Frozen Confection Nozzle Extrusion for Fine Detail
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Solution Overview
Problem
Existing methods for producing frozen confectionery products lack the ability to create attractive and appealing decorative shapes with fine detail, as conventional processes often result in uninteresting and old-fashioned designs.
Innovation Solution
A process involving a nozzle with apertures that extrudes frozen confection in two steps: first parallel to and then opposite to the direction of extrusion, with the nozzle moving in the opposite direction to form sharp pinnacles and detailed designs, while maintaining the source of frozen confection until the end to ensure residual pressure aids in tapering and forming precise shapes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If the nozzle moves in the opposite direction to the direction of extrusion, then fine detail and sharp pinnacles are achieved, but the process time increases
Solution Approach 1:
The extrusion process is divided into two distinct steps: a first extrusion step where the nozzle moves in the same direction as extrusion to efficiently deposit frozen confection, and a second extrusion step where the nozzle moves in the opposite direction to create fine detail and sharp pinnacles. This segmentation allows each step to be optimized for its specific purpose, balancing productivity and manufacturing precision.
2Manufacturing precision
If the source of frozen confection is maintained throughout the process, then residual pressure aids in tapering and forming precise shapes, but the complexity of controlling the extrusion process increases
Solution Approach 1:
The source of frozen confection is maintained throughout both extrusion steps to ensure continuous residual pressure in the chamber. This continuous pressure is essential for achieving the desired tapering effect and precise shaping during the second extrusion step, where the nozzle moves in the opposite direction. The continuity of the frozen confection supply ensures that the pressure gradient necessary for fine detail formation is maintained throughout the entire 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
This method enables the production of frozen confectionery products with intricate and visually appealing designs, achieving efficient manufacturing by allowing for finely detailed structures and attractive decoration on cone, cup, and tub products within a short time frame.
Implementation Method 1
a first extrusion step of extruding the frozen confection from the chamber of the nozzle through the apertures of the extrusion plate
Implementation Method 2
There will be a period of time following stopping the source of frozen confection during which extrusion will continue due to residual pressure in the chamber, albeit at a reducing rate until extrusion eventually ceases
Data Source
AI summary
A process for producing frozen confectionery products, the process comprising: providing a source of a frozen confection to a chamber of a nozzle, the nozzle comprising an extrusion plate, wherein the extrusion plate defines one or more apertures in fluid communication with the chamber; wherein the apertures have a width of from 1 to 5 mm and a length of at least 10 mm; a first extrusion step of extruding the frozen confection from the chamber of the nozzle through the apertures of the extrusion plate, to produce extruded frozen confection having a direction of extrusion relative to the extrusion plate, the extrusion being carried out whilst the nozzle has a direction of movement having a component of movement in a direction parallel to the direction of extrusion wherein the component of movement is zero or in the same direction as the direction of extrusion; and followed by a second extrusion step of moving the nozzle with a direction of movement having a component of movement in a direction parallel to the direction of extrusion wherein the component of movement is in the opposite direction to the direction of extrusion is provided.