Low-temperature and high-pressure synergistic processing method and system for liquid milk

Abstract

The invention relates to the technical field of liquid emulsion processing, and particularly discloses a low-temperature high-pressure collaborative processing method and system for liquid emulsion, and the method comprises the steps: extracting historical liquid emulsion body characteristic parameters: fat globule particle size distribution and Zeta potential, determining the criterion of space dispersibility and interface charge stability, judging whether the colloid stability is abnormal or not, and if yes, judging whether the colloid stability is abnormal or not; historical processing parameters are extracted, a low-temperature viscous temperature-rise pressure set is obtained through temperature reference accumulation calibration and parameter matching, meanwhile, based on the first law of thermodynamics and the colloid phase change theory, the linear relation between pressure intensity and Zeta potential is fitted, a high-pressure heat-promoting temperature-pressure set is determined in combination with low-temperature-suitable constraint, and an optimal temperature-pressure set is determined through set temperature intersection. The advantages of low-temperature preservation and high-pressure colloid optimization are considered, the risks of layering and caking are avoided, and the processing stability and efficiency of the liquid milk are improved.

Description

Technical Field

[0001] This invention relates to the field of liquid milk processing technology, and more specifically to a low-temperature, high-pressure synergistic processing method and system for liquid milk. Background Technology

[0002] In today's pursuit of stable quality and shelf life for liquid milk, low-temperature and high-pressure processes are important means to ensure product quality. Low temperature can inhibit microorganisms and is suitable for the shelf life of liquid milk; high pressure can prevent clumping during liquid milk processing. The combination of low temperature and high pressure can optimize colloidal properties at low temperature and reduce the risk of liquid milk separation and clumping.

[0003] However, current liquid emulsion processing technology still has significant shortcomings in the application of low temperature and high pressure. Layering and clumping may occur during liquid emulsion processing. On the one hand, the clumping problem is mainly due to the Zeta potential of fat globules. High pressure will ensure that the Zeta potential of fat globules meets processing requirements, reducing the risk of clumping. However, low temperature will cause a decrease in the viscosity of the liquid emulsion, which in turn affects the Zeta potential of the fat globules and may increase the risk of clumping. On the other hand, the layering problem is mainly due to the volume average diameter of fat globules no longer meeting the requirements of liquid emulsion processing. Low temperature will ensure that the volume average diameter of fat globules meets processing requirements, but may increase the risk of layering. How to select the optimal temperature and pressure combination to achieve the beneficial effects of low temperature and high pressure on liquid emulsion processing while ensuring that the potential risk of clumping and layering is low has become a bottleneck in pursuing stable quality and high efficiency in liquid emulsion processing.

[0004] Therefore, the present invention provides a method and system for low-temperature and high-pressure co-processing of liquid milk. Summary of the Invention

[0005] The purpose of this invention is to provide a low-temperature, high-pressure co-processing method and system for liquid milk to solve the aforementioned background problems.

[0006] The objective of this invention can be achieved through the following technical solutions: A method for low-temperature, high-pressure co-processing of liquid milk includes: We acquire colloidal property parameter data of historical liquid emulsions, quantitatively characterize the stratification risk of fat globule size distribution, determine the spatial dispersion criterion, analyze the clumping risk mechanism of Zeta potential, obtain the interfacial charge stability criterion, and determine whether the colloidal stability of the liquid emulsion is abnormal. If an anomaly is detected, obtain historical liquid emulsion processing parameter data, and determine the low-temperature viscosity-temperature-pressure set by calibrating the liquid emulsion processing temperature with the historical processing parameters. Based on the first law of thermodynamics and the phase transition theory of colloidal systems, a thermodynamic coupling analysis of high-pressure heating and low-temperature adaptation is conducted. Combined with the low-temperature constraint conditions, the temperature and pressure combination of high-pressure heating is determined. Based on the low-temperature viscosity rise temperature-pressure combination and the high-pressure heating temperature-pressure combination, a dynamic rheological coupling analysis of the effects of low-temperature viscosity rise and high pressure is conducted to determine the optimal temperature-pressure combination for liquid emulsion processing.

[0007] A low-temperature, high-pressure co-processing system for liquid milk, comprising: Colloidal property stability assessment module: acquires colloidal property parameter data of historical liquid emulsions, performs quantitative characterization of the stratification risk of fat globule size distribution, determines the spatial dispersion criterion, analyzes the agglomeration risk mechanism of Zeta potential, obtains the interfacial charge stability criterion, and determines whether the colloidal stability of the liquid emulsion is abnormal. Low-temperature viscosity rise temperature and pressure module: If an anomaly occurs, acquire historical liquid milk processing parameter data, and determine the low-temperature viscosity rise temperature and pressure set by calibrating the liquid milk processing temperature against the historical processing parameters; High-pressure heating temperature and pressure module: Based on the first law of thermodynamics and the phase transition theory of colloidal systems, a thermodynamic coupling analysis of high-pressure heating and low-temperature adaptation is conducted, and the high-pressure heating temperature and pressure assembly is determined by combining the low-temperature constraint conditions. Optimal temperature and pressure determination module: Based on the low-temperature viscosity rise temperature and pressure set and the high-pressure heating temperature and pressure set, a dynamic rheological coupling analysis of the influence of low-temperature viscosity rise and high pressure is performed to determine the optimal temperature and pressure set for liquid emulsion processing.

[0008] The beneficial effects of this invention are: Achieving synergistic optimization of low temperature and high pressure: Based on the low temperature viscosity-temperature-pressure set (matching the correlation between viscosity and particle size at low temperature) and the high pressure-heat-promoting temperature-pressure set (combining thermodynamic work-heat conversion and Zeta potential constraint), the intersection is taken to determine the optimal temperature and pressure. This retains the shelf-life guarantee advantages of low temperature in preventing cold chain damage and inhibiting microbial growth, while also leveraging the anti-caking effect of high pressure in optimizing colloidal structure and enhancing electrostatic repulsion. To avoid potential processing problems caused by the combination of low temperature and high pressure, although both low temperature and high pressure can produce beneficial effects on liquid emulsion processing, the combination of low temperature and high pressure may increase the risk of agglomeration and stratification. Based on the temperature-pressure conversion equation (derived from the first law of thermodynamics), linear fitting of pressure and Zeta potential, and temperature-particle size mapping model, the optimal temperature-pressure combination is screened to avoid stratification and agglomeration, thereby improving the stability and efficiency of liquid emulsion processing. Attached Figure Description

[0009] The invention will now be further described with reference to the accompanying drawings.

[0010] Figure 1 This is a schematic diagram of the structure of a low-temperature, high-pressure synergistic processing method for liquid milk according to the present invention; Figure 2 This is a logic diagram of a low-temperature, high-pressure synergistic processing method for liquid milk in this invention; Figure 3 This is a system block diagram of a low-temperature, high-pressure co-processing system for liquid milk according to the present invention. Detailed Implementation

[0011] To make the technical means, creative features, objectives and effects of this invention easier to understand, the invention will be further described below in conjunction with specific embodiments.

[0012] Example 1 Please see Figure 1 - Figure 2 As shown, this invention is a low-temperature, high-pressure synergistic processing method for liquid emulsions. This invention primarily addresses the issue of temperature and pressure mismatch during liquid emulsion processing, mainly due to abnormal colloidal stability of the liquid emulsion, specifically manifested as stratification and agglomeration during processing. By analyzing the effects of increased liquid emulsion viscosity caused by low temperature on high-pressure processing and the temperature rise caused by high pressure on liquid emulsion, which no longer meets the low-pressure compatibility requirements, the intersection of temperature and pressure combinations that meet these two analyses is selected. Through verification of colloidal stability, the optimal temperature and pressure combination is determined, achieving normal colloidal stability of the liquid emulsion, thereby preventing stratification and agglomeration during processing and improving processing efficiency. The specific steps include: Step 1: Obtain colloidal property parameter data of historical liquid emulsions, perform quantitative characterization of the stratification risk of fat globule size distribution, determine the spatial dispersibility criterion, analyze the agglomeration risk mechanism of Zeta potential, obtain the interfacial charge stability criterion, and determine whether the colloidal stability of the liquid emulsion is abnormal based on the spatial dispersibility criterion and the interfacial charge stability criterion. In step one, the colloidal property parameter data of the historical liquid emulsion refers to a series of key indicators used to characterize the physicochemical properties of the liquid emulsion colloidal system, mainly including: fat globule size distribution parameters and Zeta potential parameters; The colloidal property parameters of historical liquid emulsions can be obtained by: directly measuring the fat globule size distribution parameters, such as D[4,3] (volume average diameter), using a laser diffractometer; or directly measuring the Zeta potential of fat globules in the liquid emulsion using a laser Doppler electrophoresis apparatus, with the data directly stored in the factory's MES (Manufacturing Execution System). Extract historical colloidal property parameter data of liquid emulsions within the statistical period from the factory's MES; The statistical duration refers to the time period from the start of operation of the current liquid milk production line to the current time point. In step one, the process of determining the spatial dispersion criterion is as follows: Referring to the requirements for fat globule control in the processing of modified milk in QB / T 8043-2024 Modified Milk Process Specification and combining the industry-standard fat globule control parameters, a standard for fat globule size is set. The standard for fat globule size includes, but is not limited to, the volume average diameter (D[4,3]) standard. Based on historical colloidal property parameter data of liquid emulsions, the historical volume average diameter was extracted and compared with the standard fat globule size: If the volume average diameter is greater than or equal to the standard volume average diameter, it indicates that the stratification dynamics are strong and the spatial dispersion of fat globule size distribution is high. If the average volume diameter is smaller than the standard average volume diameter, it indicates that the stratification dynamics are weak and the spatial dispersion of fat globule size distribution is low. It should be noted that the logic for determining the spatial dispersion criterion lies in: To avoid stratification during the processing of liquid emulsions, the larger the volume average diameter, the easier it is for the liquid emulsion to stratify. Therefore, if the volume average diameter exceeds the standard, it indicates that the stratification dynamic is strong, meaning that the liquid emulsion is more likely to stratify during processing, and the spatial dispersion of fat globule size distribution is high.

[0013] In step one, the process of obtaining the interface charge stability criterion is as follows: Based on historical colloidal property parameter data of liquid emulsions, colloidal property parameter data of liquid emulsions in which no liquid emulsion agglomeration phenomenon occurred during processing were screened, and the zeta potential of historical fat globules was extracted from the screened colloidal property parameter data, and the largest zeta potential was used as the zeta potential standard of fat globules. The Zeta potentials of historical fat globules in the colloidal property parameter data of historical liquid emulsions were compared with the standard Zeta potentials of fat globules: If the Zeta potential of historical fat globules is less than or equal to the standard Zeta potential of fat globules, it indicates that the interfacial charge stability of the liquid emulsion is low. If the Zeta potential of historical fat globules is greater than the standard Zeta potential of fat globules, it indicates that the interfacial charge stability is high. It should be noted that the Zeta potential of fat globules represents a key parameter characterizing the surface charge of fat globules (and milk protein particles) in liquid milk. The value directly reflects the strength of the electrostatic repulsion between particles, and electrostatic repulsion is the core stabilizing force that inhibits particle aggregation and avoids clumping. Therefore, if the Zeta potential of fat globules is less than or equal to the standard Zeta potential of fat globules, it indicates that the interfacial electrostatic repulsion is insufficient, the risk of clumping is high, and thus the interfacial charge stability of liquid milk is low.

[0014] In step one, the process of determining whether the colloidal stability of the liquid emulsion is abnormal is as follows: If the spatial dispersion criterion is high spatial dispersion of fat globule size distribution, or the interfacial charge stability criterion is low interfacial charge stability of liquid emulsion, or both high spatial dispersion of fat globule size distribution and low interfacial charge stability of liquid emulsion exist simultaneously, then it indicates that the colloidal stability of liquid emulsion is abnormal. If the spatial dispersion criterion is low spatial dispersion of fat globule size distribution, and the interfacial charge stability criterion is high interfacial charge stability of liquid emulsion, then the colloidal stability of liquid emulsion is normal. It should be noted that the logic for judging the abnormal colloidal stability of liquid emulsions is as follows: focusing on the two most critical unstable failure modes of the colloidal system, the larger the volume average diameter, the greater the risk of stratification; and the smaller the Zeta potential of the fat globules, the higher the risk of clumping. Only when both the Zeta potential and the volume average diameter of the fat globules meet the requirements can it be said that the colloidal stability of the liquid emulsion is high, that is, the liquid emulsion can be processed normally and meets the processing requirements without the risk of stratification and clumping.

[0015] Step 2: If the colloidal stability is abnormal, obtain historical processing parameter data of liquid emulsion, and determine the low-temperature viscosity-temperature-pressure set by calibrating the liquid emulsion processing temperature with the historical processing parameters; In step two, the processing parameters of the liquid emulsion refer to: liquid emulsion processing pressure, liquid emulsion processing temperature, liquid emulsion viscosity, and average volume diameter. The processing parameter data can be obtained in the following ways: The pressure during liquid emulsion processing is obtained through a pressure sensor installed in the high-pressure pipeline; The PT100 temperature sensor installed on the inlet and outlet pipelines of the cooling tank and homogenizer collects the liquid milk processing temperature in real time. The viscosity of liquid emulsions is collected in real time by equipping an online capillary viscometer; Historical liquid milk processing parameter data within a statistical period were extracted using the factory's MES (Manufacturing Execution System). It should be noted that, based on the data collection timestamp, one liquid emulsion processing pressure corresponds to one liquid emulsion processing temperature, one liquid emulsion viscosity, and one volume average diameter.

[0016] In step two, the process of determining the low-temperature viscosity-temperature-pressure assembly is as follows: Based on historical liquid milk processing parameter data, the liquid milk processing temperature was extracted and sorted in ascending order to obtain a liquid milk processing temperature sequence. The minimum liquid emulsion processing temperature in the liquid emulsion processing temperature sequence is denoted as the liquid emulsion processing temperature reference. Based on the liquid milk processing temperature benchmark, the temperature is accumulated with the temperature unit benchmark (preferably 0.1℃) to ensure coverage of the standard temperature range, and each processing result is recorded as the standard processing temperature of liquid milk; For example, the process of obtaining the standard processing temperature of liquid milk is as follows: Extract 10 sets of historical liquid milk processing temperature data (unit: °C) from the factory's MES system (within the statistical period): 6.2, 5.8, 7.1, 5.0, 6.5, 5.5, 6.8, 5.3, 6.0, 5.9; Sort the historical temperature data in ascending order to determine the temperature benchmark of 5.0 °C; Temperature unit benchmark (preferred as required): 0.1 °C; Standard range of liquid milk processing temperature (referencing low-temperature processing scenarios, combined with common homogeneous low-temperature ranges in the industry): 5.0 °C - 7.0 °C; Generate the standard processing temperature of liquid milk by accumulating the benchmarks. Starting from 5.0℃, the temperature unit benchmark (0.1℃) is added each time until the accumulated result covers the standard temperature range (5.0℃-7.0℃). Each accumulated result is one standard processing temperature for liquid milk. The specific calculation process is as follows: 5.0℃, 5.1℃, 5.2℃, 5.3℃... (accumulate sequentially until the result reaches the end of the standard temperature range) 7.0℃ (cover the end of the range, stop accumulating). The final set of standard processing temperatures for liquid milk is: 5.0℃, 5.1℃, 5.2℃, 5.3℃... 6.9℃, 7.0℃ (a total of 21 standard temperature values, completely covering the standard temperature range of 5.0℃-7.0℃).

[0017] The temperature standard range is set according to the homogenization temperature in QB / T 8043-2024 "Specifications for Modified Milk Process"; Based on any standard processing temperature of liquid milk, the corresponding liquid milk processing pressure and volume average diameter are extracted from historical liquid milk processing parameter data and combined to obtain a liquid milk processing parameter set (a liquid milk processing parameter set includes a standard processing temperature of liquid milk, a liquid milk processing pressure and a volume average diameter). It should be noted that, since the temperature difference benchmark can be kept as small as possible, to ensure that when there are the same liquid milk processing temperatures in the historical liquid milk processing parameter data, if there are multiple identical liquid milk processing temperatures, the liquid milk processing pressure and volume average diameter corresponding to each liquid milk processing temperature are averaged according to their respective categories, and these averaged values ​​are used as the liquid milk processing pressure and volume average diameter corresponding to the standard liquid milk processing temperature. If there are no identical liquid milk processing temperatures in the historical liquid milk processing parameter data, the liquid milk processing pressure and volume average diameter corresponding to adjacent liquid milk processing temperatures in the historical liquid milk processing parameter data are averaged according to their respective categories, and these averaged values ​​are used as the liquid milk processing pressure and volume average diameter corresponding to the standard liquid milk processing temperature.

[0018] Extract the volume average diameter based on any set of liquid milk processing parameters; In some embodiments, the volume average diameter is compared with a volume average diameter standard: If the volume average diameter is greater than or equal to the volume average diameter standard, the liquid milk processing parameter group is marked as an invalid liquid milk processing parameter group. If the volume average diameter is less than the volume average diameter standard, the liquid milk processing parameter group is marked as a valid liquid milk processing parameter group. By combining the standard processing temperature and processing pressure of liquid emulsion in the effective liquid emulsion processing parameter group, a low-temperature viscosity-increasing temperature-pressure group is obtained. The low-temperature viscosity-temperature-pressure group is summarized to obtain the low-temperature viscosity-temperature-pressure group set; Step 3: Based on the first law of thermodynamics and the phase transition theory of colloidal systems, conduct a thermodynamic coupling analysis of high-pressure heating and low-temperature adaptation, and determine the temperature and pressure combination of high-pressure heating by combining the low-temperature constraint conditions. In step three, the first law of thermodynamics and the theory of phase transitions in colloidal systems refer to: The first law of thermodynamics is the basis for quantifying the energy transfer caused by high pressure work resulting in heat generation. The phase transition theory of colloidal systems is the core criterion for judging heat and temperature changes, which in turn affect the stability of colloidal structures (whether they clump together). Liquid milk is a multiphase colloidal system composed of fat globules, milk proteins (casein micelles, whey proteins), water, and small molecule solutes. When high pressure is applied to the system, the work done by the external environment on the system is mainly converted into heat energy through viscous dissipation work (the viscous resistance between fat globules, protein particles, and water molecules inside the milk consumes part of the pressure energy and converts it into heat energy) and structural reorganization work (high pressure changes the structure of liquid milk colloidal particles, such as compressing fat globules and distorting the conformation of protein molecules, and the van der Waals forces and electrostatic repulsion forces between particles change, and some energy is released in the form of heat energy). This leads to an increase in the temperature of the liquid milk, i.e., high pressure promotes heating. The clumping of liquid emulsions is essentially the result of an unfavorable phase transition in the colloidal system (such as protein denaturation and aggregation, and fat crystallization), which causes particles to change from a dispersed state to an aggregated state. The theory of phase transition in colloidal systems is the core criterion for judging whether the combination of high-pressure heating and low temperature will trigger an unfavorable phase transition (caking), and it is also the theoretical basis for avoiding phase transition constraints. In step three, the thermodynamic coupling analysis of high-pressure heating and low-temperature adaptation is as follows: The core of the first law of thermodynamics is the conservation of energy. In the high-pressure processing of liquid emulsions, the high-pressure work (W) done on the emulsion by the external environment is mainly converted into heat energy (Q). Energy losses such as equipment heat dissipation are ignored (this can be corrected in production through work-heat conversion efficiency). The core formula is derived as follows: Basic formula: ,in Where m is the heat, c is the mass of the liquid milk, and m is the specific heat capacity of the liquid milk (a standard for the thermodynamic properties of dairy products, such as the GB 5413 series). This represents the temperature change of the liquid milk. It should be noted that since energy is mainly converted into heat, W≈Q, and work is done under high pressure: (P is high pressure, V is emulsion volume), substituting into the basic formula, we get... ,because After substituting and simplifying, we obtain the temperature-pressure conversion equation: ; Where ρ is the density of the liquid milk (obtained in real time by an online density meter). The power-to-heat conversion efficiency (determined based on the rated power-to-heat conversion efficiency parameters of the equipment manufacturer). Based on historical liquid milk processing parameter data, the liquid milk processing pressure was extracted and sorted in ascending order to obtain a liquid milk processing pressure sequence. Zeta potentials were extracted from fat globules and arranged in order of liquid emulsion processing pressure to obtain a Zeta potential sequence. Calculate the univariate linear correlation coefficient between the liquid emulsion processing pressure sequence and the Zeta potential sequence, denoted as the pressure-potential coefficient; The process of calculating the univariate linear correlation coefficient is as follows: A linear correlation model was constructed between the processing pressure of liquid emulsion and the Zeta potential of fat globules. Then, by substituting the liquid emulsion processing pressure in the liquid emulsion processing pressure sequence with the corresponding zeta potential of the fat globules in the zeta potential sequence, and using the least quadratic multiplication method for fitting, a univariate linear correlation coefficient was obtained. It should be noted that the reason for performing univariate linear fitting on the liquid milk processing pressure sequence and the Zeta potential sequence is that: in the high-pressure processing of liquid milk, the effect of pressure on Zeta potential is essentially that high pressure changes the surface charge density by squeezing the fat globule interface membrane (promoting the adsorption or recombination of milk proteins). In the conventional processing pressure range (such as 20-60 MPa), the change in Zeta potential caused by the increase in pressure shows a gradual and uniform trend (without exponential increase or decrease), which conforms to the linear correlation characteristics.

[0019] The minimum liquid emulsion processing pressure in the liquid emulsion processing pressure sequence is used as the benchmark for liquid emulsion processing pressure; Based on the liquid milk processing pressure benchmark, the pressure unit benchmark (preferably 1 MPa) is accumulated (to ensure coverage of the pressure standard range), and each processing result is recorded as the standard processing pressure of liquid milk; Based on the standard processing pressure of any liquid emulsion: The Zeta potential of fat globules corresponding to the standard processing pressure of liquid milk is obtained by comparing the standard processing pressure of liquid milk with the pressure potential coefficient. The standard processing pressure of liquid emulsion and the corresponding Zeta potential of fat globules are combined to obtain a processing pressure potential set (a processing pressure potential set includes a liquid emulsion processing pressure and a fat globule Zeta potential). Based on any processing pressure potential set, extract the Zeta potential of fat globules; In some embodiments, the Zeta potential of fat globules is compared with a standard Zeta potential of fat globules: If the Zeta potential of the fat globule is greater than or equal to the standard Zeta potential of the fat globule, then the processing pressure potential group is marked as an invalid processing pressure potential group. If the Zeta potential of the fat globule is less than the standard Zeta potential of the fat globule, then the processing pressure potential group is marked as the effective processing pressure potential group. The effective processing pressure potential group of liquid emulsion processing pressures is extracted and arranged in ascending order to obtain the high-pressure heating pressure sequence; Based on the processing pressure of any liquid emulsion in the high-pressure heating pressure sequence: Substitute the liquid emulsion processing pressure into the temperature-pressure conversion equation to calculate the liquid emulsion processing temperature corresponding to the liquid emulsion processing pressure; By combining the liquid emulsion processing pressure with the corresponding liquid emulsion processing temperature, a high-pressure heating temperature-pressure group to be determined is obtained; All undetermined high-pressure heating temperature and pressure groups are summarized to obtain the undetermined high-pressure heating temperature and pressure group set; In step three, the appropriate low-temperature constraint condition refers to ensuring that the temperature rise generated by high-pressure heating does not deviate from the low-temperature environment, avoiding damage to the cold chain and the risk of microbial growth, while also meeting the shelf life requirements of liquid milk (especially low-temperature milk). In step three, the process of determining the high-pressure heating temperature and pressure assembly is as follows: Extract the processing temperature of the liquid emulsion concentrated in the high-pressure heating temperature and pressure group to be determined, and determine the appropriate low-temperature constraint to determine the high-pressure heating temperature and pressure group; The process for determining the suitable low-temperature constraint is as follows: In some embodiments, the liquid milk processing temperature is compared with a standard temperature range: When the liquid emulsion processing temperature is within the standard temperature range, retain the undetermined high-pressure heating temperature and pressure group where the liquid emulsion processing temperature is located; When the liquid milk processing temperature is not within the standard temperature range, the undetermined high-pressure heating temperature and pressure group for the liquid milk processing temperature is excluded. Step 4: Based on the low-temperature viscosity rise temperature-pressure combination and the high-pressure heating temperature-pressure combination, conduct dynamic rheological coupling analysis of the effects of low-temperature viscosity rise and high pressure to determine the optimal temperature-pressure combination for liquid emulsion processing; In step four, the process of performing dynamic rheological coupling analysis of the effects of low-temperature viscosity rise and high pressure is as follows: Based on historical liquid milk processing parameter data, the liquid milk processing temperature was extracted and sorted in ascending order to obtain a liquid milk processing temperature sequence. Based on historical liquid milk processing parameter data, the volume average diameter is extracted and arranged according to the corresponding liquid milk processing temperature to obtain a volume average diameter sequence. A univariate linear regression model between liquid emulsion processing temperature and volume average diameter was constructed, and the liquid emulsion processing temperature sequence and volume average diameter sequence were fitted using the least squares method. Calculate the coefficient of determination for a univariate linear regression model; In some embodiments, the coefficient of determination of the univariate linear regression model is compared with a coefficient of determination threshold (preferably 0.85): If the coefficient of determination is greater than or equal to the threshold of the coefficient of determination, it indicates that there is a linear correlation between the processing temperature and the average volume diameter of the liquid milk, and the univariate linear regression model is a temperature-diameter mapping model. Conversely, this indicates that there is no linear relationship; If there is no linear relationship between the processing temperature of liquid emulsion and its average volume diameter Models such as the bivariate linear model, higher-order polynomial model, exponential model, power function model, and trigonometric function model are constructed respectively. The determination coefficient of each model is calculated by fitting the model using the least squares method. The nonlinear model corresponding to the maximum value of the determination coefficient is taken as the nonlinear model between the liquid emulsion processing temperature and the volume average diameter, i.e., the temperature-diameter mapping model. The standard processing temperatures of liquid milk are arranged in ascending order to obtain a standard processing temperature sequence. Based on the standard processing temperature of any liquid emulsion in the standard processing temperature series: By substituting the standard processing temperature of liquid milk into the temperature-diameter mapping model, the volume-average diameter is calculated, and then compared with the standard volume-average diameter: If the volume average diameter is greater than or equal to the standard volume average diameter, then substitute the standard processing temperature of the liquid emulsion into the temperature-pressure conversion equation, calculate the standard processing pressure of the liquid emulsion, and combine it with the standard processing temperature of the liquid emulsion to obtain the undetermined optimal temperature-pressure group for liquid emulsion processing. If the average volume diameter is less than the standard average volume diameter, it indicates that the processing temperature of the liquid milk is too high, which in turn causes the average volume diameter to not meet the production requirements. The undetermined optimal temperature and pressure groups for liquid milk processing are summarized to obtain the undetermined optimal temperature and pressure group set for liquid milk processing; In step four, the process of determining the optimal temperature and pressure set for liquid emulsion processing is as follows: Calculate the intersection of the undetermined optimal temperature and pressure set, the high-pressure heating temperature and pressure set, and the low-temperature viscosity rise temperature and pressure set for liquid emulsion processing, and determine the optimal temperature and pressure set for liquid emulsion processing; The process of determining the optimal temperature and pressure combination for liquid emulsion processing is as follows: Extract the maximum and minimum values ​​of the temperature from the undetermined optimal temperature and pressure set, the high-pressure heating temperature and pressure set, and the low-temperature viscosity rise temperature and pressure set, and determine the range of temperature values ​​based on the minimum and maximum values ​​of the temperature. Calculate the intersection of the value ranges, and average the processing pressures of all liquid emulsions within the intersection according to the same liquid emulsion processing temperature; The mean value results are combined with the liquid emulsion processing temperature to obtain the optimal temperature and pressure combination for liquid emulsion processing. The optimal temperature and pressure groups for liquid milk processing are summarized to obtain the optimal temperature and pressure group set for liquid milk processing; For example, the calculation process for the optimal temperature and pressure set in liquid emulsion processing is as follows: Temperature standard range: 5.0℃-7.0℃; average volume diameter standard: ≤2.5μm; Undetermined optimal temperature and pressure set: {(5.2,28),(5.5,32),(5.8,35),(6.0,38),(6.3,42)}; High-pressure heating temperature and pressure assembly: {(5.0,25),(5.3,29),(5.5,33),(5.8,36),(6.1,40),(6.4,43)}; Low-temperature viscosity rise thermo-pressure assembly: {(5.1,26),(5.3,28),(5.5,31),(5.8,34),(6.0,37),(6.2,41)}; Find the minimum and maximum temperatures for each group to determine the temperature ranges for each group: [5.2℃, 6.3℃], [5.0℃, 6.4℃], [5.1℃, 6.2℃]. Calculate the intersection of the temperature ranges for each group: [5.2℃, 6.2℃]. Calculate the average of all liquid emulsion processing pressures within the intersection, assuming the same liquid emulsion processing temperature: Temperature 5.2℃: Data is available only for the undetermined optimal temperature and pressure group, optimal temperature and pressure group (5.2, 28.0); Temperature 5.3℃: High pressure group (29), low temperature group (28), average pressure = (29+28) / 2 = 28.5MPa, optimal temperature and pressure group (5.3, 28.5)... Temperature 6.1℃: Data is available only for the high-pressure heating temperature and pressure group, optimal temperature and pressure group (6.1, 40.0).

[0020] It should be noted that the physical significance of calculating the optimal temperature and pressure set for liquid emulsion processing lies in: The optimal temperature and pressure set for liquid emulsion processing is determined based on the intersection of the undetermined optimal temperature and pressure set, the high-pressure heating temperature and pressure set, and the low-temperature viscosity rise temperature and pressure set. The undetermined optimal temperature and pressure set represents a combination of a custom-defined standard liquid emulsion processing temperature and the corresponding historical standard liquid emulsion processing pressure (assuming no production issues have occurred), ensuring compliance with historically acceptable processing data. The high-pressure heating temperature and pressure set refers to the fact that the processing pressure of the liquid emulsion causes a temperature increase during processing, and also causes a change in the zeta potential. Based on this change and the production requirements for the zeta potential range, the processing pressure is limited. Furthermore, the temperature of the liquid emulsion is limited based on the change in temperature caused by the processing pressure and the required processing temperature. The optimal temperature and pressure set is determined by these two limitations. The optimal temperature and pressure combination is determined based on the following: The low-temperature viscosity-rise temperature and pressure combination refers to the following: Based on the changes in liquid emulsion viscosity caused by the processing temperature, and consequently the changes in the average volume diameter, the relationship between the processing temperature and the average volume diameter is fitted using historical data. Then, a standard liquid emulsion processing temperature is defined within the undetermined optimal temperature and pressure combination. Based on the fitted relationship, the corresponding average volume diameter is calculated. The processing temperature is then limited according to the average volume diameter requirement. Finally, the temperature and pressure combination is determined based on the mapping relationship between temperature and pressure within the high-pressure heating temperature and pressure combination. The optimal temperature and pressure combination is determined based on the intersection of these three combinations. This approach ensures that the existing beneficial effects of low-temperature, high-pressure processing are maintained while avoiding potential processing problems caused by low-temperature, high-pressure processing, thereby improving the stability and efficiency of liquid emulsion processing.

[0021] The working principle of this invention is as follows: Historical liquid latex characteristic parameters (fat globule size distribution, Zeta potential) are obtained. The stability of the colloid is determined by using spatial dispersion and interfacial charge stability criteria. If abnormal, historical processing parameters (pressure, temperature, viscosity, volume average diameter) are extracted. These parameters are then calibrated using a temperature baseline and matched to obtain a low-temperature viscosity-increase temperature-pressure group. Combining the first law of thermodynamics and the theory of colloidal phase transitions, a high-pressure heating temperature-pressure group is determined through temperature-pressure conversion equations, pressure-Zeta potential linear correlation, and appropriate low-temperature constraints. Finally, through dynamic rheological coupling analysis, the intersection of the undetermined optimal, high-pressure heating, and low-temperature viscosity-increase temperature-pressure groups is used to determine the optimal temperature-pressure group. This approach maintains the benefits of low-temperature, high-pressure processing while avoiding problems such as layering and clumping, thus improving the stability and efficiency of liquid latex processing.

[0022] Example 2 Please see Figure 3 As shown in the embodiment of the present invention, a low-temperature, high-pressure co-processing system for liquid milk includes the following modules: Colloidal property stability assessment module: acquires colloidal property parameter data of historical liquid emulsions, performs quantitative characterization of the stratification risk of fat globule size distribution, determines the spatial dispersion criterion, analyzes the agglomeration risk mechanism of Zeta potential, obtains the interfacial charge stability criterion, and determines whether the colloidal stability of the liquid emulsion is abnormal based on the spatial dispersion criterion and the interfacial charge stability criterion. Low-temperature viscosity rise temperature and pressure module: If the colloidal stability is abnormal, acquire historical liquid emulsion processing parameter data, and determine the low-temperature viscosity rise temperature and pressure set by calibrating the liquid emulsion processing temperature based on the cumulative calibration and matching with historical processing parameters; High-pressure heating temperature and pressure module: Based on the first law of thermodynamics and the phase transition theory of colloidal systems, a thermodynamic coupling analysis of high-pressure heating and low-temperature adaptation is conducted, and the high-pressure heating temperature and pressure assembly is determined by combining the low-temperature constraint conditions. Optimal temperature and pressure determination module: Based on the low temperature viscosity rise temperature and pressure group and the high pressure heating temperature and pressure group, a dynamic rheological coupling analysis of the influence of low temperature viscosity rise and high pressure is performed to determine the optimal temperature and pressure group set for liquid emulsion processing; The foregoing has provided a detailed description of one embodiment of the present invention, but this description is merely a preferred embodiment and should not be construed as limiting the scope of the invention. All equivalent variations and modifications made within the scope of the present invention should still fall within the scope of the present invention.

Claims

1. A method for low-temperature, high-pressure synergistic processing of liquid emulsion, characterized in that: include: We acquire colloidal property parameter data of historical liquid emulsions, quantitatively characterize the stratification risk of fat globule size distribution, determine the spatial dispersion criterion, analyze the clumping risk mechanism of Zeta potential, obtain the interfacial charge stability criterion, and determine whether the colloidal stability of the liquid emulsion is abnormal. If an anomaly is detected, obtain historical liquid emulsion processing parameter data, and determine the low-temperature viscosity-temperature-pressure set by calibrating the liquid emulsion processing temperature with the historical processing parameters. Based on the first law of thermodynamics and the phase transition theory of colloidal systems, a thermodynamic coupling analysis of high-pressure heating and low-temperature adaptation is conducted. Combined with the low-temperature constraint conditions, the temperature and pressure combination of high-pressure heating is determined. Based on the low-temperature viscosity rise temperature-pressure combination and the high-pressure heating temperature-pressure combination, a dynamic rheological coupling analysis of the effects of low-temperature viscosity rise and high pressure is conducted to determine the optimal temperature-pressure combination for liquid emulsion processing.

2. The method for low-temperature, high-pressure co-processing of liquid milk according to claim 1, characterized in that: The process of determining the spatial dispersion criterion, analyzing the clumping risk mechanism of the Zeta potential, and obtaining the interface charge stability criterion is as follows: Based on historical colloidal property parameter data of liquid emulsions, the historical volume average diameter is extracted; If the volume average diameter is greater than or equal to the standard volume average diameter, it indicates that the stratification dynamics are strong and the spatial dispersion of fat globule size distribution is high. Based on historical colloidal property parameter data of liquid emulsions, colloidal property parameter data of liquid emulsions in which no liquid emulsion agglomeration phenomenon occurred during processing were screened, and the Zeta potential of historical fat globules was extracted, with the largest Zeta potential being used as the standard for the Zeta potential of fat globules. Zeta potentials of historical fat globules were extracted from the colloidal property parameter data of historical liquid emulsions; If the Zeta potential of historical fat globules is less than or equal to the standard Zeta potential of fat globules, it indicates that the interfacial charge stability of the liquid emulsion is low.

3. The method for low-temperature, high-pressure co-processing of liquid emulsion according to claim 1, characterized in that: The process for determining whether the colloidal stability of a liquid emulsion is abnormal is as follows: If the spatial dispersion criterion is that the spatial dispersion of fat globule size distribution is high, it indicates that the colloidal stability of the liquid emulsion is abnormal. If the interfacial charge stability criterion is that the interfacial charge stability of liquid emulsion is low, it indicates that the colloidal stability of liquid emulsion is abnormal. If both high spatial dispersion of fat globule size distribution and low interfacial charge stability of the liquid emulsion are present, it indicates that the colloidal stability of the liquid emulsion is abnormal.

4. The method for low-temperature, high-pressure co-processing of liquid emulsion according to claim 1, characterized in that: The process of determining the low-temperature viscosity-temperature-pressure assembly is as follows: Based on historical liquid emulsion processing parameter data, the minimum liquid emulsion processing temperature is recorded as the liquid emulsion processing temperature benchmark. Set the temperature unit reference; The standard processing temperature of liquid emulsion is obtained by summing the temperature unit reference with the temperature reference. Based on any standard processing temperature for liquid milk: Extract the corresponding liquid milk processing pressure and average volume diameter from the historical liquid milk processing parameter data, and combine them to obtain the liquid milk processing parameter set; Extract the corresponding volume average diameter. If it is smaller than the volume average diameter standard, mark the liquid milk processing parameter group as a valid liquid milk processing parameter group. The standard processing temperature and processing pressure of liquid emulsion in the effective liquid emulsion processing parameter group are combined to obtain the low-temperature viscosity-increasing temperature-pressure group, and then summarized into the low-temperature viscosity-increasing temperature-pressure group set.

5. The method for low-temperature, high-pressure co-processing of liquid milk according to claim 1, characterized in that: The process of determining the high-pressure heating temperature and pressure assembly is as follows: Based on the first law of thermodynamics and the theory of phase transition in colloidal systems, a temperature-pressure conversion equation is constructed. Based on historical processing parameter data of liquid emulsion, the pressure potential coefficient is calculated and the processing pressure potential group is set. Based on any processing pressure potential set, extract the Zeta potential of the fat globule. If it is less than the standard Zeta potential of the fat globule, mark the processing pressure potential set as an effective processing pressure potential set. Extract the liquid emulsion processing pressure from the effective processing pressure potential group, substitute it into the temperature-pressure conversion equation, calculate the liquid emulsion processing temperature corresponding to the liquid emulsion processing pressure, and combine it with the liquid emulsion processing pressure to obtain the undetermined high-pressure heating temperature-pressure group. Summarize the undetermined high-pressure heating temperature-pressure group set. Extract the processing temperature of liquid emulsion from the set of undetermined high-pressure heating temperature and pressure groups. When the processing temperature of liquid emulsion is within the standard temperature range, retain the undetermined high-pressure heating temperature and pressure group corresponding to the processing temperature of liquid emulsion, and determine the high-pressure heating temperature and pressure group set.

6. The method for low-temperature, high-pressure co-processing of liquid emulsion according to claim 5, characterized in that: The process of calculating the pressure potential coefficient and setting the processing pressure potential group is as follows: Based on historical liquid milk processing parameter data, the liquid milk processing pressure was extracted and sorted in ascending order to obtain a liquid milk processing pressure sequence. Zeta potentials were extracted from fat globules and arranged in order of liquid emulsion processing pressure to obtain a Zeta potential sequence. Calculate the univariate linear correlation coefficient between the liquid emulsion processing pressure sequence and the Zeta potential sequence, denoted as the pressure-potential coefficient; The minimum processing pressure for liquid emulsions is denoted as the processing pressure benchmark for liquid emulsions. The standard processing pressure for liquid emulsion is obtained by summing the pressure unit reference and the pressure reference. Based on the standard processing pressure of any liquid emulsion: The Zeta potential of fat globules corresponding to the standard processing pressure of liquid milk is obtained by ratio processing the standard processing pressure of liquid milk to the pressure potential coefficient. This is then combined with the standard processing pressure of liquid milk to obtain the processing pressure potential set.

7. The method for low-temperature, high-pressure co-processing of liquid milk according to claim 1, characterized in that: The process of performing dynamic rheological coupling analysis of the effects of low-temperature viscosity rise and high pressure is as follows: Based on historical liquid milk processing parameter data, the liquid milk processing temperature was extracted and sorted in ascending order to obtain a liquid milk processing temperature sequence. Based on historical liquid milk processing parameter data, the volume average diameter is extracted and arranged according to the corresponding liquid milk processing temperature to obtain a volume average diameter sequence. Based on the liquid emulsion processing temperature sequence and volume average diameter sequence, a temperature-diameter mapping model is determined; Substitute the standard processing temperature of liquid milk into the temperature-diameter mapping model to calculate the volume average diameter; If the volume average diameter is greater than or equal to the standard volume average diameter, then substitute the standard processing temperature of the liquid emulsion into the temperature-pressure conversion equation, calculate the standard processing pressure of the liquid emulsion, and combine it with the standard processing temperature of the liquid emulsion to obtain the undetermined optimal temperature-pressure group for liquid emulsion processing. The undetermined optimal temperature and pressure groups for liquid milk processing are summarized to obtain the undetermined optimal temperature and pressure group set for liquid milk processing.

8. The method for low-temperature, high-pressure co-processing of liquid milk according to claim 7, characterized in that: The process of determining the temperature-diameter mapping model is as follows: Least squares fitting was performed on the liquid emulsion processing temperature sequence and the volume average diameter sequence. Construct a univariate linear regression model between liquid emulsion processing temperature and average volume diameter: Calculate the coefficient of determination. If it is greater than or equal to the coefficient of determination threshold, it indicates that there is a linear correlation between the liquid milk processing temperature and the average volume diameter, and the univariate linear regression model is a temperature-diameter mapping model. If there is no linear relationship between the processing temperature of liquid emulsion and its average volume diameter Models such as the bivariate linear model, higher-order polynomial model, exponential model, power function model, and trigonometric function model are constructed respectively. By fitting the model using the least squares method, the coefficient of determination for each model is calculated. The nonlinear model corresponding to the maximum value of the coefficient of determination is taken as the nonlinear model between the liquid milk processing temperature and the average volume diameter, i.e., the temperature-diameter mapping model.

9. The method for low-temperature, high-pressure co-processing of liquid emulsion according to claim 1, characterized in that: The process of determining the optimal temperature and pressure combination for liquid emulsion processing is as follows: Extract the maximum and minimum values ​​of the temperature from the undetermined optimal temperature and pressure set, the high-pressure heating temperature and pressure set, and the low-temperature viscosity rise temperature and pressure set, and determine the range of temperature values ​​based on the minimum and maximum values ​​of the temperature. Calculate the intersection of the value ranges, and average the processing pressures of all liquid emulsions within the intersection according to the same liquid emulsion processing temperature; The mean value results are combined with the liquid emulsion processing temperature to obtain the optimal temperature and pressure combination for liquid emulsion processing. The optimal temperature and pressure groups for liquid milk processing are summarized to obtain the optimal temperature and pressure group set for liquid milk processing.

10. A low-temperature, high-pressure co-processing system for liquid milk, characterized in that: include: Colloidal property stability assessment module: acquires colloidal property parameter data of historical liquid emulsions, performs quantitative characterization of the stratification risk of fat globule size distribution, determines the spatial dispersion criterion, analyzes the agglomeration risk mechanism of Zeta potential, obtains the interfacial charge stability criterion, and determines whether the colloidal stability of the liquid emulsion is abnormal. Low-temperature viscosity rise temperature and pressure module: If an anomaly occurs, acquire historical liquid milk processing parameter data, and determine the low-temperature viscosity rise temperature and pressure group by calibrating the liquid milk processing temperature against the historical processing parameters; High-pressure heating temperature and pressure module: Based on the first law of thermodynamics and the phase transition theory of colloidal systems, a thermodynamic coupling analysis of high-pressure heating and low-temperature adaptation is conducted, and the high-pressure heating temperature and pressure group is determined by combining the appropriate low-temperature constraint conditions. Optimal temperature and pressure determination module: Based on the low-temperature viscosity rise temperature and pressure group and the high-pressure heating temperature and pressure group, a dynamic rheological coupling analysis of the influence of low-temperature viscosity rise and high pressure is performed to determine the optimal temperature and pressure group set for liquid emulsion processing.

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