Conching Tool Gap Geometry for Energy-Efficient Chocolate Processing
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Solution Overview
Problem
Conventional conching devices face challenges in achieving high product quality efficiently and with reduced energy consumption, particularly in processing chocolate products like cocoa mass, sugar, and cocoa butter.
Innovation Solution
A conching device with a cylindrical container and rotating shaft, featuring conching tools that exert compression and shearing forces through a specially designed active surface, which narrows radially to apply forces uniformly, and a method that includes tangential air supply and weight monitoring for optimal processing and discharge.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Use of energy by moving object
If conventional conching devices are used to process product mass, then processing can be performed, but energy consumption is high and processing efficiency is low
Solution Approach 1:
The conching tool is designed with a dynamically varying radial gap to the container wall during rotation. The gap decreases in the direction of rotation, creating a progressive compression zone that enhances mixing efficiency while reducing energy consumption through optimized force application.
Solution Approach 2:
The active surface of the conching tool features a varying radial gap parameter along the direction of rotation. This parameter change creates different compression zones throughout the rotation cycle, optimizing both energy efficiency and processing effectiveness.
2Manufacturing precision
If conventional mixing devices are used, then mixing can be performed, but desired product quality cannot always be achieved
Solution Approach 1:
The conching tool features a localized active surface with specific geometric properties (varying radial gap) that creates optimal compression and shear conditions. This local quality enhancement at the tool-container interface achieves superior product quality without requiring complex overall device structure.
3Manufacturing precision
If compression and shearing forces are applied to remove moisture and bitter substances, then product quality improves, but processing time increases
Solution Approach 1:
The conching tool continuously applies compression and shearing forces throughout its rotation cycle through the varying radial gap design. This continuous action ensures thorough removal of moisture and bitter substances, achieving high product quality in reduced processing time compared to intermittent mixing methods.
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 device ensures high-quality chocolate production by effectively removing bitter substances and moisture, while reducing energy consumption and improving efficiency through controlled processing and air supply, achieving comprehensive mixing and residue removal.
Implementation Method 1
exert compression and shearing forces
Implementation Method 2
exert compression and shearing forces
Implementation Method 3
supply air...below a filling level of the product mass
Data Source
Figure 1
Figure 2
Figure 3~4
AI summary
The invention relates to a conching apparatus (10) having: - a container (22), which forms an accommodating space (24) for a product mass, - a shaft (16), which is accommodated, at least in part, in the container (22) and is designed to rotate about its longitudinal axis (L), and - at least one conching tool (38), which is coupled to the shaft (16) for joint rotation therewith, the conching tool (38) therefore, during conching operation of the conching apparatus (10), moving in a first direction of circulation (U1) along a circulatory path (58). The conching tool (38) here comprises an operative surface (52), which is directed towards the inner wall of the container (22) and is designed such that a radial gap (S) between the inner wall of the container and the operative surface (52) decreases, at least in part, counter to the first direction of circulation (U1). The invention also relates to a method for conching a product mass.