Chocolate Crystallization Measurement Apparatus with Integrated Peltier Cooling
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Solution Overview
Problem
Existing chocolate tempering apparatuses are inefficient and cumbersome, requiring manual adjustments and extensive setup, leading to prolonged testing times and potential errors in determining stable crystal formation in chocolate mass, which affects product quality and shelf life.
Innovation Solution
A compact apparatus integrated into the chocolate conduit with a Peltier-element tempering source for both cooling and heating, allowing continuous temperature measurement and solidification within the conduit, enabling fast and effective measurement and disposal of chocolate samples without additional mechanical means.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If a compact apparatus integrated into the conduit is used, then measurement speed and productivity are improved, but device complexity increases due to the need for integrated cooling/heating elements and precision components
Solution Approach 1:
The measurement chamber is nested within the conduit structure, with the piston mechanism nested within the measurement chamber. The Peltier element is integrated into the chamber walls, creating a compact nested arrangement that enables fast measurement without requiring separate external equipment.
Solution Approach 2:
The Peltier element serves dual functions as both cooling and heating element depending on electrical polarity reversal. The same measurement chamber serves both measurement and sample disposal functions. This multi-functionality reduces the need for separate components, managing complexity while improving productivity.
2Measurement precision
If manual adjustments and extensive setup are required, then measurement precision can be maintained, but loss of time increases due to prolonged testing times
Solution Approach 1:
The apparatus performs self-adjustment through automated piston positioning controlled by the pressure source and stop mechanism. The system automatically maintains the measurement chamber within the chocolate flow and performs rapid heating/disposal without manual intervention, reducing testing time while maintaining precision through consistent automated operation.
Solution Approach 2:
The measurement chamber is pre-positioned within the conduit and filled with chocolate mass before measurement begins. The piston is pre-positioned to define the measurement chamber volume. This preliminary setup eliminates the need for manual adjustment during testing, reducing time loss while maintaining measurement precision.
3Measurement precision
If the measurement chamber is maintained within the chocolate flow, then measurement accuracy is improved by continuous temperature measurement, but heat transfer efficiency decreases due to the need to maintain chamber temperature separate from the flowing chocolate
Solution Approach 1:
The Peltier element acts as an intermediary heat transfer device between the chocolate mass and the measurement chamber. By reversing electrical polarity, it can efficiently transfer heat to or from the chamber without direct thermal contact with the flowing chocolate, maintaining temperature control accuracy while managing energy transfer efficiency.
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
Facilitates rapid and accurate determination of crystallization curves, ensuring stable crystal formation and consistent chocolate quality by maintaining the measurement chamber within the chocolate flow, allowing for quick heating and disposal of samples, thus reducing production time and improving product stability.
Implementation Method 1
the tempering source, which is adapted for both cooling and heating, comprises at least one Peltier element
Implementation Method 2
the tempering source, which is adapted for both cooling and heating, comprises at least one Peltier element
Implementation Method 3
a temperature sensor arranged in the piston
Data Source
Figure 1
Figure 2
Figure 3
AI summary
Apparatus (1) for determining crystallization solidification curves of chocolate mass and other fat masses adapted to be arranged onto an opening (21) in a supply conduit (3) for tempered chocolate mass from a tempering apparatus. The apparatus (1) is comprising an outer housing part (22) arranged at the outer periphery (23) of the supply conduit (3) and an inner housing part (24) having a channel (26) and a measurement chamber (36) therein extending in through the opening (21) in radial direction towards the center of the conduit (3). A temperature sensor (28) is arranged in the piston (27) and measures the temperature of the mass sample (44) when the inner housing is cooled and the sample is solidifying in the chamber (36). A plurality of openings (39) are arranged around the inner housing part (24) for flow of chocolate mass between the conduit (3) and the measurement chamber (36) in the channel (26). After the temperature measurement is concluded, the inner housing part (24) is heated and the solidified sample (44) in the measurement chamber (36) is melted and being exposed by the piston (27) through the plurality of openings (39) into the mass flowing in the conduit (3). Especially surprising is it, that the measurement chamber can be maintained fully in the flow of chocolate in the conduit as the sample is being cooled and temperature measured. Then the inventive solution provides the unique advantage that the sample can be heated in the same position and disposed directly out into flow of chocolate in the conduit, only by the return travel of the piston.