Confectionary String Cutting with Pre-Support to Prevent Deformation
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Solution Overview
Problem
Existing confectionary extrusion methods struggle with achieving shape uniformity and precise positioning of products containing cut-resistant macro-particles, such as chocolate or nuts, due to deformation and inaccurate placement caused by cutting impacts.
Innovation Solution
A method and machine that move cutting means transversely to separate the confectionary string, with the end portion being rested on a conveying surface before and during cutting, allowing for controlled separation and minimizing deformation and positioning errors.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If cutting means are moved to separate the confectionary string, then the confectionary product is formed, but the product shape uniformity and positioning precision deteriorate due to impact deformation
Solution Approach 1:
The conveying surface moves to position the end portion of the confectionary string on the conveying surface before the cutting means arrives. This preliminary positioning ensures that the product will be accurately placed on the conveying surface after cutting, preventing uncontrolled launching and positioning errors.
Solution Approach 2:
The conveying surface provides a supporting action before and during cutting to counteract the harmful impact force from the cutting means. By having the end portion rest on the conveying surface beforehand, the impact is absorbed and the product is prevented from being launched uncontrollably, maintaining shape uniformity and positioning precision.
2Adaptability or versatility
If macro-particles are included in the confectionary substance, then product variety and consumer appeal improve, but cutting reliability deteriorates due to cut-resistant particles
Solution Approach 1:
The conveying surface provides preliminary support to the end portion of the confectionary string before cutting. This support counteracts the resistance from macro-particles during cutting, preventing the cutting means from failing to cut through or causing excessive deformation, thereby ensuring reliable cutting even with cut-resistant ingredients like chocolate grains or nuts.
Solution Approach 2:
The conveying surface acts as an intermediary between the cutting means and the confectionary string. It provides a stable support base that allows the cutting means to reliably cut through macro-particles without causing uncontrolled movement or deformation of the product.
3Manufacturing precision
If the end portion is positioned on the conveying surface before cutting, then positioning precision improves, but the complexity of coordinating movements increases
Solution Approach 1:
The conveying surface performs multiple functions: it transports the confectionary string, positions the end portion before cutting, supports the product during cutting, and conveys the finished product away. This multi-functionality reduces the need for additional specialized devices, managing complexity while achieving precise positioning.
Solution Approach 2:
The positioning function is merged into the conveying surface's movement coordination. By synchronizing the conveying surface position with the cutting timing, the system achieves precise positioning without requiring a separate positioning device, thus managing complexity through functional integration.
Data Source
AI summary
A method for producing a confectionary product (1), comprises the steps of extruding a confectionary substance to form a confectionary string, shearing an end portion (5) from a remaining part (7) of the confectionary string (2), resting the end portion (5) on a conveying surface (8) already before the separation of the end portion (5) and completing the separation of the end portion (5) from the remaining part (7) of the confectionary string (2) while the end portion (5) is resting on the conveying surface (8).