Ice Maker Frozen Goods Carrier for Rapid Freezing Without Texture Loss
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Solution Overview
Problem
Household refrigeration appliances lack an effective and cost-efficient method to quickly freeze food while preserving its texture, as existing rapid freezing functions do not achieve the desired freezing speeds, leading to damage of cell walls and loss of food quality.
Innovation Solution
Incorporating a frozen goods carrier within the ice maker that exposes food to the cold air flow used for ice production, allowing for high freezing rates, along with adjustable cooling capacity and a timer for optimal freezing and alerting users when food is ready, and using interchangeable nozzles for efficient air distribution.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Speed
If the freezer compartment temperature is lowered significantly with extended compressor operation, then the freezing speed is improved, but the food texture quality deteriorates due to large ice crystal formation
Solution Approach 1:
The patent applies local quality by directing a concentrated stream of cold air specifically onto the food product surface using a nozzle, creating a localized high cooling intensity zone. This focused cold air stream achieves rapid heat extraction at the product surface without requiring the entire freezer compartment to be extremely cold, thereby preventing large ice crystal formation while maintaining high freezing speed.
Solution Approach 2:
The patent segments the cooling function by separating the ice making function from the food freezing function. The ice maker produces ice cubes independently, while a dedicated nozzle system delivers concentrated cold air directly to the food product. This segmentation allows optimized cooling for each function without compromising food texture quality.
2Object-affected harmful factors
If a dedicated quick freeze function is added to achieve high freezing rates, then the food texture quality is improved, but the device complexity increases
Solution Approach 1:
The patent implements universality by enabling the ice maker to serve dual functions: producing ice cubes for drinking and rapidly freezing small quantities of food. By allowing the ice maker to operate in two modes (ice production and food freezing), the system achieves quick freeze capability without adding a completely separate freezing mechanism, thus limiting the increase in device complexity.
Solution Approach 2:
The patent merges the quick freeze function with the existing ice maker structure. The nozzle system that directs cold air is integrated into the ice maker assembly, and the same cold air generation mechanism serves both ice production and food freezing purposes. This merging approach achieves the quick freeze function while minimizing additional device complexity.
3Speed
If the cold air flow is directed onto food products, then the freezing speed is improved, but the ice production capability is reduced
Solution Approach 1:
The patent applies dynamics by making the ice maker operational mode switchable between ice production and food freezing. The system can dynamically adapt its function based on user needs, with the nozzle directing cold air either to the ice mold or to the food product. This dynamic switching capability allows high freezing speed when needed while maintaining normal ice production capability when the quick freeze function is not activated.
Solution Approach 2:
The patent implements periodic action by allowing the ice maker to alternate between different operational modes. The quick freeze function can be activated for specific time periods when rapid freezing is needed, while the system returns to normal ice production mode during other periods. This periodic switching enables both high freezing speed and sustained ice production capability.
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 enables quick freezing of food with minimal additional costs, preserving the texture and quality of frozen goods, allowing for their use in decorative or culinary purposes without significant changes to the refrigeration device's design or operation.
Implementation Method 1
small amounts of foodstuffs can be exposed to the flow of cold air circulating in the ice maker that is otherwise used to produce ice in the ice maker, and can thus be frozen at a similarly high freezing rate as during ice production
Data Source
Figure 1~2
Figure 3~5A
Figure 6~8
AI summary
In a refrigerator with at least one storage compartment cooled by a cold air fan and an ice maker (7) arranged in the storage compartment in a cold air flow driven by the cold air fan, a holder (20) is provided on the ice maker (7), in which a frozen goods carrier (16) can be mounted .