Quick-Frozen Noodle Vending With Direct Steam Unfreezing
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Solution Overview
Problem
Existing automatic vending machines that use microwave ovens to unfreeze and cook quick-frozen noodles lose moisture, leading to a degradation in noodle texture and elasticity due to the destruction of the gluten network structure.
Innovation Solution
A vending machine that uses steam to unfreeze noodles, preserving moisture and maintaining the elasticity of the noodles through a steam boiler, injection rod, and a mechanical arm to deliver steam directly to the noodles.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If microwave oven is used to heat quick-frozen noodles, then heating efficiency is improved, but moisture is lost from the noodles and gluten network structure is destroyed
Solution Approach 1:
The patent replaces the microwave heating system with a steam injection system. Instead of using electromagnetic radiation (microwave) to heat the noodles, the system uses a steam generator to produce steam and inject it directly into the noodle container through an injection rod. This substitution of heating mechanism preserves moisture while achieving rapid heating, thereby resolving the contradiction between heating efficiency and moisture retention.
Solution Approach 2:
The patent utilizes the phase transition of water from liquid to steam. The steam generator heats water to produce steam, which then condenses on the cold noodles during injection, releasing latent heat for efficient heating while leaving moisture in the noodles. This phase transition process enables both rapid heating and moisture preservation.
2Speed
If microwave oven is used to heat quick-frozen noodles, then heating speed is improved, but texture and elasticity of noodles deteriorate
Solution Approach 1:
The patent replaces microwave heating with steam injection heating. The steam generator produces steam that is injected directly into the noodle container, providing rapid heat transfer through condensation. This alternative heating method achieves fast heating speed while preserving the gluten network structure and noodle texture, resolving the contradiction between heating speed and texture stability.
Solution Approach 2:
The patent changes the heating parameter from electromagnetic radiation (microwave) to thermal steam injection. By controlling the steam temperature, pressure, and injection rate, the system achieves rapid heating while maintaining the physical and chemical structure of the noodles, thereby preserving texture and elasticity.
3Temperature
If hot water is used to unfreeze noodles, then unfreezing is achieved, but noodles are likely to form clots
Solution Approach 1:
The patent replaces hot water unfreezing with steam injection unfreezing. The steam generator produces steam that is injected into the noodle container, providing heat for unfreezing without direct water contact. This substitution prevents noodle clumping while achieving effective unfreezing, resolving the contradiction between unfreezing capability and shape integrity.
Solution Approach 2:
The patent uses steam as an intermediary medium for heat transfer during unfreezing. Instead of direct contact with hot water, the steam condenses on the noodle surface, transferring heat efficiently while preventing water absorption and clumping. This intermediary approach maintains noodle shape integrity during the unfreezing process.
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 steam-based unfreezing process maintains noodle texture and elasticity, preventing moisture loss and reducing the likelihood of clumping during unfreezing.
Implementation Method 1
the steam boiler heats the water provided by the water storage tank, heats the water into steam
Implementation Method 2
heats the water into steam
Implementation Method 3
the steam is injected to the cup or bowl of the quick-frozen noodles through the injection rod, and the quick-frozen noodles are unfreezed by the steam
Data Source
AI summary
The present application discloses a quick-frozen noodle un-freezing, cooking and vending machine, including a cabinet, a freezer chest and a mechanical arm. The cabinet is provided with a product dispenser port. The freezer chest is disposed in the cabinet. The mechanical arm is disposed in the cabinet. The cabinet is provided with a product dispenser door. A steam boiler, a water storage mechanism and an injection rod are further included. The steam boiler is disposed in the cabinet. The water storage mechanism is disposed in the cabinet and is connected to the steam boiler. The injection rod is movably disposed in the cabinet. The present invention provides the following effects: quick-frozen noodles are unfreezed by steam, moisture in the noodles is not lost during the unfreezing process, and the unfreezed noodles have good elasticity and provide good texture for chewing.