Venturi Effect Fill Hole Design for Food Molding Fiber Alignment
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Solution Overview
Problem
Current food product molding technologies rely on high pressure and speed, leading to uneven cook shapes and a rubber-like texture due to excessive myosin/actin binding, which is difficult to control.
Innovation Solution
Implementing a venturi effect using spherical geometry in food molding machine components, such as breather and fill plates, to accelerate the food product and align fibers, reducing myosin activity and improving cook shape control.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If high pressure and high speed are used in food product molding, then the molding process is efficient and fast, but the meat cells are excessively massaged and squeezed causing myosin/actin to bind together and contract, resulting in rubber-like texture and uneven cook shapes
Solution Approach 1:
The patent changes the pressure parameters by introducing a pressure gradient through the venturi effect. Instead of uniform high pressure, the system creates a pressure differential where pressure increases in the convergence section and decreases in the divergence section of the fill hole, optimizing cell structure without excessive massaging
Solution Approach 2:
The patent employs spherical geometry in the fill hole design, creating a venturi-shaped passage with curved surfaces. The spherical intersection geometry provides smooth flow transitions that reduce turbulence and minimize harmful massaging of meat cells while maintaining efficient filling
2Speed
If high pressure is applied to fill the mold cavity, then the filling speed is fast, but the meat cells are worked excessively causing fiber contraction and shortening during cooking
Solution Approach 1:
The patent applies pressure gradient control by designing the fill hole with varying cross-sectional area. Pressure is highest at the entrance and gradually decreases through the venturi passage, allowing fast filling while controlling fiber orientation and preventing excessive contraction during cooking
Solution Approach 2:
The spherical geometry of the fill hole creates smooth, curved flow paths that guide meat product flow in a controlled manner. This curvature prevents sharp direction changes that would cause turbulence and fiber disruption, maintaining uniform cook shape
3Ease of operation
If complicated flow pathways are used in the molding machine, then the material is thoroughly mixed and massaged, but the meat product releases excessive myosin/actin causing protein bind and fiber contraction
Solution Approach 1:
The patent extracts the essential mixing function from complicated multi-section flow paths and concentrates it in a single optimized venturi-shaped fill hole. The spherical geometry provides sufficient mixing through controlled turbulence while minimizing excessive massaging that releases harmful amounts of myosin/actin
Solution Approach 2:
The curved surfaces of the spherical venturi geometry create gentle mixing action through controlled flow separation and reattachment. This provides adequate material homogenization without the intense turbulence of complicated pathways, preventing excessive protein release
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 venturi effect enhances fiber alignment, reduces myosin activity, and results in a better bite and texture by accelerating the food product through the use of spherical intersections with cylindrical sections, creating a self-cleaning and efficient molding process.
Implementation Method 1
The venturi effect accelerates food product in order to cause the product to be stretched aligning the fibers of the product
Implementation Method 2
A first portion of the fill hole consists of a spherical geometry that creates a pressure gradient to accelerate the food product through the fill hole
Data Source
AI summary
An apparatus and method for creating a venturi effect in a food product molding machine. The venturi effect accelerates food product in order to cause the product to be stretched aligning the fibers of the product.