Continuous Human Milk Pasteuriser with Corrugated Heat Exchangers
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Solution Overview
Problem
Current pasteurization methods for human milk in banks, such as the Holder method and existing pasteurizers, face limitations in production capacity and retention of bioactive components due to batch processing and maximum temperature constraints, which can lead to microbial safety issues and loss of nutritional benefits.
Innovation Solution
A continuous pasteurization system with two tanks, a peristaltic pump, and corrugated tube heat exchangers for heating and cooling, capable of maintaining temperatures between 72 and 75°C for 10 to 20 seconds, along with agitation systems and a control unit to ensure homogenization and efficient processing, minimizing dead volume loss and enabling effective pathogen elimination.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If batch pasteurization at 62.5°C for 30 minutes is used, then microbial safety is ensured, but production capacity is limited and bioactive components are lost
Solution Approach 1:
The patent implements continuous pasteurization where milk flows continuously through heating, holding, and cooling sections rather than batch processing. This eliminates idle time between batches and maintains constant pasteurization action, thereby increasing production capacity while ensuring microbial safety through controlled residence time at pasteurization temperature
Solution Approach 2:
The patent changes the temperature-time parameters from traditional Holder method (62.5°C for 30 minutes) to higher temperature for shorter duration (e.g., 72-75°C for 15-30 seconds). This parameter modification achieves equivalent microbial safety with significantly reduced processing time, enabling higher production capacity
2Reliability
If batch pasteurization at 62.5°C for 30 minutes is used, then microbial safety is ensured, but retention of bioactive components is reduced
Solution Approach 1:
The patent applies higher temperature (72-75°C) for shorter duration (15-30 seconds) compared to traditional Holder method (62.5°C for 30 minutes). This parameter change achieves the same microbial safety outcome while minimizing thermal exposure time, thereby preserving heat-sensitive bioactive components such as immunoglobulins, enzymes, and growth factors
Solution Approach 2:
The continuous flow system ensures that all milk passes through the pasteurization zone with controlled residence time, preventing over-heating and prolonged thermal exposure that would degrade bioactive components, while maintaining consistent microbial safety across the entire volume
3Device complexity
If existing pasteurizers with maximum 65°C are used, then equipment simplicity is maintained, but pathogen elimination effectiveness is insufficient
Solution Approach 1:
The patent increases the pasteurization temperature from maximum 65°C in existing equipment to 72-75°C, which significantly improves pathogen elimination effectiveness. This temperature increase is achieved through improved heating section design with efficient heat transfer surfaces and controlled water circulation, maintaining reasonable equipment complexity
4Loss of substance
If continuous pasteurization at 72-75°C for 10-20 seconds is implemented, then bioactive components are preserved, but system complexity increases
Solution Approach 1:
The patent divides the pasteurization system into three distinct functional sections: heating section with heat exchanger surfaces, holding section with thermal insulation to maintain temperature, and cooling section with cooling coils. This segmentation allows each section to be optimized independently while working together to achieve the desired pasteurization effect with high bioactive component retention
Solution Approach 2:
The patent uses water as an intermediary heating medium that circulates through the heating section to transfer thermal energy to the milk. This intermediary approach enables precise temperature control and efficient heat transfer, achieving the required pasteurization parameters without excessive system complexity
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 system effectively eliminates pathogenic microorganisms while preserving bioactive components, improving the nutritional and immunological quality of human milk, and allowing for continuous operation with low milk loss and efficient processing.
Implementation Method 1
The pasteurisation of human milk is carried out by means of corrugated tube heat exchangers having countercurrent flow
Implementation Method 2
heating circuit (5), in which the pasteurisation process takes place at a temperature comprised between 72 and 75°C
Implementation Method 3
a mechanical system for producing coldness capable of decreasing the temperature of the milk when released from the circuit to 2-4°C
Implementation Method 4
a peristaltic pump (4) that has a circular roller mechanism exclusively designed for this equipment
Implementation Method 5
Both tanks incorporate an agitation system regulated by a control unit. The agitation systems operate at a rate of rotation between 90 and 95 rpm to homogenise the milk, preventing the phase separation of this fluid.
Data Source
Figure 1
AI summary
The invention relates to a continuous pasteuriser for human milk, which enables pathogenic microorganisms in the milk to be eliminated and the nutritional and immunological quality thereof to be improved. The pasteuriser comprises: an inlet tank (1) and an outlet tank (8) with agitation systems (2, 9) in each tank; a peristaltic pump (4); a heating circuit (5) in which pasteurisation takes place at a temperature between 72 and 75°C for a period of 10 to 20 seconds at a flow rate of 10 l/h; and a cooling circuit (6) integrated with a mechanical system (7) for producing coldness, allowing the milk to be released at a temperature between 2 and 4°C for the subsequent packaging thereof in optimal hygienic and sanitary conditions. All of the components and processes are regulated by means of a control unit (12).