Anhydrous Sugar Alcohol Flake Structure for Caking Prevention
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional anhydrosugar alcohol products in powder or pellet form experience caking issues during storage due to external compression or temperature changes, leading to increased processing time and safety concerns for workers.
Innovation Solution
Producing dianhydrohexitol flakes with an average thickness of 0.5 mm to 4.5 mm and 90% or more of the flakes having a major axis of 5 mm or greater, achieved through a method involving continuous feeding of melted anhydrosugar alcohol to a cooling plate, cooling into a sheet form, and subsequent pulverization to prevent caking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If conventional powder or pellet form anhydrosugar alcohol is used, then the product can be stored, but caking occurs due to external compression or temperature changes
Solution Approach 1:
The patent divides the anhydrosugar alcohol into individual flake units with specific size distributions (90% or more of flakes having major axis of 5 mm or greater) rather than using consolidated powder or pellet forms. This segmentation prevents caking by ensuring each flake maintains its structural integrity during storage, directly resolving the contradiction between storage stability and caking resistance.
Solution Approach 2:
The patent changes the physical parameters of the product by controlling flake thickness (0.5 mm to 4.5 mm average) and size distribution. These parameter changes create a flake structure that resists compression and prevents caking while maintaining storage stability, thereby resolving the technical contradiction.
2Duration of action of stationary object
If caky product is produced, then the product can be stored, but extra process and time are required to break down the caky product
Solution Approach 1:
The patent performs preliminary action by forming flakes with optimized dimensions (90% or more having major axis of 5 mm or greater) during the manufacturing process itself. This preliminary structuring prevents caking from occurring during storage, eliminating the need for subsequent breakdown processes and reducing overall processing time while maintaining storage capability.
3Reliability
If caky product is produced, then the product can be stored, but safety and labor concerns increase due to extra processing
Solution Approach 1:
By segmenting the product into individually sized flakes (90% or more with major axis of 5 mm or greater), the patent eliminates the need for manual breakdown operations. This segmentation maintains storage reliability while removing safety and labor concerns associated with handling and breaking down caky products.
4Productivity
If flake size is reduced to improve flowability, then processing efficiency improves, but caking tendency increases
Solution Approach 1:
The patent optimizes the parameter of flake size by establishing that 90% or more of flakes must have a major axis of 5 mm or greater. This specific parameter range balances flowability needs with caking resistance, achieving processing efficiency without increasing caking tendency, thereby resolving the contradiction between productivity and caking prevention.
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 dianhydrohexitol flake product exhibits reduced caking, lower apparent specific gravity, and improved flowability, reducing processing time and safety concerns, thereby enhancing working efficiency and reducing production costs.
Implementation Method 1
cooling the liquid of melted anhydrosugar alcohol in the cooling plate into a sheet form
Data Source
AI summary
The present invention relates to anhydrous sugar alcohol flakes and a manufacturing method therefor and, more specifically, to a particular form of anhydrous sugar alcohol flakes capable of preventing or mitigating caking occurring during the storage of products, and to a manufacturing method therefor.