Moulding Powder Drying in Starch Confectionery Production
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Solution Overview
Problem
The existing confectionery production process requires frequent replacement of moulding powder due to increased moisture content after use, leading to inefficient and costly drying processes, as the powder becomes unsuitable for immediate re-use without additional drying steps.
Innovation Solution
Adapting the conditioning parameters of the conditioning room to simultaneously gel and dry confectionery products, while also drying the moulding powder to a desired moisture content suitable for immediate re-use, thereby integrating the moulding powder drying step into the confectionery conditioning process.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If the moulding powder is used for confectionery production, then the confectionery can be formed and dried, but the moisture content of the moulding powder increases making it unsuitable for immediate re-use
Solution Approach 1:
The patent combines the confectionery drying function and moulding powder drying function into a single conditioning room. The conditioning room simultaneously dries both the deposited confectionery and the moulding powder by controlling temperature and humidity parameters, eliminating the need for separate drying equipment for the moulding powder.
Solution Approach 2:
The conditioning room is designed to perform multiple functions: it conditions the confectionery product (drying and firming) while also drying the moulding powder to restore its moisture content to suitable levels for immediate re-use. This multi-functional approach increases productivity and reduces equipment complexity.
2Quantity of substance
If a separate drying equipment is used for moulding powder, then the moisture content can be reduced, but the device complexity and production costs increase
Solution Approach 1:
The patent merges the moulding powder drying function into the existing confectionery conditioning room, eliminating the need for separate dedicated drying equipment. The same temperature and humidity control system that conditions the confectionery also dries the moulding powder, reducing device complexity and production costs.
Solution Approach 2:
The conditioning room is designed to serve dual purposes: conditioning the confectionery product and drying the moulding powder. This multi-functional design reduces the overall number of equipment pieces needed in the production line, simplifying the system while maintaining effective moisture control.
3Reliability
If the moulding powder is frequently replaced, then the confectionery production can maintain quality, but the production time and costs increase
Solution Approach 1:
Instead of discarding used moulding powder that has absorbed moisture, the patent recovers it by drying it in the conditioning room to restore its moisture content to suitable levels. This allows the moulding powder to be immediately re-used without replacement, maintaining product quality while reducing replacement frequency and associated time losses.
Solution Approach 2:
The moulding powder is dried in-situ in the conditioning room where it naturally absorbs moisture during confectionery production. The same environmental conditions that condition the confectionery also dry the powder, making the system self-sufficient and eliminating the need for external drying equipment or frequent powder replacement.
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 approach reduces the need for separate drying equipment, lowers production costs, and enhances the efficiency of the confectionery production process by allowing the moulding powder to be re-used directly in subsequent batches without additional drying, maintaining product properties.
Implementation Method 1
In the conditioning room the gelling agent in the confectionery will gel. Gelling will give the confectionery some firmness.
Implementation Method 2
The moulding powder, in stationary situation, can pick up typically between 0.5-5 w/w % typically between 1-3 w/w % moisture during the confectionery conditioning/drying process
Implementation Method 3
The deposited confectionery is dried by moisture pick up by the moulding powder, but also by the (circulated) process air of which the temperature and (relative) humidity are controlled.
Data Source
AI summary
A method and system for producing confectionery, wherein a tray with one or more mould cavities formed in moulding powder, such as starch, is provided. The moulding powder has an initial moisture content. Depositing liquid confectionery in the one or more mould cavities causes the moisture content of the moulding powder to increase. The tray is provided in a conditioning room configured for drying the deposited confectionery. The conditioning parameters of the conditioning room are adapted such that the moulding powder is dried to a desired moisture content, wherein the desired moisture content is such that the moulding powder is suitable for immediate re-use in subsequent confectionery production.