Food Processing Container Cooling Chamber for Uniform Heat Transfer
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Solution Overview
Problem
Existing machines for processing food products face issues with non-uniform cooling, inefficient heat transfer, and deformation of container walls due to condensation and freezing, which affects performance and longevity.
Innovation Solution
The machine incorporates a closed refrigeration system with a second heat exchanger fluid permeating a cooling chamber around the container, enhancing thermal inertia and uniform cooling, while preventing condensation and deformation by ensuring consistent temperature distribution and heat exchange.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If an evaporator is used to cool the container, then the product can be cooled and dispensed, but condensation forms on the outside surface of the container causing wall deformation
Solution Approach 1:
A second heat exchanger fluid is introduced as an intermediary substance that permeates the cooling chamber between the evaporator and the container. This mediator absorbs excess moisture and prevents condensation on the container walls while maintaining effective heat transfer from the evaporator to the product, thereby preventing wall deformation without compromising cooling efficiency.
Solution Approach 2:
The cooling chamber is transformed into a controlled environment by introducing a second heat exchanger fluid that creates a protective atmosphere around the container. This inert-like environment prevents atmospheric moisture from condensing on the cold container surface, eliminating the harmful condensation effect while preserving the necessary thermal exchange.
2Loss of energy
If cooling is performed by the evaporator, then heat is transferred from the product, but the cooling is non-uniform and inefficient
Solution Approach 1:
The second heat exchanger fluid acts as a mediator that enhances and uniformizes the thermal exchange between the evaporator and the product. By permeating the cooling chamber, it distributes heat transfer more evenly across the container surface, eliminating hot spots and ensuring uniform cooling throughout the product while improving overall heat transfer efficiency.
Solution Approach 2:
The introduction of the second heat exchanger fluid creates local quality improvements in different zones of the cooling chamber. The fluid distributes thermal energy more uniformly across various regions, ensuring that each local area of the container receives appropriate cooling, thereby achieving uniform temperature distribution throughout the entire product.
3Ease of manufacture
If the container wall is flat, then manufacturing is easier, but the wall is more susceptible to deformation from condensation
Solution Approach 1:
By creating a controlled environment with the second heat exchanger fluid in the cooling chamber, the harmful condensation that would cause deformation of flat container walls is prevented. This allows the use of simpler flat-walled containers that are easier to manufacture while protecting them from the moisture-related deformation through the protective fluid atmosphere.
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
This solution ensures efficient and uniform cooling of food products, maintains high machine performance, and prevents container wall deformation by stabilizing temperature and eliminating condensation issues.
Implementation Method 1
an evaporator which draws heat from the product to be dispensed to transfer it to the heat exchanger fluid
Implementation Method 2
The evaporator usually cools the container which holds the product to be processed and thus cools the product
Implementation Method 3
an evaporator which draws heat from the product to be dispensed to transfer it to the heat exchanger fluid
Implementation Method 4
an evaporator which draws heat from the product to be dispensed to transfer it to the heat exchanger fluid
Implementation Method 5
the air in the proximity of the container is cooled and changes to a liquid state
Implementation Method 6
the water produced by the condensation may freeze and change from the liquid state to the solid state, thus expanding its volume
Implementation Method 7
the water produced by the condensation may freeze and change from the liquid state to the solid state, thus expanding its volume
Data Source
AI summary
A machine for processing liquid or semi-liquid food products, including: a container for the product with walls having an outside surface; a stirrer mounted inside the container; an actuator connected to the stirrer to rotate the stirrer; a dispenser connected to the container to extract the product; a refrigeration system, including: a closed circuit circulating a first heat exchanger fluid, an evaporator, compressor, condenser and throttle element. The fluid flows in the closed circuit through the evaporator, compressor, condenser and throttle element, in order. A control unit controls the actuator. The evaporator is in contact with the outside surface of the container to cool the walls of the container and includes a cooling chamber extending around the container for cooling the container. The cooling chamber encloses the evaporator and is permeated by a second heat exchanger fluid, which increases a thermal inertia of the evaporator.