Peltier Temperature Control for Chocolate Mass Quality
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Solution Overview
Problem
Existing temperature measurement methods for cooling masses, such as cocoa butter, are time-consuming and lack sufficient metrological resolution, with complex devices requiring ice-water mixtures and inefficient heat transfer.
Innovation Solution
A device utilizing a Peltier temperature control system with a disposable container, where heat transfer occurs primarily through thermal conduction and radiation, optimizing the contact area and gas filling to enhance heat conduction and reduce measurement time.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If a double-walled glass bulb with evacuated space is used for temperature measurement, then measurement precision is improved, but device complexity increases and measurement time increases
Solution Approach 1:
The invention extracts the essential function of heat transfer from the complex double-walled evacuated structure and implements it through a simplified single-walled container with optimized thermal contact to the Peltier device, removing unnecessary structural complexity while maintaining measurement capability
Solution Approach 2:
The invention uses a temperature sensor that directly copies or replicates the thermal state of the cocoa butter through direct thermal contact, eliminating the need for the complex indirect measurement system of the double-walled bulb
2Measurement precision
If a double-walled glass bulb with evacuated space is used, then measurement precision is improved, but measurement time increases
Solution Approach 1:
The invention removes the time-consuming evacuated space and double-walled structure, replacing them with a direct thermal contact system that achieves the same measurement precision much faster
Solution Approach 2:
The invention replaces the passive thermal isolation mechanism of the evacuated double-walled system with an active Peltier temperature control system that directly couples thermally to the sample, enabling faster thermal equilibrium
3Temperature
If ice-water mixture is used for cooling, then cooling effect is achieved, but ease of operation deteriorates due to time-consuming preparation
Solution Approach 1:
The Peltier device automatically generates the required cooling temperature through electrical control, eliminating the need for manual preparation of ice-water mixtures and making the system self-sufficient
Solution Approach 2:
The invention replaces the mechanical/physical ice-water cooling system with an electrically controlled Peltier device that provides precise temperature control without manual intervention
4Temperature
If contact area between temperature control device and container is reduced, then heat conduction is minimized, but measurement resolution of kinetics deteriorates
Solution Approach 1:
The invention applies different thermal contact characteristics to different parts of the system, with optimized local thermal contact areas that provide sufficient heat transfer for kinetic measurement resolution while maintaining overall temperature control
Solution Approach 2:
The invention uses the Peltier device's ability to provide controlled thermal coupling that balances heat conduction for kinetic measurement with temperature stability, replacing the passive thermal isolation approach
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 device significantly reduces cooling time, improves metrological resolution of chemical and physical processes, and simplifies the measurement process, allowing for more precise temperature profiling and quality assessment of chocolate production.
Implementation Method 1
heat transfer between the receiving container and the temperature control device is achieved by thermal radiation and thermal conduction, with the thermal conduction component predominating
Implementation Method 2
heat transfer between the receiving container and the temperature control device is achieved by thermal radiation and thermal conduction
Implementation Method 3
The temperature control device, in particular a Peltier temperature control device
Implementation Method 4
The temperature is read at regular time intervals using a thermometer, and the time-temperature curve is generated from the obtained values
Data Source
Figure 1
Figure 2
Figure 3~4
AI summary
The device according to the invention comprises at least one temperature control device, which is in particular a Peltier temperature control device. The temperature control device has a receiving area for a receiving container, which is in particular a disposable receiving container. When the receiving container is used as intended, heat transfer between the receiving container and the temperature control device is achieved by thermal radiation and thermal conduction, with the thermal conduction component predominating. Contact between the temperature control device and an outer wall of the receiving container is set to a maximum of 80% of the outer wall area. Preferably, this contact between the temperature control device and an outer wall of the receiving container is set to a maximum of 50%, particularly preferably to a maximum of 20%, and most preferably to a maximum of 1% of the outer wall area.The device also includes a computer for recording and evaluating the measured temperatures using an expert system.