Cheese Curd Proportion Measurement via Conductivity Recalibration
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Solution Overview
Problem
Existing methods for determining the proportion of cheese curd in a curd-whey mixture during cheese production are inaccurate, particularly when the conductivity of whey changes, leading to incorrect volume calculations for cheese molds.
Innovation Solution
A measuring device with a mixture electrode and a whey electrode, where the whey electrode is in a calibration volume with a separation unit, allowing for repeated recalibration of the conductivity value to compensate for changes in whey properties, ensuring precise determination of cheese curd proportion independently of whey properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Speed
If conductivity measurement is used to determine curd proportion, then measurement speed is improved, but measurement precision deteriorates when whey conductivity changes
Solution Approach 1:
The patent implements a feedback mechanism where the measured whey conductivity value is used to dynamically adjust the conductivity measurement of the curd-whey mixture. The evaluation unit calculates the curd proportion by comparing the mixture conductivity against the reference whey conductivity, automatically compensating for whey conductivity changes and maintaining measurement precision without manual recalibration.
Solution Approach 2:
The patent changes the reference parameter from a fixed conductivity value to a dynamically adjustable parameter based on actual whey conductivity measurements. By normalizing the mixture conductivity measurement against the measured whey conductivity, the system adapts to changing whey properties and maintains accurate curd proportion determination despite variations in whey composition.
2Quantity of substance
If tank fill level decreases, then cheese curd proportion in mixture increases, but volume dosing accuracy deteriorates
Solution Approach 1:
The patent replaces mechanical volume-based dosing systems with an electrical conductivity-based measurement and control system. Instead of relying on fixed volume withdrawals that become inaccurate as tank levels change, the system continuously monitors conductivity to determine actual curd proportion, enabling precise dosing control independent of tank fill level or mixture composition variations.
3Manufacturing precision
If empirical curves or tables are used for volume determination, then dosing accuracy is improved, but device complexity and operation complexity increase
Solution Approach 1:
The patent implements a self-service measurement system where the evaluation unit automatically performs all calculations and determinations without requiring external lookup tables or empirical curves. The system self-calibrates using measured whey conductivity and automatically computes curd proportion from conductivity measurements, eliminating the need for complex pre-programmed dosing tables and reducing operational complexity.
4Ease of manufacture
If whey is diluted during tank flushing, then cleaning effectiveness is improved, but conductivity measurement accuracy deteriorates
Solution Approach 1:
The patent performs preliminary measurement of the diluted whey conductivity before using it as the reference for curd proportion calculations. By measuring the actual conductivity of the diluted whey and using this value for normalization, the system compensates for the effects of dilution and maintains accurate curd proportion measurements even after tank flushing operations that alter whey composition.
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
Enables precise and continuous measurement of cheese curd proportion, allowing for accurate dosing into cheese molds without the need for tank-specific curves or complex control processes, and eliminates the requirement for a whey removal tank.
Implementation Method 1
which is coupled to an evaluation unit for determining a conductivity value
Implementation Method 2
at least one whey electrode of a second sensor is arranged in a calibration volume, which essentially only has whey of the curd-whey mixture
Implementation Method 3
The separation unit can be designed in particular as a filter, a sieve and/or a suction basket
Data Source
Figure 1~2
Figure 3~4
Figure 4a
AI summary
The device has a container (16) in which siphon pipe and siphon tub are formed. A mixer electrode (14) is arranged in wall of the container and a main electrode is coupled with an evaluation unit for determining conductivity value in a calibration volume (20). A whey electrode (18) is arranged in curd-whey mixture and an auxiliary electrode is coupled with evaluation unit for repeated re-calibration of measuring unit.