Vacuum Cooling Vapor Condenser for Lower Pump Energy

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Solution Overview

Problem

Existing vacuum cooling devices for foodstuff, particularly bakery products, face inefficiencies due to high energy consumption and contamination issues, as they require large-capacity vacuum pumps to handle vapor condensation, leading to increased energy use and maintenance challenges, including oil emulsion formation and corrosion risks.

Innovation Solution

A vacuum cooling device with a vapor condenser that uses a cooling medium to condense vapor, preventing direct contact between vapor and the cooling agent, allowing for efficient vapor condensation and separate handling of contaminants, reducing energy consumption and maintenance needs.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Productivity

If a large-capacity vacuum pump is used to handle vapor condensation, then the vapor can be evacuated effectively, but energy consumption increases significantly

Engineering Contradiction:

Improvevapor evacuation capacityVSAvoidenergy consumption

Core Design Contradiction:

ProductivityVSUse of energy by moving object

Solution Approach 1:

The harmful vapor component is extracted and separated from the air stream before entering the vacuum pump. The vapor condenser removes vapor from the discharge air stream, so only condensed vapor and minimal air reach the vacuum pump, dramatically reducing the pump's workload and energy consumption.

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

The physical state of vapor is changed from gaseous to liquid phase through condensation. By cooling the vapor-containing air stream in the vapor condenser, vapor condenses into liquid form, reducing the volume and handling requirements for the vacuum pump.

Inventive Principle:

Principle #35Parameter changes

2Productivity

If vapor comes into direct contact with the cooling agent, then condensation is efficient, but contamination and maintenance issues arise

Engineering Contradiction:

Improvecondensation efficiencyVSAvoidmaintenance difficulty

Core Design Contradiction:

ProductivityVSEase of manufacture

Solution Approach 1:

The system is segmented into separate functional zones: the vapor condensation zone where vapor contacts cooling surfaces, and the vacuum pump zone where only cleaned air enters. This segmentation prevents contamination of the vacuum pump while maintaining condensation efficiency.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The vapor condenser acts as an intermediary device between the vacuum chamber and the vacuum pump. It condenses vapor from the air stream and separates it, allowing only minimal contaminated air to pass through to the vacuum pump, thus protecting the pump from direct exposure to large amounts of vapor and condensate.

Inventive Principle:

Principle #24Intermediary (Mediator)

3Productivity

If the vacuum pump handles the entire vapor volume, then all vapor is evacuated, but the pump size and complexity increase

Engineering Contradiction:

Improvevapor removal completenessVSAvoidpump capacity

Core Design Contradiction:

ProductivityVSDevice complexity

Solution Approach 1:

Vapor condensation is performed as a preliminary action before the air stream reaches the vacuum pump. The vapor condenser pre-processes the discharge air by condensing and removing the majority of vapor, so the vacuum pump only needs to handle the remaining small amount of vapor and air.

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

Vapor undergoes a phase transition from gas to liquid in the vapor condenser through cooling. This phase change dramatically reduces the volume of vapor that needs to be handled by the vacuum pump, allowing for a smaller, less complex pump design.

Inventive Principle:

Principle #36Phase transitions

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 solution enables efficient vapor condensation with reduced energy use and minimized contamination risks, allowing for controlled cooling processes and easier maintenance, with the ability to recycle or dispose of the cooling medium containing condensate, enhancing the reproducibility and hygiene of the cooling process.

Implementation Method 1

a vapor condenser for condensation of vapor generated during the cooling process in the product chamber

Methodology Applied

Scientific EffectCondensation: Condensation

Implementation Method 2

The vapor condenser can contain a cooling medium in the operating state

Methodology Applied

Scientific EffectHeat exchange: Heat Exchanger

Data Source

PatentUS10352615B2Vacuum cooling device and method for the vacuum cooling of foodstuff

Publication Date: 2019.07.16 GLAVATEC AG

AI summary

A vacuum cooling device for the cooling of foodstuff, in particular hot bakery products has a vacuum chamber, which contains a product chamber for receiving the foodstuff for its cooling and a separation chamber, a vacuum source, which is connected with the product chamber or the separation chamber and a vapor condenser for condensation of vapor containing discharge air generated during the cooling process in the product chamber. The vapor condenser is arranged below the product chamber, whereby the vapor condenser can contain a cooling medium, if the vacuum cooling device is in the operating state. The vapor condenser comprises a cooling medium distribution device to distribute the cooling medium in the vapor condenser. The product chamber has at least an opening for supplying the vapor containing discharge air into the cooling medium.