Induction-Heated Food Product Tank with Feedback Temperature Control
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Solution Overview
Problem
Existing temperature control systems for maintaining food products in a creamy or semi-liquid state are complex, expensive, and risk contaminating the product while failing to maintain the desired fluidity and quality.
Innovation Solution
A tank with induction heating and feedback regulation using sensors and induction coils to maintain the food product at a controlled temperature below 90°C, ensuring precise temperature control and low thermal dispersion.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If water heating system is used to maintain food product temperature, then temperature control is achieved, but system complexity and cost increase
Solution Approach 1:
The patent replaces the mechanical water-based heating system with an electromagnetic induction heating system. The induction device generates an electromagnetic field that directly induces eddy currents in the conductive tank wall, which then self-heats through resistive heating. This eliminates the need for water circulation pumps, heat exchangers, and complex hydraulic networks, significantly simplifying the system while maintaining precise temperature control capability
Solution Approach 2:
The tank wall serves a dual function: it is both the container for the food product and the heating element itself. The conductive wall material (such as stainless steel) acts as the resistance element that converts electromagnetic energy directly into heat, eliminating the need for separate heating elements or heat transfer media. The system essentially heats itself through the electromagnetic induction process
2Temperature
If water heating system is used, then temperature control is achieved, but product contamination risk increases
Solution Approach 1:
The patent eliminates the water-based heating system that poses contamination risks by replacing it with electromagnetic induction heating. The induction device generates an electromagnetic field that penetrates the tank wall and induces heating without any physical contact between the heating medium and the food product. This non-contact heating method completely removes the contamination pathway that existed with water circulation systems
Solution Approach 2:
The tank wall acts as an intermediary element between the induction device and the food product. The electromagnetic field heats the conductive wall, which then transfers heat to the food product through thermal conduction. This intermediary approach allows controlled heat transfer while maintaining physical separation between the induction device and the food, preventing contamination
3Ease of operation
If excessive temperature is applied to maintain fluidity, then viscosity reduction is achieved, but product degradation occurs
Solution Approach 1:
The patent implements a feedback control system where temperature sensors continuously monitor the food product temperature and feed this information to a controller. The controller adjusts the induction device power output based on the temperature deviation from the setpoint, ensuring the temperature remains within the optimal range for maintaining fluidity without exceeding degradation thresholds. This closed-loop control prevents both under-heating (insufficient fluidity) and over-heating (product degradation)
Solution Approach 2:
The induction heating system allows for precise control of heating parameters including power level, frequency, and duty cycle. By dynamically adjusting these parameters based on real-time temperature feedback, the system can maintain the food product at the exact temperature needed for optimal fluidity while preventing temperature excursions that would cause degradation. The ability to make fine-grained parameter adjustments enables precise control over the heating process
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 system provides efficient and precise temperature control, maintaining the fluidity and quality of food products while reducing the risk of contamination and thermal dispersion.
Implementation Method 1
an induction device for heating at least one wall so as to maintain the food product in the molten state (creamy or semi-liquid)
Implementation Method 2
an induction device for heating at least one wall
Implementation Method 3
the induction device is feedback regulated to maintain at least one temperature detected by at least one sensor at a desired value
Data Source
AI summary
Herein described is a tank for containing a food product which melts at a temperature below 90° C., for example chocolate, or cocoa, or semi-finished cocoa products, wherein the tank comprises at least one wall which is heated by means of an induction device for maintaining the food product in the molten state, and wherein the induction device is feedback regulated to maintain at least one temperature detected in the tank at a desired value.