Ice processing system
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Solution Overview
Problem
Existing systems fail to selectively heat ice within frozen food products without heating adjacent liquid-phase water, leading to uneven cooking and undesirable texture due to large ice crystal formation.
Innovation Solution
An ice processing system utilizing a temperature-dependent electromagnetic field, generated by electrodes within a cavity, that oscillates at frequencies corresponding to the dipole resonance of ice crystals, allowing for selective heating of ice without significantly heating liquid-phase water.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If conventional heating systems are used to thaw frozen food products, then the ice within the food product melts, but the liquid-phase water is also heated causing uneven cooking and portions to remain frozen
Solution Approach 1:
The electromagnetic field is configured to selectively interact with ice crystals through dipole resonance at specific frequencies, creating a localized heating effect that targets only the ice phase while leaving liquid-phase water and other food components relatively unaffected. This selective interaction enables uniform thawing without overcooking portions.
Solution Approach 2:
The system changes the frequency parameter of the electromagnetic field to match the dipole resonance frequency of ice crystals, which varies with temperature. By dynamically adjusting the frequency based on detected ice crystal temperature, the system maintains selective heating efficiency throughout the thawing process.
2Reliability
If frozen food products are stored at low temperatures, then preservation is achieved, but large ice crystals form damaging the food product's cellular structure
Solution Approach 1:
The electromagnetic field induces dipole oscillation in ice crystals, creating a vibrational effect that prevents the formation of large, damaging ice crystals during freezing. This vibration disrupts the crystallization process, promoting the formation of smaller, less damaging ice structures that preserve cellular integrity.
Solution Approach 2:
The system applies periodic electromagnetic fields during the freezing process to continuously disrupt ice crystal growth. By applying oscillating fields at dipole resonance frequencies, the system prevents the coalescence of ice crystals into large damaging structures, maintaining food quality during preservation.
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 method enables controlled ice crystallization, reduced ice crystal size, and efficient melting of ice within food products, maintaining food quality and preventing uneven cooking.
Implementation Method 1
oscillate a field density of the electromagnetic field at a frequency selected to establish and maintain a resonance condition of dipoles in ice crystals
Implementation Method 2
a plurality of electrodes configured to create a time-varying electromagnetic field within the cavity... frequency is selected based on a temperature of the object to establish and maintain a resonance condition of dipoles in ice crystals
Data Source
AI summary
An ice processing system may include a plurality of electrodes configured to create a time-varying electromagnetic field in a cavity, and a controller configured to oscillate a density of the electromagnetic field at a frequency which depends on the temperature of an object in the cavity. The frequency is selected based on a temperature of the object to establish and maintain a resonance condition of dipoles in ice crystals present in the object, such that the electromagnetic field tends to selectively heat ice substantially without heating liquid-phase water.