Clamshell Evaporator Cooling for Single-Serve Freezing Pods
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Solution Overview
Problem
Current methods for rapidly cooling food and drinks are inefficient, often requiring pre-cooling or pre-freezing and cannot achieve freezing temperatures quickly, especially for single servings.
Innovation Solution
A refrigeration-based system with a pod-machine interface that uses a clamshell evaporator with low startup times and efficient heat transfer to cool food and drinks from room temperature to freezing in less than two minutes, utilizing sterilized pods that can store ingredients at room temperature for extended periods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Speed
If conventional cooling methods are used, then cooling can occur over extended periods, but freezing temperatures cannot be achieved quickly for single servings
Solution Approach 1:
The system segments the cooling process by dividing it into distinct phases: pre-cooling the evaporator chamber, rapid freezing phase, and dispensing phase. The evaporator is segmented into multiple cooling zones that can operate independently to optimize heat transfer efficiency during different stages of the cooling process.
Solution Approach 2:
The system performs preliminary actions by pre-cooling the evaporator and chamber before the actual freezing cycle begins. The evaporator is pre-chilled to sub-ambient temperatures, and the chamber is pre-cooled to reduce thermal mass that would otherwise slow down the freezing process. This preliminary cooling enables the rapid freezing of single servings in under two minutes.
2Productivity
If pre-cooling or pre-freezing is required, then cooling efficiency improves, but the system becomes less convenient for single servings
Solution Approach 1:
The system dynamically adjusts its operation based on the selected serving size. For single servings, it activates the rapid freeze cycle with maximum cooling power and shorter duration. For larger quantities, it transitions to a gentler cooling mode. The evaporator speed, cooling power, and cycle duration are all dynamically controlled to match the specific requirements of each serving size, eliminating the need for manual pre-cooling decisions.
Solution Approach 2:
The system performs self-service by automatically managing the pre-cooling and freezing processes without requiring user intervention. The controller monitors temperature sensors and automatically initiates pre-cooling sequences, activates the evaporator at appropriate times, and terminates cycles when target temperatures are reached. This automation eliminates the need for users to manually pre-cool ingredients or monitor freezing progress.
3Loss of time
If a refrigeration system with low startup times is used, then rapid cooling is achieved, but heat transfer efficiency may be compromised
Solution Approach 1:
The system changes operational parameters dynamically during the cooling process. It starts with high cooling power and short cycles to achieve rapid temperature reduction, then transitions to lower power, longer cycles to maintain temperature and improve heat transfer efficiency. The evaporator duty cycle, refrigerant flow rate, and compressor speed are adjusted in real-time based on temperature feedback from sensors positioned throughout the chamber and evaporator.
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 rapid cooling of single servings of food and drinks to freezing temperatures in under two minutes, providing efficient heat transfer and easy use, with the ability to produce soft-serve ice cream, frozen coffees, and other chilled beverages from room-temperature pods.
Implementation Method 1
a refrigeration-based system with a pod-machine interface that uses a clamshell evaporator with low startup times and efficient heat transfer to cool food and drinks from room temperature to freezing in less than two minutes
Implementation Method 2
A refrigeration-based system with a pod-machine interface that uses a clamshell evaporator with low startup times and efficient heat transfer
Implementation Method 3
HPP is a cold pasteurization technique by which products, already sealed in its final package, are introduced into a vessel and subjected to a high level of isostatic pressure (300-600 megapascals (MPa) (43,500-87,000 pounds per square inch (psi)) transmitted by water
Implementation Method 4
Some of the pods described are filled with ingredients in a manufacturing line and subjected to a sterilization process (e.g., retort, aseptic packaging, ultra-high temperature processing (UHT), ultra-heat treatment, ultra-pasteurization, or high pressure processing (HPP))
Data Source
AI summary
Systems and methods have demonstrated the capability of rapidly cooling the contents of pods containing the ingredients for food and drinks.