Method and apparatus for directly heating a protein-enriched milk product by introducing steam into said milk product
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Solution Overview
Problem
Protein-enriched dairy products are prone to scorching and fouling at high temperatures during direct heating, leading to reduced service life of processing equipment due to whey protein denaturation and deposit formation.
Innovation Solution
A method involving indirect preheating followed by a controlled holding period, a recuperative cooling step with a temperature difference of 5 to 10 K, and subsequent direct heating to high temperature, followed by flash cooling to maintain nutritional quality and reduce fouling.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If direct heating with steam is applied to protein-enriched dairy products, then heating efficiency and shelf life extension are improved, but whey protein denaturation and fouling increase
Solution Approach 1:
The patent applies preliminary action by preheating the dairy product to 60-80°C before direct steam injection, and maintaining it at this temperature for 5-30 seconds. This preliminary thermal treatment prepares the product for subsequent ultra-high-temperature heating while controlling protein denaturation through controlled exposure time at moderate temperatures.
Solution Approach 2:
The patent implements periodic action through a multi-stage heating process with distinct phases: preheating phase (60-80°C for 5-30 seconds), ultra-high-temperature phase (130-150°C for 0.5-5 seconds), and flash cooling phase. This periodic temperature variation allows efficient sterilization while minimizing total protein denaturation.
2Productivity
If direct heating with steam is applied to protein-enriched dairy products, then heating efficiency and shelf life extension are improved, but fouling on equipment walls increases
Solution Approach 1:
The patent applies the skipping principle by rapidly passing the dairy product through the ultra-high-temperature zone (130-150°C) for only 0.5-5 seconds. This brief exposure achieves effective sterilization and shelf-life extension while minimizing the time available for fouling deposits to form on equipment surfaces.
Solution Approach 2:
The patent utilizes parameter changes by dynamically adjusting temperature, pressure, and residence time throughout the processing sequence. The temperature rises from 60-80°C during preheating to 130-150°C during ultra-high-temperature treatment, with corresponding pressure adjustments and flash cooling, optimizing both heating efficiency and fouling control.
3Reliability
If ultra-high-temperature heating is applied to achieve germ-free state, then shelf life is extended, but energy consumption increases
Solution Approach 1:
The patent implements continuity of useful action through a continuous multi-stage heating process without interruption. The dairy product flows continuously through preheating, ultra-high-temperature treatment, and flash cooling stages, maintaining thermal efficiency and minimizing energy losses associated with batch processing or temperature cycling.
Solution Approach 2:
The patent exploits phase transitions, particularly the flash cooling phase where rapid pressure reduction causes water to transition from liquid to vapor phase, providing efficient cooling. This phase change approach enables rapid temperature reduction with minimal energy input compared to conventional cooling methods.
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 method significantly extends the service life of processing equipment and maintains a higher content of undenatured whey proteins, reducing fouling and improving energy efficiency.
Implementation Method 1
a preheater upstream of the direct heating device for indirect preheating of the dairy product to a preheating temperature
Implementation Method 2
direct heating of a protein-enriched dairy product by introducing steam into the product. During direct heating, the steam heats the dairy product to a high-temperature state
Implementation Method 3
water is removed from the heated, ultra-high-temperature dairy product by flash cooling through decompression to a lower pressure
Data Source
Figure 1
Figure 2
Figure 3~3b
AI summary
The invention relates to a method and an apparatus 1000 for directly heating DE a protein-enriched milk product P by introducing steam D into said milk product P, the direct heating DE taking the form of an infusion IFV or injection method UV. The problem addressed by the invention is that of creating a method of the type in question and an apparatus for performing the method which have the effect of significantly extending shelf life in the method process or in the apparatus, and in doing so ensuring a content of non-denatured whey proteins in the treated protein-enriched milk product greater than that obtained in the prior art. The problem is solved by process-engineering means in that • the milk product (P) which is preheated and kept at temperature is indirectly cooled (K) prior to direct heating (DE) by a recuperative cooling step from the preheating temperature (TVE) to a cool-down temperature (TK) with a temperature difference (ΔΤΚ) in a range from 5 K(elvin) to 15 K (ΔΤΚ < (5 to 15) K), • the direct heating (DE) from the cool-down temperature (TK) to the pasteurisation temperature (THE) is controlled by means of direct heating setting values which are per se known, and • in accordance with feature (d), the milk product (P) is cooled by flash cooling (K) from the pasteurisation temperature (THE) to a necessarily required output temperature (TA).