Single-Serving Frozen Confection Pod With Thermoelectric Cooling
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Solution Overview
Problem
Current domestic ice cream makers produce large batches of ice cream, requiring significant time and pre-frozen containers, and do not allow for direct dispensing of single servings into consumption containers.
Innovation Solution
A compact system capable of producing a single serving of frozen confection in under 5 minutes, which can be dispensed directly into a container, and also capable of producing cold or hot beverages, using a pod with internal paddles for mixing and a nest with thermoelectric cooling.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If current domestic ice cream makers are used to produce large batches, then the quantity of frozen confection is increased, but the production time and pre-freezing preparation time are substantially extended
Solution Approach 1:
The system divides the frozen confection production into single-serving portions using individual pods, each containing a specific quantity of mix. This segmentation allows rapid production of small batches without the lengthy preparation and cooling times required for large-batch machines, directly resolving the time-quantity tradeoff.
Solution Approach 2:
The pod containing the frozen confection mix is pre-prepared and sealed before use, with all ingredients portioned and packaged in advance. This preliminary action eliminates the need for extensive pre-freezing of containers and mix preparation during operation, reducing overall production time while maintaining single-serving quantity output.
2Temperature
If current ice cream makers require pre-frozen containers, then the freezing capability is improved, but the operational complexity and preparation time are increased
Solution Approach 1:
The pod is pre-frozen and pre-prepared before insertion into the machine, with all freezing requirements satisfied in advance during pod manufacturing. This eliminates the need for users to pre-freeze containers or perform lengthy preparation steps, greatly simplifying operation while maintaining effective freezing capability during the rapid churning process.
Solution Approach 2:
The pod is designed to be self-contained and self-sufficient, requiring no external preparation or pre-freezing of containers by the user. The pod itself provides all necessary freezing and mixing functions internally, making the system extremely easy to operate while preserving effective freezing capability through the pod's integrated design.
3Quantity of substance
If manual removal and scooping of ice cream is required, then the batch production capability is maintained, but the serving efficiency and convenience are reduced
Solution Approach 1:
The frozen confection is segmented into individual single-serving pods, each containing a pre-measured portion. This segmentation eliminates the need for manual batch removal and scooping, as each pod is designed to dispense its contents directly into a serving container, dramatically improving serving efficiency and convenience while maintaining appropriate portion quantities.
Solution Approach 2:
The pod acts as an intermediary between the production system and the serving container, containing the frozen confection and providing a built-in dispensing mechanism. This intermediary function eliminates the need for manual handling and scooping operations, allowing direct transfer of the frozen product into the serving container and improving overall productivity.
4Loss of time
If a compact system for single serving is designed, then the space requirement and production time are reduced, but the quantity of frozen confection per batch is limited
Solution Approach 1:
The system uses multiple individual pods rather than a single large batch container. Each pod is compact and designed for rapid single-serving production, but multiple pods can be operated sequentially or simultaneously to achieve larger total quantities, thus resolving the contradiction between compact single-serving design and overall production quantity.
Solution Approach 2:
The system maintains continuous productivity by using multiple pods that can be prepared and dispensed in rapid succession without idle time between batches. This continuous operation allows the compact single-serving machine to produce substantial total quantities over time, matching the output of larger machines while maintaining fast production cycles.
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 system efficiently produces high-quality, single servings of frozen confections, cold beverages, or hot beverages quickly and conveniently, without the need for pre-frozen containers, and can operate within standard kitchen power and space constraints.
Implementation Method 1
a nest with thermoelectric cooling
Data Source
AI summary
A system for providing a single serving of a frozen confection, wherein the system comprises a pod comprising at least one ingredient for providing a single serving of a frozen confection; the system cools the pod; the system introduces water into the pod; the system simultaneously stirs the contents of the pod while scraping at least one wall of the pod to prevent a build-up of the frozen confection on the at least one wall of the pod; and the system ejects the frozen confection out of the pod.