Chocolate Grinding Vessel With Dual Media and Moisture Control
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Solution Overview
Problem
Existing chocolate processing methods require multiple transfer steps, high energy consumption, and environmental conditioning, leading to inferior product quality and inefficiency, particularly due to overgrinding, heating, and moisture management issues.
Innovation Solution
A modular, vacuum-sealed system with dual-sized grinding media and integrated moisture absorption using molecular sieves, allowing single-stage processing that maintains flavor and quality by controlling temperature and moisture without overgrinding.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If multiple grinding steps are used in series to reduce particle size, then manufacturing precision is improved, but device complexity and loss of time increase due to multiple transfer steps between different grinders
Solution Approach 1:
The patent combines multiple grinding steps into a single grinder by using different sized grinding media (balls) within the same vessel. The grinder contains both large grinding media for initial size reduction and small grinding media for fine particle size reduction, eliminating the need for multiple separate grinders and transfer steps between them.
Solution Approach 2:
The grinding media is segmented into different size categories (large and small balls) that perform different functions within the same grinder. Large grinding media handles coarse grinding while small grinding media handles fine grinding, allowing simultaneous multi-stage processing in one device.
2Productivity
If heating is applied during grinding to liquefy chocolate and drive off moisture, then productivity is improved, but object-generated harmful factors increase due to loss of flavor compounds and scorching
Solution Approach 1:
The patent changes the temperature parameter from high heating (120-180°F) to low temperature operation. By maintaining lower temperatures during grinding, the system achieves moisture removal and liquefaction without driving off desirable flavor compounds or scorching the chocolate, thus resolving the contradiction between productivity and quality preservation.
3Ease of operation
If open grinders are used for processing, then ease of operation is improved, but loss of substance increases due to diffusion of flavor compounds and airborne contaminants
Solution Approach 1:
The patent uses a sealed grinder that creates a controlled environment during processing. This prevents the diffusion of desirable flavor compounds into the atmosphere and protects against airborne contaminants, while still allowing for easy loading and unloading of materials through designed access points.
4Manufacturing precision
If conventional grinders are used with high space requirements, then manufacturing precision is maintained, but device complexity increases and ease of manufacture decreases
Solution Approach 1:
The patent merges multiple grinding functions into a single grinder unit, reducing the overall number of machines and transfer steps required in the production line. This simplifies the manufacturing process and reduces space requirements while maintaining processing quality through the use of different sized grinding media.
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
The system achieves efficient, high-quality chocolate production with reduced energy use and simplified maintenance, preserving flavor compounds and extending grinding media lifespan.
Implementation Method 1
integrated moisture absorption using molecular sieves
Implementation Method 2
moisture absorption using molecular sieves
Implementation Method 3
A modular, vacuum-sealed system
Data Source
Figure 1A~1B
Figure 1C~1D
Figure 1E
AI summary
Systems and methods for processing food products. One aspect is a system for processing food products including a base member, a vessel member defining a vessel volume, an opening formed through the vessel member, at least one vessel lip surrounding the opening; a vessel lid connected to the vessel member to substantially seal the opening; a motor shaft, at least one mixing member connected to the motor shaft and within the vessel volume; a motor connected to the motor shaft; and grinding media within the vessel volume for grinding and mixing food products, where energizing the motor urges the motor shaft and the at least one mixing member to rotate within the vessel volume to agitate the grinding media; and where the grinding media includes first grinding media and second grinding media.