Pod-Based Rapid Cooling System for Ice Cream in Under Three Minutes

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Solution Overview

Problem

Current ice cream production methods take too long to cool ingredients from room temperature to freezing, resulting in inefficient use of time and potential for ice crystal growth, leading to an undesirable texture.

Innovation Solution

A refrigeration-based system with a pod-machine interface that uses a mixing paddle with varying rotational speed and a rapid cooling process to achieve freezing in under three minutes, eliminating the need for static freezing and stabilizers, while maintaining small ice crystal sizes for a smooth texture.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Loss of time

If traditional ice cream making methods are used, then the ingredients can be cooled and frozen, but the process takes 20 to 60 minutes which is too time-consuming

Engineering Contradiction:

Improvecooling timeVSAvoidice cream production efficiency

Core Design Contradiction:

Loss of timeVSProductivity

Solution Approach 1:

The system divides the ice cream making process into distinct functional components: a refrigeration system with evaporator for rapid cooling, a mixing paddle for mechanical agitation, and a pod-based ingredient containment system. This segmentation allows each component to operate optimally and independently, achieving rapid freezing in under three minutes while maintaining production efficiency

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

Ingredients are pre-packaged in pods that can be stored at room temperature, eliminating the need for advance preparation and refrigeration of individual ingredients. The pod is inserted into the machine and immediately processed through rapid cooling and mixing, significantly reducing total production time from 20-60 minutes to under three minutes

Inventive Principle:

Principle #10Preliminary action

2Manufacturing precision

If slow cooling process is used, then energy consumption is lower, but ice crystal growth occurs leading to undesirable texture

Engineering Contradiction:

Improveice crystal size controlVSAvoidenergy consumption

Core Design Contradiction:

Manufacturing precisionVSLoss of energy

Solution Approach 1:

The refrigeration system operates in periodic cycles with the evaporator providing intermittent but intense cooling periods. The mixing paddle rotates continuously during freezing to distribute heat evenly and prevent localized ice crystal growth. This periodic action achieves precise ice crystal size control (predominantly small crystals for smooth texture) while managing energy consumption efficiently

Inventive Principle:

Principle #19Periodic action

Solution Approach 2:

The system rapidly changes the temperature parameter from room temperature to freezing temperature in under three minutes. This rapid parameter change prevents the gradual ice crystal growth that occurs in slow cooling processes, ensuring predominantly small ice crystal sizes and smooth texture without excessive energy consumption

Inventive Principle:

Principle #35Parameter changes

3Manufacturing precision

If stabilizers and emulsifiers are added to prevent ice crystal growth, then texture is improved, but the ingredient list becomes more complex and less natural

Engineering Contradiction:

Improveice crystal size controlVSAvoidingredient composition complexity

Core Design Contradiction:

Manufacturing precisionVSDevice complexity

Solution Approach 1:

The system converts the potentially harmful effect of ice crystal growth into a beneficial outcome by using rapid freezing to create predominantly small ice crystals naturally, without requiring stabilizers or emulsifiers. The mechanical mixing during rapid freezing achieves the desired smooth texture through physical means rather than chemical additives, simplifying the ingredient composition while maintaining or improving texture quality

Inventive Principle:

Principle #22Blessing in disguise (Convert harm into benefit)

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 efficiently cools ingredients to freezing in under three minutes, producing ice cream with predominantly small ice crystals, ensuring a smooth texture without the need for stabilizers or emulsifiers, and allowing for room-temperature storage of ice cream mix for extended periods.

Implementation Method 1

The system efficiently cools ingredients to freezing in under three minutes

Methodology Applied

Scientific EffectHeat transfer: Conduction (thermal)

Implementation Method 2

A refrigeration-based system with a pod-machine interface that uses a mixing paddle with varying rotational speed

Methodology Applied

Scientific EffectMechanical churning: Stirring

Implementation Method 3

producing ice cream with predominantly small ice crystals

Methodology Applied

Scientific EffectFreezing: Freezing

Implementation Method 4

achieve freezing in under three minutes

Methodology Applied

Scientific EffectPhase change: Phase Change

Data Source

PatentUS11503841B2Rapidly cooling food and drinks

Publication Date: 2022.11.22 COLDSNAP CORP

AI summary

Systems and methods have demonstrated the capability of rapidly cooling the contents of pods containing the ingredients for food and drinks.