Chocolate Conching Sensor Surface Structure
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Solution Overview
Problem
Conching processes for chocolate masses are inefficient and energy-consuming, with existing methods relying on torque and speed measurements that do not accurately assess consistency, leading to potential formation of unwanted granular components and suboptimal processing outcomes.
Innovation Solution
A device equipped with sensors to detect surface properties of the chocolate mass, such as optical or acoustic sensors, which provide continuous, location-resolved measurements of surface structure, allowing for automated characterization and adaptive control of processing parameters like temperature, speed, and power input.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If rotational speed is adapted to changing consistency to maintain constant force on the mass, then processing efficiency improves, but measurement precision deteriorates because torque and speed alone cannot reliably assess consistency
Solution Approach 1:
The patent replaces mechanical measurement methods (torque and speed sensors) with optical measurement methods. A camera captures images of the mass surface, and image processing algorithms analyze surface structure characteristics to determine consistency. This substitution enables precise consistency assessment without relying on indirect mechanical parameters that cannot reliably indicate mass state.
Solution Approach 2:
The patent introduces an intermediary measurement approach by using surface structure as an indirect but reliable indicator of bulk mass consistency. Instead of measuring mechanical properties directly, the system captures optical information from the mass surface, processes images to extract structural features, and uses these features to infer consistency. This intermediary measurement pathway provides accurate feedback for adaptive speed control.
2Loss of time
If energy input is increased to accelerate conching, then processing time decreases, but unwanted granular components form reducing product quality
Solution Approach 1:
The patent implements a closed-loop feedback control system where a camera continuously monitors the mass surface structure during conching. Image processing algorithms analyze the surface to determine consistency in real-time, and this information feeds back to the control system which adjusts processing parameters accordingly. This feedback mechanism enables precise control of the conching process, allowing acceleration when appropriate and preventing excessive energy input that would create granular defects.
Solution Approach 2:
The patent applies dynamic adjustment of processing parameters based on real-time mass state assessment. Rather than using fixed processing conditions, the system continuously evaluates surface structure through imaging and adapts rotational speed and other parameters dynamically. This dynamic approach allows the process to optimize between processing speed and quality maintenance, accelerating conching when the mass is ready and preventing granular component formation.
3Device complexity
If conventional torque and speed measurements are used to monitor processing, then device complexity remains low, but reliability of process control deteriorates due to insufficient information about mass state
Solution Approach 1:
The patent replaces simple mechanical measurement systems (torque and speed sensors) with an optical measurement system using a camera and image processing. While this increases device complexity, it dramatically improves reliability by providing direct visual information about mass surface structure and consistency. The optical system captures rich data about mass state that mechanical measurements cannot provide, enabling reliable process control.
Solution Approach 2:
The patent changes the measurement parameter from mechanical quantities (torque, speed) to optical parameters (surface structure, texture, morphology). By using a camera to capture images and analyzing surface features through image processing, the system obtains direct information about mass consistency and state. This parameter change enables reliable process control through accurate, real-time assessment of the actual mass condition rather than indirect mechanical proxies.
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
Enables efficient and optimized conching by accurately assessing the consistency and surface structure of chocolate masses, reducing energy consumption and preventing unwanted granular components, thus improving the quality and efficiency of the chocolate processing.
Implementation Method 1
A device equipped with sensors to detect surface properties of the chocolate mass, such as optical or acoustic sensors
Implementation Method 2
A device equipped with sensors to detect surface properties of the chocolate mass, such as optical or acoustic sensors
Data Source
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AI summary
The invention relates to a device (1) for processing food masses, in particular chocolate masses, as well as a method for processing food masses, in particular chocolate masses, a method for constructing a device (1), and a computer program for operating a device (1). The device (1) comprises a container (2), at least one shaft (3), in particular arranged horizontally, which is equipped with tools (4) which are in particular rotatably arranged about the shaft axis (5), wherein the device (1) comprises at least one sensor (6) for detecting measured quantities (13), wherein the measured quantities (13) allow conclusions to be drawn about at least one surface property of the food mass, in particular the height profile of the food mass along at least one line, in particular over the length and/or width of the container (2) or the shaft (3), or the height profile of the food mass over a surface.