Cheese Press Flow Meter for Curd Whey Mass Measurement
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Solution Overview
Problem
Existing methods for determining and controlling the mass flow of cheese curd grains and whey in cheese production are complex and cost-intensive, lacking accuracy and reliability.
Innovation Solution
A device comprising a flow measuring system with a pinch valve actuator is integrated into the cheese press, allowing for precise measurement and regulation of the mass flow of cheese curd grains and whey through a distribution head with multiple dosing heads and a feed pipe, enabling continuous monitoring and control of the solids percentage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If a tomography scanner with electrodes is used to determine curd proportion, then measurement capability is achieved, but device complexity and cost increase significantly
Solution Approach 1:
The patent extracts the measurement function from a complex tomography scanner and implements it using a simple flow meter integrated into the existing whey extraction system. The flow meter measures whey flow rate, and curd proportion is calculated by subtracting this from the total mass flow, thereby achieving measurement capability without the complexity of tomography equipment.
Solution Approach 2:
The patent uses whey flow rate as an intermediary parameter to indirectly determine curd proportion. Instead of directly measuring curd content with complex sensors, the system measures the easier-to-obtain whey flow rate and derives curd information through calculation, simplifying the measurement approach.
2Manufacturing precision
If multiple dosing heads are equipped with individual flow meters and actuators, then mass flow control precision is improved, but device complexity increases
Solution Approach 1:
The patent segments the control system by equipping each dosing head with its own flow meter and actuator, allowing independent control of mass flow to different cheese molds. This segmentation enables precise individual control while maintaining overall system simplicity through modular design.
Solution Approach 2:
The patent implements dynamic control by using actuators that can adjust the opening degree of each dosing head in real-time based on flow meter measurements. This allows the system to adaptively control mass flow distribution during the cheese pressing process, improving precision without requiring a completely complex fixed system.
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 provides a low-effort, accurate, and reliable method for determining and controlling the mass flow of cheese curd grains and whey, ensuring consistent cheese production by regulating the flow rate and solids content, thereby optimizing the cheese pressing process.
Implementation Method 1
A flow meter (10) is arranged on the distribution head upstream of the at least one dosing head in the flow direction of the mass flow
Implementation Method 2
an actuator, advantageously a pinch valve, is assigned to the flow meter and thus the mass flow of the curd can be measured and also controlled
Data Source
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AI summary
The invention relates to a device for determining the mass flow rate of cheese curd granules and whey, particularly in a stream of raw cheese mass flowing from a cheese vat into cheese molds of a cheese press. The device is intended to be simple and reliable. The cheese press comprises at least one open trough (2) and a distribution head (5) with at least one metering head (6) for introducing the raw cheese mass, which is movable along the longitudinal sides of the trough (2). A flow meter (10) is arranged upstream of the metering head (6) on the distribution head (5), which has at least one metering head (6), in the direction of mass flow.