Yeast Rehydration Equipment with Pneumatic Circulation and Over-Pressure Control
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Solution Overview
Problem
Current manual yeast rehydration processes in oenology are inefficient, requiring significant operator expertise, prone to yeast damage, and lack control over critical parameters like sugar concentration, temperature, and oxygen levels, leading to suboptimal yeast rehydration and increased operational times.
Innovation Solution
An automated equipment system with a containment tank, controlled supply of rehydration liquid and nutrients, air insufflation for over-pressure, and pneumatic pumping for circulation, allowing precise control of rehydration parameters and minimizing foam formation, enabling high-yield and reliable yeast rehydration.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If manual rehydration process is used, then operator flexibility is maintained, but operational efficiency decreases and yeast effectiveness is compromised
Solution Approach 1:
The system enables automatic rehydration through programmed control of water addition, temperature maintenance, and aeration without requiring manual intervention. The controller automatically executes the rehydration protocol, eliminating dependence on operator skill while maintaining consistent results.
Solution Approach 2:
Manual mechanical operations are replaced by an automated control system that manages water addition, temperature control, and aeration through electronic actuators and sensors, transforming a labor-intensive manual process into an automated controlled system.
2Reliability
If manual rehydration is performed, then equipment complexity is low, but rehydration quality and parameter control deteriorate
Solution Approach 1:
The system incorporates sensors that continuously monitor temperature, water level, and aeration rates, feeding this information back to the controller which automatically adjusts parameters to maintain optimal rehydration conditions, ensuring consistent high-quality results.
Solution Approach 2:
The system uses controlled water addition through hydraulic systems and pneumatic aeration to precisely manage the rehydration environment, enabling reliable parameter control through fluid-based actuation mechanisms.
3Loss of time
If rehydration is performed manually, then equipment cost is low, but operational time and yeast damage increase
Solution Approach 1:
The system pre-programmes the optimal rehydration sequence, pre-heating water to the required temperature before addition and pre-establishing aeration rates, thereby eliminating delays and reducing the total rehydration time while protecting yeast cells from stress.
Solution Approach 2:
The system dynamically adjusts critical parameters including water temperature, addition rate, and aeration intensity during the rehydration process to optimise yeast rehydration speed while minimising mechanical stress and cell damage.
4Manufacturing precision
If sugar concentration is not controlled, then equipment simplicity is maintained, but yeast respiration and functionality are inhibited
Solution Approach 1:
The system uses sensors to monitor sugar concentration in the rehydration medium and provides feedback to the controller, which automatically adjusts nutrient addition rates to maintain optimal sugar levels for yeast rehydration without excessive concentration that would inhibit respiration.
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 equipment ensures high-quality, high-yield yeast rehydration with controlled parameters, reducing operator costs and time, and allowing for efficient handling of large yeast quantities while maintaining yeast effectiveness.
Implementation Method 1
means for insufflating air inside the tank which are susceptible for creating an over-pressure of a value which can be set through suitable vent means
Implementation Method 2
a circulation duct placed for connecting between an outlet opening and a return opening of the containment tank, intercepted by pumping means for making the fluid mixture of yeast, rehydration liquid and nutritive substances flow between the openings
Data Source
Figure 1
AI summary
Equipment for yeast rehydration, in particular in dry, moist or in liquid dispersion form, which comprises a containment tank (2) closed by a cover (70) intended to receive a measured dose of yeasts to be rehydrated; first and second supply means (3, 4) adapted to respectively insert a rehydration liquid and nutritive substances in the tank (2); a circulation duct (14) placed in connection between at least one outlet opening (15) and at least one return opening (16, 16') of the containment tank (2), intercepted by pumping means (17) for making the fluid mixture flow between the openings (14, 16). The equipment comprises means for insufflating air (32) inside the tank (2) susceptible for creating an over-pressure of a value that is regulated through suitable vent means (18).