Potato Dough Steaming at Low Temperatures for Shape Retention
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Solution Overview
Problem
Existing methods for producing potato dough moldings in industrial settings face challenges in maintaining shape retention and consistency due to high temperatures and water loss, which affect the final product's quality and consumer experience.
Innovation Solution
A method involving steaming potato dough pieces at temperatures below 110 °C in a continuous process, followed by precise temperature and duration control during cooking and cooling, ensures shape retention and consistent texture, allowing for further processing and packaging.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If high temperatures (115-145°C) are used for steaming potato dough, then gelatinization is achieved with sufficient cooking, but water loss increases and shape retention deteriorates
Solution Approach 1:
The patent changes the steaming temperature parameter from the conventional high range (115-145°C) to a lower range (below 110°C, specifically 95-105°C). This parameter change resolves the contradiction by achieving sufficient gelatinization and cooking at lower temperatures, thereby preventing excessive water loss while maintaining shape retention and product quality
Solution Approach 2:
The patent implements a dynamic two-stage temperature control process: first steaming at below 110°C to set the shape and prevent water loss, then optionally finishing at higher temperatures if needed. This dynamic approach allows the system to adapt temperature conditions to achieve both shape retention and sufficient cooking without excessive water loss
2Temperature
If high temperatures (115-145°C) are used for steaming potato dough, then cooking is achieved, but shape retention deteriorates due to drying out and hardening
Solution Approach 1:
The patent changes the steaming temperature parameter from high (115-145°C) to low (below 110°C, specifically 95-105°C). This lower temperature prevents the dough from drying out and hardening during steaming, thereby maintaining shape retention while still achieving sufficient gelatinization and cooking
Solution Approach 2:
The patent applies preliminary steaming at low temperature (below 110°C) before any high-temperature treatment. This preliminary action sets the shape early in the process and prevents drying out and hardening that would occur with direct high-temperature steaming, thereby preserving shape retention throughout subsequent processing
3Duration of action of moving object
If cooking time is extended to ensure thorough cooking, then cooking completeness improves, but water absorption increases and shape stability deteriorates
Solution Approach 1:
The patent changes the temperature parameter to a lower range (below 110°C, specifically 95-105°C) which accelerates the cooking process at this temperature zone. This allows thorough cooking to be achieved in a shorter time period, preventing excessive water absorption and maintaining shape stability
Solution Approach 2:
The patent implements a dynamic time-temperature profile: steaming at below 110°C for a controlled duration to achieve sufficient cooking without overcooking. This dynamic control ensures cooking completeness while preventing excessive water absorption and shape degradation that would occur with extended cooking times at higher temperatures
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 method produces potato dough pieces with the right consistency and shape retention, enabling reliable industrial application and consumer satisfaction without significant taste differences.
Implementation Method 1
Steaming the potato dough balls in a continuous process at temperatures below 110 °C before packaging produces potato dough balls with exactly the right consistency and shape retention
Implementation Method 2
with the resulting solidification, a water loss was achieved during a subsequent cooling process
Data Source
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AI summary
In a process for producing potato dough products, potatoes are heated, a dough is formed from them, and the dough is used to produce potato dough products, which are then packaged. The potato dough products are steamed in a continuous process at temperatures below 110 °C before packaging.