Container comprising packaged wheat flour
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Solution Overview
Problem
Conventional wheat flour scattering and lumping issues during application from shaker-type containers lead to inefficiencies and wastage, with existing solutions failing to address disposal and hand adhesion problems.
Innovation Solution
Packaging wheat flour in a shaker-type container with 2 to 9 shaker holes of 3 to 12 mm width and an angle of repose between 40 to 51 degrees, allowing for controlled, even application with reduced scattering and lumping.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If wheat flour is shaken out of a shaker-type container, then wheat flour can be applied to foodstuff, but the wheat flour forms lumps and gets stuck in shaker holes
Solution Approach 1:
The patent applies parameter changes by controlling the particle size distribution of wheat flour (90% or more of particles having a particle diameter of 150 μm or less) and adjusting the moisture content to specific ranges. These parameter modifications prevent lump formation and improve flowability, allowing wheat flour to be shaken out smoothly from the container without clogging the shaker holes.
2Productivity
If shaker holes are made larger to allow wheat flour to come out, then more wheat flour can be applied, but the wheat flour scatters excessively around the surroundings
Solution Approach 1:
The patent utilizes parameter changes by optimizing the particle size distribution (90% or more of particles having a particle diameter of 150 μm or less) and controlling moisture content within specific ranges. These parameter adjustments enable the wheat flour to flow smoothly through the shaker holes without excessive scattering, achieving both efficient application and minimal waste.
3Manufacturing precision
If conventional techniques are used to apply wheat flour evenly, then the entire foodstuff can be covered, but a large amount of wheat flour is wasted and requires disposal
Solution Approach 1:
The patent applies parameter changes by controlling particle size distribution (90% or more of particles having a particle diameter of 150 μm or less) and moisture content to specific ranges. These modifications enable precise and even application of wheat flour through the shaker holes, ensuring complete coverage of the foodstuff while minimizing waste and eliminating the need for disposal of excess flour.
4Quantity of substance
If wheat flour absorbs moisture from foodstuff, then it adheres to the foodstuff, but it also adheres to hands making procedures difficult
Solution Approach 1:
The patent applies parameter changes by controlling the particle size distribution (90% or more of particles having a particle diameter of 150 μm or less) and adjusting the moisture content to specific ranges. These parameter modifications enable the wheat flour to adhere properly to the foodstuff surface while preventing excessive adhesion to hands, maintaining ease of handling throughout the procedure.
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
Enables precise, economical, and efficient application of wheat flour without excessive scattering or clogging, simplifying cooking processes and reducing waste.
Implementation Method 1
When conventional wheat flour is attempted to be shaken out of a shaker-type container onto a foodstuff
Implementation Method 2
Wheat flour is likely to scatter as dust
Data Source
AI summary
Provided is wheat flour that can be shaken out of a shaker-type container onto a foodstuff in small amounts with little scattering and lumping. Provided is a packaged wheat flour including wheat flour packed in a shaker-type container having one or more shaker holes having a maximum width of 2 to 20 mm, the wheat flour having an angle of repose of 25 to 54 degrees.