Flexible Bag Dispenser with Self-Closing Valve for Frozen Confections
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Solution Overview
Problem
Existing systems for dispensing soft ice cream face challenges in delivering consistent quality due to temperature and composition variations, and are inconvenient to operate and maintain, with limited control over dispensing pressure and potential for product wastage.
Innovation Solution
A refrigerated, insulated chamber with a flexible bag container and a self-closing slit valve, where pressure is applied externally to force the ice cream out through a nozzle, allowing variable pressure control during dispensing to manage flow and prevent wastage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of substance
If a self-closing valve is used to control dispensing, then product wastage is reduced, but the complexity of the dispensing system increases
Solution Approach 1:
The valve is designed to automatically close when pressure is released, eliminating the need for manual intervention to prevent product wastage. The system serves itself by using the pressure differential to control the valve state.
Solution Approach 2:
Gas pressure is used to control the opening and closing of the valve, which forces the frozen confection out during dispensing and allows the valve to self-close when pressure is released.
2Ease of operation
If pressure is applied to force frozen confection out of the container, then dispensing control is improved, but the risk of product wastage increases
Solution Approach 1:
The system dynamically adjusts pressure application - pressure is applied during dispensing to control flow, and automatically released afterward to allow valve closure and prevent wastage. The pressure state changes based on dispensing needs.
Solution Approach 2:
Pressure is applied periodically - during the dispensing phase to control product flow, and released during the non-dispensing phase to allow valve closure. This periodic pressure application prevents continuous wastage.
3Reliability
If the chamber temperature is maintained at below -15°C, then product quality is maintained, but energy consumption increases
Solution Approach 1:
The frozen confection is pre-packaged in a container that maintains its structure and product quality at low temperatures. The rigid container provides preliminary protection and structural integrity, reducing the need for continuous active refrigeration.
Solution Approach 2:
The system uses a disposable or replaceable container that can be stored at lower temperatures without continuous energy input. Once used, the container is replaced, eliminating the need for long-term energy-intensive storage of the same container.
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 method provides precise control over dispensing, maintains product quality across varying temperatures, reduces wastage, and produces an attractive, well-defined ice cream shape with improved hygiene and reduced energy consumption.
Implementation Method 1
pressurising gas in the region inside the bottle and outside the flexible bag thereby applying pressure to the frozen confection so that the valve opens and the frozen confection is forced out of the container through the outlet
Implementation Method 2
The refrigeration system is capable of maintaining the chamber and its contents to a temperature of below -15°C
Implementation Method 3
the self-closing valve is a slit valve made from a resilient material
Data Source
Figure 1
Figure 2a~2b
Figure 3~4
AI summary
A method for dispensing a frozen confection is provided the method comprising: providing a refrigerated, insulated chamber, which houses at least one container, containing a frozen confection at a temperature of -12°C or below; wherein the at least one container has an outlet which is closed by a self-closing valve; wherein the container comprises flexible bag containing the frozen confection located inside a bottle; pressurising gas in the region inside the bottle and outside the flexible bag thereby applying pressure to the frozen confection so that the valve opens and the frozen confection is forced out of the container through the outlet; releasing the pressure so that the valve closes. An apparatus is also provided.