Protein-Cased Food Thermal Treatment With Dew Point Control
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Solution Overview
Problem
Existing methods for thermal treating food products with protein or hybrid protein-polymer casings face unpredictable and irreversible changes in casing material characteristics, leading to uncontrolled surface conditions and reduced processability, often resulting in discarded products.
Innovation Solution
A method involving determining the denaturation temperature of the protein casing, setting the thermal treatment unit's dew point to equal or below this temperature, and adjusting climate parameters to control the protein's physical state during drying and further thermal treating steps, ensuring smooth and stable surface characteristics.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If the food product is subjected to thermal treatment to cook the food dough, then the food product is cooked and ready for consumption, but the protein casing material undergoes unpredictable and irreversible changes in characteristics leading to uncontrolled surface conditions
Solution Approach 1:
The patent applies preliminary action by determining the denaturation temperature of the protein casing before thermal treatment and using this information to pre-set the drying conditions. The dew point of the drying air is set equal to or lower than the denaturation temperature, preparing the thermal environment in advance to prevent unwanted protein changes during subsequent cooking.
Solution Approach 2:
The patent applies parameter changes by controlling the dew point temperature of the drying air as a critical parameter. By setting the dew point equal to or lower than the protein denaturation temperature, the method changes the thermal parameters of the drying process to prevent protein denaturation during drying, thereby maintaining casing material characteristics and surface quality.
2Manufacturing precision
If the drying time is extended to ensure proper drying of the food product, then the food product is thoroughly dried, but the thermal treatment time increases and may negatively influence the characteristics of the food product
Solution Approach 1:
The patent applies parameter changes by optimizing the dew point temperature of the drying air. By setting the dew point equal to or lower than the protein denaturation temperature, the method creates optimal drying conditions that enable thorough drying in reduced time without causing protein denaturation or other negative effects on food product characteristics.
3Reliability
If the dew point of the thermal treatment unit is set equal to or lower than the denaturation temperature of the protein casing, then the protein physical state is controlled and surface quality is maintained, but the thermal treatment process requires precise parameter control
Solution Approach 1:
The patent applies feedback by using the determined denaturation temperature of the protein casing as a reference value to control the dew point of the drying air. The system measures or determines the denaturation temperature and uses this information to adjust and maintain the dew point at the appropriate level, creating a closed-loop control system that ensures reliable protein stability.
4Ease of manufacture
If conventional thermal treatment methods are used without controlling the dew point relative to denaturation temperature, then the processing is simpler, but the surface characteristics of the food product become uncontrolled and may become sticky, inconsistent and smudgy
Solution Approach 1:
The patent applies parameter changes by identifying and controlling the dew point temperature parameter in the thermal treatment process. By setting this parameter equal to or lower than the protein denaturation temperature, the method maintains surface smoothness and prevents sticky, inconsistent, or smudgy surface characteristics while keeping the process relatively simple.
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 approach allows for precise control of the casing's physical state, reducing thermal treatment time while maintaining the natural 'bite' and appearance of the final product, avoiding undesirable surface changes and improving processability.
Implementation Method 1
subjecting the food product to a thermal treating step
Implementation Method 2
determining the denaturation temperature of the protein comprised in the casing of the food product
Implementation Method 3
drying the food product
Implementation Method 4
subjecting the food product to a brine solution
Data Source
AI summary
A method is provided for thermal treating a food product in a thermal treatment unit with the food product having a casing comprising a protein, or hybrid casing. The method involves providing the food product, subjecting the food product to a brine solution, conveying the food product into the unit, and subjecting the food product to a thermal treating step. The thermal treating step includes at least: a) drying the food product, and b) subsequently, further thermal treating the food product. The method further involves: determining the denaturation temperature of the protein, and setting the parameters of the climate in the unit such that the dew point of the air of the unit is equal to or lower than the determined denaturation temperature, wherein step a) ends in case the surface temperature of the casing is equal to the dew point of the air of the unit.