Vacuum-Propelled Cooling Conduit for Food Processing Heat Transfer
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Solution Overview
Problem
In food processing systems, there is a need to quickly and efficiently cool cooked food products while minimizing the crossover of hot heat transfer mediums and reducing waste of heat transfer mediums during the transfer process.
Innovation Solution
A food processing system with compartments and conduits that utilize a pressurized fluid source to propel a cooling fluid through nozzles or slots, creating a vacuum force to move food products through the system, cooling them as they are transferred between compartments and ultimately out of the system, with dewatering mechanisms to separate and recycle the heat transfer medium.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If food product is cooled by immersing in cool heat transfer medium, then cooling efficiency is improved, but crossover of hot heat transfer medium into cool heat transfer medium occurs
Solution Approach 1:
The system divides the cooling process into separate compartments (cooking compartment and cooling compartment) with distinct heat transfer mediums. The food product is transferred through a conduit from the cooking compartment to the cooling compartment, preventing direct contact and crossover between hot and cool mediums while maintaining efficient cooling.
Solution Approach 2:
A transfer conduit acts as an intermediary mechanism between the cooking and cooling compartments. This conduit allows the food product to move from the hot heat transfer medium to the cool heat transfer medium without allowing the mediums themselves to mix or crossover.
2Productivity
If food product is transferred between processing systems, then processing efficiency is improved, but loss or waste of heat transfer medium occurs
Solution Approach 1:
The system recovers and recycles the heat transfer medium within each compartment. The cool heat transfer medium that contacts the food product during cooling is collected and reused, minimizing waste. Similarly, the hot heat transfer medium is maintained and reused in the cooking compartment.
Solution Approach 2:
The heat transfer mediums serve multiple functions: they cook the food in the cooking compartment and then cool the food in the cooling compartment. The same mediums are reused for both heating and cooling operations, reducing the need for additional mediums and minimizing waste.
3Device complexity
If conventional cooling methods are used, then simplicity is maintained, but cooling speed and efficiency are insufficient
Solution Approach 1:
The system uses a vacuum mechanism (pneumatic principle) to rapidly move the food product through the cooling conduit. By creating a vacuum or reduced pressure in the conduit, the food product is quickly drawn from the cooking compartment through the cooling medium and into the cooling compartment, significantly increasing cooling speed compared to passive immersion methods.
Solution Approach 2:
The vacuum mechanism operates in periodic cycles: vacuum is created to draw food through the conduit, then maintained during the cooling process, and reset when needed. This periodic vacuum action enables rapid, efficient cooling while maintaining system simplicity.
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 method effectively cools food products from high temperatures (e.g., 200°F) to low temperatures (e.g., 40°F) with significant temperature differences, maintaining efficiency by recycling heat transfer mediums and minimizing waste, and allows for flexible compartment arrangements for various food processing applications.
Implementation Method 1
a pressurized fluid source in communication with and for supplying fluid through the fluid discharge, the fluid being at a first fluid temperature less than the first product temperature, the pressurized fluid source being operable to propel the fluid through the fluid discharge to move the food product from the first end portion of the conduit toward the second end portion
Implementation Method 2
cooling them as they are transferred between compartments and ultimately out of the system
Implementation Method 3
A food processing system with compartments and conduits that utilize a pressurized fluid source to propel a cooling fluid through nozzles or slots
Data Source
AI summary
A cooler including a compartment, a conduit including a first end portion configured to be in communication with the compartment and a second end portion, food product at a first product temperature entering the first end portion, a fluid discharge positioned substantially within the conduit between the first end portion and the second end portion, and a pressurized fluid source in communication with and for supplying fluid through the fluid discharge, the fluid being at a first fluid temperature less than the first product temperature, the pressurized fluid source being operable to propel the fluid through the fluid discharge to move the food product from the first end portion of the conduit toward the second end portion and to cool the food product to a temperature below the first product temperature.