Two-Zone Cooling Container for Ice Cream and Decorative Components
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Solution Overview
Problem
Existing cooling containers for ice cream products fail to maintain the optimal temperature for both the ice cream and additional components like cream and fruit, leading to quality loss during transportation, as they require different temperature zones that existing containers cannot efficiently provide without external power or complex setups.
Innovation Solution
A two-zone cooling container design where the lower zone is cooled to below −10°C for ice cream and the upper zone is maintained near or above freezing point (0 to 7°C) using phase change materials, allowing for the simultaneous transportation of ice cream products with decorative elements without quality loss.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If a single temperature zone is used for cooling the entire container, then the ice cream can be cooled to optimal temperature (below -10°C), but the additional components (cream, fruit) will freeze and deteriorate in quality
Solution Approach 1:
The container is divided into two separate cooling zones: a lower cooling zone for ice cream (cooled to below -10°C) and an upper cooling zone for additional components (cooled to 0-7°C). This segmentation allows each component to be cooled to its optimal temperature independently, preventing quality deterioration while maintaining the ice cream's firm consistency.
Solution Approach 2:
Different regions of the container are assigned different cooling characteristics. The lower zone uses a first cooling element to achieve temperatures below -10°C suitable for ice cream, while the upper zone uses a second cooling element to maintain temperatures near or above freezing (0-7°C) suitable for cream and fruit. This local differentiation of cooling quality ensures each component receives appropriate temperature treatment.
2Reliability
If two separate containers are used to maintain different temperatures for ice cream and additional components, then quality can be maintained, but transportability and convenience are reduced
Solution Approach 1:
Two separate cooling functions are merged into a single integrated container structure. The container combines a lower cooling zone with a first cooling element and an upper cooling zone with a second cooling element, allowing both temperature requirements to be met simultaneously in one transportable unit. This eliminates the need for multiple separate containers while maintaining quality.
Solution Approach 2:
The single container is designed to perform multiple cooling functions simultaneously. It can cool ice cream to below -10°C in the lower zone while maintaining additional components at 0-7°C in the upper zone, making it a universal solution for transporting mixed-temperature products without requiring separate specialized containers.
3Temperature
If external power supply is used to maintain different temperature zones, then precise temperature control is achieved, but device complexity and portability are reduced
Solution Approach 1:
The cooling system uses self-contained phase change cooling elements that do not require external power supply. The first cooling element (e.g., dry ice or frozen PCM) automatically maintains the lower zone at below -10°C, while the second cooling element (e.g., ice or frozen PCM) maintains the upper zone at 0-7°C. The phase change process provides automatic temperature regulation without motors, sensors, or power connections.
Solution Approach 2:
The cooling elements utilize phase transition (melting/freezing) of phase change materials to maintain stable temperatures. As the phase change materials transition from solid to liquid, they absorb heat at constant temperature, providing passive but precise temperature control for both zones without requiring external power or active control systems.
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 design maintains the ice cream at optimal consistency and flavor while preventing the deterioration of cream and fruit, ensuring the product remains ready for consumption for up to 60 minutes without external power, suitable for warm climates and long delivery periods.
Implementation Method 1
using phase change materials
Implementation Method 2
The cooling liquid undergoes a phase change. Such cooling liquid is also called PCM material (phase change material)
Implementation Method 3
at least one first cooling element having a first temperature is introduced into a first cooling section of the cooling container adjacent to the first zone, and at least one second cooling element having a second temperature is introduced into a second cooling section of the cooling container adjacent to the second zone
Data Source
AI summary
The invention relates to a method for cooling a product, in particular an ice cream product, in which at least one cooling element (6, 7) is introduced into a cooling section of a cooling container and in which the product is introduced into a receiving space of the cooling container. The invention further relates to a corresponding cooling container.The task of the invention is to create a method and a container for cooling a product, e.g. a ready-decorated ice-cream product, which takes into account the special properties of various product components and enables the product to be transported and delivered in optimum condition.This task is solved by dividing the receiving space into two zones and cooling the first, lower zone of the receiving space to a first temperature below −10° C. and cooling the second, upper zone of the receiving space to a second temperature that is near or above the freezing point of water.