Chocolate Dispensing Pouch with Inert Nitrogen Atmosphere
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Solution Overview
Problem
Chocolate is difficult to maintain in a fresh, homogenous state for extended periods due to oxidation and separation issues when in a molten form, leading to the need for tempering and cold chain distribution, which increases costs and complexity.
Innovation Solution
A content dispensing apparatus that includes a housing with a deformable pouch containing chocolate, a heater, and an agitator, allowing for warming and agitation to maintain a homogeneous, lower viscosity state, and a fluidic conduit with a valve for controlled dispensing, which prevents oxidation and separation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of moving object
If chocolate is maintained in a molten state for extended periods, then it remains ready for dispensing, but it undergoes oxidation and separation leading to degradation
Solution Approach 1:
The patent applies an inert atmosphere by filling the dispensing container with nitrogen gas to displace oxygen, preventing oxidation of the molten chocolate during extended storage. The nitrogen atmosphere maintains the chocolate in a fresh state without the harmful oxidative effects that would normally occur over time.
Solution Approach 2:
The patent extracts the harmful oxygen from the environment by replacing it with inert nitrogen gas. This removal of the oxidizing agent prevents both oxidation and separation issues, allowing the chocolate to remain stable in molten form for extended periods without degradation.
2Object-affected harmful factors
If chocolate is tempered and stored in solid form, then oxidation is prevented, but it requires cold chain distribution and loses flavor immediacy
Solution Approach 1:
The patent uses an inert nitrogen atmosphere in the dispensing container to prevent oxidation of molten chocolate, eliminating the need for tempering and cold chain distribution. This allows the chocolate to be stored and dispensed in a convenient molten state without the complexity of temperature-controlled logistics.
3Stability of the object's composition
If chocolate is continuously mixed and heated to maintain homogeneity, then separation is prevented, but oxidation and flavor loss increase
Solution Approach 1:
The patent replaces the open air environment with an inert nitrogen atmosphere in the dispensing container, preventing oxidation while maintaining homogeneity. This eliminates the need for continuous mixing and heating to prevent separation, as the inert atmosphere stabilizes the chocolate composition without requiring active intervention.
4Shape
If rapid cooling is used to temper chocolate, then solid bar formation is achieved, but large expensive cooling tunnels are required
Solution Approach 1:
The patent inverts the traditional approach by maintaining chocolate in a molten state for dispensing rather than cooling it to form solid bars. This eliminates the need for expensive rapid cooling tunnels while still achieving the desired product form through controlled dispensing and setting in molds.
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 the distribution and dispensing of fresh molten chocolate over extended periods without oxidation, reducing costs and complexity by maintaining chocolate in a stable, flavorful state.
Implementation Method 1
a heater and an agitator configured such that, in use, the chocolate in the pouch can be warmed above room temperature and agitated, thereby achieving a homogeneous lower viscosity melted state
Implementation Method 2
a heater and an agitator configured such that, in use, the chocolate in the pouch can be warmed above room temperature and agitated, thereby achieving a homogeneous lower viscosity melted state
Data Source
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AI summary
Systems and methods for preparing and dispensing food contents, typically molten chocolate. In one aspect, a system includes a deformable fluid-tight container shell defining an internal volume and separating the internal volume from an external environment; a semi-solid content contained within the internal volume; a valve stem operationally connected to and disposed at least partially through the deformable container shell; and a valve disposed in the external environment and operationally connected to the valve stem. The semi-solid content may be a hydrophobic matrix with at least partially emulsified hydrophilic components suspended therein; the container shell may be substantially fluid-tight; the valve may be self-cleaning; the internal volume may be in fluidic communication with the external environment where the valve is open but not when the valve is closed.