Controlled Stirring Member Heating for Frozen Food Coating

Resolve Bottlenecks,
Find Innovative SolutionsGenerate Solutions

Solution Overview

Problem

High-capacity food coating processes face issues with accumulation of coating substance on stirring devices, leading to process blockages and uneven coating distribution, especially when production rates are high or when the coating substance has high dry matter, fat, or salt content.

Innovation Solution

Implementing controlled heating during the coating process using pulse width modulation (PWM) to regulate the heating intensity of the stirring members, preventing accumulation and ensuring uniform coating distribution by slowing down the freezing process.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Productivity

If high production capacities are implemented in continuous coating processes, then productivity increases, but accumulation of coating substance on stirring devices occurs leading to process blockages

Engineering Contradiction:

Improveproduction capacityVSAvoidprocess continuity

Core Design Contradiction:

ProductivityVSReliability

Solution Approach 1:

The patent applies parameter changes by controlling the temperature of the stirring devices within a specific range (-10°C to 0°C) to prevent the coating substance from freezing and accumulating on the stirring members, thereby maintaining process continuity at high production capacities

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent introduces temperature control as an intermediary parameter between the cooling process and the coating substance behavior, using controlled heating of stirring devices to mediate the freezing process and prevent harmful accumulation while maintaining productivity

Inventive Principle:

Principle #24Intermediary (Mediator)

2Productivity

Engineering Contradiction:

Improveproduction capacityVSAvoidcoating uniformity

Core Design Contradiction:

ProductivityVSManufacturing precision

Solution Approach 1:

The patent changes the temperature parameter of stirring devices to a controlled range that prevents excessive freezing of coating substance, ensuring uniform coating distribution while maintaining high production speeds

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent implements temperature control feedback for stirring devices based on the properties of coating substance and production rate, adjusting the heating intensity to maintain optimal temperature conditions for uniform coating at high capacities

Inventive Principle:

Principle #23Feedback

3Reliability

If heating intensity is increased to prevent accumulation on stirring devices, then reliability improves, but the coating substance may not freeze properly around food products

Engineering Contradiction:

Improveprocess stabilityVSAvoidcoating formation

Core Design Contradiction:

ReliabilityVSManufacturing precision

Solution Approach 1:

The patent applies local quality by differentiating temperature control between stirring devices and the coating environment, heating only the stirring devices locally to prevent accumulation while maintaining cold conditions in the coating zone for proper crust formation

Inventive Principle:

Principle #3Local quality

Solution Approach 2:

The patent uses partial heating action applied selectively to stirring devices rather than the entire treatment enclosure, providing just enough heat to prevent accumulation on rotors without interfering with the freezing process of coating substance around food products

Inventive Principle:

Principle #16Partial or excessive action

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

Prevents process blockages and significantly improves coating quality by ensuring even distribution of the coating substance across food products, maintaining reliability at high production capacities and enhancing the uniformity of the crust formation.

Implementation Method 1

at least one stirring member is heated, and the intensity of the heating is adjusted without excess

Methodology Applied

Scientific EffectHeating: Heating

Implementation Method 2

the coating around the products being formed at this stage by the freezing of the said coating substance solely under the action of the transfer of cold food products to the coating substance

Methodology Applied

Scientific EffectFreezing: Freezing

Implementation Method 3

Methodology Applied

Scientific EffectHeat conduction: Conduction (thermal)

Data Source

PatentEP3621444B1Method for the continuous coating of food products, in particular frozen food products, with controlled rotor heating

Publication Date: 2021.03.10 BONDUELLE

Figure 1
Figure 2~4

AI summary

A method for coating food products with a coating substance comprising: - a step a) of supercooling the food products, by providing external frigories, to a temperature lower than the initial temperature of same, before bringing the food products into contact with the coating substance, and subsequently - a step b) of bringing the supercooled food products obtained in step a) into contact with the coating substance. According to the invention, in step b): the supercooled food products are brought into contact with the coating substance in a treatment chamber (40), the food products are stirred by means of a motorised mechanised system, comprising at least one stirring member, internal to said treatment chamber (40), said at least one stirring member is heated, and the intensity of the heating is controlled to prevent excess heating, so as to avoid the accumulation of materials on said stirring member.