Refrigerant Vaporization Temperature Control for Fermentation
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Solution Overview
Problem
Traditional temperature control methods for chemical and biochemical reactions, such as fermentation, fail to adapt to time and spatially dependent heat production characteristics, leading to inefficient cooling and potential yeast death or flavor alteration in beverages like wine and beer.
Innovation Solution
A system and method utilizing refrigerant vaporization with a lattice of reservoir sections that regulate vapor pressure to maintain localized temperature control, ensuring heat is removed proportionally and continuously, eliminating the need for extensive cooling gradients and temperature sensing elements.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Speed
If traditional external cooling jackets with chilled water or glycol are used, then rapid cooling of vessel volume can be achieved, but unnecessary cooling occurs and temperature uniformity deteriorates
Solution Approach 1:
The cooling system is segmented into multiple independent thermal zones, each with its own refrigerant reservoir and temperature control capability. This allows different regions of the fermentation vessel to be cooled independently according to their specific heat generation rates, preventing both over-cooling and under-cooling of any particular zone.
Solution Approach 2:
Each thermal zone is equipped with localized temperature control elements that adjust cooling intensity based on local conditions. The system applies cooling precisely where and when needed, matching the spatially and temporally varying heat production characteristics of fermentation processes.
2Measurement precision
If temperature control elements are positioned to monitor local temperature, then local temperature control is achieved, but temperature uniformity across the entire vessel deteriorates
Solution Approach 1:
The vessel is divided into multiple thermal zones, each with its own temperature sensing and control elements. This segmentation ensures that local temperature variations are detected and corrected independently, maintaining overall temperature uniformity across the entire vessel.
Solution Approach 2:
Each thermal zone employs feedback control where temperature sensors continuously monitor local conditions and adjust refrigerant flow accordingly. This closed-loop control ensures that local temperature deviations are quickly corrected, maintaining uniformity across all zones.
3Stability of the object's composition
If artificial agitation is introduced to homogenize the reaction volume, then temperature uniformity improves, but oxidation risk and flavor profile alteration increase
Solution Approach 1:
The system segments the fermentation volume into multiple thermal zones with independent cooling control. This eliminates the need for artificial agitation to achieve temperature uniformity, as each zone is controlled independently based on its local heat generation.
Solution Approach 2:
The fermentation process relies on natural CO2 generation for agitation and homogenization, while the segmented thermal control system independently manages temperature uniformity without requiring mechanical agitation, thus avoiding oxidation and flavor alterations.
4Object-affected harmful factors
If natural CO2 agitation is relied upon for homogenization, then oxidation is avoided, but temperature control precision deteriorates due to lack of homogeneity
Solution Approach 1:
The fermentation vessel is divided into multiple thermal zones, each with localized temperature sensing and control. This segmentation allows precise temperature control in each zone based on local conditions, eliminating the need for complete homogeneity while maintaining overall temperature precision.
Solution Approach 2:
Each thermal zone is controlled according to its specific local conditions, with temperature adjustments made independently for each zone. This local quality approach maintains temperature precision without requiring artificial agitation, preserving the benefits of natural CO2 homogenization.
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 provides precise, continuous temperature control, preventing thermal shock and ensuring optimized reaction rates, reduced side-reactions, and improved batch consistency by adjusting temperature only where needed, thus maintaining the quality and flavor of fermented products.
Implementation Method 1
refrigerant vaporization with a lattice of reservoir sections that regulate vapor pressure to maintain localized temperature control
Implementation Method 2
heat is removed proportionally and continuously
Data Source
Figure 1~2
Figure 3
Figure 4~6
AI summary
A system and method of controlling temperature of a medium by refrigerant vaporization, the system including a container, at least one a refrigerant reservoir having at least one reservoir section that includes a wall with an exterior surface structured to be thermally coupled with a volume of the medium in the container and to provide a volume of medium thermal coverage in the container, a vapor pressure apparatus to provide regulation of refrigerant vapor pressure in the at least one refrigerant reservoir, whereby the refrigerant reservoir forms a vapor space in each of the at least one reservoir section in response to receiving refrigerant and to the vapor pressure apparatus regulation of vapor pressure above the refrigerant to enable refrigerant vaporization at or near a selected temperature of the volume of medium in the container that is thermally coupled to the respective reservoir section.