Wheat Flour Flavoring Shaker with Controlled Angle of Repose
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Solution Overview
Problem
Conventional wheat flour flavoring mixes have low flowability, leading to lump formation and separation of components during use, making it difficult to shake out the correct amount and maintaining a consistent blend ratio, which affects cooking quality and efficiency.
Innovation Solution
Packing wheat flour flavoring in a shaker-type container with an angle of repose between 33 to 54 degrees and incorporating 0.02 to 3% fluidizers like sucrose fatty acid ester and silicon dioxide, ensuring consistent shaking and preventing separation of components.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If wheat flour and powdered flavoring are mixed and packed in a shaker-type container, then the flavoring can be shaken out for use, but the components separate during vibration and the amount shaken out is difficult to control
Solution Approach 1:
The patent applies parameter changes by carefully controlling the particle size distribution of the powder mixture. Specifically, it uses a combination of fine powder (4-12 mesh) and coarse powder (14-20 mesh) in specific proportions, along with adjusting the angle of repose to 35-45 degrees through fluidizer addition. These parameter adjustments ensure that the mixture maintains proper flow characteristics and prevents component separation during shaking while allowing controlled dispensing.
2Quantity of substance
If conventional wheat flour flavoring is used, then it can be packaged in a bag, but it has low flowability and easily causes lumps and consolidation
Solution Approach 1:
The patent changes the physical parameters of the powder mixture by controlling particle size distribution and adding fluidizers. The mixture contains fine powder (4-12 mesh) at 60-90% and coarse powder (14-20 mesh) at 10-40%, with the angle of repose adjusted to 35-45 degrees. These parameter changes improve flowability and prevent lump formation during storage and dispensing.
Solution Approach 2:
The patent introduces fluidizers as intermediary substances to improve the flow characteristics of the powder mixture. The fluidizers (such as silicon dioxide, calcium carbonate, or magnesium carbonate) act as mediators between the fine and coarse powder particles, preventing them from adhering together and forming lumps. The fluidizer is added at 0.1-5% by mass relative to the total powder weight.
3Speed
If wheat flour flavoring is vibrated during transportation or storage, then it can be moved, but the wheat flour and flavoring components separate from each other
Solution Approach 1:
The patent applies parameter changes by optimizing the particle size distribution and angle of repose of the powder mixture. The specific combination of fine powder (4-12 mesh) and coarse powder (14-20 mesh) with an angle of repose of 35-45 degrees creates a mixture that maintains its homogeneity during vibration and transportation, preventing component separation while allowing efficient movement.
4Quantity of substance
If the bag is opened every use time to take out mixed powder, then the necessary amount can be obtained, but it is a complicated work and time-consuming
Solution Approach 1:
The patent applies self-service by designing a shaker-type container that automatically dispenses the required amount of flavoring through shaking motion. The container structure includes a shaking portion and a storage portion, allowing the user to simply shake the container to obtain the desired amount of powder without manually opening bags, measuring, or sealing. This self-service mechanism significantly reduces operation time and complexity.
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
Enables easy and controlled dispensing of wheat flour flavoring without clogging, maintaining a consistent blend ratio and improving cooking operations by simplifying the application process.
Implementation Method 1
the wheat flour flavoring has an angle of repose of 33 to 54 degrees
Implementation Method 2
the container is a shaker-type container having one or more shaker holes with a maximum width of 2 to 20 mm
Data Source
AI summary
The present invention provides wheat flour flavoring that can be shaken out in a small amount from a shaker-type container and that makes separation of a wheat flour component and a powdered flavoring component from each other difficult in the container. Also, the present invention provides packed wheat flour flavoring comprising a container and wheat flour flavoring packed in the container, wherein the wheat flour flavoring is a powder mixture comprising wheat flour and powdered flavoring has an angle of repose of 33 to 54 degrees and the container is a shaker-type container having one or more shaker holes with a maximum width of 2 to 20 mm.