Squat Extraction Vessel Geometry for Honey Flavoring
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Solution Overview
Problem
Existing methods for enriching or flavoring honey and syrup face challenges such as separation issues due to differences in specific gravity, clogging risks, and inefficiencies in extraction processes, particularly with high viscosity and fine particle handling.
Innovation Solution
A method involving finely comminuted vegetable solids mixed with a highly viscous sugar solution in a reaction vessel with a 1:1 diameter-to-height ratio, allowing maturation and separation based on density differences, without heating, to transfer soluble ingredients into the sugar solution, preventing complete separation and ensuring ingredient preservation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If percolation is used with tubular or funnel-shaped percolators (aspect ratio 5:1), then extraction process is established, but the flow through the percolator stops when extraction material is compressed during the process
Solution Approach 1:
The patent changes the vessel geometry from the conventional tubular/funnel shape (aspect ratio 5:1) to a squat cylindrical shape (aspect ratio 1:1). This asymmetric geometric modification prevents compression of the extraction material during the process, maintaining flow continuity and preventing process stoppage while preserving extraction productivity.
Solution Approach 2:
The patent modifies the geometric parameters of the extraction vessel, specifically changing the aspect ratio from 5:1 to 1:1. This parameter change fundamentally alters the flow dynamics and compression characteristics, preventing the harmful compression effect that stops the extraction process in conventional percolators.
2Ease of manufacture
If frits or cotton balls are used for filtering dark particles in percolation, then filtering capability is provided, but honey cannot be filtered with frit due to high viscosity and cotton ball sticks
Solution Approach 1:
The patent removes the filtration step entirely from the process. Instead of using frits or cotton balls that create operational problems with viscous honey, the method relies on the natural separation of phases and allows the product to be used with the extraction material still present, eliminating the filtering operation that causes sticking and clogging issues.
3Speed
If extraction material is not finely ground (grain size 0.8-2 mm) in percolation, then flow process is maintained, but surface area for extraction is reduced
Solution Approach 1:
The patent uses finely ground extraction material (contrary to conventional percolation) and compensates for the potential flow issues through the asymmetric vessel geometry (1:1 aspect ratio). The squat cylindrical shape prevents compression and maintains flow even with fine particles, thereby achieving both high extraction efficiency from fine grinding and maintained flow rate.
4Volume of stationary object
If vessel with square cross-section (aspect ratio 1:1) is used, then volume is maximized for identical base area, but stability of production arrangement may be reduced
Solution Approach 1:
The patent deliberately chooses the squat cylindrical shape (aspect ratio 1:1) which maximizes volume for the given base area. The volume optimization is prioritized, and the stability concern is addressed through proper support结构设计 and operational procedures, accepting the trade-off for the significant volume efficiency gain in the extraction process.
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 method effectively transfers flavorings and active ingredients from the vegetable solids into the honey or syrup, maintaining ingredient quality and preventing clogging, while allowing for efficient separation and repeated extraction without heating, resulting in a flavorful and potentially healing product.
Implementation Method 1
Due to the different specific gravity of the highly viscous sugar solution and the extraction material, the extraction material collects in a layer in the upper part of the reaction vessel, while the highly viscous sugar solution settles in the lower part.
Implementation Method 2
the soluble ingredients contained in the extraction material (e.g. essential oils, flavonoids) are advantageously transferred to the highly viscous sugar solution
Data Source
Figure 1
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AI summary
The invention relates to a method for flavouring highly-viscous sugar solution (see figure 1). In said method, a mixture of highly viscous sugar solution and extraction material is filled into a reaction vessel having a filling opening (2) and an outlet opening (3), the outlet opening (3) being disposed downstream of the filling opening (2). The mixture consisting of the extraction material and the highly viscous sugar solution is subsequently allowed to mature, lasting at least until an adequate separation of highly viscous sugar solution and extraction material has taken place via the flotation of the vegetable solids. Maturing can be rendered more efficient by optional mixing processes. If honey is not the substance to be flavoured, flavouring can be accelerated by heating. Finally, after the maturation period and separation phase are over, the enriched highly viscous sugar solution is allowed to flow out through the outlet opening (3). The process can be repeated until the extraction material is exhausted by replenishing highly viscous sugar solution.