Foodstuff Decoration via Cavity Detection and Volumetric Dispensing
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Solution Overview
Problem
Existing foodstuff decoration processes face limitations in graphic reproduction complexity, precision, and quality, as well as weak adhesion to products, and often use non-contributory substances with additives that may deter consumers.
Innovation Solution
A process involving foodstuff products with pre-defined cavities that are detected and filled with fluid foodstuff material using a dispensing unit with adjustable nozzles, allowing for precise and versatile decoration reproduction, ensuring strong adhesion and high graphic resolution.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If foodstuff cream is dispensed on the product surface to reproduce graphic representation, then decoration is achieved, but graphic reproduction complexity and precision are limited
Solution Approach 1:
The dispensing system is divided into multiple independently controllable nozzles arranged in rows, each capable of depositing material precisely at specific locations. This segmentation enables complex graphic representations to be created by coordinating the activation of individual nozzles, thereby improving graphic reproduction precision without requiring a monolithic complex system.
Solution Approach 2:
The system dynamically activates specific nozzles from multiple rows based on the desired graphic pattern and the position of the foodstuff product on the conveying line. This dynamic control allows the same physical system to reproduce various graphic representations with different complexities, maintaining high precision while adapting to different decoration requirements.
2Reliability
If foodstuff cream is dispensed on the product surface, then decoration is achieved, but decoration adhesion is weak and detachment occurs easily
Solution Approach 1:
Cavities are pre-formed in the foodstuff product before the decoration process. These cavities serve as receptacles that guide and contain the dispensed foodstuff material, ensuring it remains in place. This preliminary structural preparation significantly improves adhesion by providing physical anchoring points, while the automated dispensing into predetermined locations maintains ease of manufacture.
3Manufacturing precision
If food-grade ink is used to print decoration on product surface, then graphic representation is achieved, but organoleptic character contribution is low or zero
Solution Approach 1:
The system uses foodstuff material (such as cream, chocolate, or sugar paste) that is homogeneous with the product itself, rather than applying foreign substances like ink. This ensures the decoration contributes positively to the organoleptic character while maintaining high graphic reproduction quality through precise material deposition controlled by the multi-nozzle system.
4Manufacturing precision
If food-grade ink with additives is used for decoration, then printing is achieved, but consumer interest is reduced due to additives
Solution Approach 1:
The system extracts and eliminates the need for artificial additives and pigments by using pure foodstuff materials for decoration. The multi-nozzle dispensing system achieves precise printing capabilities using only natural food ingredients, thereby removing harmful additives while maintaining graphic reproduction quality and improving consumer appeal.
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 process enhances graphic reproduction complexity, precision, and quality while ensuring strong adhesion and consumer appeal by using food-grade materials, improving the overall decoration process for various food products.
Implementation Method 1
via a camera, detecting, for each foodstuff product, the corresponding cavity
Implementation Method 2
dispensing in the cavity of each foodstuff product an amount of fluid foodstuff material substantially equal to the volume of the cavity
Data Source
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AI summary
Described herein is a process for producing foodstuff products provided with a respective decoration having a given configuration, comprising the steps of: - making a plurality of foodstuff products (100) each having a surface and at least a cavity (101) made on said surface and having a profile in plan view that is predetermined to reproduce the given configuration of the respective decoration; - making said plurality of foodstuff products (100) advance on a conveying line (2), in a direction of advance (K); - via a camera (4), detecting, for each foodstuff product (100), the respective cavity (101); - on the basis of data obtained from detection by means of the camera, determining one or more data (A, P) indicating a volume of the cavity (101) of the foodstuff product (100); - providing along said conveying line (2) at least one unit (10) for dispensing a fluid foodstuff material, comprising a plurality of rows of nozzles (11) arranged in a direction transverse to said direction of advance (K); - through the set of nozzles (N1), dispensing in the cavity (101) of each foodstuff product (100) an amount of fluid foodstuff material substantially equal to the volume of the cavity of the foodstuff product (100) .