Pasteurizing Ice Cream Steam Line Heating Section
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Solution Overview
Problem
Existing apparatuses for pasteurizing ice cream compositions using water vapor do not effectively heat the vapor to achieve optimal pasteurization, leading to inefficient moisture introduction and potential overheating of the composition.
Innovation Solution
The apparatus includes a steam line with a heatable heating section outside the steam generator, capable of heating steam to high temperatures (up to 500°C), and features like a pivotable arm and rotatable attachments for controlled steam distribution, along with an additional steam line for cleaning, to ensure efficient pasteurization and minimize moisture introduction.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Volume of moving object
If the heating section is arranged inside the steam generator, then the structure is more compact, but the heating efficiency is reduced due to cooling by water inside the steam generator
Solution Approach 1:
The heating section is extracted from the steam generator and relocated to the steam line. This separation allows the heating section to operate independently without being cooled by water inside the steam generator, thereby improving heating efficiency while maintaining a relatively compact overall structure through external placement.
2Reliability
If the steam is heated to very high temperatures, then the pasteurization effectiveness is improved, but the risk of overheating the ice cream composition increases
Solution Approach 1:
The steam is pre-heated to high temperatures (300-500°C) in the heating section before being introduced into the receptacle. This preliminary heating ensures that when the steam contacts the ice cream composition, it effectively pasteurizes the product without causing excessive temperature rise, as the steam releases heat gradually during condensation.
Solution Approach 2:
The temperature parameter of the steam is changed to a specific range (300-500°C) that optimizes pasteurization effectiveness while controlling the risk of overheating. This parameter optimization allows the steam to be hot enough to kill pathogens but not so hot as to damage the ice cream composition directly.
3Use of energy by moving object
If the steam line is heated directly, then the heating efficiency is improved, but the device complexity increases due to direct heating requirements
Solution Approach 1:
The heating section uses direct heating methods (such as electric heating elements or gas heaters) instead of complex mechanical heat exchange systems. This substitution simplifies the heating mechanism while maintaining high heating efficiency, as the heating section can be directly exposed to the heat source without requiring complex heat transfer media or multi-stage heating systems.
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 solution allows for reliable and controlled heating of the ice cream composition, reducing moisture introduction and preventing overheating, while also enabling effective cleaning of the apparatus, thereby improving the pasteurization process.
Implementation Method 1
The steam line has a heatable heating section designed to raise the temperature of the steam
Implementation Method 2
The steam generator is designed to generate water vapor
Implementation Method 3
The apparatus may comprise preferably a coolant that is designed to cool the receptacle
Data Source
AI summary
An apparatus for pasteurizing an ice cream composition comprises a receptacle for receiving the ice cream composition, a steam generator, and a steam line. The steam generator is designed to generate water vapor, the steam line is designed to conduct the generated water vapor into the receptacle. The steam line has a heatable heating section designed to increase the temperature of the steam. The heating section is arranged outside the steam generator.