Compression-Molded Solid Milk With Improved Drop Resistance
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Solution Overview
Problem
Existing solid foods and milks, particularly those made by compression molding powdered milk, face challenges in maintaining structural integrity during transportation and handling, leading to breakage and damage due to dropping.
Innovation Solution
The development of a solid food and milk with a specific configuration featuring through-holes and hardened outer surfaces, designed to withstand multiple drops by ensuring a certain number of breakages occur only at high energy densities, achieved through compression molding and hardening treatments.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If compression molding is applied to powdered milk to form solid milk, then the solid milk can be produced in a convenient solid form, but the solid milk becomes prone to breakage and damage during transportation
Solution Approach 1:
The invention changes the physical and chemical parameters of the powdered milk through controlled compression molding, achieving an optimal balance between solubility and mechanical strength. By adjusting compression pressure, temperature, and humidity parameters, the solid milk attains sufficient hardness to resist breakage during transportation while maintaining quick dissolution properties
Solution Approach 2:
The invention creates a composite structure within the solid milk by combining powdered milk particles with controlled inter-particle bonding. The compression molding process forms a composite matrix where individual powder particles are bound together through controlled pressure and heat, resulting in a material that exhibits both solubility characteristics of the original powder and mechanical strength of a molded structure
2Strength
If the solid milk is made harder to prevent breakage, then transportation suitability improves, but the solubility and dissolution speed deteriorate
Solution Approach 1:
The invention optimizes processing parameters including compression pressure, temperature, and humidity to achieve the desired balance. By controlling these parameters within specific ranges, the solid milk attains sufficient hardness for transportation while maintaining quick dissolution properties
Solution Approach 2:
The invention applies partial compression molding rather than excessive compression that would make the solid milk too hard. The compression is applied just sufficient to provide structural integrity and resistance to breakage, while deliberately avoiding over-compression that would compromise solubility and dissolution speed
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 configuration significantly enhances the resistance to breakage during drops, improving transportation suitability by ensuring a minimum number of breakages occur at defined energy densities, thereby protecting the product from damage.
Implementation Method 1
a solid form obtained by compression molding a powder
Data Source
AI summary
A solid food is a solid food having a solid form obtained by compression molding a powder, in which in a case where a drop test in which the solid food is dropped onto a drop face is repeated until the solid food is broken, the number of times of dropping leading to breakage when a dropping energy density per unit fracture stress EF is 2×10−4 [(J/m2)/(N/m2)] is 3 times or more, the number of times of dropping leading to breakage when EF is 1×10−4 [(J/m2)/(N/m2)] is 10 times or more, and the number of times of dropping leading to breakage when EF is 5×10−5 [(J/m2)/(N/m2)] is more than 30 times, EF being obtained by dividing a dropping energy density in the drop test by a fracture stress of the solid food.