Ice Slurry Cooling of Perforated Food Containers With Ice Volume Control
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Solution Overview
Problem
Existing methods for cooling foodstuff using ice slurry struggle to control the amount of ice deposited in each container, leading to uncertainty and inefficiency in the cooling process.
Innovation Solution
An apparatus comprising a tank with an ice slurry bath and agitators, along with nozzles and pumps to distribute and control the ice slurry, ensuring uniform contact and controlled ice volume, is introduced. This apparatus allows for precise control of ice crystals and enhanced cooling efficiency by agitating the ice slurry bath and using sensors to monitor and adjust the ice fraction.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Area of stationary object
If ice slurry is delivered to containers using a manifold system, then cooling coverage is improved, but control of ice volume in each container deteriorates
Solution Approach 1:
The system divides the ice slurry delivery into individual container-level control through separate nozzles for each container, allowing precise control of ice volume in each container while maintaining comprehensive cooling coverage across all containers in the stack
Solution Approach 2:
The system uses sensors to detect the amount of ice in each container and provides feedback to the control system, which then adjusts the ice slurry delivery through the nozzles to achieve precise ice volume control while maintaining uniform cooling across all containers
2Temperature
If ice slurry is delivered to ensure adequate cooling, then cooling effectiveness is improved, but uncertainty in ice deposition control worsens
Solution Approach 1:
Sensors monitor ice deposition in real-time and provide feedback to the control system, which adjusts nozzle operation to maintain reliable control over ice volume while ensuring adequate cooling effectiveness through continuous monitoring and adjustment
3Device complexity
If manual or simple manifold ice delivery is used, then device complexity is reduced, but cooling uniformity deteriorates
Solution Approach 1:
The system uses sensors to automatically detect ice levels and triggers nozzle operation based on detected conditions, enabling the system to self-regulate cooling uniformity across containers without complex manual control mechanisms
Solution Approach 2:
The system uses hydraulic or pneumatic actuation of nozzles to control ice slurry delivery, providing precise control of ice volume and cooling uniformity through fluid pressure control while maintaining relatively simple device architecture
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 solution enables rapid and uniform cooling of foodstuff, allowing for precise control of ice volume and preventing mechanical damage, thereby improving food preservation and transportation efficiency.
Implementation Method 1
at least one agitator to agitate the ice slurry bath
Implementation Method 2
a tank containing an ice slurry bath, said tank being sized to receive a stack of perforated containers containing foodstuff with said stack of containers being immersed in said ice slurry bath
Data Source
AI summary
A method of cooling foodstuff comprises immersing at least one perforated container containing foodstuff into an ice slurry bath for a period of time sufficient to allow ice slurry to enter the at least one perforated container and then subsequently removing the at least one perforated container from the ice slurry bath. Various apparatuses for cooling foodstuff are also provided.