Rotary Screw Blancher Wall Structure for Fluid Balance and Gentle Transfer
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Solution Overview
Problem
Rotary screw blanchers face challenges in cleaning due to the need to remove perforated skin panels or reposition access doors, requiring high labor and machine downtime, while also causing food product damage and increased temperature gradients.
Innovation Solution
A rotary blancher design with a solid, imperforate inner wall and a perforated wall portion allows fluid flow between auger sections while preventing food product migration, using a manifold to inject fluid and maintain fluid balance, and a transfer mechanism to efficiently move food products, reducing cleaning complexity and product damage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If a rotary screw blancher uses a solid imperforate inner wall to prevent food product migration between auger sections, then food product damage is reduced, but fluid flow between sections is blocked causing temperature gradients
Solution Approach 1:
The inner wall is divided into two distinct sections: a solid imperforate portion that prevents food migration and a perforated portion that allows fluid flow. This segmentation enables each section to fulfill its specific function independently, resolving the contradiction between preventing food damage and maintaining temperature uniformity.
Solution Approach 2:
Different portions of the inner wall are given different properties: the solid portion provides mechanical separation to protect food products, while the perforated portion provides fluid passage to maintain thermal equilibrium. This local differentiation of properties allows the single structure to address multiple conflicting requirements.
2Temperature
If a rotary screw blancher uses perforated skin panels to allow fluid flow, then temperature uniformity is improved, but cleaning complexity increases requiring panel removal
Solution Approach 1:
The inner wall is segmented into solid and perforated portions, with the perforated portion strategically positioned to allow fluid flow while the solid portion provides a smooth, non-perforated surface that is easier to clean and does not require removal for maintenance.
Solution Approach 2:
The cleaning difficulties associated with perforated panels are effectively 'taken out' by positioning the perforated section in a location that does not interfere with access to the auger and food product pathway, allowing the majority of the blancher to be cleaned without removing any components.
3Productivity
If a rotary screw blancher increases processing depth for higher capacity, then productivity is improved, but friction and temperature gradients increase causing food product damage
Solution Approach 1:
The perforated portion of the inner wall acts as an intermediary that allows fluid to pass between auger sections, compensating for the increased temperature gradients and friction caused by greater processing depth, thereby maintaining food product integrity while enabling higher capacity.
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 design enhances cleaning efficiency, reduces labor and downtime, minimizes food product damage, and maintains fluid balance, allowing for higher processing capacity with improved handling and reduced temperature variations.
Implementation Method 1
a manifold supported in the compartment above the axis of the auger, the manifold being positioned closer to one opposite side of the inner wall, the manifold being configured to inject fluid downwardly into the compartment
Implementation Method 2
food product is often heated by cooking or blanching the food product in a food processing apparatus having a tank holding a heat transfer medium into which the food product is immersed
Implementation Method 3
the food product may be cooled or chilled by immersing the food product in a cool transfer medium so that the food product may be packaged, stored and/or shipped
Data Source
AI summary
A food processing apparatus including a tank having an inlet end for receiving food product and an outlet end for discharging food product, the tank having an inner wall defining a compartment and including a solid, imperforate wall portion, fluid being contained in the compartment, and a rotatable auger mounted in the compartment, the auger for advancing food product within the compartment from the inlet end toward the outlet end, the auger including flights having a flight wall with a radial edge, a clearance space being defined between the radial edge of the flights and the solid, imperforate wall portion of the inner wall. Flow of fluid through the clearance space may be inhibited. One of the inner wall and the flight wall may include a perforated wall portion. Flow of fluid between the first auger section and the second auger section may be provided through the perforated wall portion.