USP_20090224066_Ultrasonic atomizing nozzle methods for the food industry_VIP (1063672), страница 4
Текст из файла (страница 4)
The control system 74 mayinvention, liquids other than Water may have different dropbe con?gured to control one or more of the folloWing: asiZes at the same frequencies, depending at least upon thetriggering mechanism that turns the spraying system on andoff (i.e., an on/off sWitch), noZZle poWer, liquid ?oW rate ofviscosity of the alternate liquids.[0050] According to yet another embodiment of the presentinvention, a method of atomiZing a liquid is provided. Themethod includes coating a portion of a ceramic surface (e.g.,the atomiZing surface 20 illustrated in FIG. 1) With a liquid.According to certain embodiments of the present invention,this coating step includes introducing the liquid onto thesurface at a rate of betWeen approximately 600 ml/minute(i.e., l0 gal/hour) and approximately 1200 ml/minute (i.e., 20gal/hour).the liquid entering the spraying mechanism (i.e., the noZZlearrangements 10 or the food coater 66 itself), air shaping, andthe speed at Which the top surface of the conveyor belt 70moves relative to the noZZle arrangements 10.
According tocertain embodiments of the present invention, the noZZlearrangements 10 are controlled to operate at approximatelyone or more of the folloWing frequencies: 25, 35, 48, 60 and120 KHZ. HoWever, operation at other frequencies is alsoWithin the scope of the present invention.Sep. 10, 2009US 2009/0224066 A1[0058]One advantage provided by the food coater 66 illustrated in FIG. 5 is the ability to spray a very thin, controlledand uniform layer of a chosen liquid onto either a foodstuff ora food packaging material. Because the coatings are thinnerand off, noZZle poWer, liquid ?oW rate of a liquid entering the spraying mechanism, air shaping, and speed atWhich the surface moves relative to the noZZle.4. The spraying mechanism of claim 1, further comprising:than those formed using currently available processes, lessliquid is used than in currently available processes.[0059] According to certain embodiments of the presentan interface section con?gured to alloW introduction of ainvention, the chosen liquid includes one or more of theiZing section.5.
A spraying mechanism, comprising:folloWing: an anti-microbial solution, an anti-enZymaticbroWning solution, an edible oil, a liquid ?avoring, a liquidspice, a nutriceutical, a protein solution, a peptide solution, aglaZe, an anti-stick baking pan release solution, a sterilant,liquid into the noZZle, Wherein the intermediate sectionis positioned betWeen the interface section and the atoma noZZle that includes;an atomiZing section, andan intermediate section con?gured to promote ultrahydrogen peroxide, a food-grade acid, a food-grade alcohol,propionic acid, lactic acid, malic acid, adipic acid, and ethasonic-frequency mechanical motion in the atomiZingsection; andnol. Since at least some of these liquids are particularly costly,certain embodiments of the present invention alloW for siga controllable air stream and at least one air de?ecting hornni?cant economic savings by the manufacturers of foodstuffsthe spray.6.
The spraying mechanism of claim 5, Wherein a surface isand/ or food packaging materials. For example, the cost assopositioned adjacent to the atomiZing section to controlciated With the application of natural anti-microbacterial liquids to baked goods can be greatly reduced by reducing thepositioned adjacent to the noZZle and con?gured to support atamount of liquid needed, sometimes by as much as 67% or7. The spraying mechanism of claim 5, Wherein the atomiZing section operates in a frequency range of 25 kHZ to 120kHZ.8.
The spraying mechanism of claim 5, Wherein the atomiZing section is made from of titanium and 316 stainless steel.9. The spraying mechanism of claim 4, Wherein the interface section comprises a ceramic material and Wherein theeven 75%.[0060] Also, coatings according to certain embodiments ofthe present invention are more uniform than those resultingfrom currently available processes. This is due to the fact thatdroplets formed by the spraying mechanisms includingnoZZles 10 according to certain embodiments of the presentinvention produce small and uniform droplets. As such, if amore uniform preservative coating is being sprayed on afoodstuff, utiliZing coating methods according to certainembodiments of the present invention Will increase the shelflife of the foodstuff.[0061] It should be noted that other industrial processes arealso Within the scope of certain embodiments of the presentinvention.
For example, embodiments of the present invention may be used for coating applications in the electronicsindustry, the glass industry, the textile industry, etc.[0062] The many features and advantages of the inventionare apparent from the detailed speci?cation, and thus, it isintended by the appended claims to cover all such featuresand advantages of the invention Which fall Within the truespirit and scope of the invention.
Further, since numerousmodi?cations and variations Will readily occur to thoseskilled in the art, it is not desired to limit the invention to theexact construction and operation illustrated and described,and accordingly, all suitable modi?cations and equivalentsmay be resorted to, falling Within the scope of the invention.What is claimed is:1. A spraying mechanism, comprising:a noZZle that includes;an atomiZing section including a ceramic material, andan intermediate section con?gured to promote ultrasonic-frequency mechanical motion in the atomiZingsection; anda surface positioned adjacent to the noZZle and con?guredto support at least one of a foodstuff and a food packaging material.2.
The spraying mechanism of claim 1, further comprising:a compressed air inlet positioned adjacent to the noZZle.3. The spraying mechanism of claim 2, further comprising:a computeriZed control system operably connected to atleast one of the noZZle and the surface, Wherein thecontrol system is con?gured to control at least one of atriggering mechanism that turns the spraying system onleast one of a foodstuff and a food packaging material.interface section and the atomiZing section have substantiallyequal lengths.10.
The spraying mechanism of claim 4, Wherein the atomiZing section is approximately 3 times as long as the interfacesection.11. The spraying mechanism of claim 4, Wherein the intermediate section includes a pieZoelectric transducer.12. The spraying mechanism of claim 1, further comprising:a liquid delivery apparatus positioned adjacent to the atomiZing section and con?gured to deposit a liquid directlyonto the atomiZing section.13. The spraying mechanism of claim 1, Wherein the atomiZing section is con?gured to form drops from a liquid deposited thereon at a rate above approximately 600 ml/min.14.
The spraying mechanism of claim 11, Wherein theatomiZing section is vibrated at a frequency of betWeen substantially 25 and 250 KHZ.15. The spraying mechanism of claim 4, further comprising:a clamp positioned adjacent to an exterior surface of theinterface section and an exterior surface of the atomiZingsection, Wherein the clamp is con?gured to keep theinterface section and the atomiZing section adjacent tothe intermediate section.16.
The spraying mechanism of claim 13, Wherein theinterface section includes a ?rst ?ange, the atomiZing sectionincludes a second ?ange and the clamp includes:a ?rst cover positioned adjacent to the ?rst ?ange;a second cover positioned adjacent to the second ?ange;anda fastener connecting the ?rst cover and the second cover.17. The spraying mechanism of claim 2, Wherein the liquidincludes at least one of an anti-microbial solution, an antienZymatic broWning solution, an edible oil, a liquid ?avoring,a liquid spice, a nutriceutical, a protein solution, a peptidesolution, a glaZe, an anti-stick baking pan release solution, aSep.
10, 2009US 2009/0224066 A1sterilant, hydrogen peroxide, a food-grade acid, a food-grade21. The method of claim 18, Wherein the coating stepalcohol, propionic acid, lactic acid, malic acid, adipic acid,includes selecting the liquid to include at least one of anand ethanol.18. A method of depositing a coating on at least one of afoodstuff and a food packaging material, the method comprising:coating a portion of a ceramic surface With a liquid;mechanically moving the surface at an ultrasonic frequency; andpositioning at least one of the foodstuff and the food packaging material adjacent to the surface.19.
The method of claim 18, further comprising:forming drops from the liquid, Wherein the drops havenumber median drop siZes of betWeen approximately 20and 60 microns.20. The method of claim 18, Wherein the drops have number median drop siZes of betWeen approximately 7 micronsand approximately 10 microns.anti-microbial solution, an anti-Enzymatic broWning solution, an edible oil, a liquid ?avoring, a liquid spice, a nutriceutical, a protein solution, a peptide solution, a glaZe, ananti-stick baking pan release solution, a sterilant, hydrogenperoxide, a food-grade acid, a food-grade alcohol, propionicacid, lactic acid, malic acid, adipic acid, and ethanol.22. The method of claim 18, Wherein the mechanicallymoving step includes mechanically moving the surface at afrequency substantially equal to at least one of 25, 35, 48, 60and 120 KHZ.23. The method of claim 18, Wherein the coating stepincludes introducing the liquid onto the surface using a liquiddelivery apparatus positioned adjacent to the surface andcon?gured to deposit the liquid directly onto the surface.*****.
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