Anti-melting effect tester for frozen drinks

Abstract

The invention discloses an anti-melting effect tester for frozen drinks. The tester comprises a box, a display and control system, a measurement chamber and a temperature change and circuit system. The upper portion of the front face of the box is provided with a display region, and the control system is positioned in the middle of the front face of the box. The measurement chamber is positioned in the upper portion of the box and externally wrapped by a thermal insulation layer, a measurement frame is placed on a weighing system which is arranged in the middle of the measurement chamber, a fan is mounted in the lower portion of the measurement chamber, and a temperature sensing probe and a monitor are mounted in the upper portion of the measurement chamber. The front face of the measurement chamber is provided with a door with a glass window. The temperature change and circuit system is positioned on the lower portion of the box and comprises a heating device, a refrigerating device and a circuit system, heat exchange plates are arranged between the heating device and the weighing system and between the refrigerating device and the weighing system respectively, the circuit system is respectively supplying power to the display and control system, the measurement chamber, the heating device and the refrigerating device, and the control system is respectively connected with the weighing system and the temperature sensing probe. The anti-melting effect tester for the frozen drinks is simple in structure and principle and remarkable in measurement effect and is a favorable instrument for research and development of ice creams.

Description

technical field [0001] The invention relates to the field of melting rate measuring instruments, in particular to a measuring instrument used in the field of development and research of ice cream, ice cream, popsicles and other frozen beverages to provide data related to anti-melting effects. Background technique [0002] In today's society, ice cream, ice cream, popsicles, etc. have become one of the indispensable fashionable snack foods and heat-relieving foods in summer. On the one hand, there are more and more varieties and patterns, richer tastes, and more diverse forms. The formula is also becoming more and more complex, basically meeting people's needs in terms of diversification. On the other hand, cold food such as ice cream is easy to melt, but people generally hope that it can have stronger melting resistance and prolong its solid state time as much as possible, which will inevitably lead to many problems that need to be determined. Among them, Different recipes,...

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Problems solved by technology

On the other hand, cold food such as ice cream is easy to melt, but people generally hope that it can have stronger melting resistance and prolong its solid state time as much as possible, which will inevitably lead to many problems that need to be determined. Among them, Different recipes, different production processes, what kind of conditions frozen drinks are more resistant to melting, but there is no good instrument to measure it. At present, there is no special measuring instrument. Simple and rough measurement methods are used, and there are too many influencing factors. And it is difficult to control, and the measurement results are very inaccurate, which has a lot of influence on the personnel and institutions of frozen beverage research and production

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