Continuous Pasty Food Compound Preparation via Gravity Transfer
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Solution Overview
Problem
Existing processes for preparing pasty food compounds, such as choux pastry, are inefficient for large-scale production while maintaining high organoleptic and structural quality, and are prone to contamination due to lengthy preparation times and manual interventions.
Innovation Solution
A continuous process using a machine with an upper tank and a lower horizontal cylinder, where a liquid mixture is formed and heated in the upper tank, then transferred by gravity to the lower cylinder for further processing, including the addition of thickeners and gelling agents, allowing independent and simultaneous operation of both containers to ensure hygiene and efficiency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If traditional batch processing is used for preparing pasty food compounds, then preparation flexibility is maintained, but production quantity is limited and preparation time is excessive
Solution Approach 1:
The preparation process is divided into two independent phases occurring in separate containers: Phase 1 in the upper tank (forming liquid mixture from liquid and solid ingredients) and Phase 2 in the lower horizontal cylinder (transforming liquid mixture into pasty compound by adding thickeners). This segmentation allows simultaneous operation of both phases, enabling continuous production and significantly increasing productivity while reducing total preparation time.
Solution Approach 2:
The system enables continuous production by allowing the upper tank and lower cylinder to operate simultaneously and independently. While the lower cylinder is processing one batch, the upper tank is preparing the next liquid mixture batch. The gravity-driven transfer through the duct ensures continuous flow between phases without interruption, maintaining continuous useful action throughout the system.
2Reliability
If manual intervention is used in traditional preparation processes, then operational flexibility is maintained, but contamination risk increases
Solution Approach 1:
The system is designed to operate autonomously with minimal manual intervention. The upper tank automatically forms the liquid mixture, which then self-transfers to the lower cylinder via gravity through the duct. The system self-regulates the preparation process, reducing the need for manual operations and thereby minimizing contamination risk while maintaining hygiene safety.
Solution Approach 2:
The gravity-driven transfer mechanism acts as an intermediary between the upper tank and lower cylinder, enabling automatic material transfer without manual intervention. This intermediary system ensures hygienic transfer of the liquid mixture while simplifying the overall process control, as the gravity flow naturally regulates the transfer rate without requiring complex automated controls.
3Productivity
If single-container processing is used, then device simplicity is maintained, but production efficiency is reduced
Solution Approach 1:
The system merges two preparation phases into a single integrated machine structure with an upper tank and lower horizontal cylinder connected by a duct. Both containers are equipped with stirring/mixing means and heating/cooling systems, allowing simultaneous operation. This merging enables continuous production and improved productivity while keeping the device structure relatively simple through the use of gravity-driven transfer and independent operation of each container.
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 process enables rapid, large-scale production of pasty food compounds with precise control over temperatures and mixing, preventing contamination and reducing preparation time, while ensuring hygiene and consistency of the final product.
Implementation Method 1
said liquid mixture being transferred to said lower cylinder by gravity
Data Source
Figure 1
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AI summary
A process and machine for the preparation of a pasty food compound to be used in pastry making and gastronomy, such as choux pastry or the like, in which said process is effected inside a machine (1) comprising at least an upper tank (10) and at least a lower horizontal cylinder (20), said tank (10) and said cylinder (20) being provided with stirring and/or mixing means and heating/cooling means, said process comprising: - a first phase for the formation of a liquid mixture based on liquid and solid ingredients, inside said upper tank (10); - a second phase for transforming said liquid mixture into a pasty compound by the addition of solid or semi-liquid thickeners, such as flour and/or eggs, mixed inside said lower horizontal cylinder (20), said upper tank (10) and said lower horizontal cylinder (20) being operatively interconnected with each other by means of a duct (30) and said liquid mixture being transferred into said lower cylinder (20) by gravity.