Cheese Curd Plasticizing Device with Steam Heating
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Solution Overview
Problem
Traditional methods for continuously conveying and plasticizing cheese curd, such as those used in pasta filata cheese production, result in significant product losses and waste water due to the use of stretching water, while alternative methods that reduce waste often compromise on cheese quality or require more space and energy.
Innovation Solution
A device and method utilizing two conveying shafts that rotate in opposite directions, with an entraining mechanism to partially transport the cheese curd around the shafts, ensuring uniform heating and minimizing structural destruction, thereby reducing product losses and waste water while maintaining cheese quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If traditional water stretching method is used, then cheese curd is heated and plasticized effectively, but significant product losses occur (up to 15% fat and 5% protein) and waste water is generated
Solution Approach 1:
The patent introduces steam as an intermediary heating medium instead of direct contact with stretching water. The steam heats the cheese curd indirectly through the chamber walls and air convection, preventing direct washing of cheese ingredients while still achieving the required plasticization temperature. This mediator approach eliminates the harmful washing effect while maintaining the beneficial thermal effect.
Solution Approach 2:
The patent replaces the mechanical water-based heating system with a thermal steam-based system. Instead of using hot water to both heat and transport the cheese curd, the invention uses steam for heating while employing a conveyor belt or screw mechanism for transport, separating the heating function from the transport function and eliminating the washing effect.
2Stability of the object's composition
If traditional water stretching method is used, then cheese curd is plasticized homogeneously, but waste water requires cleaning and generates wastewater
Solution Approach 1:
Steam acts as an intermediary heating medium that does not directly contact the cheese curd, thereby avoiding contamination. The steam heats the cheese indirectly through the chamber environment, achieving homogeneous plasticization without generating waste water that requires cleaning.
Solution Approach 2:
The patent extracts the water from the heating process by using steam instead of liquid water. This removes the harmful byproduct (waste water requiring cleaning) while retaining the essential heating function needed for cheese plasticization.
3Loss of substance
If indirect heating methods are used to reduce product losses, then waste water is reduced, but cheese quality may be compromised or space requirement increases
Solution Approach 1:
The patent optimizes steam parameters (temperature, pressure, injection rate) to achieve effective cheese plasticization without excessive space requirements. By carefully controlling the steam heating parameters, the system achieves high-quality cheese production with reduced space compared to other indirect heating methods.
Solution Approach 2:
The patent implements continuous steam injection and continuous cheese conveyance through the heating chamber, ensuring uniform and efficient heating throughout the process. This continuous action maintains high cheese quality while optimizing space utilization through streamlined processing.
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
The solution effectively reduces product losses and waste water while achieving a similar cheese quality to traditional methods, with a comparable space requirement, by ensuring thorough mixing and uniform heating of the cheese curd without the need for stretching water.
Implementation Method 1
heating the inner circumferential surface of the chamber and the conveying shafts such that the cheese curd at the outlet opening has reached a temperature of 50° C.-70° C.
Implementation Method 2
conveying the cheese curd which is to be plasticized along a conveying path between an inlet opening and an outlet opening of the device by driving the conveying shafts in opposite directions
Implementation Method 3
at least one entraining means is configured in such a manner that the cheese curd which is to be conveyed and to be plasticized is at least partially also transported around the two conveying shafts
Data Source
AI summary
A device (1) for continuously conveying and plasticising cheese curd includes a housing (2) having an elongate chamber (3) with inlet and openings (5, 6). At least one pair of oppositely-driven conveying shafts (4.1, 4.2) is arranged in the elongate chamber such the axes of rotation (18.1, 18.2) of the shafts extend in parallel in the longitudinal direction of the chamber. The conveying shafts have interleaved helical structures (19.1, 19.2) for axially conveying the cheese curd from the inlet opening to the outlet opening. A heating device (9.1, 17) heats at least part of the shaft(s) and at least part of an inner surface of the chamber. At least one entraining device is designed such that at least part of the cheese curd to be conveyed and plasticised is also transported around the two conveying shafts.