Vacuum Extraction Auger for Juice Purity
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Solution Overview
Problem
Current methods for extracting plant juices, such as hydraulic press, cold expeller, and solvent extraction, damage cell membranes and result in a diminished product with short shelf life, oxidation, and contamination issues.
Innovation Solution
A temperature- and pressure-controlled process using cold pressure technology in conjunction with computerized control to extract juices from fruits and leafy vegetables without damaging cell membranes, involving pre-cooling, evacuation, aeration, and extraction using pre-cooled augers, maintaining specific temperature and pressure conditions to maximize nutrient retention and purity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If hydraulic press method is used to extract juice, then extraction efficiency is improved, but cell membranes are damaged and shelf life is reduced to 90 seconds
Solution Approach 1:
The patent applies parameter changes by controlling temperature (maintaining below 47°F throughout extraction and storage) and pressure (using vacuum pressure during extraction) to preserve cell membrane integrity while achieving efficient juice extraction. This resolves the contradiction by modifying physical parameters to simultaneously improve extraction efficiency and extend shelf life.
Solution Approach 2:
The patent uses an inert atmosphere by storing extracted juice in a vacuum-sealed container, eliminating oxygen exposure that causes oxidation. This extends shelf life while maintaining extraction efficiency, resolving the contradiction between productivity and reliability.
2Object-affected harmful factors
If cold expeller method is used to reduce heat, then oxidation is slowed and enzymes are kept intact, but cell membranes are still damaged in uncontrolled environment
Solution Approach 1:
The patent precisely controls temperature parameters (maintaining 42-47°F range) and pressure parameters (vacuum extraction) to simultaneously protect cell membranes from damage and prevent oxidation. This resolves the contradiction by implementing controlled parameter changes that address both harmful factors.
Solution Approach 2:
The patent replaces the mechanical expeller system with a vacuum-based extraction system that uses pressure differential rather than mechanical compression. This substitution eliminates cell membrane damage while maintaining low temperature to prevent oxidation, resolving the contradiction between reducing oxidation damage and preserving cell membrane integrity.
3Productivity
If solvent extraction method is used for low cost and high yield, then extraction efficiency is improved, but petroleum distillate contamination remains in extracted oils
Solution Approach 1:
The patent replaces chemical solvent extraction with a mechanical vacuum extraction system that uses pressure differential to extract juice. This eliminates solvent contamination while maintaining high extraction yield, resolving the contradiction between productivity and harmful factors.
Solution Approach 2:
The patent uses pneumatic principles by applying vacuum pressure to extract juice from produce. This mechanical extraction method achieves high yield without introducing chemical contaminants, resolving the contradiction between extraction efficiency and solvent contamination.
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 process produces a nutrient-rich, stable juice with improved shelf life and reduced operating costs, while being preservative-free and free from contamination, by protecting the extracted fluid from natural light, air, and room temperature.
Implementation Method 1
pre-cooling the organic product to a first pre-determined temperature
Implementation Method 2
evacuating the pre-cooled product for a first pre-determined time period
Implementation Method 3
aerating the evacuated product for a second pre-determined time period
Implementation Method 4
cold pressure technology is used in conjunction with computerized control to extract the plant juices... without damaging the beneficial cell membranes
Implementation Method 5
maintaining the extracted liquid at the second pre-determined temperature in the containment chamber and also through transit to the containment chamber
Data Source
AI summary
A system and method to extract juices or other fluids from natural organic products such as fruits and leafy vegetables. A natural organic product pre-cooled between 42° F. to 49° F. is initially evacuated for about 60 seconds and then aerated for about 90 seconds using nitrogen. After repeating the evacuation and aeration one more time, the aerated product is fed to a triple auger unit where each auger rotates at a speed of approximately 80 RPM to 86 RPM. The outer covers of the augers are pre-cooled to a temperature gradient of 44° F. to 47° F., and fluid extraction is maximized by feeding the extruded material back through the second and third augers. The extruded liquid is pressurized during subsequent filtration and then stored in a temperature-controlled container. Stringent temperature and pressure controls maintain the purity and nutrient strength of the liquid extract, while improving the shelf life.