Soybean Curd Heating and Peltier Cooling for Sanitary Processing

The steam boiler is divided into separable parts with an openable lid, allowing the interior to be accessed for cleaning while maintaining its heating function when closed. This segmentation resolves the contradiction by enabling both effective cleaning and reliable operation.

The patent replaces conventional mechanical cooling systems with a Peltier element-based thermoelectric cooling system. This substitution provides precise temperature control through electrical control while simplifying the mechanical structure, as the Peltier element directly converts electrical energy to thermal gradient without moving parts.

The patent changes the physical state and temperature parameters of the soybean flour mixture through controlled heating. By heating the mixture to appropriate temperatures, the soybeans swell and soften without requiring prolonged water immersion, thus reducing water consumption and preventing loss of water-soluble nutrients while achieving easier processing.

The Peltier element inherently manages its own thermal sides, with one side naturally becoming cold and the other hot. The system utilizes this self-generated temperature difference to cool the soybean mixture on the cold side while the hot side can be passively dissipated or used for heating purposes, reducing the need for additional active thermal management components.