Curd Kneading Machine Steam Heating and Auger Mixing
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Solution Overview
Problem
Conventional curd kneading machines for pulled-curd cheeses face issues such as loss of nutritious substances due to water solubility, high energy consumption from heating large quantities of water, and reduced productivity due to discontinuous operation, particularly when producing dry curds with low moisture levels.
Innovation Solution
A continuous curd kneading machine utilizing a combination of rotating augers and steam heating within a inclined kneading channel, where steam is used to heat and knead the curd, minimizing water loss and energy consumption, and featuring a finishing kneading chamber with rotating arms for efficient moisture control.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If hot water is used for kneading the curd, then the curd becomes plastic and stringy, but water-soluble nutritious substances are dissolved and lost
Solution Approach 1:
The patent changes the heating parameter from hot water to steam, transforming the kneading medium from liquid water vapor to gaseous steam. This parameter change allows the curd to achieve plasticity through steam heating without the curd coming into direct contact with liquid water that would dissolve and carry away nutritious substances.
Solution Approach 2:
Steam acts as an intermediary heating medium between the heat source and the curd. The steam heats the curd indirectly through the chamber atmosphere rather than through direct liquid water contact, enabling temperature elevation to 60°C and above for plasticity development while preventing the dissolution and loss of water-soluble nutritious substances.
2Ease of operation
If large quantities of water are used for kneading, then the curd can be processed effectively, but energy expenditure for heating the water increases considerably
Solution Approach 1:
The patent extracts the excessive water from the kneading process by replacing liquid water with steam. This eliminates the need to heat and manage large quantities of liquid water, thereby reducing energy expenditure while maintaining effective curd processing capability through the steam heating mechanism.
Solution Approach 2:
The patent changes the physical state parameter of the heating medium from liquid water to gaseous steam. This parameter change reduces the total quantity of heating medium required and decreases the energy needed for heating, while still achieving the necessary curd plasticity through steam condensation and heat transfer.
3Productivity
If conventional plunger arm machines are used, then kneading can be performed, but the machine requires multiple chambers connected in series to achieve continuous operation
Solution Approach 1:
The patent merges the kneading and heating functions into a single integrated chamber where steam heating and mechanical kneading occur simultaneously. This consolidation eliminates the need for multiple separate chambers connected in series, achieving continuous operation while reducing device complexity.
Solution Approach 2:
The single kneading chamber serves multiple functions: it acts as both the heating chamber (through steam injection) and the mechanical kneading chamber (through plunger arms). This multi-functionality allows continuous operation without requiring separate dedicated chambers for each function, thereby simplifying the overall device structure.
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 machine maintains high productivity and yield by retaining moisture in the curd, reducing energy costs, and ensuring compact design with lower manufacturing costs, while producing soft, dry pulled curds efficiently.
Implementation Method 1
steam is introduced, so as to progressively heat the curd and make it stringy or plastic
Implementation Method 2
steam amalgamates more easily and uniformly with the curd with respect to water, such steam heating system considerably reduces the quantity of water released
Implementation Method 3
a pair of augers (20, 22) are supported, arranged side by side and parallel. The augers (20, 22) have their respective helices which rotate in opposite directions
Implementation Method 4
The rotating arms (48, 50, 52) cooperate in the action of kneading with a pair of straight fixed arms (58, 60)
Implementation Method 5
The kneading channel 12 and the augers 20, 22 are inclined slightly downward at an angle advantageously comprised between 0.5° and 6°, preferably 1.5°, from an inlet end 12a to an outlet end 12b of the channel
Data Source
AI summary
A kneading channel is provided with an inlet end which is open to receive curd to be kneaded and an outlet end which is open to dispense the curd; a pair of counter-rotating mutually opposite motorized augers, arranged side by side in the kneading channel, move the curd toward outlet end; steam injector elements are opened in the kneading channel; a kneading chamber, which receives the curd from the outlet of the kneading channel, accommodates a motorized spindle with a vertical axis which has rotating arms that cooperate with the fixed arms.