Membrane and Freeze Concentration for Milk Processing
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Solution Overview
Problem
The freeze-concentration method is inefficient for concentrating milk elements due to high loss rates and difficulty in achieving high solid content concentrations, making it unsuitable for large-scale production, as it requires multiple apparatus and is prone to microorganism growth and quality deterioration.
Innovation Solution
Combining membrane-concentration methods with freeze-concentration, using reverse osmosis, nano filtration, and ultrafiltration membranes to concentrate milk elements at low temperatures, reducing processing time and loss rates, and allowing for continuous operation while preventing microorganism growth.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If the freeze-concentration method is used to concentrate milk elements, then the solid content concentration is improved, but the loss rate increases and processing time is excessive
Solution Approach 1:
The milk elements are pre-cooled to -5°C to -10°C before entering the freeze-concentration apparatus. This preliminary cooling action ensures that the milk is in the optimal temperature state for freeze-concentration, enabling ice crystals to form efficiently while minimizing loss of milk solids and reducing overall processing time
Solution Approach 2:
The invention changes the temperature parameter to -5°C to -10°C, which is below the normal freezing point of milk. This parameter change allows for controlled freeze-concentration where ice crystals form and can be separated, achieving high solid content concentration (30-40%) while minimizing loss rate (less than 0.5% by weight)
2Productivity
If the freeze-concentration method is used for large-scale production, then the concentration efficiency is improved, but the device complexity increases due to requiring multiple apparatus
Solution Approach 1:
The invention combines the cooling function and freeze-concentration function into a single integrated apparatus. The milk cooling unit and freeze-concentration unit work together in one system, eliminating the need for multiple separate apparatus while maintaining high concentration efficiency for large-scale production
Solution Approach 2:
The freeze-concentration apparatus is designed with multi-functionality, serving both as a cooling device and a concentration device. This universal design allows the single apparatus to perform multiple operations (cooling, freezing, concentrating) that would otherwise require separate equipment, simplifying the overall system for large-scale production
3Manufacturing precision
If the freeze-concentration method is used without sterilization, then the flavor and quality are preserved, but microorganism growth occurs causing quality deterioration
Solution Approach 1:
The invention utilizes the phase transition of water to ice at temperatures below 0°C. By maintaining the concentrated milk at -5°C to -10°C, the water forms ice crystals that can be separated, while the concentrated milk product remains in a frozen or semi-frozen state that naturally inhibits microorganism growth, preserving flavor and quality without requiring sterilization
Solution Approach 2:
The frozen environment created by maintaining temperatures at -5°C to -10°C acts as an inert environment that naturally prevents microorganism growth. This cold environment preserves the milk elements without exposure to heat or oxygen that could deteriorate quality, while still providing reliable protection against contamination
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 reduces processing time by up to 70% and loss rates to less than 0.5% by weight, enabling stable long-term storage of concentrated products with retained flavor and quality, and allows for higher solid content concentrations up to 30-40% by weight.
Implementation Method 1
a membrane-concentration step of concentrating a fluid to be treated by using a reverse osmosis membrane
Implementation Method 2
a membrane-concentration step of concentrating a fluid to be treated by using a nano filtration membrane
Implementation Method 3
a membrane-concentration step of concentrating a fluid to be treated by using an ultrafiltration membrane
Implementation Method 4
the suspension crystal deposition method (the suspension crystal concentration method) for generating an ice crystal in granular forms within the crystal deposition container
Data Source
Figure 1~2
AI summary
A method for producing concentrated products by using a membrane-concentration method and a freeze-concentration method that efficiently reduce (practically applicable) processing time (concentration time) as required in large-scale (commercial-scale) production. The method using a membrane-concentration method and a freeze-concentration method comprises: a membrane-concentration step in which a fluid to be treated is cooled and a membrane-concentrated fluid is prepared by membrane-concentrating the solid content concentration thereof by more than 1.5 times; an ice crystal generation step in which said membrane-concentrated fluid is cooled, ice crystals of said membrane-concentrated fluid are generated in said membrane-concentrated fluid, and a mixed fluid to be treated is formed wherein said mixed fluid to be treated is comprised of said ice crystals and a concentrated fluid to be treated produced from said membrane-concentrated fluid by generating said ice crystals in said membrane-concentrated fluid thereby said membrane-concentrated fluid is concentrated; and an ice crystal separation step in which said mixed fluid is separated into said concentrated fluid to be treated and said ice crystals, and said separated concentrated fluid to be treated is retrieved.