Sausage Neck Closure Module with Electrode Stamps
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Solution Overview
Problem
Existing methods for closing and separating filled sausage casings connected via a sausage neck are inefficient, as they can damage delicate casings, require high currents that may cause reactions, and struggle with closing the end of the sausage chain, while also being laborious to changeover for different calibers and introducing foreign materials.
Innovation Solution
A closure module with movable stamps and electrodes that clamp the sausage neck, allowing a current to flow through the neck to heat and coagulate the casing without direct contact, preventing mechanical stress and enabling reliable closure of the sausage chain end without additional portions or consumables.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Power
If high currents are applied to cut the sausage neck, then the separation is achieved, but the delicate sausage casings may get damaged and reactions may occur in the filling material
Solution Approach 1:
The patent introduces a clamp as an intermediary device that mechanically secures the sausage neck between two stamps. This clamp acts as a mediator that holds the sausage neck stationary during the current application, preventing movement and reducing mechanical stress on the delicate casing while the current performs the cutting function.
Solution Approach 2:
The patent applies preliminary action by clamping the sausage neck between the two stamps before applying the current. This pre-positioning and securing of the sausage neck ensures it remains stable during the subsequent current application, preventing casing damage from movement or displacement.
2Ease of operation
If electrodes are applied directly to the rounded sausage ends, then current can be introduced, but mechanical stress from twisted-off division points and sausage meat displacement may cause the casing to tear during heating
Solution Approach 1:
The patent applies preliminary action by clamping the sausage neck between the two stamps before introducing the current. This pre-securing prevents the sausage neck from moving or deforming during the heating process, maintaining casing integrity even when current is applied to the rounded sausage ends.
Solution Approach 2:
The clamp and stamps serve as intermediary structures that provide mechanical support and stability to the sausage neck during current application. This intermediary support system prevents direct transmission of mechanical stress to the vulnerable casing areas.
3Adaptability or versatility
If two sausages are used to apply voltage for closing, then the closing function is achieved, but the end of the sausage chain cannot be closed and changeover for different calibers is laborious
Solution Approach 1:
The patent applies universality by designing a single stamp system that can function both as a closing device and as a separation device. The same two stamps that apply mechanical pressure for closing also serve as the current application points for separation, eliminating the need for separate devices for different calibers or functions.
Solution Approach 2:
The patent merges the closing function and separation function into a single integrated system. The stamps that apply mechanical pressure for closing are the same stamps that deliver the current for separation, combining multiple functions into one device configuration that works across different calibers.
4Ease of operation
If metal clips are used for closing sausage portions, then the closing function is achieved, but foreign materials are introduced into the product
Solution Approach 1:
The patent replaces the mechanical closing system (metal clips) with an electrothermal system. Instead of using metal clips to mechanically close the sausage, the patent uses current applied through the stamps to heat and coagulate the casing, achieving closure through thermal processing rather than mechanical fastening.
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 solution provides a more reliable, efficient, and cost-effective method for closing and separating sausage casings, reducing damage, eliminating the need for foreign materials, and allowing for easy adaptation to different calibers, while improving hygiene and reducing closure time and casing consumption.
Implementation Method 1
The electric energy is converted into thermal energy when passing through the sausage neck (resistance) and heats the latter
Implementation Method 2
In natural casings, for example, the thermal denaturation of collagen (coagulation of protein) will then begin
Implementation Method 3
the thermal denaturation of collagen (coagulation of protein) will then begin. In addition, from approx. 100° onwards, water evaporates, so that the natural casing of the sausage neck coagulates and will thus be closed
Implementation Method 4
from approx. 100° onwards, water evaporates, so that the natural casing of the sausage neck coagulates and will thus be closed
Data Source
AI summary
A closure module and a method for closing and/or separating filled sausage casings connected via a sausage neck, comprising two stamps movable relative to and towards each other and arranged such that a sausage neck can be placed therebetween, the stamps being capable of clamping the sausage neck in a closed condition, and further comprising a first and a second electrode, through which, in a closed condition of the stamps, a current can flow from the first electrode into the sausage neck and via the sausage neck into the second electrode.