Cavitation and microwave coupled milk protein concentrate treatment device

Abstract

The invention discloses a cavitation and microwave coupled milk protein concentrate treatment device. The device comprises a stator, a rotor, a rotating shaft, microwave generators and ultrasonic transducers, the stator is a sealed cylinder, the ultrasonic transducers are distributed on the inner wall of the stator, the microwave generators are arranged on the end faces of the two sides of the stator, a liquid outlet and a liquid inlet are formed in the two sides of the stator respectively, the rotating shaft is installed in the stator, the rotor is located in the stator and fixedly installed on the rotating shaft, blades are distributed on the rotor, cavities are formed in the blades, and cavitation through holes are formed in the blades and locatedon the two sides of the cavities. Fresh skimmed milk is sterilized and disinfected and then mixed with other nutrients required for preparing milk powder, the mixture is conveyed into the device, the viscosity of the concentrated milk protein is synergistically reduced through efficient coupling hydrodynamic cavitation, ultrasonic cavitation and microwave treatment, and a powder product is obtained after output and drying. The whole process is good in effect, good in magnification, large in treatment capacity, low in cost, capable of continuously operating and free of secondary pollution. The viscosity reduction treatment is carried out on the concentrated milk protein liquid by using a cavitation technology.

Description

technical field [0001] The invention relates to a device for processing concentrated milk protein to reduce viscosity by coupling hydraulic cavitation, ultrasonic cavitation and microwave technology, and belongs to the technical field of protein product production. Background technique [0002] Protein is an indispensable basic nutrient for the human body. Dairy products are an important source of high-quality protein, but their processing conditions will affect the properties of powders, such as solubility, thermal stability, fluidity, foaming, gelling, and emulsifying properties. Some studies have shown that due to the variability in the physical and chemical interactions between proteins, salts and sugars, milk protein concentrate powder is prone to high viscosity and poor solubility during long storage time, which affects the industrial production of milk powder . The performance of milk protein, such as viscosity, can be enhanced by physicochemical, enzyme and other m...

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Problems solved by technology

[0004] Although CN207468248U discloses "A Shearing Cavitation Device", WO2012077889A1 discloses "FLUIDHEATER", and CN104613661A discloses "A Powered Rotary Heater", although a rotary cavitator is proposed, they all belong to the simple cavitation occurrence Devices that do not have the function of reducing the viscosity of milk protein concentrate and are not coupled to other physical methods

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