Basic Engineering Cairo University
Design
Faculty of
Engineering
Project Report:
Solar-powered ice cream cooler
Done by:
Ali Ramy, 2190613
Submitted to:
Dr. Ahmed Essam
7/12/2019
Group: 13
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Table of contents
Abstract..............................................................................................................3
Introduction .......................................................................................................3
Problem definition/Aims ...................................................................................4
Data Gathering....................................................................................................4
Alternative Solutions..........................................................................................5
Evaluation...........................................................................................................6
Implementation...................................................................................................6
Conclusion..........................................................................................................11
References..........................................................................................................12
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Abstract
The purpose of this project is to enhance the experience of those eating ice creams by preventing
the melting of their product. Multiple solutions were proposed. One dealt with temperature and
suggested stronger more expensive freezers, another solution was to increase butterfat content in
the ice cream but that solution was deemed costly and unfeasible. Finally the solution settled on
was a device that uses solar energy to power a small fan by the ice cream scoop. The device will
feature a motor that is protected by plastic. It will attach to the ice cream via 2 plastic bottles
with adjustable height to make account for different ice cream sizes. The solar cell can be tilted
and turned so that it can be oriented against the sun for maximum effectiveness
Introduction
Ice cream melting is a very common problem with grave repercussions that may not be popular.
It has been studied that numerous bacteria thrive in thawed ice cream because it provides a
perfect environment for their culture. Melted ice cream promotes bacterial growth by having an
approporiate temperature, nourishment and moisture. This can cause food poisoning and other
diseases. Other than that, it can cause the destruction of property such as cloth and devices. This
project aims to evaluate previously proposed solutions and introduce new ones that can be
feasible, economic and most importantly, comfortale.
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Problem Definition
The problem is ice cream melting before it’s fully consumed, which occurs mostly in the
summer. This problem may lead to loss of belongings or health related issues like food
poisoning.(Bashir, 2019)
Project Aim
This project aims to increase the customer’s well-being and reduce damage that may be done to
their belongings without causing them discomfort. The project will reach this aim by slowing
down the melting of ice cream as a goal, while ensuring ease of use.
Data Gathering
A slow melting rate and good shape retention are generally considered desirable qualities in ice
cream. Ice cream has three main structural components: air cells, ice crystals, and fat globules,
which are dispersed throughout a continuous phase of unfrozen solution (Muse & Hartel, 2003).
Ice cream melts at approx. 31°F (-0.5°C), and when it does, harmful bacteria such as Listeria
monocytogenes grow and thrive in the sugary environment. Ice cream food poisoning and
several other illnesses (some can even be fatal) have been reported in large numbers from around
the globe (purnaorganics, 2018).
One of the primary factors of ice cream melting is increased temperature. Since ice cream melts
at subzero temperatures due to the presence of both milk and salt which lower melting
temperature. Simply cooling it with 0C ice not be enough. This leads to problems such as ice
cream melting inside freezers. The industrial standard for ice cream storage is at a much lower
temperature of -29C (Buyck, Baer, & Choi, 2011), which leads to extremely high freezer costs
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that start from 2000EGP.
Another factor influencing its melting is the fat concenctration in the ice cream. The fat network
plays a significant role in determining the melting rate of ice cream. Polysorbate 80 (PS80)
promotes destabilization and partial coalescence of fat globules. Increasing levels of destabilized
fat increase the fat network. The addition of PS80 to ice cream (at levels of 0.02% and above)
has been shown to greatly decrease the melting rate of ice cream and to promote shape retention
through development of a more extensive fat network (Hartel et al., 2003). The problem with
increasing fat content to slow down the melting is that fat is the most expensive ingredient in ice
cream, so high fat ice creams tend to be very costly, sometimes doubling the price of their low fat
counterparts. It also increases the hardness of the ice cream and may interfere with some people’s
diets.
Generating alternative solutions
Some solutions were proposed using brainstorming. The results will be displayed using the
following fishbone diagram.
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Evaluation
Potential solutions will be compared and evaluated using the following decision matrix
Consumer Cost Effectiveness Score
Comfort (lower is better)
Weight: 20 Weight: 10 Weight: 20
High Fat Decisions lie Slightly more Directly 27/50
with the seller, expensive using correlates to
unnoticeable more butterfat slower melting,
taste difference only slows it
5/20 7/10 down
15/20
Active solar- variable power, Higher upfront Actively 45/50
powered cooler can be switched cost but 0 prevents
on and off with maintenance melting
ease cost indefinitely
20/20
5/10 20/20
Lower Consumer has Electrically Starts melting 16/50
Temperature no influence, demanding, later, but with
harder texture high cost on the the same speed
long run
0/20 3/10 13/20
The best solution, therefore, is the active solar-powered cooler. It’s the most effective and allows
the higher consumer comfort while maintaining acceptable pricing
Tests and implementation
The effectiveness of the device will be tested using a stopwatch. Temperature will be controlled
using an air conditioner. The sun’s intensity will be used as the independent variable. The
amount of time taken for the ice cream to melt at certain weather conditions (cloudy,
clear, etc..) will be the dependent variable. The results will be compared to unassisted ice
cream cones melting.
In addition to timed measurements, a survey will be conducted on the ease of use and comfort of
the device. An online questionnaire will be answered by testers after they’ve tried the
product.
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Thoughts using six hats:
White hat The melting rate of ice cream certainly has many
variables. They must be studied to reach an effective
conclusion
Red hat Ice cream melting is messy and must be stopped at
all costs!
Black hat What if there’s no sunlight and it’s still hot outside?
Yellow hat The device will surely facilitate future inventions. It
will be appreciated by many and may become a
staple gadget in every household
Green Hat What if we used rechargeable batteries so that the
device still functions when there’s no sunlight?
Blue hat More research needs to be done by white hat. The
data isn’t sufficient
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Resource allocation
- Solar energy kit:
200EGP
- Empty bottles:
0EGP (recycled)
-Hot glue gun: 50 EGP
-Plastic suction cups: 5 EGP
-6 volt motor: 12 EGP
Total cost: 267 EGP
Objectives pyramid
Planning was done using this pyramid
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Responsibilities
The tasks were distributed accordingly
Ali
Research ▲
Shop for materials ▲
Test engine and solar cell ▲
Build prototype ▲
Test and receive feedback ▲
Make changes and finish product ▲
▲:key responsible
Gantt chart
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To ensure proper time management and a timely process, the following gantt chart was used
Week 1 Week 2 Week 3 Week 4
sat su m tue we sa su m tu w sa su m tu w sa su m tu w
o t o e e t o e e t o e e
Research
Shop for
materials
Test engine and
solar cell
Build prototype
Receive
feedback
Make changes
and finish
Prototype execution steps
Attach motor to cell
Enclose motor and add fan
Make 2 holes for suction cups in bottle
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Use hot glue gun to attach bottle cap to motor
Attach 2 bottles
Conclusion
The idea of the device was chosen between others for its superiority in multiple aspects such as
effectiveness. It will deliver a more optimal snacking experience for ice cream lovers. The lack
of need for maintenance and recharging will ensure longevity and cut down costs. There may be
some obstacles in the way such as the dependence on sunlight and the flimsiness of the building
materials, but those can be overcome with more testing and research. Finally, this product aims
for the satisfaction and comfort of the customer.
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References:
Bashir, A. (2019). Why you should NEVER refreeze ice cream if it's melted a lot. [online] Mail Online.
Available at: [Link]
[Link] [Accessed 7 Dec. 2019].
Hartel, R. W., Muse, M., and Sofjan, R., 2003. Effects of structural attributes on hardness and melting rate
of ice cream. In Proceedings of the 2nd IDF Ice Cream Symposium, Thessoliniki, Greece
purnaorganics. (2018). Do you refreeze melted ice cream? Check out why you should never do it again!.
[online] Available at: [Link]
check-out-why-you-should-never-do-it-again [Accessed 7 Dec. 2019].
Buyck, J., Baer, R., & Choi, J. (2011). Effect of storage temperature on quality of light and full-fat ice cream.
Journal of Dairy Science, 94(5), 2213–2219. doi: 10.3168/jds.2010-3897
B.W. Tharp, B. Forrest, C. Swan, L. Dunning, M. Hilmoe
Basic factors affecting ice cream meltdown
W. Buchheim (Ed.), Ice Cream: Proceedings of the International Symposium held in Athens, Greece, 18–19
September 1997, International Dairy Federation, Brussels, Belgium (1998), pp. 54-64
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