Sealed Ice Cream Processing to Prevent Cross-Contamination
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Solution Overview
Problem
The ice cream manufacturing process is prone to contamination from invasive infectious agents like Salmonella and Listeria monocytogenes, particularly due to cross-contamination risks during handling and processing, which compromises food safety.
Innovation Solution
A batch processing method for making ice cream that involves preheating the processing container walls to a preset temperature, pasteurizing the mixture within the container, and then cooling it while stirring to create a sealed and safe environment, reducing the risk of bacterial contamination and handling hazards.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If the basic mixture comes into contact with external items (containers, serving utensils) during processing, then the handling and processing operations can be performed, but the risk of product contamination increases and food safety is reduced
Solution Approach 1:
The harmful external items (containers, serving utensils) that cause contamination are extracted from the processing system. The invention performs mixing, pasteurization, homogenization, cooling, and aging all within a single sealed reactor vessel, eliminating the need to transfer the mixture to external containers during processing.
Solution Approach 2:
The single reactor vessel performs multiple functions sequentially: mixing, pasteurization, homogenization, cooling, and aging. This multi-functional approach eliminates the need for multiple separate containers and transfer operations, thereby reducing contamination risk while maintaining operational efficiency.
2Ease of manufacture
If traditional multi-step processing with multiple containers is used, then various processing phases can be completed, but the number of handling operations increases and food safety is compromised
Solution Approach 1:
Multiple processing phases (mixing, pasteurization, homogenization, cooling, aging) that traditionally required separate containers and handling steps are merged into a single sealed reactor vessel. This consolidation maintains the ability to complete all necessary processing phases while eliminating cross-contamination risks associated with multiple container transfers.
3Ease of operation
If the processing machine occupies more space to accommodate multiple containers and processing steps, then all processing operations can be performed, but the machine size increases and cannot be installed in tight spaces
Solution Approach 1:
The invention combines multiple processing functions (mixing, pasteurization, homogenization, cooling, aging) into a single integrated reactor vessel, eliminating the need for multiple separate containers and transfer mechanisms. This consolidation significantly reduces the machine's overall volume, enabling installation in tight spaces while maintaining full processing capability.
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
This method enhances food safety by minimizing contact with external elements, reducing processing time, and allowing safe production of high-quality ice cream in compact spaces without extending processing times or adding operations.
Implementation Method 1
deactivating any infectious agents which may be present in the basic mixture by activating the thermal treatment system in heating mode for a predetermined time in order to (simultaneously) pasteurize the basic mixture
Implementation Method 2
activating the thermal treatment system in cooling mode to cool the basic mixture
Implementation Method 3
activating the rotary stirrer (5) in rotation, so as to allow incorporating air into the basic mixture
Data Source
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AI summary
A method for making ice cream comprises the following steps, performed in the following order: - heating the side walls of the processing container (2) to a preset preheating temperature; - placing a basic ice cream mixture in the processing chamber (3) after the step of heating the side walls of the processing container (2) to a preset preheating temperature; - deactivating any infectious agents which may be present in the basic mixture by activating the thermal treatment system in heating mode for a predetermined time in order to pasteurize the basic mixture inside the processing chamber (3); - keeping the basic mixture, previously subjected to the thermal treatment inside the processing chamber (3), for a predetermined hold time.