Chocolate Tempering Apparatus with Pressure-Based Contraction Measurement
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Solution Overview
Problem
Current tempering equipment in the chocolate manufacturing industry lacks a simple and reliable method to determine the desirable BetaV crystal formation and contraction of chocolate samples, which affects the quality and stability of tempered chocolate, leading to issues like cracks in confectionery articles due to excessive contraction.
Innovation Solution
An apparatus with a gasketed lid and pressure/volume measuring device that logs temperature and contraction changes of chocolate samples during solidification, providing direct measurement of contraction percentage and crystal quality evaluation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If traditional tempering equipment uses only temperature logging to evaluate chocolate quality, then the measurement system remains simple, but the ability to accurately determine BetaV crystal formation and contraction is insufficient
Solution Approach 1:
The patent combines temperature logging with pressure sensing capabilities into an integrated measurement system. The pressure sensor is embedded within the cup assembly, allowing simultaneous measurement of both temperature and pressure/contraction data during the tempering process, thereby improving measurement precision without significantly increasing system complexity
Solution Approach 2:
The measurement system is designed to perform multiple functions: temperature monitoring, contraction measurement through pressure sensing, and crystal formation evaluation. This multi-functional approach allows a single integrated system to provide comprehensive tempering quality assessment, reducing the need for separate measurement devices
2Measurement precision
If tempering equipment provides detailed crystal formation analysis, then the quality evaluation becomes more accurate, but the ease of operation decreases for non-experts
Solution Approach 1:
The system provides real-time feedback through a display interface that shows tempering quality parameters and crystal formation data. The microprocessor analyzes the collected temperature and pressure data and presents the results in a comprehensible format, enabling users to assess chocolate quality without needing expert knowledge of crystallography or tempering theory
Solution Approach 2:
The microprocessor automatically performs the complex analysis of temperature and pressure data to determine crystal formation and tempering quality. The system self-evaluates the tempering process and provides quality assessment without requiring manual interpretation by the operator, making it accessible to non-experts while maintaining high measurement precision
3Measurement precision
If the apparatus measures only temperature during solidification, then the device complexity remains low, but the ability to determine contraction percentage is insufficient
Solution Approach 1:
The pressure sensor acts as an intermediary element that indirectly measures contraction. Instead of directly measuring volume change, the system uses pressure variations in the sealed cup environment as a proxy for contraction percentage, enabling accurate contraction measurement while maintaining relatively simple device structure
Solution Approach 2:
The patent replaces direct mechanical volume measurement with pressure sensing. By monitoring pressure changes in the sealed cup during solidification, the system infers contraction percentage without requiring complex mechanical displacement sensors or volume measurement mechanisms, thereby reducing structural complexity while improving measurement capability
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 straightforward evaluation of chocolate sample quality by measuring the contraction and crystal formation, ensuring optimal tempering and preventing cracks in chocolate articles, while being accessible to non-experts in the field.
Implementation Method 1
The cooling means of the tempermeter apparatus is mostly arranged as a cool spot in an aluminium block
Implementation Method 2
a temperature measuring probe extending into the cup chamber at least when the lid is arranged on top of the cup
Implementation Method 3
the so-called 'Temper curve' for the particular chocolate sample is disclosed progressively on the apparatus screen
Implementation Method 4
determine the desirable BetaV crystal formation and contraction of chocolate samples
Data Source
Figure 1
Figure 2
Figure 3a~3b
AI summary
The invention relates to an apparatus (1), a process as well as use of the apparatus for testing samples of tempered, liquid confectionery mass, such as tempered chocolate mass. The apparatus comprises a receiving opening (7) for a sample cup (8) adapted to fit into the opening (7), tempering means (9) adapted to cool or heat the sample cup (8). A lid (10) is adapted for fitting on top off the sample cup (8) and a temperature measuring probe (11) is extending into the cup chamber (14) when the lid (10) is arranged on top of the cup (8). Gasket means (12) is arranged at the lid (10) or at the cup (8) adapted to close of the lid (10) around the periphery (13) of the cup (10) thereby providing an airtight volume in the cup chamber (14). An opening (15) is extending from the inside (16) to the outside (17) of the lid (10), and a channel (24, 25, 26) is connecting the opening (15) with a pressure or volume measuring device (29). A liquid mass sample is deposited into the chamber volume (14) filling it out. The chamber is closed and made airtight, and the mass sample is heated or cooled as the temperature of the sample is logged. Simultaneously is measured the increasing or decreasing pressure or volume change exerted by the sample as an expression for the expansion or the contraction of the sample.