Cheese Press Whey Flushing via Rinsing Liquid Injection

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Solution Overview

Problem

The quality of pressed whey from cheese presses deteriorates due to prolonged residence time, leading to fermentation and a decrease in pH value, as it takes a long time to be discharged and processed, affecting its usability and added value.

Innovation Solution

Supplying a rinsing liquid from the opposite end of the press row to convey the accumulated drip and pressed whey more quickly, using a flushing line connected to the bottom wall, which can be adjusted in intensity and frequency, and using hygienic fresh water at a lower temperature to slow down fermentation processes.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Loss of time

If pressed whey is discharged naturally from the cheese press, then the discharge process is simple, but the residence time is prolonged causing fermentation and quality deterioration

Engineering Contradiction:

Improveresidence time of pressed wheyVSAvoidcomplexity of discharge system

Core Design Contradiction:

Loss of timeVSDevice complexity

Solution Approach 1:

The patent uses a rinsing liquid supply system that introduces liquid (water or whey) into the press row to create a hydraulic flow that carries pressed whey to the discharge end. This hydraulic mechanism reduces residence time by actively transporting whey rather than relying on natural drainage, thereby preventing fermentation while maintaining a relatively simple device structure.

Inventive Principle:

Principle #29Pneumatics and hydraulics

Solution Approach 2:

The rinsing liquid acts as an intermediary substance that facilitates the transport of pressed whey. By introducing this intermediate fluid, the system achieves faster whey discharge without requiring complex mechanical pumping or conveyance systems, thus resolving the contradiction between speed and complexity.

Inventive Principle:

Principle #24Intermediary (Mediator)

2Loss of time

If pressed whey is discharged quickly, then quality is maintained, but additional rinsing liquid is required increasing water consumption

Engineering Contradiction:

Improvedischarge time of pressed wheyVSAvoidquantity of rinsing liquid

Core Design Contradiction:

Loss of timeVSQuantity of substance

Solution Approach 1:

The rinsing liquid serves multiple functions: it transports pressed whey to the discharge end, prevents fermentation through dilution and temperature effect, and can be integrated with existing whey collection systems. This multi-functionality justifies the additional liquid consumption by achieving multiple quality-improving outcomes simultaneously.

Inventive Principle:

Principle #6Universality (Multi-functionality)

Solution Approach 2:

The system changes the temperature parameter of the rinsing liquid (using cooler liquid) to slow down fermentation processes. This parameter change allows for faster effective discharge of fermentable material while the liquid quantity is optimized to achieve the cooling and flushing effect without excessive consumption.

Inventive Principle:

Principle #35Parameter changes

3Productivity

If rinsing liquid is supplied at high intensity, then whey discharge is accelerated, but energy consumption and liquid usage increase

Engineering Contradiction:

Improvedischarge rate of pressed wheyVSAvoidenergy consumption of rinsing system

Core Design Contradiction:

ProductivityVSUse of energy by moving object

Solution Approach 1:

The rinsing liquid can be supplied in periodic pulses rather than continuous flow, allowing for intermittent high-intensity flushing that achieves rapid whey discharge when needed, followed by lower consumption periods. This periodic action maintains high productivity during critical phases while reducing overall energy and liquid usage.

Inventive Principle:

Principle #19Periodic action

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 method ensures faster discharge of pressed whey, reducing fermentation and maintaining its quality by minimizing exposure to microorganisms, thereby improving the usability of the whey in subsequent processes.

Implementation Method 1

Supplying a rinsing liquid from the opposite end of the press row to convey the accumulated drip and pressed whey more quickly

Methodology Applied

Scientific EffectFluid flow:

Implementation Method 2

using hygienic fresh water at a lower temperature to slow down fermentation processes

Methodology Applied

Scientific EffectTemperature effect on fermentation: Fermentation

Data Source

PatentEP3442327B1Metho and apparatus for the flushing of whey from a cheese press

Publication Date: 2021.03.31 GEA TDS

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Figure 3~4

AI summary

The invention relates to a method for the forced discharge of press whey (PM) from a cheese press (10), equipped for pressing cheese (K) in a plurality of cheese moulds (2) having movable covers (3) in such a way that pressure can be exerted on the cheese (K) via the cover (3), wherein the cheese moulds (2) are arranged at least in a pressing series (R), and with the further generic characteristics of claim 1, as well as a system that is suitable for carrying out the method. The object of the invention is to provide a method and a system of this type, whereby the quality of the press whey accumulating in the cheese press is positively influenced for the subsequent processes. This object is achieved with the method in that the press whey (PM) discharging at the end of the pressing series (R) is supplied on demand with a rinsing fluid (S) from the other end of the pressing series (R).