Microfiltration Foam Dispensing for Stable High-Overrun Cream
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Solution Overview
Problem
Existing methods for dispensing foamed products, such as spray cream and whipped cream, face issues with stability and consistency due to the absence of a stabilizing fat network and the use of nitrogen oxide, leading to poorer quality and rapid degradation, while automated whipped cream machines are less user-friendly and require extensive cleaning.
Innovation Solution
A method and system utilizing a microfiltration device to introduce gas into the product, followed by a static mixing treatment or controlled pressure decrease, to create a stable and consistent foam with high overrun, using a compact and inexpensive design that ensures efficient, rapid, and hygienic production.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If nitrogen oxide is used for foaming the cream, then sufficient gas can be stored in the can at acceptable pressure and highly aerated foam is produced, but the foam stability decreases due to rapid gas diffusion
Solution Approach 1:
The patent changes the physical parameters of gas introduction by using ultrasonic vibration to create cavitation bubbles, which then collapse to form fine foam. This differs from nitrogen oxide dissolution by using mechanical energy input to control bubble formation, allowing adjustment of foam density and stability independently of gas diffusion rate
Solution Approach 2:
The patent replaces the chemical mechanism of nitrogen oxide dissolution with a mechanical ultrasonic cavitation process. The ultrasonic generator creates mechanical vibrations that generate and collapse bubbles, substituting the chemical-gas mechanism with a physical-mechanical field approach
2Ease of operation
If spray cream is produced with desensitized cream to prevent particle coalescence, then aerosol clogging is avoided, but the foam stability and firmness decrease due to absence of fat network
Solution Approach 1:
The patent introduces dynamic ultrasonic vibration to actively control bubble formation and distribution during foam creation. This dynamic process allows the system to manage fat globule behavior during foaming without permanent desensitization, maintaining both spray function and foam stability
Solution Approach 2:
The ultrasonic generator applies periodic vibrations at specific frequencies to create controlled cavitation cycles. This periodic action rhythmically forms and collapses bubbles, creating stable foam structure while preventing unwanted coalescence that would cause clogging
3Strength
If automated whipped cream machines with static or dynamic mixers are used, then product quality with higher firmness is achieved, but preparation time increases and user-friendliness decreases
Solution Approach 1:
The ultrasonic cavitation process is self-generating, requiring no external mixer or mechanical agitation device. The system uses its own ultrasonic field to automatically create and stabilize foam bubbles, eliminating the need for separate mixing mechanisms and reducing preparation time
Solution Approach 2:
The patent uses ultrasonic wave propagation through the liquid medium to create cavitation effects, utilizing acoustic pressure waves instead of mechanical mixers. This pneumatic-acoustic approach achieves firm foam without the mechanical complexity and time requirements of traditional mixing devices
4Ease of operation
If spray cream is manually operated for spraying, then user-friendliness is improved, but product quality and stability are poorer compared to whipped cream
Solution Approach 1:
The device combines multiple functions in one system: the ultrasonic generator simultaneously creates foam and enables spray dispensing through the same mechanism. This multi-functional approach maintains the simplicity and user-friendliness of manual operation while achieving whipped-cream-quality stability through ultrasonic cavitation
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 achieves a highly stable and consistent foam with high overrun, comparable to or exceeding existing methods, while being user-friendly, efficient, and hygienic, with the ability to produce both homogeneous and non-homogeneous foams, and can be scaled for various applications.
Implementation Method 1
supplying gas to the product (P) via a microfiltration device (15)
Implementation Method 2
the product (P) provided with gas bubbles then undergoes a mixing treatment
Implementation Method 3
undergoes a controlled pressure decrease
Data Source
Figure 1
Figure 2~3
Figure 4
AI summary
Method for dispensing a foamed product (P), wherein gas is supplied to the product (P) via a microfiltration device (15). The invention further provides a product dispensing system, provided with a holder (H) which contains a product (P) to be dispensed, and product discharge means (6) for discharging product coming from the holder (H)1 wherein the product discharge means (6) are provided with a microfiltration device (15) which is connectable to a fluid supply for supplying gas to the product during dispensing of product.