Rotating Product Carrier for Continuous Sterilization Throughput
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current continuous cooking and cooling systems for food and drink products face challenges in reducing processing time, improving product quality, increasing throughput capacity, and accommodating various container types and packaging materials, while maintaining energy efficiency and flexibility, especially in large-scale hydrostatic sterilization systems.
Innovation Solution
The introduction of a product carrier system with rotational motion and adjustable frequency and amplitude of rotation, combined with a modular carrier design capable of handling different container types, allows for optimized heat transfer and processing flexibility within existing continuous cooking and cooling systems, enabling faster processing times and improved product quality without altering the physical structure or operating principles of the system.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If the temperature of the energy source is constrained to prevent outer surfaces from exceeding processing temperatures, then product quality is maintained, but processing time increases significantly
Solution Approach 1:
The patent applies dynamics by continuously rotating and repositioning products during the heating process. This dynamic movement ensures that different surfaces of the product are exposed to the energy source at different times, preventing any single surface from overheating while the interior reaches the required temperature, thus resolving the contradiction between maintaining quality and reducing processing time
Solution Approach 2:
The system implements periodic action through cyclic rotation and repositioning of products at scheduled intervals during processing. This periodic movement allows controlled exposure to heat sources, ensuring uniform temperature distribution throughout the product without exceeding surface temperature limits, thereby achieving both quality preservation and time efficiency
2Manufacturing precision
If manual intervention is used to control heat transfer rate, then product properties are optimized, but labor costs and operational complexity increase
Solution Approach 1:
The system applies self-service by implementing automated rotation mechanisms, conveyors, and positioning systems that automatically control heat transfer rates without human intervention. The equipment self-regulates product movement and orientation to optimize thermal processing, eliminating the need for manual operation while maintaining precise control over product properties
Solution Approach 2:
The patent incorporates feedback mechanisms through temperature sensors and control systems that continuously monitor product temperature and adjust processing parameters automatically. This closed-loop control system optimizes heat transfer rates based on real-time data, achieving precise product property control without manual intervention
3Productivity
If existing continuous sterilizing systems are used, then processing capacity is maintained, but flexibility to handle alternative packaging is limited
Solution Approach 1:
The system applies universality by designing a multi-functional continuous sterilizing apparatus that can handle various packaging types including pouches, bottles, jars, and flexible containers. The modular design with adjustable carriers and positioning mechanisms allows the same system to process diverse packaging formats while maintaining high processing capacity, eliminating the need for separate equipment for different package types
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 solution significantly reduces cooking and cooling times, enhances product quality, increases throughput capacity, and allows for the processing of diverse container types and packaging materials, while maintaining energy efficiency and flexibility, effectively addressing the limitations of existing systems.
Implementation Method 1
cooking such products to either pasteurization or sterilization temperatures under the hydrostatic pressure of a liquid
Implementation Method 2
The variability of food properties and product quality as a consequence of variation in heat transfer through food
Data Source
AI summary
Apparatus and method for enhancing the flexibility and increasing throughput capacity while reducing cost and improving the quality of food and drink products within a continuous sterilization system using novel product carriers, in conjunction with unique user controllable product rotation and agitation features, capable of handling novel as well as existing product containers, are described. A further aspect of the invention is a property of the uniquely designed product carrier to accommodate and optimally orientate said product containers. A final aspect of the invention is the further capability of individual product carriers to undertake any user-defined processing program including product pasteurization or product stabilization or product sterilization within an essentially continuous sterilization system.