Multi-Chamber Blast Chiller Control for Mixed Food Cooling
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Solution Overview
Problem
Existing blast chillers are inadequate in quickly cooling foods of different thermal characteristics and introduction times, leading to inefficiencies and potential bacterial growth due to limited cooling power and mass constraints, particularly in settings like restaurants and hospitals.
Innovation Solution
A blast chiller device with multiple cooling chambers, a motor-compressor unit, air temperature sensors, a regulation system, and core probes that allow for independent temperature control and detection of food presence, enabling simultaneous cooling of various food types at different times, along with a humidity generator to prevent food drying and enhance cooling efficiency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If a single cooling chamber is used, then the device structure is simple, but it cannot cool different food types with different thermal characteristics simultaneously
Solution Approach 1:
The cooling chamber is divided into multiple independent compartments (first cooling chamber and second cooling chamber), each capable of independently cooling different food items. This segmentation allows simultaneous cooling of diverse food types with different thermal characteristics while maintaining manageable system complexity through modular design.
Solution Approach 2:
Each cooling chamber is equipped with a temperature control system that can be independently adjusted to different set temperatures, making the chambers universal in their ability to handle various food types. The chambers can function independently or in combination, providing multi-functionality without proportionally increasing overall system complexity.
2Productivity
If the cooling cycle runs continuously, then cooling capacity is maximized, but energy consumption increases
Solution Approach 1:
The temperature control system operates periodically by cycling the compression mechanism based on temperature sensor feedback. When the set temperature is reached, the cooling cycle pauses; when temperature rises, cooling resumes. This periodic operation maintains maximum cooling capacity when needed while reducing energy consumption during stable temperature periods.
Solution Approach 2:
Temperature sensors in each cooling chamber continuously monitor the actual temperature and provide feedback to the control system. The control system adjusts the compression mechanism accordingly, increasing cooling capacity when temperature deviates from the set point and reducing it when the set temperature is maintained, thereby optimizing energy consumption.
3Adaptability or versatility
If multiple temperature zones are created, then different food requirements are met, but the control system becomes more complex
Solution Approach 1:
The control system is segmented into independent control units for each cooling chamber, with each unit managing its own temperature zone. This modular control architecture provides the flexibility to set different temperatures in different chambers while keeping each control unit relatively simple, avoiding the need for a single complex centralized control system.
Solution Approach 2:
Each cooling chamber is equipped with its own temperature sensor and control mechanism that operates autonomously based on local temperature conditions. The chambers self-regulate their temperature zones without requiring complex inter-chamber coordination, simplifying the overall control system while maintaining multiple temperature zones.
4Reliability
If rapid cooling is applied to all foods, then bacterial growth is prevented, but food quality may deteriorate
Solution Approach 1:
Each cooling chamber provides a customized cooling environment tailored to the specific food items stored therein. By adjusting the set temperature and cooling intensity independently in each chamber, the system applies appropriate cooling rates that prevent bacterial growth while preserving the quality characteristics of different food types, avoiding excessive or inappropriate cooling.
Solution Approach 2:
The rapid cooling action is applied periodically rather than continuously. The system provides intensive cooling when food is first introduced to quickly reduce temperature and prevent bacterial growth, then transitions to maintenance mode with reduced cooling intensity, thereby preventing quality deterioration from excessive cooling while maintaining food safety.
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
This solution allows for efficient and rapid cooling of diverse food types without waiting for previous cycles to end, improving hygiene and organizational flexibility, while maintaining energy efficiency and preventing bacterial growth by ensuring precise temperature control and reduced energy consumption.
Implementation Method 1
an evaporator arranged in the chamber and a compressor arranged outside the chamber
Implementation Method 2
a compressor arranged outside the chamber and whose power depends on the mass of food to be cooled and the desired final temperature
Implementation Method 3
a core probe in food, linked to the regulation system and providing temperature information
Implementation Method 4
an air temperature sensor per cooling chamber
Implementation Method 5
the device includes a humidity generator to humidify cooling air
Data Source
Figure 1
Figure 2~3
Figure 4
AI summary
Rapid cooling cell device 1 for food, comprising of a housing (2), a compressor unit (4), an evaporator (14), a plurality of cooling chambers (6, 7, 8), an air temperature sensor (10), a regulation system (5) receiving temperature information from the sensor and adapted to regulate the temperature of the chambers (6, 7, 8) depending on the presence or not of products to be cooled, an end of cooling cycle indicator (12) for each chamber and a probe (11) to be inserted in the food products, linked to a regulation system (5) and providing a temperature information, the regulation system (5) being configured to compare the temperature provided by the applied probes with the air temperature in the chambers in order to determine the end of a cooling cycle, the presence or absence of food products and the wrong positioning of the probe.