Ice Cream Processing Machine with Integrated Pasteurization
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Solution Overview
Problem
The ice cream production process faces significant safety and hygiene challenges due to the proliferation of infectious agents like Listeria monocytogenes, which can spread through cross-contamination, particularly in low-temperature environments, leading to increased contamination risks and reduced food safety.
Innovation Solution
A batch processing method for making ice cream using a machine equipped with a processing container and a thermodynamic thermal treatment plant that includes pasteurization to deactivate infectious agents, followed by cooling and mixing, minimizing external contact and handling, thereby reducing contamination risks and ensuring a safe product.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional ice cream processing methods are used with multiple contact points (containers, accessories), then the basic mixture can be processed, but the risk of contamination increases significantly
Solution Approach 1:
The patent combines multiple processing functions (mixing, freezing, serving) into a single integrated machine that processes the basic mixture from start to finish without transferring it to separate containers or accessories. This eliminates multiple contact points and significantly reduces contamination risk while maintaining food safety.
Solution Approach 2:
The patent introduces a sealed transparent chamber as an intermediary environment that allows the basic mixture to be processed and displayed without direct contact with external containers or accessories. The chamber acts as a barrier that prevents contamination while enabling the processing and serving functions.
2Reliability
If pasteurization and multiple processing steps are added to ensure food safety, then contamination risks are reduced, but processing time is extended
Solution Approach 1:
The patent performs pasteurization of the basic mixture before it enters the freezing and serving process. By completing the pasteurization step in advance within the same machine, the subsequent freezing and serving can proceed without additional time delays, as all steps occur in an integrated sequence within the single device.
3Ease of manufacture
If multiple separate machines and containers are used for processing, then each function can be optimized, but the space required increases
Solution Approach 1:
The patent merges pasteurization, mixing, freezing, and serving functions into a single integrated machine with a compact design. This eliminates the need for multiple separate machines and containers, significantly reducing the space required while maintaining all necessary processing functions within one device.
4Adaptability or versatility
If the basic mixture is handled multiple times during processing, then processing flexibility is improved, but contamination risk increases
Solution Approach 1:
The patent uses a sealed transparent chamber as an intermediary that allows the basic mixture to remain contained throughout the entire processing sequence. The mixture is transferred and processed within this sealed environment, maintaining flexibility in processing operations while preventing contamination from external contact with containers or accessories.
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 method enhances food safety by eliminating contamination risks within a closed environment, simplifying operations, and allowing safe ice cream production even in small spaces, without extending processing times or introducing additional steps.
Implementation Method 1
activating the thermal treatment plant in heating mode for a predetermined time for heating the basic mixture inside the processing chamber 3, such as to subject the basic mixture to a thermal treatment (of pasteurisation) inside the processing chamber 3
Implementation Method 2
activating the thermal treatment plant in cooling mode for cooling the basic mixture inside the processing chamber 3 and, at the same time, rotating the rotary mixer 5, so as to allow incorporation of air in the basic mixture and make an ice cream type product in the processing chamber 3
Data Source
AI summary
A method for making ice cream, including preparing a machine for mixing and cooling ice cream equipped: with a processing container defining a processing chamber and provided with a mixer rotating inside the processing chamber; and a thermal treatment plant, configured for being activated, selectively and alternatively, in heating or cooling mode, respectively, for heating and cooling the processing chamber. The method further includes: inserting inside the processing chamber a basic mixture; heating the basic mixture inside the processing chamber, so as to subject the basic mixture to a pasteurization treatment; cooling the basic mixture inside the processing chamber and, at the same time, rotating the rotary mixer, to incorporate air in the basic mixture and make ice cream; extracting the ice cream from the processing chamber.