Squeezing threaded rod, squeezing component, and food processor
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Solution Overview
Problem
Existing juicers face issues with residue discharge blockages and insufficient juice extraction due to inconsistent stress directions for juice squeezing and residue discharge, leading to wet residues.
Innovation Solution
A squeezing threaded rod with a gradually increasing cross-sectional area, threaded segments, and decreasing thread pitch, designed to align the stress and thrust directions for consistent juice squeezing and residue discharge, enhancing the compression ratio and connecting strength to improve juice yield and residue dryness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If spiral heads and rubber plugs are used for juice extraction and residue discharge, then juice can be extracted, but the stress direction of residue discharge is inconsistent with the rotation thrust direction, resulting in insufficient squeezing force and blocked discharge openings
Solution Approach 1:
The patent changes the geometric parameters of the threaded rod, specifically the cross-sectional area and thread pitch, to optimize the stress distribution and alignment between squeezing and discharge forces
Solution Approach 2:
The threaded rod features an asymmetric cross-sectional area distribution that increases from the feeding segment to the squeezing segment, creating optimal stress alignment for both juice extraction and residue discharge
2Strength
If the cross-sectional area of the rod body is increased to improve structural strength, then connecting strength improves, but the compression ratio decreases
Solution Approach 1:
The rod body has different cross-sectional areas at different locations: a smaller area at the feeding segment for high compression ratio and a larger area at the squeezing segment for high connecting strength and thread stability
3Productivity
If the thread pitch is decreased to increase compression ratio, then juice squeezing force improves, but the connecting strength of threads decreases
Solution Approach 1:
The thread pitch varies along the length of the rod body, being smaller at the squeezing segment for high compression ratio and larger at the feeding segment for better thread connecting strength
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 solution ensures efficient juice extraction and dry residue discharge by aligning the stress and thrust directions, increasing the juice yield and preventing residue blockages, while also improving the structural strength and service life of the threaded rod.
Implementation Method 1
the threads can form a spiral groove on the rod body, and thus the food can be guided to advance from the feeding segment to the squeezing segment and the residue discharge segment in sequence under the guidance of the spiral groove
Implementation Method 2
the thread pitch of the threads gradually decreases from the feeding segment to the squeezing segment, that is, the volume rate of the squeezing threaded rod gradually decreases, therefore the compression rate of the squeezing threaded rod on the food gradually increases
Data Source
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AI summary
The present disclosure provides a squeezing threaded rod, a squeezing component and a food processor. The squeezing threaded rod includes: a rod body, wherein the rod body includes a feeding segment, a squeezing segment connected with the feeding segment and a residue discharge segment connected with the squeezing segment; wherein the area of the cross section of the rod body gradually increases from the feeding segment to the squeezing segment. In the squeezing threaded rod provided by the technical solution, the stress direction of juice squeezing and residue discharge thereof is consistent with the thrust direction of the rod body, in this case, the juice squeezing force and the residue discharge force can be increased, the food residues at a residue discharge opening can be discharged more easily, then the phenomenon that the food residues block the residue discharge opening can be reduced, meanwhile the phenomenon that the food residues are not dry can be avoided. In addition, the area of the cross section of the rod body gradually increases from the feeding segment to the squeezing segment, that is, the rod body gradually becomes thicker from the feeding segment to the squeezing segment, by means of this setting, a squeezing passage formed by the squeezing threaded rod and an inner wall of a first barrel body can gradually become narrow, and thus the squeezing force of the squeezing threaded rod and the inner wall of the first barrel body applied to the food can be increased to improve the juice yield.