Rapid Liquid Freezing via CO2 Eductor Nozzle
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Solution Overview
Problem
Conventional ice cream production methods are inefficient, requiring large batches, high energy consumption, and the use of dangerous refrigerants, making rapid customization and on-demand production challenging, while also leading to product waste and quality issues due to slow freezing and agglomeration.
Innovation Solution
A system utilizing an eductor nozzle that rapidly freezes liquid ice cream mix using carbon dioxide, producing small ice crystals and smooth texture in under five seconds, eliminating the need for traditional scraping and churning methods and refrigerated storage, and allowing for customizable flavors and ingredients.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If scrape-and-churn freezing method is used, then ice cream can be produced with acceptable texture, but the freezing process is slow and requires large batches
Solution Approach 1:
The patent uses a high-pressure gas jet system (pneumatic principle) to rapidly freeze the ice cream mix. Compressed gas is forced through a nozzle to create a high-velocity jet that directly contacts the liquid mix, enabling extremely fast freezing rates while maintaining small ice crystal formation, thus resolving the contradiction between freezing speed and ice crystal control
Solution Approach 2:
The patent exploits the phase transition of compressed gas expanding from high-pressure to atmospheric pressure, which causes rapid cooling and freezing. This phase transition mechanism enables the system to achieve industrial-scale productivity with laboratory-quality ice crystal formation, simultaneously improving both freezing speed and manufacturing precision
2Reliability
If traditional refrigeration systems are used, then ice cream can be stored and transported, but enormous amounts of energy are consumed
Solution Approach 1:
The frozen ice cream products are designed to be self-stabilizing at ambient temperatures for short periods. The rapid freezing process creates a product structure that maintains its frozen state without requiring continuous external refrigeration during storage and transport, eliminating the need for energy-consuming refrigerated supply chains while maintaining product stability
3Productivity
If scrape-and-churn method is used, then ice cream can be frozen, but product sticks to blades causing waste
Solution Approach 1:
The system replaces mechanical scraping blades with a pneumatic high-pressure gas jet system. The compressed gas is forced through a nozzle to create a high-velocity jet that directly contacts the liquid mix, enabling extremely fast freezing rates while maintaining small ice crystal formation. This eliminates the mechanical contact that causes product adhesion and waste, improving both productivity and reducing substance loss
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, energy-efficient production of ice cream with improved texture and reduced waste, eliminating the need for refrigerated storage and dangerous chemicals, allowing for on-demand production and customization at the point of sale.
Implementation Method 1
A system utilizes an eductor nozzle that rapidly freezes liquid ice cream mix using carbon dioxide
Implementation Method 2
an eductor nozzle that rapidly freezes liquid ice cream mix using carbon dioxide
Data Source
AI summary
A system and method for rapidly preparing ice cream or other frozen food/beverage products at a point-of-sale/consumption is provided. For example, the apparatus and method are suited to freeze liquid ice cream mix and distribute it at a predetermined temperature and with a smooth consistency and texture.