Liquid Nitrogen Freezing for Confectionery Recovery

Resolve Bottlenecks,
Find Innovative SolutionsGenerate Solutions

Solution Overview

Problem

Conventional methods for freezing oven-type confectionery products, such as bread and pastries, require long thawing times when refrigerated, making them unsuitable for immediate consumption and often necessitate the use of additives to facilitate quick freezing, which compromises product quality.

Innovation Solution

A process involving complete cooking of confectionery products, followed by immediate freezing using liquid nitrogen, packaging, and rapid reheating to restore the product's original organoleptic characteristics without additives, allowing for quick recovery and extended shelf life.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Duration of action of stationary object

If conventional freezing methods are used to preserve confectionery products, then shelf life is extended, but recovery time becomes unacceptably long (30 minutes)

Engineering Contradiction:

Improveshelf lifeVSAvoidrecovery time

Core Design Contradiction:

Duration of action of stationary objectVSLoss of time

Solution Approach 1:

The invention changes the temperature parameter by using liquid nitrogen at -196°C instead of conventional freezing temperatures. This extreme temperature difference enables rapid freezing that locks in the product structure, allowing recovery in just 3-7 minutes while maintaining extended shelf life.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The invention utilizes the phase transition of liquid nitrogen evaporating at -196°C to achieve instantaneous freezing of the confectionery product. This phase change from liquid to gas provides rapid heat extraction, freezing the product structure quickly and enabling fast recovery without long thawing times.

Inventive Principle:

Principle #36Phase transitions

2Loss of time

If liquid nitrogen is used for rapid freezing, then recovery time is reduced, but additives are required which compromise product quality

Engineering Contradiction:

Improverecovery timeVSAvoidproduct quality

Core Design Contradiction:

Loss of timeVSManufacturing precision

Solution Approach 1:

The invention extracts and eliminates the need for chemical additives by using pure liquid nitrogen as the freezing medium. The physical properties of liquid nitrogen alone are sufficient to achieve the desired rapid freezing and structure preservation, making any chemical additives unnecessary and thus maintaining product quality.

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

The invention uses liquid nitrogen to create an inert freezing environment that prevents oxidation and chemical reactions during the freezing process. This inert atmosphere protects the product's natural composition and quality while enabling rapid freezing, eliminating the need for protective additives.

Inventive Principle:

Principle #39Inert atmosphere (Inert environment)

3Duration of action of stationary object

If conventional freezing is used, then storage is possible, but the product structure degrades and requires additives to maintain quality

Engineering Contradiction:

Improvestorage capabilityVSAvoidinternal structure

Core Design Contradiction:

Duration of action of stationary objectVSStability of the object's composition

Solution Approach 1:

The invention changes the freezing temperature parameter to -196°C using liquid nitrogen, which creates a glassy state in the product that preserves the internal structure. This extreme temperature parameter prevents crystallization and structural degradation, maintaining composition stability during storage without requiring additives.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The invention utilizes the phase transition of water in the product forming a glassy matrix during liquid nitrogen freezing. This glassy state locks the internal structure in place, preventing degradation during storage and maintaining composition stability without the need for protective additives.

Inventive Principle:

Principle #36Phase transitions

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

Enables quick recovery of confectionery products to their edible state within minutes, maintaining freshness and quality without additives, thus addressing the issue of long thawing times and ensuring product integrity.

Implementation Method 1

immediately freezing/lowering in temperature the cooked confectionery product by using liquid nitrogen

Methodology Applied

Scientific EffectHeat transfer: Conduction (thermal)

Implementation Method 2

taking the cooked confectionery product to a temperature from -20 °C to -90 °C

Methodology Applied

Scientific EffectFreezing: Freezing

Implementation Method 3

subjecting the confectionery product frozen/lowered in temperature to recovery in heating means (for example an oven) at about 200 °C

Methodology Applied

Scientific EffectHeating: Heating

Data Source

PatentEP2908666B1Process for producing oven-type confectionery products without additives, frozen/lowered in temperature, with quick recovery before eating them

Publication Date: 2017.12.13 DOLCIARIA ORSOBIANCO

AI summary

A process is described for producing oven-type confectionery products without additives, frozen/lowered in temperature, with quick recovery before eating them, that comprises the steps of: completely cooking the confectionery product; immediately freezing/lowering in temperature the cooked confectionery product by using liquid nitrogen; packaging the confectionery product frozen/lowered in temperature; and possibly storing and transporting the packaged confectionery product.