Rotary Screw Blancher Screen Design for Sealed Cleaning Access
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Solution Overview
Problem
Existing rotary screw blanchers face challenges in efficient food processing and cleaning due to limitations in seal maintenance, product handling, and labor-intensive cleaning processes, which affect processing efficiency and downtime.
Innovation Solution
A rotary screw blancher design featuring a pressure vessel with a movable open-top screen and a rotatable auger, combined with a pressurized fluid transfer mechanism, allows for efficient food processing and easy cleaning by maintaining a seal during operation and facilitating the movement of food products through the system while enabling the screen to be rotated for thorough cleaning access.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If a seal is maintained during operation in a rotary screw blancher, then processing efficiency is improved, but cleaning access becomes difficult
Solution Approach 1:
The screen is made movable between a fixed position during operation (maintaining seal) and a rotated position during cleaning (improving access). This dynamic reconfiguration allows the system to achieve both efficient processing with sealed containment and easy cleaning access when needed.
Solution Approach 2:
The screen is designed as a separate, movable component that can be independently rotated from the auger assembly. This segmentation allows the screen to be positioned for optimal cleaning access while the auger remains in place, resolving the conflict between maintaining seals during operation and accessing surfaces for cleaning.
2Loss of time
If the screen is made movable for cleaning access, then cleaning efficiency is improved, but device complexity increases
Solution Approach 1:
The screen rotation mechanism is designed to be operator-initiated and manually controlled, allowing the operator to position the screen for cleaning without requiring complex automated systems. The simplicity of the rotation mechanism minimizes added complexity while still enabling efficient cleaning access.
3Productivity
If a pressurized fluid transfer mechanism is used, then processing volume is increased, but energy consumption increases
Solution Approach 1:
Pressurized fluid is used to propel food product through the conduit, enabling efficient transfer and increasing processing volume. The fluid pressure system provides reliable product movement while allowing for controlled energy input based on processing requirements.
4Ease of operation
If the auger rotates within the screen, then product handling is improved, but product damage risk increases
Solution Approach 1:
The auger design incorporates gentle flight geometry and appropriate rotation speed control to minimize mechanical stress on food product. The local characteristics of the auger flights are optimized to move product smoothly without excessive force, reducing damage risk while maintaining effective product handling.
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 design enhances processing efficiency by maintaining a positive seal, reducing downtime and labor for cleaning, and allowing for higher processing volumes within a smaller footprint, while gently handling food products and preventing damage or contamination.
Implementation Method 1
a pressurized fluid source in communication with the fluid discharge, the pressurized fluid source being operable to propel a fluid through the fluid discharge to move food product from the first end portion of the conduit toward the second end portion of the conduit
Implementation Method 2
a rotatable auger mounted such that at least a portion of the auger is within the screen, the auger being operable to advance food product within the compartment from the inlet end toward the outlet end
Data Source
AI summary
A food processing apparatus includes a pressure vessel defining a compartment having an inlet end for receiving food product and an outlet end for discharging food product, an open-top screen mounted within the compartment and movable relative to the compartment between a first position, for food processing, and a second position, to facilitate cleaning, a rotatable auger mounted such that at least a portion of the auger is within the screen, the auger being operable to advance food product within the compartment from the inlet end of the pressure vessel toward the outlet end, and a transfer mechanism including a conduit in communication with the compartment, a fluid discharge positioned substantially within the conduit, and a pressurized fluid source in communication with the fluid discharge and operable to propel a fluid through the fluid discharge to move food product through the conduit.