Steam-Heated Food Processor for Sugar Reduction via Condensate Removal
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Solution Overview
Problem
Existing food processing methods do not effectively reduce the sugar content of fruit-based food products, leading to potential health issues like obesity and diabetes, as they fail to balance nutrient intake and calorie management in diets.
Innovation Solution
A food processing apparatus with a blade arrangement, motor, heating arrangement using steam, and controller that heats the food product to 60-90°C for a defined period, followed by blending and steam condensate release to reduce sugar content, optimizing processing times and temperatures based on the type of fruit to maintain nutrient integrity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If fruit-based food products are processed using conventional blending methods, then the processing is simple and quick, but the sugar content remains high leading to health issues
Solution Approach 1:
The patent applies preliminary action by heating the fruit-based food product before blending. The heating step is performed first to dissolve sugars into the condensate, and only after this preliminary treatment is the blending step executed. This sequence allows sugar reduction to occur before the final product preparation, effectively lowering sugar content while maintaining a relatively simple two-step process.
Solution Approach 2:
The patent utilizes parameter changes by controlling the heating temperature within a specific range (50-90°C) and maintaining it for a defined duration (5-20 minutes). By adjusting these parameters, the system optimizes sugar dissolution into condensate while preserving nutrient integrity. The controller automatically manages these parameter changes to achieve effective sugar reduction without requiring complex manual intervention.
2Quantity of substance
If heating temperature is increased to dissolve more sugar, then sugar reduction effectiveness improves, but nutrient decomposition increases
Solution Approach 1:
The patent resolves this contradiction through precise parameter control, specifically maintaining heating temperature between 50-90°C (optimally 60-80°C) for 5-20 minutes. This parameter range is carefully selected to maximize sugar dissolution into condensate while staying below the threshold for significant nutrient decomposition. The controller automatically maintains these parameters throughout the heating phase, ensuring optimal balance between sugar reduction and nutrient preservation.
Solution Approach 2:
The patent applies continuity of useful action by maintaining the heating temperature within the optimal range for the entire designated duration (5-20 minutes). Rather than using intermittent or variable heating, the system continuously applies steady heat at the optimal temperature, ensuring complete sugar dissolution while preventing nutrient damage. This continuous controlled heating maximizes the beneficial effect throughout the entire processing period.
3Quantity of substance
If heating time is extended to reduce more sugar, then sugar content decreases further, but energy consumption and nutrient loss increase
Solution Approach 1:
The patent optimizes the heating duration parameter to 5-20 minutes based on the specific fruit type and desired sugar reduction level. This time parameter is carefully calibrated to achieve sufficient sugar dissolution into condensate without excessive energy consumption. The controller automatically enforces this time limit, and the heating process stops promptly after completion, preventing unnecessary energy waste while achieving effective sugar reduction.
Solution Approach 2:
The system performs self-service by automatically controlling the heating duration and sequence without requiring user intervention. The controller manages the entire heating process timing, activates the fluid release valve at the appropriate moment, and transitions to the blending phase automatically. This automation ensures optimal processing time is always maintained, balancing sugar reduction effectiveness with energy efficiency.
4Quantity of substance
If steam condensate is released during heating, then sugar dissolution is enhanced, but processing control becomes more complex
Solution Approach 1:
The system implements self-service by incorporating an automatically controlled fluid release valve that operates based on pre-programmed timing. The valve opens at the appropriate moment during or after heating to release the sugar-containing condensate, and closes automatically when done. This automation eliminates the need for manual intervention while ensuring optimal sugar dissolution and removal, making the enhanced sugar reduction process as easy to control as conventional blending.
Solution Approach 2:
The controller utilizes feedback by monitoring the heating process progression and automatically triggering the fluid release valve at the optimal moment. The system tracks the heating duration and temperature, and based on this feedback, determines when condensate release should occur to maximize sugar dissolution. This automated feedback control ensures consistent results without requiring complex manual timing or judgment.
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 apparatus significantly reduces sugar content in fruit-based products by dissolving sugars in steam condensate, achieving notable reductions within 5-20 minutes while preserving beneficial nutrients like vitamin C, resulting in healthier food items with controlled sugar intake.
Implementation Method 1
heating the food product in the food processing compartment with steam generated with the heating element
Implementation Method 2
heating the food product to 60-90°C for a defined period
Implementation Method 3
blade arrangement; a motor arranged to drive the blade arrangement
Data Source
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AI summary
A food processing apparatus (10) is disclosed for reducing a sugar content of a food product (1). The food processing apparatus comprises a food processing compartment (30) including a blade arrangement (28) and a fluid release valve (37); a base (20) including a motor (22) arranged to drive the blade arrangement; a heating arrangement (40, 42) for heating a food product in the food processing compartment with steam, the heating arrangement comprising a water tank (40) in fluid communication with the food processing compartment (30) and a heating element (42) thermally coupled to said water tank and under control of said controller (60; and a controller (60) arranged to control the motor and the heating element. The controller is arranged to control the heating element such as to heat the food product in the food processing arrangement with steam for a defined period of time; and control the motor to blend the food product upon termination of the heating of the food product for said defined period of time and upon releasing steam condensate generated during the heating of the food product from the food processing compartment through said fluid release valve. Also disclosed is a method of for reducing a sugar content of a food product (1) with such a food processing apparatus.