Vacuum Chamber Segmented Sleeve Recirculation Viscous Food Deaeration
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Solution Overview
Problem
Traditional vacuum chambers are ineffective in removing air from viscous food products without causing foaming, which can lead to incomplete processing and packaging issues.
Innovation Solution
A vacuum chamber design featuring a circular sleeve within the tank creating distinct zones and a recirculation system to recirculate the food product, ensuring it is exposed to the vacuum multiple times, thereby minimizing foaming and effectively removing air. The system includes a vacuum pump connected to the tank to remove air as the product moves through the zones, with a recirculation pump returning a portion of the product to the initial zone to dilute and mix with incoming product, enhancing air removal.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If a traditional vacuum chamber is used to remove air from viscous food product, then air removal is achieved, but foaming occurs and air is not effectively removed
Solution Approach 1:
The vacuum chamber is segmented into distinct zones using a circular sleeve that creates a first zone between the sleeve and tank wall, and a second zone between the sleeve and product outlet. This segmentation allows controlled air removal in the first zone while preventing foaming in the second zone, resolving the contradiction between air removal effectiveness and foaming prevention.
2Quantity of substance
If vacuum pressure is applied to viscous food product, then air separates from product, but foaming occurs
Solution Approach 1:
Different zones within the vacuum chamber have different functional qualities: the first zone applies vacuum pressure for air separation, while the second zone is designed to prevent foaming. The circular sleeve creates this local quality differentiation, allowing air separation without foaming by controlling where vacuum pressure is applied.
3Quantity of substance
If recirculation system is added to improve air removal, then air removal effectiveness increases, but device complexity increases
Solution Approach 1:
The recirculation system merges the product flow path back into the first zone, allowing de-aerated product to mix with incoming viscous product. This combination enhances air removal effectiveness by exposing mixed product to vacuum conditions again, while using existing system components rather than adding entirely separate systems.
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 design effectively reduces air content in viscous food products, preventing foaming and ensuring thorough air removal, resulting in a product with minimal air for optimal processing and packaging.
Implementation Method 1
A vacuum pump is connected to the vacuum tank to remove air from the food product as it moves from the first zone to the second zone
Data Source
AI summary
A vacuum tank for removing air from a food product includes an inner sleeve forming a first and second region in the tank. Air is removed from the food product as the food product moves from the first region to the second region of the tank.