Single-Dose Food Capsule Cooling for On-Demand Ice Cream Dispensing
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Solution Overview
Problem
Current methods for producing and dispensing ice cream and infusion/extraction products require significant energy for maintaining low storage temperatures, lead to product degradation, and result in high waste due to excess production and limited shelf life, affecting consumer satisfaction and hygiene.
Innovation Solution
A compact apparatus that prepares and dispenses a single dose of food product using a disposable single-dose unit, which mixes a solvent with the product and cools it to the desired temperature, eliminating the need for continuous refrigeration and reducing waste by producing only what is needed.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If multi-portion containers are used to store ice cream in display counters, then the product is readily available for sale, but energy consumption increases and storage space is required
Solution Approach 1:
The invention divides the ice cream product into single-portion capsules, each containing a pre-measured dose. This segmentation eliminates the need to store large quantities in multi-portion containers, as only one capsule needs to be stored and prepared at a time, significantly reducing energy consumption and storage space requirements while maintaining product availability.
Solution Approach 2:
The invention employs disposable single-portion capsules that are used once and then discarded. This approach eliminates the need for continuous refrigeration of large inventories, as each capsule is individually packaged and can be stored at higher temperatures until use. The disposable nature of the capsules reduces energy consumption associated with maintaining large cold storage capacities.
2Duration of action of stationary object
If ice cream is stored at low temperatures (−18° C.) for extended periods, then the product shelf life is extended, but consumer satisfaction decreases due to taste degradation
Solution Approach 1:
The invention performs preliminary preparation by filling individual capsules with ice cream in optimal single-portion quantities before storage. Each capsule is sealed and can be stored at higher temperatures without significant degradation. When ready for consumption, the capsule is quickly frozen and served, ensuring the product maintains optimal taste characteristics while extending overall shelf life through controlled single-portion storage.
Solution Approach 2:
The invention creates individual copies of the ice cream product in single-portion capsules, each containing a precise dose. This copying approach allows multiple units to be stored at higher temperatures without the same degradation issues as bulk storage, as each sealed capsule maintains product integrity. The consumer receives a fresh, optimally stored portion rather than product from long-term bulk storage.
3Productivity
If large quantities of ice cream are produced in advance, then production efficiency increases, but waste increases due to limited shelf life and excess production
Solution Approach 1:
The invention segments the production process into single-portion capsules, each containing a precise dose of ice cream. This segmentation enables production to match demand more closely, as capsules can be prepared in advance and stored without significant degradation, then dispensed individually. This eliminates waste from excess production, as only the required number of capsules are produced and stored, rather than large bulk quantities that may go unused.
Solution Approach 2:
The invention changes the storage parameters from bulk low-temperature storage to individual capsule storage at higher temperatures. This parameter change allows for more flexible production planning, as capsules can be manufactured in advance and stored without the same urgency for immediate consumption. Production can be optimized to match anticipated demand, reducing waste while maintaining productivity.
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 solution reduces energy consumption, extends product shelf life, and ensures hygiene by eliminating the need for extensive refrigeration, allowing for on-demand production of ice cream and infusion/extraction products, thereby enhancing consumer satisfaction and reducing waste.
Implementation Method 1
a cooling unit for cooling the mixture fed by the transfer duct (8) into the mixing chamber (9)
Implementation Method 2
a mixing means for mixing the contents of the mixing chamber (9) to obtain the food product in the semi-solid state
Implementation Method 3
The mixed food product obtained in this way incorporates a prominent amount of air (at least 40%, by volume) and it is precisely this presence of air which gives it the creaminess or softness typical of ice cream
Data Source
AI summary
Described is an apparatus for preparing and dispensing a single dose of a food product comprising: —means (2) for feeding a solvent liquid having at least one duct (28) for dispensing the liquid; —a cavity (11) for housing a single-dose unit (50) of a food product comprising an inlet connected to the duct (28) for dispensing the liquid designed for feeding the liquid to the single-dose unit (50); the cavity having at least one duct (8) for transferring the product-liquid mixture; —a unit or chamber (9) for cooling the mixture fed by the transfer duct (8) inside the cooling unit; —a unit (14) for dispensing the product formed inside the cooling unit (9) connected to the same unit, for dispensing the product formed in a single dose.