Rapid Ice Cream Cooling With Paddle Mixing for Fine Crystals
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Solution Overview
Problem
Current ice cream production methods require lengthy cooling times and involve the use of stabilizers and emulsifiers to achieve smooth and creamy texture, which can lead to undesirable browning and increased production costs.
Innovation Solution
A system and method for rapidly cooling ice cream from room temperature to freezing in under two minutes using a refrigeration cycle with low startup times and a pod-machine interface that employs a mixing paddle with varying rotational speed to create small ice crystals without the need for stabilizers or emulsifiers, resulting in a 'clean label' ice cream with improved texture and reduced production complexity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional ice cream production methods are used with stabilizers and emulsifiers, then smooth and creamy texture is achieved, but production time increases and browning occurs
Solution Approach 1:
The patent changes the cooling rate parameter from slow traditional cooling to rapid cooling (from room temperature to freezing in under 2 minutes). This parameter change enables the formation of small ice crystals without requiring stabilizers or emulsifiers, thus reducing both production time and preventing browning while achieving smooth texture
Solution Approach 2:
The patent utilizes the phase transition of water to ice during freezing. By controlling the rapid phase transition through quick freezing, small ice crystals are formed naturally without chemical additives. The refrigeration cycle with low startup times enables this controlled phase transition to occur rapidly, achieving the desired texture in under 2 minutes
2Manufacturing precision
If stabilizers and emulsifiers are added to achieve smooth texture, then creamy consistency is improved, but production costs increase
Solution Approach 1:
The patent extracts and eliminates the need for stabilizers and emulsifiers from the ice cream production process. By using rapid cooling to naturally form small ice crystals, the formulation is simplified to contain only basic ingredients, reducing production complexity and costs while maintaining smooth texture
Solution Approach 2:
The rapid cooling process enables the ice cream mixture to self-form small ice crystals through controlled freezing without requiring additional chemical agents. The refrigeration system with low startup times provides the necessary conditions for spontaneous crystal formation, eliminating the need for external stabilizing agents
3Loss of time
If rapid cooling is implemented without stabilizers, then production time is reduced and costs decrease, but achieving small ice crystal size becomes more difficult
Solution Approach 1:
The patent employs a refrigeration cycle with low startup times that enables dynamic rapid cooling. The system transitions quickly from idle to full cooling capacity, achieving the necessary temperature drop in under 2 minutes. This dynamic response allows rapid cooling while maintaining control over ice crystal formation, producing small crystals without stabilizers
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 produces ice cream with a majority of ice crystals under 50 μm in size, achieving a smooth and creamy texture while eliminating the need for stabilizers and emulsifiers, reducing production time and costs, and allowing for room-temperature storage of ice cream mix for extended periods.
Implementation Method 1
Some of these systems and methods can cool food and drinks in a container inserted into a counter-top or installed machine from room temperature to freezing in less than two minutes
Implementation Method 2
a pod-machine interface that employs a mixing paddle with varying rotational speed to create small ice crystals
Implementation Method 3
cooling times and involve the use of stabilizers and emulsifiers to achieve smooth and creamy texture
Data Source
AI summary
Systems and methods have demonstrated the capability of rapidly cooling the contents of pods containing the ingredients for food and drinks.