Screw and juicer
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Solution Overview
Problem
Traditional juicers suffer from low juicing efficiency due to the screw's tendency to shake and move upwards during operation, which reduces the effectiveness of juice extraction.
Innovation Solution
The design includes a screw with at least two squeezing parts arranged from bottom to top, with a first step having an upward surface between them. This configuration stabilizes the screw and prevents it from moving upwards, while also increasing the number of squeezing times to improve juice yield.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If multiple squeezing parts are arranged on the screw, then juicing efficiency is improved, but the screw becomes more prone to shaking and moving upwards
Solution Approach 1:
The screw is segmented into multiple squeezing parts (at least two) arranged along its length, with steps positioned between them. This segmentation allows the screw to perform multiple squeezing actions on materials, improving juicing efficiency while the steps provide structural support to reduce shaking and upward movement.
Solution Approach 2:
Steps are added to the screw structure, introducing a new dimensional feature (horizontal ledges) to the traditional cylindrical screw. These steps extend radially outward, creating abutment surfaces that prevent upward movement and reduce shaking, thereby stabilizing the screw without compromising the multiple squeezing parts configuration.
2Device complexity
If a single long-stroke squeezing is used, then the structure is simple, but the juice yield is low due to mixing of residues and juice
Solution Approach 1:
The squeezing process is segmented into multiple discrete stages by positioning at least two squeezing parts on the screw. Each squeezing part processes materials separately, allowing juice to be extracted in distinct phases rather than mixed with residues in a single long-stroke operation, thereby increasing overall juice yield.
Solution Approach 2:
The screw performs periodic squeezing actions as it rotates, with each squeezing part engaging materials at different positions. This periodic multi-stage squeezing allows juice to be progressively extracted and separated from residues, improving juice yield compared to continuous single-stage squeezing.
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 improved screw design enhances juicing efficiency by stabilizing the screw and increasing the number of squeezing times, resulting in a higher juice yield compared to traditional juicers.
Implementation Method 1
materials such as fruits and vegetables is squeezed through pushing and extruding of the screw
Implementation Method 2
the first step can abut against the screw from above, so that the screw is prevented from moving upwards, and in addition, the screw can be stabilized
Data Source
AI summary
A screw (1200, 2200) and a juicer (1000, 2000). The screw (1200, 2200) is provided with at least two squeezing parts from bottom to top along an axis of the screw (1200, 2200), and a first step (1220, 2220) having an upward surface is arranged between any two squeezing parts. The juicer (1000, 2000) includes a squeezing cavity (1110, 2110) and the screw (1200, 2200). The squeezing parts are located in the squeezing cavity (1110, 2110), a second step (1111,2111) having a downward surface is arranged in the squeezing cavity (1110, 2110), and the second step (1111, 2111) abuts against the first step (1220, 2220). The screw (1200, 2200) and the juicer (1000, 2000) can effectively utilize the plurality of squeezing parts to perform multiple squeezing on materials, and in addition.