Chocolate Conching Arrangement with Process Gas Sensor
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Solution Overview
Problem
Existing conching arrangements face inaccuracies in quality assessment of chocolate mass due to reliance on motor current measurements, which do not account for various factors influencing chocolate quality, and are hindered by complex and costly sensor technologies.
Innovation Solution
Incorporating a resistance-type process gas sensor to measure carbon gas concentrations and composition, along with an NDIR optical sensor for spectroscopic analysis, to precisely determine conching time, ingredient additions, energy input, and process termination, while a vertically acting agitator enhances gas expulsion, all controlled by a central device.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If motor current measurement is used to monitor conching quality, then quality control can be performed, but measurement precision is insufficient because motor current does not account for all factors influencing chocolate quality
Solution Approach 1:
The patent introduces process gases as an intermediary medium that carries information about the chocolate mass quality. The gases released during conching contain compositional information that serves as a mediator between the chocolate mass and the sensor, enabling more accurate quality assessment than direct mechanical measurement alone
Solution Approach 2:
The patent replaces or supplements the mechanical measurement system (motor current monitoring) with a chemical sensing system (process gas sensors). This substitution allows detection of quality parameters through chemical composition analysis of released gases, providing more comprehensive quality information
2Measurement precision
If complex sensor technology is used to assess chocolate mass quality, then measurement precision improves, but device complexity and cost increase
Solution Approach 1:
The patent extracts the quality information from the chocolate mass by capturing the process gases released during conching. Instead of using complex sensors to directly analyze the chocolate mass, the system extracts volatile components and analyzes their composition, simplifying the measurement approach while maintaining or improving precision
Solution Approach 2:
The patent employs relatively simple and cost-effective gas sensing technology rather than complex analytical instruments. The process gas sensors used are less expensive and simpler than advanced spectroscopic or chromatographic systems, reducing device complexity and cost while providing sufficient measurement precision for quality control
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 setup allows for more accurate and cost-effective quality assessment and control of the chocolate mass, enabling precise adjustments and improved reproducibility of chocolate production by evaluating organic gases and physical properties.
Implementation Method 1
The process gas sensor is designed as a resistance sensor to determine the concentration and composition of carbon gases
Implementation Method 2
the optical sensor is designed as an NDIR sensor, which performs a qualitative assessment of the physical properties of the chocolate mass based on spectroscopic analysis
Data Source
AI summary
Conching arrangement for a chocolate mass (17) with a housing arrangement (4) in which at least one kneading or stirring unit (6, 8) for introducing shear forces into the chocolate mass (17) is mounted so as to be driven by at least one drive machine (12, 14), wherein the housing arrangement (4) has a closable chocolate feed opening (19), at least one ingredient opening (21), at least one fresh air opening (28) which can be opened temporarily and at least one process gas opening (30) which can be opened temporarily, wherein at least one measuring arrangement (32, 36) for determining the quality of the chocolate mass (17) is provided and wherein a control device (38) is provided which controls at least one feed of ingredients via the ingredient opening (21), wherein the measuring arrangement (32, 36) has at least one process gas sensor (32) which is arranged in the housing arrangement (4).