Heat Exchanger Microbial Control via Oxidizer Neutralization
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current pasteurization methods in the food industry face challenges in controlling microbiological contamination, particularly with thermophilic and mesophilic bacteria that survive pasteurization temperatures, leading to biofilm formation and reduced killing efficacy, which affects cheese quality and shelf life of milk products.
Innovation Solution
A method involving the addition of a microbiological control agent, such as an oxidizer, to the milk product at a specific location within the heat exchanger, followed by neutralization with an anti-oxidant downstream, to control contamination without interrupting the processing, thereby reducing biofilm formation and enhancing microbial kill rates.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If pasteurization temperature is increased to improve microbial kill rate, then microbial contamination control is improved, but thermophilic and mesophilic bacteria survive and form biofilms, worsening contamination control
Solution Approach 1:
The patent introduces chemical parameters (oxidizing agents and their concentrations) to complement thermal parameters, transforming the single-parameter thermal control into a multi-parameter control system that addresses both microbial kill and biofilm prevention simultaneously
Solution Approach 2:
The patent uses composite chemical treatments combining oxidizing agents (like peracetic acid, hydrogen peroxide) with neutralizing agents, creating a composite treatment system that provides both antimicrobial activity and biofilm control without adverse effects on the milk product
2Object-generated harmful factors
If frequent cleaning and midday washes are performed to remove biofilms, then biofilm accumulation is reduced, but processing is interrupted, worsening productivity
Solution Approach 1:
The patent applies oxidizing agents during the pasteurization process itself as a preliminary anti-biofilm action, preventing biofilm formation before it becomes problematic rather than waiting to clean it later, thus maintaining processing continuity
Solution Approach 2:
The patent enables continuous processing by introducing chemical control agents that work throughout the pasteurization process, eliminating the need to stop production for cleaning and maintaining continuous microbial and biofilm control
3Reliability
If oxidizing agents are added to control microbiological contamination, then microbial kill rate increases, but chemical reactivity of the agent remains, potentially affecting product quality
Solution Approach 1:
The patent introduces neutralizing agents as intermediary substances that bridge the oxidizing agent and the milk product, allowing the oxidizing agent to perform its antimicrobial function while the neutralizing agent captures residual chemical activity to prevent adverse effects on product quality
Solution Approach 2:
The patent converts the potentially harmful residual chemical reactivity into a beneficial control mechanism by using neutralizing agents to precisely manage chemical levels, ensuring effective contamination control while eliminating negative impacts on the milk product
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 approach effectively minimizes biofilm accumulation and increases the microbial kill rate within the heat exchanger, maintaining high pasteurization efficacy throughout the production day without the need for frequent cleaning or midday washes, thus improving product quality and extending shelf life.
Implementation Method 1
adding a microbiological control agent, such as an oxidizer, to the milk product at a specific location within the heat exchanger
Implementation Method 2
neutralizing with an anti-oxidant downstream, to control contamination without interrupting the processing, thereby reducing biofilm formation and enhancing microbial kill rates
Data Source
AI summary
A method for controlling microbiological contamination in a heat exchanger while using the heat exchanger to process a food product. The method includes: while processing the food product in the heat exchanger, adding a microbiological control agent to the food product at a first location; and neutralizing at least partially the microbiological control agent by adding a neutralizing agent to the food product at a second location, the second location being downstream from the first location, at least part of the heat exchanger being between the first and second locations, the neutralizing agent being operative for reducing a chemical reactivity of the microbiological control agent in the food product. The microbiological control agent controls the microbiological contamination in the heat exchanger while the food product is processed. In some embodiments, the food product is a milk product.