Liquid Nitrogen Dosing With Self-Cleaning Beaters for Ice Cream Freezing
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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 techniques.
Innovation Solution
A system and method utilizing interlocking helical beaters and a controlled liquid nitrogen dosing system to rapidly cool and mix ice cream ingredients, ensuring even distribution and small ice crystal formation through precise temperature control and self-cleaning design.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Speed
If liquid nitrogen is added to rapidly cool ingredients, then freezing speed is improved, but temperature control precision deteriorates
Solution Approach 1:
The system implements periodic dosing of liquid nitrogen through automated dispensing mechanisms that add coolant in controlled intervals rather than continuously, allowing temperature stabilization between doses and preventing thermal runaway while maintaining rapid freezing overall
Solution Approach 2:
Temperature sensors continuously monitor the mixing chamber and provide feedback to the control system, which adjusts liquid nitrogen dosing rates and timing to maintain precise temperature control during rapid freezing, resolving the contradiction between speed and precision
2Ease of operation
If interlocking beaters are positioned close together for self-cleaning, then ease of operation is improved, but manufacturing precision deteriorates
Solution Approach 1:
The mixing system uses multiple separate beaters (typically three) positioned in a triangular arrangement rather than two interlocking beaters, with each beater independently mounted and adjustable, allowing self-cleaning functionality while maintaining precise positioning through individual adjustment mechanisms
Solution Approach 2:
The beater design incorporates scraping edges that serve dual functions: mixing ingredients and scraping the container walls for self-cleaning, eliminating the need for separate cleaning mechanisms while maintaining positioning precision through standardized mounting interfaces
3Stability of the object's composition
If container rotation is implemented for even mixing, then homogeneity is improved, but device complexity increases
Solution Approach 1:
The container rotation function is merged with the existing drive mechanism by coupling the container mount to the same motor that drives the beaters, allowing synchronized rotation and mixing without requiring separate motors or complex control systems
Solution Approach 2:
The system implements variable speed rotation where the container rotates at different speeds during different phases of the freezing process, allowing optimal mixing at higher speeds and controlled freezing at lower speeds, with all speed variations controlled through the existing motor controller
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 solution achieves high-quality frozen products with exceptionally small ice crystals and even mixing, enhancing the texture and consistency of ice cream by ensuring consistent cooling and scraping of ingredients from surfaces during the mixing process.
Implementation Method 1
a liquefied gas to rapidly cool the ingredients
Implementation Method 2
liquid nitrogen dosing system configured to provide a controlled amount of 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.