Dynamic Pasteurization Control via Flow-Temperature Integration
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Solution Overview
Problem
Existing pasteurization systems rely on fixed temperature and flow rate set points, leading to inefficiencies and potential re-pasteurization of already treated products, which can lower quality and increase processing time.
Innovation Solution
A paperless recording control system that adjusts temperature set points based on flow rate, determining pasteurization completion by combining flow and temperature data, and records process data for validation, ensuring accurate pasteurization without re-processing.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If fixed temperature and flow rate set points are used to determine pasteurization completion, then the pasteurization process is simple to control, but already pasteurized products may be re-pasteurized, lowering quality and increasing processing time
Solution Approach 1:
The patent implements dynamic control by continuously monitoring both temperature and flow rate parameters and adjusting the pasteurization decision based on their combination. Instead of fixed set points, the system calculates a dynamic pasteurization state by integrating temperature-time history with flow rate data, allowing the determination criteria to adapt to varying process conditions and prevent re-pasteurization of adequately treated products
Solution Approach 2:
The system employs feedback control by continuously measuring actual temperature and flow rate, comparing them against the required pasteurization parameters, and using this information to determine when pasteurization is complete. The feedback loop prevents premature termination while avoiding re-processing by accurately detecting when the cumulative pasteurization effect has been achieved
2Device complexity
If fixed temperature set points are used, then the control system is simple, but products may be re-pasteurized causing quality degradation
Solution Approach 1:
The patent transitions from static temperature set points to dynamic determination based on the combination of temperature and flow rate. The system calculates the pasteurization effect by integrating temperature exposure over time while considering the actual flow rate, creating a dynamic assessment that adapts to process variations and prevents quality degradation from re-pasteurization
Solution Approach 2:
The invention changes the control parameter from a single fixed temperature set point to a combined parameter approach using both temperature and flow rate. By monitoring how these parameters change together over time, the system can accurately determine pasteurization completion without requiring complex additional equipment, maintaining simplicity while improving precision
3Reliability
If re-pasteurization is performed on inadequately treated products, then food safety is ensured, but processing time increases and efficiency decreases
Solution Approach 1:
The system uses feedback from continuous monitoring of temperature and flow rate to accurately determine when pasteurization is complete. By integrating the temperature-time history with flow rate data, the feedback mechanism provides reliable confirmation of adequate treatment, preventing both under-pasteurization (safety risk) and unnecessary re-pasteurization (time waste)
Solution Approach 2:
The patent replaces the mechanical approach of fixed set points and simple on/off control with a computational method that integrates temperature and flow rate data over time. This substitution of mechanical control with computational analysis enables more accurate and efficient determination of pasteurization completion, reducing processing time while maintaining safety
Data Source
AI summary
A pasteurization system includes at least a temperature sensor, a control signal generator, and a processor structured to record a stream of temperatures as well as their associated times of recordation, and to cause the control signal generator to generate a control signal based on the recorded temperatures.