AI Control of Cheese Vat Processing Variables for Moisture Consistency
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
The cheese production industry faces challenges in achieving consistent moisture content in the final product due to varying milk properties and complex processing steps, leading to low yield and inefficiency.
Innovation Solution
A method utilizing an AI model to determine processing variables for cheese production lines, incorporating milk properties, coagulant, and starter culture data, with optional fat and protein standardization, to precisely control moisture content and improve consistency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional manual adjustment of processing variables is used, then equipment complexity is low, but manufacturing precision of moisture content is insufficient
Solution Approach 1:
The patent replaces manual mechanical adjustment of processing variables with an AI-based control system. The AI model analyzes input features (milk properties, coagulant characteristics, starter culture information) and automatically determines optimal processing variable values, eliminating the need for manual intervention and achieving precise moisture content control through intelligent algorithms rather than mechanical adjustment mechanisms.
Solution Approach 2:
The processing system performs self-adjustment by automatically determining processing variable values based on input features. The AI model continuously processes data about milk properties, coagulants, and starter cultures to self-determine optimal processing parameters without external intervention, enabling the system to adapt to varying conditions and maintain consistent moisture content automatically.
2Manufacturing precision
If processing variables are continuously adjusted to compensate for varying milk properties, then manufacturing precision improves, but productivity decreases due to frequent adjustments
Solution Approach 1:
The AI model performs preliminary determination of processing variable values before the actual cheese production process begins. By analyzing input features (milk properties, coagulant type and amount, starter culture characteristics) in advance, the system pre-calculates optimal processing parameters, eliminating the need for frequent adjustments during production and maintaining consistent moisture content while preserving productivity.
3Manufacturing precision
If multiple processing steps are implemented to control quality, then manufacturing precision improves, but device complexity increases
Solution Approach 1:
The AI model serves as a universal control mechanism that handles multiple quality control functions simultaneously. Rather than implementing separate control systems for each processing step, the single AI model processes various input features (milk properties, coagulant characteristics, starter culture information) and determines optimal values for multiple processing variables, achieving comprehensive quality control without proportionally increasing system complexity.
Data Source
AI summary
A method for determining values of processing variables relating to processing steps in a cheese vat arrangement of a processing line for producing cheese. By a control device, obtaining a target moisture content value of the cheese, milk properties comprising pH, protein content, and fat content of milk fed into the cheese vat arrangement, obtaining, coagulant properties comprising type and amount of a coagulant fed into the cheese vat arrangement, obtaining, starter properties comprising type and amount of a starter culture fed into the cheese arrangement, then feeding the target moisture content value, the milk properties, the coagulant properties, and the starter properties into an artificial intelligence (AI) model, and in response, obtaining predictions in the form of values of the processing variables from the AI model comprising at least one number of cuts and at least one cooking time used in the cheese vat arrangement during cheese production.