Spiral Thawing Tank with Distributed Heating and Air Buoyancy
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Solution Overview
Problem
Existing thawing apparatuses face challenges in achieving optimal temperature distribution, leading to uneven heat transfer and potential damage to small fish products during thawing, and require lengthy thawing times for shellfish, which can result in reduced freshness and increased risk of product loss.
Innovation Solution
A thawing system with multiple heat supplying units and air supply sources along the tank to ensure uniform temperature distribution, using heating or cooling agents like hot water, hot air, or steam, and air bubbles to maintain consistent temperatures and prevent product clumping, while also recycling liquid to minimize waste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If warm water is injected constantly into the tank at the in-feed end, then the thawing process can proceed, but uneven heat temperature distribution occurs leading to large ice/fish clusters formation
Solution Approach 1:
The single water injection point is segmented into multiple injection points distributed along the length of the tank. This allows heat to be introduced at multiple locations simultaneously, creating a more uniform temperature distribution throughout the tank and preventing localized cold zones where ice clusters would form.
Solution Approach 2:
Different regions of the tank receive tailored heating through locally positioned injection points. The system adapts the thermal input to the specific needs of different zones within the tank, ensuring each area receives appropriate heat distribution to maintain optimal thawing conditions without creating temperature imbalances.
2Productivity
If shell fish blocks are fed into the tank at the in-feed-end where water injection takes place, then thawing can begin, but rapid cooling occurs due to large amount of cooling agent requiring increased heat injection
Solution Approach 1:
The thermal load from shellfish blocks is distributed across multiple injection points rather than concentrated at a single location. This segmentation of heat input allows the system to efficiently manage the rapid cooling effect, reducing the total energy requirement compared to compensating from a single injection point.
Solution Approach 2:
Multiple injection points act as intermediaries that distribute thermal energy more effectively through the water medium. This creates a more efficient heat transfer pathway, reducing the overall energy input needed to achieve the desired thawing rate compared to a single high-intensity injection point.
3Productivity
If spiral movement of the spiral blade is initiated to convey shell fish from in-feed-end towards out feed end, then thawed products can be removed, but shell fish can be clamped between the spiral blade and bottom of tank causing damage
Solution Approach 1:
Air bubbles are introduced to provide an upward buoyant force that counteracts the downward pressure of the spiral blade on the shellfish. This anti-weight effect creates a protective cushion between the blade and the products, preventing clamping damage while maintaining conveying functionality.
Solution Approach 2:
Air bubbles serve as an intermediary layer between the spiral blade and the shellfish products during conveying. This intermediate medium reduces direct mechanical contact and pressure, protecting the delicate shellfish from damage while allowing the spiral blade to maintain its conveying function.
4Productivity
If frozen shell fish blocks are fed into the thawing tank, then thawing can proceed, but blocks can get stuck together forming larger clusters requiring stopped conveying
Solution Approach 1:
Air bubbles provide upward buoyant forces that counteract the gravitational attraction and adhesion between frozen blocks. This anti-weight effect helps keep blocks separated and suspended in the water, preventing them from sticking together and forming larger clusters that would disrupt continuous conveying.
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
This solution enables faster and more controlled thawing of food products, reducing thawing time and preventing damage, while maintaining product quality and freshness by ensuring uniform temperature distribution and buoyancy for smaller fish products.
Implementation Method 1
multiple heat supplying units arranged along the tank for injecting heating or cooling agent into the liquid so as to provide a uniform temperature distribution into the liquid
Implementation Method 2
air supply sources arranged along and below the tank longitudinally at substantially equal distances for pumping air into the liquid. The fact that the apparatus further comprises air supply sources arranged along and below the tank at substantially equal distances for pumping air into the liquid is of a particular advantage because large amount of relative small air bubbles at the bottom of the tank are created which all together create a large surface area which is highly favorable for supplying buoyant force on the food products
Implementation Method 3
a spiral shaped blade extending between a first end and a second end of the tank, the spiral shaped blade being mounted to a rotation axis which operates rotational movement of the spiral shaped blade and thus the conveying of the food products from the first end towards the second end
Data Source
Figure 1a~1b
Figure 2~3(b)
Figure 4
AI summary
This invention relates to an apparatus for thawing or cooling food products. A tank is provided adapted to be at least partly filled with a liquid. A spiral shaped blade extends between a first end and a second end of the tank, where the spiral shaped blade is mounted to a rotation axis which operates rotational movement of the spiral shaped bladed and thus the conveying of the food products from the first end towards the second end. A temperature controlling system is provided which is adapted to control a the temperature of the liquid by arranging multiple heat supplying units along the tank for injecting heating or cooling agents into the liquid so as to provide a substantial temperature distribution into the thawing liquid during the thawing or cooling of the food products.