Liquid Nitrogen Dosing for Ice Cream Texture Control
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Solution Overview
Problem
Existing ice cream manufacturing methods fail to consistently produce high-quality frozen mixtures with desirable characteristics, such as small ice crystals and even ingredient distribution, due to limitations in rapid cooling and mixing processes.
Innovation Solution
A system utilizing liquid nitrogen for rapid cooling, combined with interlocking helical beaters that rotate asynchronously with the container, ensuring thorough mixing and self-cleaning, and a controlled dosing system for precise coolant delivery, addresses the challenge of achieving uniform freezing and texture in ice cream production.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If liquid nitrogen is used for rapid cooling, then ice cream quality and texture are improved, but controlling the amount of coolant delivery becomes more difficult
Solution Approach 1:
The system incorporates a feedback control mechanism where a sensor detects the temperature or cooling state of the ice cream mixture, and this information is fed back to the controller which adjusts the liquid nitrogen flow rate accordingly. This closed-loop control enables precise delivery of coolant while maintaining high-quality ice cream production.
2Stability of the object's composition
If interlocking beaters are used for mixing, then ingredient distribution is improved, but the beaters may contact and freeze together
Solution Approach 1:
The beaters are designed with asymmetric rotation patterns where they rotate in opposite directions and/or at different speeds. This asymmetric motion prevents the beaters from settling into a fixed position where they could contact and freeze together, while still achieving thorough mixing of ingredients through their interlocking paths.
3Ease of manufacture
If beaters are positioned close together for self-cleaning, then cleaning efficiency is improved, but the risk of contact increases
Solution Approach 1:
The beaters maintain a dynamic relationship through asynchronous rotation where their relative positions continuously change. They are positioned close enough to achieve self-cleaning effect, but their different rotation speeds and directions ensure they never remain in contact, dynamically preventing freezing together while maximizing cleaning efficiency.
4Stability of the object's composition
If container rotation is added to the mixing system, then mixing thoroughness is improved, but device complexity increases
Solution Approach 1:
The container rotation function is merged with the existing beater mixing system. The container rotates in coordination with the beaters, creating a combined mixing action that enhances thoroughness without requiring a completely separate mixing mechanism. This integration achieves better mixing while minimizing additional device complexity.
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 effectively produces ice cream with exceptionally small ice crystals and high-quality texture by ensuring even distribution of ingredients and precise cooling, resulting in a reproducible and high-quality frozen product.
Implementation Method 1
Rapid cooling produces desirable characteristics in ice cream
Implementation Method 2
liquid nitrogen to the ingredients in the container such that the ingredients freeze
Data Source
AI summary
Systems and methods of producing a frozen food product include dosing ingredients with a liquefied gas while mixing the ingredients using self-cleaning interlocking beaters. The beaters are optionally also disposed to clean a container in which the ingredients are frozen. The rate and amount of cooling is controlled by measuring the quantity of liquid nitrogen, measuring viscosity of the frozen food product, measuring temperature, and/or the like.