Cheese Dosing Device with Segmented Slides
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Solution Overview
Problem
The existing cheese production processes using cheese curd/whey mixtures often result in inhomogeneous compaction and potential destruction of the internal structure of the cheese curd when filling cheese molds, due to the sudden impact of the cheese curd/whey mixture during dosing.
Innovation Solution
A dosing device with at least three spaced-apart slides in the portioning tube divides the portioning chamber into upper and lower sections, reducing the fall height of the cheese curd/whey mixture and allowing a more gentle release into cheese molds by adjusting the position of the downstream slider, which can be telescopic, to minimize compaction and prevent structural damage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Device complexity
If the curd/whey mixture is dosed using a single closure at the lower end of the portioning tube, then the device structure is simple, but the curd/whey mixture sags and hits the gate valve causing inhomogeneous compaction and destruction of internal structure
Solution Approach 1:
The portioning chamber is divided into at least two chamber sections by introducing an additional closure (middle closure) between the existing upper and lower closures. This segmentation allows the curd column to be released in controlled stages, first to the middle closure and then to the lower closure, preventing sudden impact and sagging that causes inhomogeneous compaction.
Solution Approach 2:
The middle closure is opened first to allow the curd column to sink down to a controlled position before the lower closure is opened. This preliminary action prepares the curd for gentle discharge by establishing a controlled intermediate state, avoiding direct impact with the gate valve and preventing destruction of the curd's internal structure.
2Productivity
If the curd column sinks down in its entirety when the knife slide is opened, then the dosing process is fast, but the curd/whey mixture hits the gate valve causing inhomogeneous compaction
Solution Approach 1:
The closure system is segmented into three parts (upper knife slide, middle locking slide, lower blocking slide) that can be opened sequentially. This allows the curd column to move in controlled stages rather than all at once, maintaining dosing efficiency while preventing impact damage and inhomogeneous compaction.
Solution Approach 2:
The dosing process uses periodic, sequential opening of closures rather than a single simultaneous opening. The middle closure opens first to allow controlled sinking, then the lower closure opens for final discharge. This periodic action maintains productivity while ensuring uniform compaction by controlling the timing and sequence of curd movement.
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
This approach ensures a more uniform and gentle dosing of the cheese curd/whey mixture, reducing inhomogeneous compaction and preserving the internal structure, resulting in a higher quality cheese product with fewer air pockets and improved texture.
Implementation Method 1
the separated portion of the compacted curd/whey mixture can fall from the portioning chamber under the force of gravity into a cheese mold located below the portioning tube
Data Source
Figure 1~2
AI summary
The present invention relates to a device (10) for producing cheese from a cheese curd/whey mixture, comprising at least one portioning tube (12) for receiving the cheese curd/whey mixture. A metering device (16) for dispensing the cheese curd/whey mixture in portions is provided at one end (14) of the portioning tube. The metering device comprises at least three slides (20, 22, 24) spaced apart from each other along the longitudinal direction of the portioning tube, which can be actuated independently of one another. The two slides (20, 24) that are furthest apart define a portioning chamber (26) with a volume corresponding to the quantity of the cheese curd/whey mixture required to dispense a cheese mold.