Vacuum Mixer Double Jacket Meat Cooling Process
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Solution Overview
Problem
The existing processes for preparing meat food products, such as charcuterie, are not entirely satisfactory in terms of quality and efficiency due to limitations in kneading and heating steps, which affect the final product's quality and processing efficiency.
Innovation Solution
A process involving a vacuum mixer with a double jacket that includes a mixing and cooling step using high vacuum, allowing for improved water binding, reduced bacteriological risk, enhanced organoleptic qualities, and tenderization of meat products, with specific vacuum conditions and temperature control.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional kneading and heating steps are used, then the processing can be completed, but the quality of the product and processing efficiency are not satisfactory
Solution Approach 1:
The patent applies parameter changes by introducing high vacuum conditions (pressure parameter) and controlled temperature profiles (temperature parameter) during the processing stages. The vacuum level is maintained between 1-20 mbar during cooling phases, and temperature is controlled through double jacket heating/cooling systems, transforming the traditional atmospheric pressure and constant temperature processing into controlled variable parameter processing to achieve both quality improvement and efficiency enhancement
Solution Approach 2:
The patent utilizes phase transitions of water (liquid-vapor) under vacuum conditions. During high vacuum cooling, water in the product undergoes phase change from liquid to vapor, enabling rapid cooling while improving water binding. The double jacket system facilitates controlled phase transitions during heating and cooling phases, transforming the processing mechanism to achieve better product quality and processing efficiency simultaneously
2Reliability
If high vacuum cooling is applied, then water binding is improved and bacteriological risk is reduced, but the device complexity increases
Solution Approach 1:
The patent implements multi-functionality by designing the vacuum mixer to perform multiple functions: mixing, heating (via double jacket), cooling (via high vacuum and double jacket), and water binding enhancement. The same vacuum system serves both mixing and cooling purposes, while the double jacket provides both heating and cooling capabilities, reducing the need for separate dedicated systems and thereby managing device complexity while achieving improved safety
Solution Approach 2:
The patent introduces a double jacket as an intermediary thermal transfer medium between the product and the heating/cooling sources. This intermediary layer enables controlled heat transfer during heating and cooling phases without direct contact, allowing precise temperature control and facilitating high vacuum cooling while maintaining device manageability and achieving improved product safety
3Reliability
If high vacuum cooling is applied, then organoleptic qualities are improved, but the processing time increases
Solution Approach 1:
The patent exploits phase transitions of water under vacuum to achieve rapid cooling. During high vacuum cooling, water undergoes rapid vaporization which absorbs heat from the product, enabling fast cooling rates (at least 0.5°C per hour, preferably at least 1°C per hour). This phase change mechanism dramatically reduces cooling time compared to conventional cooling methods while preserving organoleptic qualities
Solution Approach 2:
The patent changes the pressure parameter during cooling to create high vacuum conditions (1-20 mbar), which fundamentally alters the cooling mechanism. This parameter change enables evaporative cooling to occur at lower temperatures and faster rates, reducing the cooling step duration from hours to minutes while maintaining or improving organoleptic qualities through better water binding and homogeneous drying
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 process enhances the quality and efficiency of meat product treatment by improving water binding, reducing salt content, increasing yield, and tenderizing the meat, while ensuring better muscle cohesion and safety through controlled vacuum cooling and temperature management.
Implementation Method 1
cooling by a high vacuum... allow the food product to be tenderized... after a possible phase of heating by increasing the temperature, cooling by a high vacuum can allow boiling of the water contained in the food product
Implementation Method 2
a treatment device in the form of a kneader or mixer comprising a tank with a double jacket... heating phase by raising the temperature... cooling step by a high vacuum
Data Source
Figure 1
Figure 2
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AI summary
The process of treating food products e.g. meat, comprises mixing the food products under vacuum, cooling the food products by double enclosure, heating the mixed products at high temperature by direct vapor or double enclosure, stabilizing the heated products at a specified temperature, and subjecting the stabilized products to a cooling step under high vacuum pressure of 1-20 mbar using double enclosure at low temperature of 0.5[deg] C for 30 minutes to 6 hours. The cooling step is combined with a step of compensation by double enclosure. The process of treating food products e.g. meat, comprises mixing the food products under vacuum, cooling the food products by double enclosure, heating the mixed products at high temperature by direct vapor or double enclosure, stabilizing the heated products at a specified temperature, and subjecting the stabilized products to a cooling step under high vacuum pressure of 1-20 mbar using double enclosure at low temperature of 0.5[deg] C for 30 minutes to 6 hours. The cooling step is combined with a step of compensation by double enclosure. The treatment process is carried out by a device in the form of a mixer and comprising a tank (1) with the double enclosure. The tank is supplied with a hot or cold network including glycolized water.