Rotating Star Nozzle for Inclusion-Rich Frozen Confection Extrusion
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Solution Overview
Problem
Existing apparatuses for preparing frozen confections with inclusions face issues such as nozzle blockage due to inclusions sticking and fail to achieve desired fluted and fluted shapes with inclusions of 2 mm to 10 mm length, and random distribution of sauces within the confection products.
Innovation Solution
A nozzle design with a star-shaped cross-section, equidistant peripheral sections, and longitudinal protrusions, combined with a rotating housing, allows for the extrusion of frozen confections with inclusions without blockage, achieving fluted and fluted shapes with sauces randomly distributed throughout the product.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If a traditional star-shaped fluted nozzle is used to provide fluted shape extending above the receptacle, then the fluted shape is achieved, but the inclusions stick to and block the nozzle exit
Solution Approach 1:
The nozzle internal surface is segmented into multiple longitudinal protrusions that divide the flow path into multiple channels. This segmentation prevents inclusions from accumulating and blocking the entire nozzle exit, as the inclusions are distributed across multiple smaller pathways rather than a single blocked path.
Solution Approach 2:
The nozzle features asymmetric internal geometry with longitudinal protrusions that create non-uniform flow patterns. This asymmetry prevents inclusions from adhering to the nozzle walls by creating varying flow velocities and directions, disrupting the sticking mechanism that would otherwise occur in symmetric traditional nozzles.
2Length of moving object
If inclusions of 2 mm to 10 mm length are extruded through traditional nozzles, then the desired inclusion size is achieved, but the inclusions damage or block the nozzle
Solution Approach 1:
The nozzle internal surface has locally modified properties through the addition of longitudinal protrusions. These protrusions create localized flow acceleration zones and reduce dead spaces where inclusions could accumulate, allowing long inclusions to pass through without damaging the nozzle structure or causing blockages.
Solution Approach 2:
The nozzle design creates dynamic flow patterns through its internal protrusions, which generate varying flow velocities and directions along the extrusion path. This dynamic flow prevents long inclusions from settling or sticking to the nozzle walls, enabling reliable extrusion of inclusions up to 10 mm in length.
3Stability of the object's composition
If materials are co-extruded to form encapsulated core or random distribution, then the material distribution is achieved, but sauces cannot be randomly distributed within the frozen confection
Solution Approach 1:
The nozzle is designed with multi-functionality to handle different materials (frozen confection and sauces) with different properties. The internal protrusions create flow patterns that work effectively for both viscous frozen confection materials and more fluid sauces, enabling random distribution of sauces within the frozen confection matrix while maintaining stable encapsulated core structures.
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 apparatus effectively extrudes frozen confections with inclusions of 2 mm to 10 mm length, ensuring they are not damaged and remain randomly distributed, while preventing nozzle blockage, and forming desired fluted and fluted structures above the receptacle.
Implementation Method 1
a filling head (1) comprising one or more frozen confection inlets (3) connectable to a source of one or more frozen confections comprising one or more inclusions, a mixing chamber (4) and a filling head outlet (2), a first housing (5) connectable to a nozzle (6)
Implementation Method 2
the nozzle (6) comprises a nozzle outlet (7) and the cross section of the nozzle outlet (7) is star-shaped that comprises a central section (8) and from 3 to 8 peripheral sections (9), wherein the nozzle further comprises from 3 to 8 longitudinal protrusions (15) positioned on the inner surface of the nozzle walls
Implementation Method 3
a first housing (5) connectable to a nozzle (6) is connectable to, and rotatable in relation to, the filling head outlet (2)
Data Source
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AI summary
An apparatus for the preparation of frozen confectionery products comprising a filling head (1) comprising one or more frozen confection inlets (3) connectable to a source of one or more frozen confections comprising one or more inclusions, a mixing chamber (4) and an outlet (2), a first housing (5) comprising a nozzle (6) is connectable to, and rotatable in relation to, the filling head outlet (2), and the outlet of the nozzle (7) has a cross section comprising a central section (8) and peripheral sections (9), wherein an annular shape (24) can be superimposed on the central section (8) and the diameter of the annular shape (24) has a ratio of from 3:1 to 6:1 of the longest length of the one or more inclusions, and the longest length of the one or more inclusions is from 2 mm to 10 mm. A process for the preparation of a frozen confection product comprising the foregoing apparatus and a product prepared according to the process.