Machine for supercooling food and beverages at temperatures below zero degrees celsius without crystallization
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Solution Overview
Problem
Conventional refrigeration machines for food and beverages require long times and high energy consumption to cool or freeze products, and they often fail to prevent crystallization at temperatures below freezing, which affects the quality of stored items.
Innovation Solution
A machine with a mechanical compression system using R290 coolant, equipped with extraction and blower fans, and an air channelling device that maintains uniform temperature and humidity, oscillating temperature cycles to achieve supercooling without crystallization, allowing for quick and efficient preservation of food and beverages at temperatures between +6°C and -22°C.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If conventional refrigeration machines cool or freeze products, then the products reach low temperatures, but the cooling process requires long time and high energy consumption
Solution Approach 1:
The patent applies periodic action by implementing a defrost cycle that alternates between cooling and heating phases. The system uses a heater to periodically raise the temperature inside the chamber, creating temperature variations that prevent crystallization while maintaining overall low temperatures. This periodic heating and cooling approach resolves the contradiction by enabling rapid cooling without the harmful effects of prolonged exposure to sub-freezing temperatures.
Solution Approach 2:
The system changes temperature parameters dynamically by introducing a heater that creates temperature variations inside the chamber. The control system monitors and adjusts temperature parameters periodically, allowing the chamber to oscillate between slightly above and below freezing points. This parameter change strategy enables the system to achieve low temperatures quickly while preventing the sustained freezing conditions that cause crystallization and quality degradation.
2Temperature
If conventional refrigeration machines cool products below freezing point, then the temperature is reduced, but crystallization occurs and product quality deteriorates
Solution Approach 1:
The patent implements periodic action through a defrost cycle that periodically raises the chamber temperature using a heater. This periodic heating prevents the continuous sub-freezing conditions that cause crystallization, while the overall temperature remains low enough for preservation. The cycle alternates between cooling phases (when the compressor operates) and heating phases (when the heater is activated), preventing ice crystal formation and maintaining product quality.
Solution Approach 2:
The system dynamically changes temperature parameters by introducing controlled heating variations. The control system adjusts the heater power and timing to create temperature oscillations that keep the chamber temperature fluctuating around the freezing point rather than remaining constantly below it. This parameter modulation prevents the thermodynamic conditions necessary for crystallization while maintaining effective preservation temperatures.
3Stability of the object's composition
If the Korean patent uses periodic mechanical vibration to avoid phase change, then liquid supercooling is achieved, but crystallization of water in food is not prevented
Solution Approach 1:
The patent replaces the mechanical vibration system with a thermal field-based approach. Instead of using mechanical oscillations to prevent crystallization, the system uses controlled thermal variations through a heater and intelligent temperature management. The control system monitors temperature and activates the heater to create thermal conditions that prevent ice crystal nucleation and growth in food products, achieving the same protective effect without mechanical intervention.
Solution Approach 2:
The system changes the approach from mechanical parameter (vibration frequency) to thermal parameters (temperature and heating power). By dynamically adjusting the heater power and timing, the system creates thermal conditions that prevent water crystallization in food. The control algorithm modifies temperature parameters periodically to maintain conditions unfavorable for crystal formation, effectively addressing the limitation of mechanical vibration methods.
4Temperature
If conventional refrigeration machines operate continuously, then cooling capacity is maintained, but energy consumption increases
Solution Approach 1:
The patent implements periodic action by operating the compressor and heater in alternating cycles rather than continuously. The control system activates the compressor only when cooling is needed, then switches to heater operation during defrost cycles. This periodic operation pattern maintains the required low temperature while significantly reducing energy consumption compared to continuous compressor operation, as the heater requires less energy than the compression system.
Solution Approach 2:
The system uses the heater to serve dual purposes: preventing crystallization during defrost cycles and maintaining temperature stability during transitions. The control system intelligently manages the heater and compressor operations so that each component serves multiple functions, reducing the need for continuous high-energy compressor operation and optimizing overall energy efficiency while maintaining temperature control.
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 machine effectively prevents crystallization, maintaining product quality and extending shelf life, with quick supercooling capabilities, making it suitable for various food and beverage types, and reducing energy consumption.
Implementation Method 1
The equipment is based on a mechanical compression system preferably with R290 coolant (propane)
Implementation Method 2
The machine for supercooling food and beverages at temperatures below zero degrees Celsius without crystallization
Implementation Method 3
some first extraction fans configured to ensure that all the products reach the same temperature, in addition to extracting or adding humidity to the chamber
Implementation Method 4
some second blower fans configured to ensure the homogenization of the temperature inside the cooling chamber
Implementation Method 5
The chamber comprises an air channelling device configured to uniformly distribute the temperature and circulating humidity inside the cooling chamber
Data Source
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AI summary
Machine for supercooling food and beverages at temperatures below zero degrees Celsius without crystallization, that is, at temperatures below its freezing point; without these products crystallizing or changing phase and losing part of their organoleptic properties, simply with the oscillation of temperature and where its constant fluctuation allows reaching temperatures in the order of up to -20°C in periodic operating cycles