Electric Field Viscosity Control in Liquid Chocolate
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Solution Overview
Problem
Conventional chocolate production methods require excessive melted fat to reduce the high viscosity of liquid chocolate, leading to unhealthy fat content in chocolate products and inefficiencies in manufacturing.
Innovation Solution
Applying an electric field along the flow direction of liquid chocolate through a pipe to aggregate solid particles into streamlined shapes, reducing viscosity without adding excess fat, using electrodes positioned within the pipe to control the electric field strength and duration for optimal viscosity reduction.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If excess melted fat is added to liquid chocolate to reduce viscosity, then manufacturing efficiency is improved, but fat content in the final product increases leading to health concerns
Solution Approach 1:
The patent replaces the mechanical approach of adding melted fat to reduce viscosity with an electrical field application. Electroporation technology creates temporary pores in fat crystal structures, reducing viscosity through electrical rather than mechanical means, thereby avoiding additional fat addition while maintaining manufacturability
Solution Approach 2:
The patent changes the physical state and structural parameters of existing fat crystals through electrical field application. By applying controlled electrical pulses, the crystalline structure of existing fat is modified to reduce viscosity without changing the chemical composition or adding more fat, thus resolving the contradiction between viscosity reduction and fat content control
2Object-affected harmful factors
If high viscosity liquid chocolate is used without adding excess fat, then health benefits are improved, but manufacturing efficiency decreases
Solution Approach 1:
The patent substitutes mechanical viscosity reduction methods (which require adding more fat) with an electrical field-based approach. The electrical pulses temporarily alter the rheological properties of the chocolate, enabling high-viscosity, low-fat chocolate to be processed efficiently without mechanical thinning agents
Solution Approach 2:
The patent applies electrical field treatment preliminarily to the liquid chocolate before manufacturing processes. This pre-treatment modifies the fat crystal structure in advance, reducing viscosity at the point of use without requiring continuous fat addition throughout the manufacturing process
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
Achieves controlled viscosity reduction in liquid chocolate, enhancing manufacturing efficiency and reducing fat content in chocolate products, allowing for precise viscosity adjustment based on product requirements.
Implementation Method 1
The method changes the viscosity of the liquid chocolate by applying an electric field to the liquid chocolate in a direction along the delivery path to aggregate the suspended solid particles into streamline shapes arranged in short chains extending along the direction of the delivery path
Data Source
Figure 1~2A
Figure 2B~2C
Figure 2D
AI summary
The present invention relates to a method and an apparatus for producing a chocolate product. The method includes delivering liquid chocolate having a viscosity through a pipe along a delivery path to a production station for producing the chocolate product. The liquid chocolate includes solid particles suspended within the liquid chocolate. The method changes the viscosity of the liquid chocolate by applying an electric field to the liquid chocolate in a direction along the delivery path of a strength and duration determined to aggregate the suspended solid particles into streamlined shapes extending along the direction of the delivery path.