Liquid Nitrogen Freezing for Custom Ice Cream Batches
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Solution Overview
Problem
Conventional methods for preparing frozen desserts like ice cream in small batches are impractical due to slow freezing processes and the need for significant physical contact with freezing agents, leading to uneven textures and increased startup costs, while existing solutions using cryogenic refrigerants often result in uncontrollable freezing and complex operations.
Innovation Solution
A method involving the use of liquid nitrogen to rapidly freeze ice cream mixtures in a shallow metal bowl, with controlled temperature management and folding to prevent over-freezing, allowing for customizable micro-batch production of creamy and flavorful products, and additional nitrogen injection for extended preservation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of time
If conventional refrigeration is used to cool frozen dessert mixtures, then the freezing process is slow and requires significant waiting time, but this makes small batch preparation impractical and increases time consumption
Solution Approach 1:
The patent changes the temperature parameter by using liquid nitrogen (-196°C) instead of conventional refrigeration systems, enabling rapid freezing of small batches in seconds rather than hours, thus resolving the contradiction between freezing time and batch preparation efficiency
Solution Approach 2:
The patent uses liquid nitrogen as a cryogenic refrigerant that can be dispensed in controlled amounts through a dispensing system, allowing rapid heat extraction and freezing without the mechanical complexity of conventional refrigeration, improving both speed and efficiency
2Loss of time
If cryogenic refrigerants like liquid nitrogen are used to speed freezing, then freezing time is reduced, but the ice cream mix freezes uncontrollably creating heterogeneous texture and sticking to mixing containers
Solution Approach 1:
The patent applies partial action by dispensing liquid nitrogen in controlled, incremental amounts rather than all at once, allowing the mixture to freeze gradually and uniformly, preventing the heterogeneous texture and sticking problems caused by excessive cold exposure
Solution Approach 2:
The patent uses dynamic control of the freezing process by adjusting the amount and rate of liquid nitrogen dispensing based on the mixture's freezing state, enabling real-time control over texture uniformity while maintaining rapid freezing
3Productivity
If liquid nitrogen is used to freeze ice cream mixtures, then freezing speed increases, but the process becomes complex and difficult to control
Solution Approach 1:
The patent employs self-service by allowing the liquid nitrogen to directly contact and freeze the mixture in the mixing bowl without complex refrigeration machinery, simplifying the system while maintaining high freezing speed through the inherent properties of liquid nitrogen
4Manufacturing precision
If conventional methods are used to prepare frozen desserts, then startup costs are reduced, but the freezing process is slow and textures are uneven
Solution Approach 1:
The patent changes the temperature parameter by introducing liquid nitrogen, which enables rapid freezing that creates fine ice crystals and smooth textures, overcoming the texture quality limitations of conventional slow freezing methods
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, portable, and customizable production of smooth, creamy frozen desserts with controlled texture and temperature, reducing startup costs and enabling efficient serving of multiple customers with consistent quality.
Implementation Method 1
the heat from the premix can be removed in a matter of seconds
Implementation Method 2
the premix, flavorings and mix-ins are quickly frozen
Implementation Method 3
additional nitrogen injection for extended preservation
Data Source
AI summary
A method of preparing customized micro batches of ice cream is disclosed. Ice cream premix is poured into a shallow eight quart bowl and flavorings and mix-ins added. Liquid nitrogen is injected into the bowl, and the premix is folded into the liquid nitrogen by folding the premix into the center of the bowl. The premix is frozen into ice cream, its edges heated to release any ice cream from the bowl, and dispensed to a serving container. By adding additional liquid nitrogen, the ice cream may be made brittle and then chopped or ground into a large or fine granular shape. As the ice cream mixture is freezing, it may be poured into a mold and placed in a cryogenic bin to freeze and harden the ice cream into the shape of the mold, for making ice cream cakes or other novelty ice cream shapes.