereof

Methodology Applied

Scientific EffectThermal denaturation: Heating

Data Source

PatentUS20250134131A1A batch process and system for preparing a liquid OAT base or drink from an OAT material

Publication Date: 2025.05.01 OATLY AB

AI summary

The invention relates to a process preparing a liquid oat base or drink from an oat derived material. The process comprises filling a first enzymation tank with the oat derived material and an enzyme, enzymating the oat derived material in the first enzymation tank, filling a second enzymation tank with the oat derived material and an enzyme, the second enzymation tank being fluidly connected in parallel with the first enzymation tank, enzymating the oat derived material in the second enzymation tank, producing a continuous flow of enzymised oat derived material by alternately emptying the first and second enzymation tanks, and heating, by a first heating device fluidly connected to and arranged downstream of the first and second enzymation tanks, the continuous flow of enzymised oat derived material to terminate the enzymation thereof. The invention also relates to a system for preparing a liquid oat base or drink from an oat derived material.