A method for designing a ice cream mold

Abstract

The application discloses a method for designing ice cream mould, comprising the following steps: measuring the density p and the freezing volume change rate d of ice cream material liquid; designing the ice cream mould prototype with longitudinal size parameters to be determined; calculating the volume V1 of the required ice cream material liquid; calculating the volume V2 of the ice cream material liquid after being frozen; determining the length L2 of the ice cream handle inserted into the ice cream material liquid; calculating the volume V3 of the ice cream handle inserted into the ice cream material liquid; calculating the first freezing compensation volume V4; calculating the second freezing compensation volume V5; calculating the volume V6 of the ice cream after being frozen; calculating the length L3 of the ice cream after being actually frozen to determine the position of the freezing line on the ice cream mould; calculating the depth L of the mould inner cavity to determine the longitudinal size parameters of the mould. The method can obtain the ice cream mould with more accurate size parameters, thereby overcoming various problems of the ice cream mould prepared by the existing design method.

Description

Technical Field

[0001] This invention relates to the field of frozen food manufacturing equipment technology, and in particular to a method for precisely designing ice cream molds. Background Technology

[0002] The main steps in ice cream production are: pouring ice cream liquid into molds, immersing the molds in brine in a freezing machine, and then removing the ice cream after freezing to obtain the shaped ice cream. Therefore, the ice cream mold determines the shape and freezing effect of the ice cream.

[0003] Several factors influence the freezing effect of ice cream: freezing temperature, freezing time, the position of the freezing line on the mold shell, and the shape and structure of the mold shell. Freezing temperature and time can be controlled by adjusting the technical parameters of the production line. The shape and structure of the mold shell mainly include its shape, dimensions, and material. The primary materials are 304 and 316 stainless steel. The shape and dimensions are generally designed initially by the ice cream product R&D department, and then the mold manufacturer designs it using 3D modeling software. The final design is completed based on the 3D volume and the dimensional and water capacity requirements provided by the design department. This design process does not consider the final state of the production liquid; all design values ​​are empirical values, and thresholds are then adjusted to arrive at the final shape and size.

[0004] The position of the mold freezing line is a key parameter of the ice cream mold. According to the production line settings and requirements, the length of the mold freezing line L4 is equal to the distance between the frozen surface of the ice cream and the top of the mold, which is about 10mm-20mm. The brine level of the mold production line is usually slightly higher than the mold freezing line.

[0005] Ice cream production lines typically use fully automated freezing machines to freeze ice cream. For products with ice cream stems, after the ice cream is formed, the first gripper is used to clamp the exposed end of the ice cream stem to pull the ice cream out. Then, the second gripper is used to clamp the part between the end of the ice cream stem and the ice cream body in order to transfer the ice cream to the next station. Since the size of the exposed part of the ice cream stem is relatively small, it is quite difficult to achieve accurate clamping in a narrow space.

[0006] Existing design methods cannot accurately determine the location of the mold freeze line and the height of the mold cavity, which leads to the following problems:

[0007] If the freezing line of the mold is too large, the height of the mold cavity will increase accordingly. While this ensures sufficient space for the first and second grippers to hold the ice cream stem, the overall length of the ice cream will also increase. In other words, the exposed length of the ice cream stem will increase. The length of the ice cream stem usually has a standard limit. If the exposed part is too long, the length inserted into the ice cream will be shorter, leading to problems such as the ice cream being difficult to unmold and breaking easily, failing to meet design standards. Moreover, from the perspective of subsequent packaging, if the ice cream length increases, the cutter will cut the head or stem of the ice cream when cutting the bag after packaging. To avoid cutting the head or stem, the length of the packaging bag must be increased to allow sufficient cutting allowance. Since ice cream production is often large, if the packaging bag for each ice cream is lengthened by 4mm, the cumulative increase in length for 100,000 ice creams will be 400,000mm, or 400m, significantly increasing packaging costs and being less environmentally friendly.

[0008] If the freezing line of the mold is too small, the space left for the second gripper to pick up the ice cream stem will be smaller, causing the second gripper to easily come into contact with the ice cream itself. This will not only damage the appearance of the ice cream, but also leave residue on the second gripper. Since the second gripper is difficult to clean, any residue can easily lead to problems such as excessive microorganisms.

[0009] Although changing the product's overrun can control the position of the mold's freeze line and compensate for insufficient mold design precision, changing the product's overrun will significantly alter the product's specifications, leading to fluctuations in product quality, noticeable changes in product quality and taste, and a large deviation from the design, making it unable to pass flavor testing (ice cream flavor levels are generally 0-9, with 7 being the passing grade).

[0010] Moreover, with the continuous improvement of consumption levels, high-overrun ice cream products are gradually losing their original market share, and are being replaced by low-overrun ice cream. The size of ice cream is also developing towards miniaturization. For products with small weight and low overrun, due to the relatively small size of the ice cream, even small errors in the production process can produce differences that are visible to the naked eye.

[0011] Taking a small-weight ice cream product as an example, its mold development project initially adopted a traditional method. The design drawings and requirements were released as a mold procurement request, and the equipment supplier provided mold shell samples. After a 25-day bidding and price comparison process, the equipment supplier provided two mold samples. Testing revealed that the first mold shell had a head size of 15x35mm and a total height of 120mm. The second mold shell had a head size of 14mmx33mm and a total height of 120mm. Freezing tests showed that the product length after freezing was 96mm for the first mold and 102mm for the second mold. Communication with the equipment supplier revealed that the first mold's head design was too large, resulting in a larger top opening and thus a larger mold capacity, leading to a shorter product height. The second mold had an underestimated overflow volume, a smaller head size, and a smaller top opening, resulting in a higher overflow height for the ice cream stick insertion compared to other products, thus insufficient estimated product height.

[0012] The first mold was designed using a traditional approach by the equipment supplier. They believed that simply making the mold larger enough to fill with sufficient product liquid would suffice, and any deviations could be corrected by adjusting the expansion rate of the liquid – a common design method. However, increasing the product expansion rate negatively impacts the uniformity of product weight, flavor, and texture.

[0013] The second mold was estimated by the designers, but the equipment supplier's designers did not understand the state of the ice cream material and could not make an accurate estimate. As a result, the product was 4mm higher than the product, and the distance between the upper surface of the product and the top opening of the mold was 18mm, which is less than the standard value of 20mm. At the same time, the head of the product was too small, the vertical angle of the product was large, and the shape was not full enough.

[0014] This requires the equipment supplier to redesign the stamping die, and it will take another 10 days to produce a new die sample.

[0015] In summary, the ice cream molds produced using existing design methods have large dimensional errors and are too crude. The ice cream produced by these molds tends to have problems such as excessive length, unstable quality, high manufacturing costs, easy residue, and inconsistent flavor. Moreover, the mold development cycle is too long and cannot keep up with the pace of updates and iterations in fast-moving consumer goods. They are gradually failing to meet actual production needs and require groundbreaking changes. Summary of the Invention

[0016] The purpose of this invention is to provide an ice cream mold design method. This design method can obtain ice cream molds with more precise dimensional parameters, thereby overcoming the above-mentioned problems existing in ice cream molds produced by existing design methods.

[0017] To achieve the above objectives, the present invention provides an ice cream mold design method, comprising:

[0018] Measure the density ρ and freezing volume change rate δ of the ice cream base liquid;

[0019] Based on the shape of the ice cream, design a prototype ice cream mold with undetermined longitudinal dimensions;

[0020] Based on the product weight and the density ρ of the ice cream liquid, the required volume V1 of the ice cream liquid is calculated.

[0021] Calculate the volume V2 of the ice cream mixture after freezing, based on V2 = V1 × (1 + δ).

[0022] Determine the length L2 by which the ice cream stem is inserted into the ice cream mixture;

[0023] Calculate the volume V3 of the ice cream stem inserted into the ice cream mixture based on the length L2 of the ice cream stem inserted into the ice cream mixture and the shape of the ice cream stem.

[0024] Calculate the first freezing compensation volume V4 based on V4 = V3 × (1 + δ);

[0025] Calculate the second freeze compensation volume V5, which is further submerged by the ice cream stem after the liquid level rises due to the insertion of the ice cream stem.

[0026] Calculate the volume V6 of the frozen ice cream based on V6 = V2 + V4 + V5;

[0027] Based on the volume V6 of the frozen ice cream and the designed shape of the ice cream, the actual length L3 of the frozen ice cream is calculated, and the position of the freezing line on the ice cream mold is determined.

[0028] Determine the length of the freeze line L4 based on production settings and requirements;

[0029] The depth L of the mold cavity is calculated based on L = L3 + L4, and the longitudinal dimension parameters of the mold are determined.

[0030] Further, the measurement of the freezing volume change rate of the ice cream liquid includes:

[0031] Take a test sample of the ice cream base and determine its volume V before freezing. 液 The volume V of the frozen ice cream base was determined through a freezing test. 冻 According to δ=(V 冻 -V 液 ) / V 液 The frozen volume change rate δ was calculated.

[0032] Furthermore, the step of designing a prototype ice cream mold with undetermined longitudinal dimensional parameters based on the shape of the ice cream includes:

[0033] The basic parameters of the mold cavity, including the shape of the top opening, the draft angle, and the shape of the bottom, are designed according to the shape of the ice cream.

[0034] Furthermore, the freezing line length L4 is the minimum distance between the frozen ice cream surface and the top opening of the mold allowed when the mold is demolded.

[0035] Furthermore, the length L4 of the freezing line is the minimum space required for the second gripper to hold the ice cream stem after the first gripper pulls the ice cream out of the mold during mold demolding.

[0036] Further, the calculation of the second freeze compensation volume V5, which is further submerged by the ice cream stem after the liquid level rises due to the insertion of the ice cream stem, includes:

[0037] Based on the first freezing compensation volume V4 and the shape of the ice cream, calculate the height H to which the ice cream stem is further submerged after the liquid level rises due to the insertion of the ice cream stem, and calculate the second freezing compensation volume V5 based on the height H.

[0038] Further, the calculation of the second freezing compensation volume V5 based on the height H includes:

[0039] The second freezing compensation volume V5 is calculated according to V5 = S × H × (1 + δ), where S is the cross-sectional area of ​​the portion of the ice cream stem that is further submerged after the liquid level rises due to the insertion of the ice cream stem.

[0040] Furthermore, the length L4 of the freezing line is 10mm-20mm.

[0041] The ice cream mold design method provided by this invention restores the changes of ice cream products during the freezing process, calculates in advance and compares with the actual changes, and can calculate the actual dimensions of the product after freezing. It can accurately determine the position of the freezing line and the longitudinal dimensions of the mold, thereby obtaining an ice cream mold with higher precision than existing design methods. This not only meets the needs of new product development, but also accurately reflects the product's appearance, structure, shape, size, weight, and other information during the product design stage. It can provide a theoretical basis for subsequent cost accounting, packaging design, logistics management, and sales planning. At the same time, it can also identify and avoid problems such as excessive length, unstable quality, high manufacturing costs, easy residue, and inconsistent flavor in the later production stages such as pouring, inserting chopsticks, demolding, and packaging. Attached Figure Description

[0042] Figure 1 This is a flowchart illustrating an ice cream mold design method disclosed in an embodiment of the present invention;

[0043] Figure 2 This is a schematic diagram showing the structure and dimensions of a typical ice cream stem.

[0044] Figure 3This is a schematic diagram showing the dimensions of an ice cream mold design method disclosed in an embodiment of the present invention;

[0045] Figure 4 This is a schematic diagram of the shape and structure of a typical ice cream product.

[0046] Figure 5 for Figure 4 The side view of the ice cream product shown;

[0047] Figure 6 for Figure 4 The diagram shows the various dimensional parameters involved in the freezing process of the ice cream product.

[0048] In the picture:

[0049] 1. Ice cream body

[0050] 2. Ice cream stem Detailed Implementation

[0051] To enable those skilled in the art to better understand the present invention, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments.

[0052] Currently, some ice cream products on the market enrich their flavor by adding various particles, jams, and chocolates. The following examples take ice cream containing a single liquid mixture of puffed and water-ice as the research object, and assume that the deformation of the mold material during the freezing process is negligible.

[0053] Please refer to Figures 1 to 3 In one specific embodiment, the ice cream mold design method of the present invention includes the following main steps:

[0054] S1: Measure the density ρ and freezing volume change rate δ of the ice cream liquid.

[0055] Take a sample of the ice cream base and perform a density test to determine the volume V of the ice cream base before freezing. 液 The volume V of the frozen ice cream base was determined through a freezing test. 冻 The frozen volume change rate δ is calculated according to the following formula.

[0056] δ=(V 冻 -V 液 ) / V 液

[0057] This step forms the basis for subsequent calculations.

[0058] S2: Based on the shape of the ice cream, design the basic parameters of the mold cavity, including the shape of the top opening, draft angle, and bottom shape. Then, based on the volume V1 of the ice cream mixture before freezing, determine the specific dimensions of the top opening and bottom opening of the ice cream. Figure 3The length dimension L1 in the middle.

[0059] At this point, the ice cream mold is only in its initial form, and its longitudinal dimensional parameters need to be determined through the following steps.

[0060] S3: Calculate the required volume V1 of the ice cream liquid based on the product weight and the density ρ of the ice cream liquid.

[0061] S4: Calculate the volume V2 of the ice cream liquid after freezing.

[0062] V2 = V1 × (1 + δ)

[0063] S5: Determine the length L2 of the ice cream stem 2 inserted into the ice cream liquid.

[0064] The ice cream stem is divided into two parts: one part is exposed outside the ice cream for consumers to pick up; the other part is inserted into the ice cream to fix the ice cream in place, ensuring that the ice cream does not break and is easy to unmold.

[0065] Depending on the ice cream base recipe, the length of the portion of the ice cream head not inserted into the ice cream stem 2 will vary. The ice cream stem 2 must be inserted into the ice cream base before it freezes. At this time, the ice cream base level will rise due to the deep insertion of the ice cream stem. Therefore, the calculation of V3 should be based on the length L2 of the ice cream stem when it is inserted into the unfrozen ice cream base.

[0066] S6: Based on the length L2 of the ice cream stem 2 inserted into the ice cream liquid and the shape of the ice cream stem, calculate the volume V3 of the ice cream stem 2 inserted into the ice cream liquid.

[0067] Taking a standard straight shank with a width of 10mm and a thickness of 2mm as an example:

[0068] Ice cream stem head volume V 3-1 =1 / 2(π×52)×2=78.5mm 3

[0069] Ice cream stem straight section volume V 3-2 = 10 × 2 × (L2 - 5)

[0070] Then V3 = V 3-1 +V 3-2 =78.5 + 20(L2 - 5)

[0071] S7: Calculate the first freeze compensation volume V4.

[0072] The volume V3 of the ice cream stem 2 that penetrates into the ice cream mixture is equal to the volume of ice cream mixture that overflows. Therefore, based on the rate of change of the frozen volume of the mixture δ, the first volume of replenished ice cream can be calculated as follows:

[0073] V4 = V3 × (1 + δ)

[0074] S8: Calculate the second freeze compensation volume V5 after the ice cream stem is further submerged due to the rise in liquid level caused by the insertion of the ice cream stem 2.

[0075] V5 = S × H × (1 + δ)

[0076] The height H of the ice cream glaze can be calculated based on the first freezing compensation volume V4. The rise of the ice cream glaze will submerge a certain height of the ice cream stem 2. This part of the ice cream stem 2 will cause the actual height H1 of the glaze to rise higher than the theoretically calculated value H. The rise of the glaze will then submerge a certain height of the ice cream stem 2, thus forming a calculation cycle.

[0077] In this embodiment, the second freezing compensation volume V5 is calculated according to V5=S×H×(1+δ), where S is the cross-sectional area of ​​the part of the ice cream stem that is further submerged after the liquid level rises due to the insertion of the ice cream stem 2, which is equal to 10mm (width)×2mm (thickness), i.e. V5=10×2×H×(1+δ).

[0078] S9: Calculate the volume V6 of the frozen ice cream.

[0079] V6 = V2 + V4 + V5

[0080] S10: Based on the volume V6 of the frozen ice cream and the designed shape of the ice cream, calculate the actual length L3 of the frozen ice cream and determine the position of the freezing line on the ice cream mold.

[0081] S11: Calculate and obtain the inner cavity depth L of the mold to determine the longitudinal dimension parameters of the mold.

[0082] L = L3 + L4

[0083] The length of the freezing line L4 is determined according to production settings and requirements. It is generally the minimum distance between the frozen surface of the ice cream and the top of the mold when the mold is demolded.

[0084] In this embodiment, the freezing line length L4 is the minimum space required for the second gripper to hold the ice cream stem 2 after the ice cream is pulled out of the mold by the first gripper when the mold is demolded. Depending on the production equipment, its size ranges from 10mm to 20mm, and the value in this embodiment is 20mm.

[0085] S12: Verify the volume of the frozen ice cream

[0086] The above steps complement each other and proceed in sequence. The conclusion obtained in step S1 is the basic data for the calculations in subsequent steps. Steps S5-S8 are mainly used for the calculation process of products with sticks. Step S9 calculates the actual product dimensions. Steps S10-S11 obtain important parameters of the mold shell dimensions. Finally, the calculation is performed in step S12.

[0087] like Figures 4 to 6 As shown below, the specific design and calculation process will be explained in more detail using a particular ice cream product as an example.

[0088] When designing ice cream molds, the product designers first provide 120g of liquid material with an outlet temperature of -3℃ to 0℃, based on the formula and ingredient process.

[0089] The test solution volume was 150 ml, therefore the density of this solution was found to be ρ = 0.8 g / cm³. 3 .

[0090] Simultaneously, this liquid material was frozen into a solid shape, and the volume after freezing was measured to be 162 ml. Therefore, the volume change rate after freezing was δ = 0.08.

[0091] According to the product's technical requirements, the standard weight of the new product is 61.6g. Based on the density of the liquid material, the required volume of the liquid is calculated to be 7700mm³. 3 Based on the frozen volume change rate, the volume of the ice cream mixture after freezing is calculated to be V2 = 8320 mm². 3 .

[0092] Based on the product design requirements, the product's external dimensions are determined to be a rectangle at the bottom and a semi-circle at the top.

[0093] Based on the above information, a preliminary design of the product shape was derived using 3D mold design.

[0094] The actual volume of the product after freezing will now be calculated:

[0095] Based on the required distance between the ice cream stem 2 and the product head, determine Figure 6 The distance K between the lower end of the ice cream stem 2 and the bottom of the mold cavity is 20mm.

[0096] Based on the product's shape, the designed length L1 = 80mm can be calculated. Therefore, the length of the ice cream stem 2 inserted into the ice cream filling is 60mm. Based on the dimensions of the ice cream stem 2, the volume of the ice cream stem 2 inserted into the ice cream filling is V3 = 1178mm. 3 .

[0097] Further calculation of the first freeze compensation volume V4:

[0098] V4 = V3 × (1 + δ) = 1272.2 mm 3

[0099] Based on the first frozen compensation volume V4 value and the mold drawing dimensions, the height H≈3mm is obtained.

[0100] Further calculations yielded a second freezing compensation volume V5 = 60 mm. 3

[0101] Therefore, the volume of the product after freezing during production is V6 = 8320 + 1272 + 60 = 8453 mm². 3 .

[0102] Based on the volume V6 of the frozen ice cream and the designed shape of the ice cream, the actual length L3 of the frozen ice cream is calculated to be approximately 83mm (ignoring the volume of less than 1% in the iterative calculation).

[0103] Based on the mold freeze line requirement L4 = 20mm, determine the total length L of the mold cavity:

[0104] L = 83mm + 20mm = 103mm

[0105] Based on the dimensions of the preliminary product design drawings, the upper opening size of the mold is determined to be 54mm × 22mm.

[0106] By refining the dimensions of each detail using design software, the final drawings are completed.

[0107] After the sample arrives, measure the top dimension of the mold, measure the water capacity under the freezing line to see if it meets the requirements, and measure the weight of the product after freezing. If it meets the design requirements, then bulk purchase is possible.

[0108] It should be noted that, according to the design principles of this invention, this method is not applicable in the following situations:

[0109] 1) Ice cream production involves multiple pouring and molding processes, which are not suitable for this method.

[0110] 2) The ice cream production process is a single-filling molding process, but this method cannot be applied if the ice cream liquid contains granules, jam, chocolate and other materials that are added secondary.

[0111] For those skilled in the art, the conventional design method they can think of is to directly calculate the volume of the frozen ice cream based on the volume V1 of the ice cream liquid, according to V2=V1×(1+δ), and then calculate the length L3 of the frozen ice cream based on V2 and the shape of the ice cream to determine the position of the freezing line.

[0112] While this design takes into account the change in volume of the liquid after freezing, it has several shortcomings. First, it does not account for the rise in liquid level caused by the ice cream stem being inserted into the liquid. Second, it does not account for the further submersion of the ice cream stem after the liquid level rises, which would lead to a further rise in liquid level. Third, it does not account for the volume change of the risen liquid after freezing. These three neglected errors combined will ultimately result in an excessively large design error.

[0113] Taking the small-weight ice cream product mentioned in the background technology as an example, if the new design method is adopted and the design work is carried out simultaneously, three (or two or more) mold drawings with the same shape but different basic parameters of the mold cavity can be designed sequentially:

[0114] The first design drawing shows a head size of 14mm × 33mm, with a vertical angle smaller than the second mold size provided by the supplier. Calculations show the product length is 100.5mm, and the total mold length should be designed to be 120.5mm, which can be made to 121mm.

[0115] The second design has a head size of 15mm × 34mm and a smaller vertical angle than the first design. Calculations show that the product length is 99mm and the total mold length should be designed to be 119mm.

[0116] The third design has a head size of 16mm × 35mm and a slightly smaller vertical angle than the second design. Calculations show that the product length is 98mm and the total mold length should be designed to be 118mm.

[0117] Comparing the sample graphics produced by the three molds, it was determined that the second design had a more harmonious product appearance proportion and met all technical standards. Based on the actual product error, the final total length of the mold could be designed to be 120mm.

[0118] Compared with traditional design methods, the new method has the following advantages:

[0119] 1. Master the design rules for new product molds. This method helps in summarizing new product development experience and accumulating technology, providing a theoretical basis for subsequent product development.

[0120] 2. Shorten the R&D cycle. By understanding the deviations and design parameters in the mold stamping and welding process, the actual dimensions of the mold can be accurately reflected in the drawings, reducing communication and exchange with equipment suppliers and minimizing the time required for secondary manufacturing due to errors in mold sample trial production.

[0121] 3. Conduct product detail optimization. During the product development phase, control over product details directly impacts the product's success upon launch. This method allows for the simultaneous design of multiple, optimized solutions. These solutions are then refined to arrive at the best overall configuration. This ensures that the product meets design requirements in terms of appearance, proportions, and technical standards from the initial design stage.

[0122] 4. Market Product Analysis. This method can accurately deduce the technical parameters of single-ingredient ice cream products on the market. By measuring parameters such as the weight, dimensions, and stick insertion length of other products, the product's density can be determined. Based on the ingredient list, the dry matter content and other technical parameters of the product can be calculated.

[0123] 5. Refined Product Management. During production, deviations in ingredient proportions and operational processes can occur. This method, based on actual measurement data of the molten material, addresses this issue by designing molds that allow for early warning. Changes in ingredient density and expansion rate directly impact product height and subsequent demolding operations. This system effectively provides early warning, ensuring that the flavor and texture of the product consistently meet technical standards during production.

[0124] The ice cream mold design method provided by this invention has been described in detail above. Specific examples have been used to illustrate the principles and implementation methods of this invention. The descriptions of the embodiments above are only for the purpose of helping to understand the core ideas of this invention. It should be noted that those skilled in the art can make various improvements and modifications to this invention without departing from its principles, and these improvements and modifications also fall within the protection scope of the claims of this invention.

Claims

1. A method for designing an ice cream mold, comprising: Measure the density ρ and freezing volume change rate δ of the ice cream base liquid; Based on the shape of the ice cream, design a prototype ice cream mold with undetermined longitudinal dimensions; Based on the product weight and the density ρ of the ice cream base, calculate the required volume V1 of the ice cream base; Calculate the volume V2 of the ice cream mixture after freezing using V2=V1×(1+δ); Determine the length L2 by which the ice cream stem is inserted into the ice cream mixture; Calculate the volume V3 of the ice cream stem inserted into the ice cream mixture based on the length L2 of the ice cream stem inserted into the ice cream mixture and the shape of the ice cream stem. Calculate the first freezing compensation volume V4 based on V4=V3×(1+δ); Calculate the second freeze compensation volume V5, which is further submerged by the ice cream stem after the liquid level rises due to the insertion of the ice cream stem. Calculate the volume V6 of the frozen ice cream based on V6 = V2 + V4 + V5. Based on the volume V6 of the frozen ice cream and the designed shape of the ice cream, the actual length L3 of the frozen ice cream is calculated, and the position of the freezing line on the ice cream mold is determined. The mold cavity depth L is calculated based on L=L3+L4, and the longitudinal dimension parameters of the mold are determined. The length of the freeze line L4 is determined according to the production settings and requirements. The calculation of the second freeze compensation volume V5, which is further submerged by the ice cream stem after the liquid level rises due to the insertion of the ice cream stem, includes: Based on the first freezing compensation volume V4 and the shape of the ice cream, calculate the height H of the ice cream stem being further submerged after the liquid level rises due to the insertion of the ice cream stem, and calculate the second freezing compensation volume V5 based on the height H. The calculation of the second freezing compensation volume V5 based on the height H includes: The second freezing compensation volume V5 is calculated according to V5=S×H×(1+δ), where S is the cross-sectional area of ​​the portion of the ice cream stem that is further submerged after the liquid level rises due to the insertion of the ice cream stem.

2. The ice cream mold design method according to claim 1, characterized in that, The measurement of the freezing volume change rate of the ice cream base includes: Take a test sample of the ice cream base and determine its volume V before freezing. 液， The volume V of the ice cream liquid after freezing was determined by freezing test. 冻 According to δ=(V 冻 -V 液 ) / V 液 The frozen volume change rate δ was calculated.

3. The ice cream mold design method according to claim 1, characterized in that, The process of designing a prototype ice cream mold with undetermined longitudinal dimensions based on the shape of the ice cream includes: The basic parameters of the mold cavity, including the shape of the top opening, the draft angle, and the shape of the bottom, are designed according to the shape of the ice cream.

4. The ice cream mold design method according to claim 1, characterized in that, The freezing line length L4 is the minimum distance between the frozen ice cream surface and the top opening of the mold when the mold is demolded.

5. The ice cream mold design method according to claim 4, characterized in that, The length L4 of the freezing line is the minimum space required for the second gripper to hold the ice cream stem after the first gripper pulls the ice cream out of the mold when the mold is being demolded.

6. The ice cream mold design method according to claim 1, characterized in that, The length L4 of the freeze line is 10mm-20mm.

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