Semi-Liquid Food Dispenser Control Using Stirring Speed Feedback
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Solution Overview
Problem
Existing control systems for viscous semi-liquid food dispensers, such as ice cream machines, face challenges in accurately maintaining product characteristics like overrun due to inadequate temperature control accuracy, indirect monitoring methods, and sensitivity to environmental factors, leading to inconsistent product quality.
Innovation Solution
A control method that utilizes real-time monitoring of both product temperature and stirring motor rotation speed to dynamically adjust refrigeration or heating, employing self-adaptive fuzzy control technology to maintain consistent viscosity, thereby minimizing environmental influences and ensuring accurate and reliable product characteristics.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Device complexity
If temperature-based control is used to maintain product characteristics, then the control system is simple to implement, but the control accuracy is insufficient and the response is lagging
Solution Approach 1:
The patent replaces the traditional temperature-based control system with a rotation speed-based control system. Instead of using temperature sensors to indirectly monitor product characteristics, the system directly measures the rotation speed of the stirring motor, which correlates with product viscosity and overrun. This substitution eliminates the lagging response of temperature control while maintaining system simplicity.
Solution Approach 2:
The patent introduces rotation speed as an intermediary parameter to control product characteristics. The rotation speed of the stirring motor serves as a direct indicator of product viscosity and overrun, allowing the control system to respond immediately to changes in product characteristics without the delay inherent in temperature-based monitoring.
2Speed
If rotation speed sensor is used to detect load variation, then the control response is faster, but the measurement accuracy for determining softness and hardness is insufficient
Solution Approach 1:
The patent implements a feedback control system that continuously monitors rotation speed and adjusts the stirring motor speed accordingly. The system compares the detected rotation speed with a preset reference value and makes real-time adjustments to maintain optimal product characteristics, thereby improving both response speed and measurement precision through closed-loop control.
Solution Approach 2:
The patent changes the control parameter from temperature or direct load measurement to rotation speed measurement. By monitoring the rotation speed of the stirring motor, the system obtains a more accurate and responsive indicator of product viscosity and overrun, enabling precise control of product characteristics.
3Ease of operation
If temperature is excessively increased in the refrigerated hopper, then the raw material becomes easier to stir, but partial melting occurs and overrun decreases
Solution Approach 1:
The patent replaces temperature-based control with rotation speed-based control to monitor and maintain product characteristics. By using rotation speed as the control parameter, the system can detect changes in product viscosity and adjust stirring intensity in real-time, preventing both excessive temperature increase and partial melting while maintaining consistent overrun.
4Reliability
If temperature is excessively decreased in the refrigerated hopper, then the raw material maintains overrun, but hardening occurs and stirring difficulty increases
Solution Approach 1:
The patent implements feedback control by continuously monitoring rotation speed and adjusting stirring motor speed accordingly. When product viscosity increases (indicated by rotation speed changes), the system automatically adjusts motor speed to maintain optimal stirring conditions, preventing hardening while preserving overrun through real-time parameter adjustment.
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 solution achieves precise control of viscosity, reducing oscillations in product characteristics and maintaining consistent quality by using direct viscosity indicators from rotation speed data, resulting in improved stability and reliability of the dispensed product.
Implementation Method 1
a refrigerating means configured to input cold energy into the food
Implementation Method 2
a rotation speed sensor configured to detect a stirring speed
Data Source
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AI summary
A control method for a viscous semi-liquid frozen or hot food dispenser comprising a stirring means configured to stir the food, a motor (50) configured to drive the stirring means to rotate, a refrigerating means or heating means configured to input cold energy or heat energy into the food, a rotation speed sensor (80) configured to detect a stirring speed, and a temperature sensor (13) configured to detect the food temperature, the control method comprising the steps of: a) refrigerating or heating the food by the refrigerating means or heating means; b) comparing the food temperature detected by the temperature sensor (13) with a target preset value of the food temperature, and determining to continue the refrigeration or heating, or to stop the refrigeration or heating and to keep stopping for a preset time; c) intervening by corresponding adjustment of the target preset value when a data set collected from the rotation speed sensor (80) shows that change trend of the rotation speed meets predefined intervention conditions; and d) returning to step a) for the next cycle. The control method for a viscous semi-liquid food dispenser is capable of controlling viscosity of food accurately and reliably to maintain consistence of the characteristics of the dispensed product and minimize the influence from the environment as much as possible.