Rotatable Boundary Texturing Apparatus for Meat Substitute Fiber Control
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Solution Overview
Problem
The challenge in the industrial production of meat substitute products is to achieve a consistent texture that mimics meat, as existing continuous texturing processes are highly dependent on specific process parameters, making it difficult to scale up and control.
Innovation Solution
A discharge apparatus with rotatable boundary members and texturing surfaces that generate adjustable shear forces, allowing for precise control of texture formation independent of process parameters, enabling scalable and flexible texturing of food compositions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If cooling nozzles are used for continuous texturing, then the extruded food composition can be cooled and prevented from expanding, but the resulting fiber structure shows strong dependence on specific process parameters making it difficult to scale up
Solution Approach 1:
The patent changes the fundamental texturing mechanism from cooling-dependent to shear-force-dependent by using rotatable boundary members. The shear force can be independently controlled through rotational speed and gap dimensions, allowing the texturing process to be scaled up without being constrained by cooling parameter optimizations. This enables consistent fiber structure across different production scales.
Solution Approach 2:
The patent replaces the thermal cooling system with a mechanical shear force system. Instead of using cooling nozzles to control texturing, the invention uses rotatable boundary members that generate controlled shear forces on the food composition, substituting a thermal process with a mechanical one that offers better scalability.
2Productivity
If traditional continuous texturing processes are used, then production can be maintained, but the texture control is highly dependent on process parameters reducing flexibility
Solution Approach 1:
The patent introduces dynamic control through rotatable boundary members whose rotational speed can be independently adjusted. This allows the shear force parameters to be dynamically changed during operation, providing flexible texture control while maintaining continuous production. The gap dimensions between boundary members can also be adjusted to further optimize texturing parameters.
Solution Approach 2:
The patent applies preliminary action by pre-configuring the boundary member geometry and initial gap dimensions to establish optimal shear force conditions before the food composition enters the texturing zone. This preliminary setup ensures consistent texture formation from the start of the process while maintaining continuous operation.
3Manufacturing precision
If shear force is increased to improve texturing, then fiber structure definition improves, but the process becomes more sensitive to parameter variations
Solution Approach 1:
The patent segments the shear force generation into two independent controllable elements: rotational speed of boundary members and gap dimensions. This segmentation allows the shear force to be precisely controlled through two separate parameters rather than one complex parameter, improving fiber structure definition while reducing overall parameter control sensitivity.
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 apparatus allows for precise and homogeneous texturing of meat substitute compositions, enabling the creation of defined fiber structures and scalable production processes, improving the texture consistency and flexibility of meat substitute products.
Implementation Method 1
the food composition interacts with the texturing surfaces so that a velocity profile is created. Thus, due to the passage of the food composition through the gap, a first shear force acts on the food composition. Due to the relative rotational drive of the boundary members, a further second shear force is exerted on the food composition.
Data Source
AI summary
A discharge apparatus for texturing a food composition, in particular a meat substitute composition, includes a first boundary member having a first texturing surface and a second boundary member having a second texturing surface, a gap formed between the texturing surfaces, at least one feed opening for continuously feeding the food composition into the gap and at least one discharge opening for continuously discharging the food composition from the gap. The first boundary member and the second boundary member are rotatably drivable relative to each other about an axis of rotation. The first texturing surface and the second texturing surface each extend between the respective first feed opening and the at least one discharge opening radially to the axis of rotation.