Segmented Conveyor Belt Crust Freezing to Prevent Product Adhesion
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Solution Overview
Problem
Existing methods of freezing the bottom surface of food products often result in adhesion to the supporting surface, leading to waste, damage, and unsanitary conditions.
Innovation Solution
A method and apparatus using a conveyor belt with metal plates of specific thermal conductivity and heat capacity, combined with cryogen application, to freeze the surface without adhering to the belt.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If the bottom surface of the food product is frozen using a supporting surface, then the freezing efficiency is improved, but the product adheres to the supporting surface causing waste and damage
Solution Approach 1:
The conveyor belt is divided into multiple separate plates instead of a continuous surface. This segmentation allows the product to be supported at discrete points while maintaining contact for efficient heat transfer, reducing the adhesion area and preventing the product from sticking to the supporting surface.
Solution Approach 2:
The conveyor belt is designed to be movable rather than stationary. The continuous movement prevents the product from adhering to the surface by constantly changing the contact interface, allowing the frozen crust to form and release without damage while maintaining high freezing efficiency.
2Speed
If the bottom surface of the food product is frozen using a supporting surface, then the freezing speed is improved, but the product surface appearance is damaged
Solution Approach 1:
The segmented plate structure provides discrete contact points that freeze the product bottom surface efficiently while leaving the intervening areas untouched. This prevents the formation of unsightly adhesion marks and maintains the aesthetic appearance of the product surface.
Solution Approach 2:
Instead of using a continuous solid surface that causes widespread adhesion, the invention inverts the approach by using a segmented structure with gaps. This reversal of the conventional continuous surface design achieves rapid freezing through the contact points while preserving the product's surface appearance.
3Reliability
If the bottom surface of the food product is frozen using a supporting surface, then the freezing effectiveness is improved, but the supporting surface becomes unsanitary
Solution Approach 1:
The segmented plate design creates discrete contact areas that are easier to clean compared to a continuous surface. The gaps between plates allow for better drainage and access to underlying surfaces, reducing the accumulation of contaminants and making the supporting surface more sanitary while maintaining freezing effectiveness.
Solution Approach 2:
The moving conveyor belt continuously exposes different portions of the supporting surface to the product, preventing the buildup of unsanitary conditions in fixed areas. The motion facilitates easier cleaning and maintenance of sanitary standards while preserving the freezing effectiveness of the contact surfaces.
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
Achieves rapid and effective crust freezing without product adhesion, reducing waste, damage, and improving sanitation, with higher cooling rates and lower operating costs.
Implementation Method 1
the belt is comprised of separate plates each of which is a unitary piece of metal having a thermal conductivity of 2.5 Btu/(Hr-Ft-F)] to 15 [Btu/(Hr-Ft-F)]
Implementation Method 2
applying cryogen in the enclosure to withdraw heat from the food product and from the belt and freeze the surface of the food product
Implementation Method 3
applying cryogen in the enclosure to withdraw heat from the food product and from the belt and freeze the surface of the food product
Implementation Method 4
freeze the surface of the food product that is in contact with the top surface of the belt
Data Source
AI summary
Disclosed are methodology and apparatus for freezing the exterior crust of products, such as food products, in a manner that does not cause the exterior of the product to adhere to the surface on which it is placed during or after the freezing.