Single-Dose Food Product Preparation With On-Demand Cooling
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current methods for producing and dispensing ice cream and infusion/extraction products require significant energy for maintaining low storage temperatures, leading to high energy consumption and limited product freshness, as well as inefficiencies in managing large quantities and single portions.
Innovation Solution
A compact apparatus that prepares and dispenses a single dose of food product using a disposable single-dose unit, which mixes and cools the product on demand, eliminating the need for continuous refrigeration and reducing waste by producing only what is needed.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If ice cream products are produced in large quantities and stored in multi-portion containers, then the product is available for sale, but energy consumption increases and product freshness deteriorates due to prolonged storage at low temperatures
Solution Approach 1:
The invention divides the product into single-portion capsules instead of storing large quantities in multi-portion containers. Each capsule is individually portioned and can be stored at higher temperatures, eliminating the need for continuous refrigeration of large product quantities while maintaining product availability through on-demand preparation.
Solution Approach 2:
The product is pre-portioned into capsules before use, but the actual mixing and preparation occurs only when needed. This preliminary portioning allows storage at higher temperatures while ensuring fresh preparation on demand, reducing both energy consumption and maintaining freshness.
2Duration of action of stationary object
If ice cream products are stored at low temperatures (about -18°C) in display counters, then the product can be kept for several days, but consumer satisfaction decreases due to desensitization of taste buds
Solution Approach 1:
The product is prepared in advance as dry mix or concentrate in single-portion capsules, which can be stored at higher temperatures without degradation. The actual reconstitution and mixing occurs just before consumption, ensuring the product is served at optimal temperature for taste while maintaining extended storage capability.
Solution Approach 2:
Single-use capsules replace the need for prolonged storage of perishable ice cream products. Each capsule is designed for one-time use, eliminating the need to store products for days and ensuring fresh preparation for each consumer, thereby avoiding taste bud desensitization.
3Productivity
If large quantities of ice cream are produced and stored, then production efficiency increases, but waste increases due to product degradation after a few days
Solution Approach 1:
The invention segments the product into individual single-portion capsules, each containing a complete serving. This allows production of capsules to be scaled efficiently while ensuring each capsule remains stable during storage. Only the capsules needed are prepared and stored, eliminating waste from unsold or degraded bulk product.
Solution Approach 2:
The single-use capsule design accepts that each capsule is short-lived and disposable, but this enables efficient mass production of stable, shelf-ready units. The disposable nature eliminates the need for complex preservation and reduces waste from product degradation, as each capsule maintains quality until use.
4Duration of action of stationary object
If single-dose units are used for infusion or extraction products, then product freshness is improved, but the complexity of the dispensing apparatus increases
Solution Approach 1:
The dispensing apparatus is designed to handle multiple types of single-dose units (capsules for ice cream, pods for infusions) through a universal mechanism. This multi-functionality maintains product freshness through on-demand preparation while avoiding the need for separate complex systems for different product types, thereby limiting the increase in overall apparatus 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
This solution reduces energy consumption, extends product freshness, and eliminates waste by allowing on-demand production of single doses of ice cream and infusion/extraction products, ensuring safe hygiene and cost-effectiveness.
Implementation Method 1
heating means (4) positioned along the duct (28) for heating the liquid flowing inside the duct (28)
Implementation Method 2
a unit or chamber (9) for cooling the mixture fed by the transfer duct (8) inside the cooling unit (9)
Implementation Method 3
mixing the contents of the mixing chamber (9) until obtaining the food product
Data Source
Figure 1~3b
Figure 4~5
Figure 6
AI summary
Described is an apparatus for preparing and dispensing a single dose of a food product comprising: - means (2) for feeding a solvent liquid having at least one duct (28) for dispensing the liquid; - a cavity (11) for housing a single-dose unit (50) of a food product comprising an inlet connected to the duct (28) for dispensing the liquid designed for feeding the liquid to the single-dose unit (50); the cavity having at least one duct (8) for transferring the product-liquid mixture; - a unit or chamber (9) for cooling the mixture fed by the transfer duct (8) inside the cooling unit; - a unit (14) for dispensing the product formed inside the cooling unit (9) connected to the same unit, for dispensing the product formed in a single dose.