Milk Freezing Device with Integrated Temperature Control Element
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Solution Overview
Problem
Existing methods for freezing and thawing milk, particularly colostrum, expose the milk to air and germs, leading to contamination, and require multiple handling steps that increase the risk of germ introduction and nutrient loss.
Innovation Solution
A device with a temperature control element that remains in the container, allowing for rapid and controlled freezing and thawing, minimizing exposure to air and using a heat exchanger or steam wand for gentle temperature management, integrated with a milking system for a closed circuit process.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If milk is filled into a funnel after milking, then the milk can be processed and stored, but the milk is exposed to air and germs leading to contamination
Solution Approach 1:
The patent implements a closed circuit system where milk is transferred directly from the milking system into the storage container without exposure to air. The container is sealed and connected to the milking system through closed conduits, creating an inert environment that prevents germ contamination while maintaining ease of processing.
2Productivity
If the basket with plastic bag is moved constantly in warm water for thawing, then the colostrum thaws within 15 minutes, but the process is time-consuming and requires manual intervention
Solution Approach 1:
The patent replaces the mechanical process of manually moving the basket with a temperature control element that remains stationary in the container. The element actively regulates temperature through automated heating or cooling, substituting manual mechanical agitation with an automated thermal control system that achieves faster and more consistent thawing.
Solution Approach 2:
The temperature control element is designed to automatically regulate the temperature of the milk without requiring manual intervention. The system self-adjusts heating or cooling based on the milk's thermal state, eliminating the need for constant manual movement and monitoring while maintaining optimal thawing speed.
3Ease of manufacture
If the temperature control element is removed from the container after freezing, then the container can be cleaned, but multiple handling steps increase germ introduction risk
Solution Approach 1:
The patent integrates the temperature control element as a permanent, food-safe component of the container structure. The element is merged with the container walls or bottom, eliminating the need for removal during cleaning. This integration maintains ease of cleaning through dishwasher-safe design while preventing germ contamination by eliminating handling steps.
Solution Approach 2:
The temperature control element serves multiple functions: freezing, thawing, temperature maintenance, and integration with the cleaning process. As a permanent fixture, it can be cleaned alongside the container itself, eliminating the need for separate handling and reducing contamination risk while maintaining versatility in temperature control applications.
4Reliability
If pasteurized milk is cooled to inhibit germ growth, then germs are controlled, but the milk must be warmed up again for feeding
Solution Approach 1:
The patent implements a dynamic temperature control system that can switch between cooling and heating modes based on the milk's current temperature and storage requirements. The same temperature control element that cools milk for germ inhibition can immediately switch to heating mode when feeding is required, eliminating the need for separate warming equipment and reducing time loss.
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 solution enables quick and hygienic treatment of milk, reducing germ contamination and preserving nutrients, with the temperature control element ensuring efficient and even heating and cooling without the need for multiple handling steps.
Implementation Method 1
a temperature control element which remains in the container even if the colostrum is frozen. Any heat exchanger that allows low but also higher temperatures to be reached is suitable for this
Implementation Method 2
The temperature control element or the part of the temperature control element for cooling the milk preferably has a cavity. This cavity is located in a suitable device which forms this cavity
Implementation Method 3
The addition of steam is further improved by adding another gas, in particular air. The turbulence in the food is increased. The steam is better transported to the food components
Implementation Method 4
which is placed in a container and treated with steam, the steam being supplied to the liquid food in a pulsating manner
Data Source
Figure 1~2
Figure 3~4
Figure 5
AI summary
In a device for freezing milk, in particular colostrum (3), in a container (5) comprising a temperature control element (10), the temperature control element remains in the frozen milk.