Milk Standardization via Segmented Flow Control
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current milk standardization systems are not flexible and cost-efficient in producing milk products with varying fat contents, as they require continuous measurement and adjustment of cream and skim milk flow rates to achieve precise fat content, leading to surplus cream and equipment inefficiencies.
Innovation Solution
A method and system that separate raw milk into cream and skim milk, diverting cream and skim milk into multiple pipes to adjust flow rates using valves, allowing for the production of two milk products with different fat contents without buffer tanks, enabling continuous production and reducing equipment needs.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If continuous measurement and adjustment of cream and skim milk flow rates is performed to achieve precise fat content, then manufacturing precision is improved, but device complexity increases
Solution Approach 1:
The system divides the cream and skim milk flows into multiple separate pipes (first cream pipe, second cream pipe, first skim milk pipe, second skim milk pipe) allowing independent flow rate control for different products. This segmentation enables precise fat content control for multiple milk products simultaneously without requiring complex measurement and adjustment mechanisms for each product line.
Solution Approach 2:
A single separator unit is used to produce multiple milk products with different fat contents by distributing cream and skim milk to different product lines. The separator performs the universal function of separation for all products, eliminating the need for multiple separators and reducing overall system complexity while maintaining precise fat content control.
2Adaptability or versatility
If multiple separators are used to produce milk products with different fat contents, then adaptability is improved, but device complexity increases
Solution Approach 1:
One separator unit serves multiple product lines by distributing cream and skim milk to different combinations of pipes. The separator is configured to produce first milk product, second milk product, and other milk products with different fat contents simultaneously, making the single separator multi-functional and eliminating the need for multiple separators.
Solution Approach 2:
The system uses dynamically adjustable flow rates in different pipes to adapt product mix ratios in real-time. By controlling the flow rates of cream and skim milk in each pipe independently, the system can flexibly adjust fat content for each product line without physical reconfiguration or additional separation equipment.
3Manufacturing precision
If traditional milk standardization systems are used, then fat content control is improved, but loss of substance increases due to surplus cream
Solution Approach 1:
Instead of discarding surplus cream from traditional standardization, the system recovers and utilizes it by distributing cream to multiple product lines. The cream is diverted to first cream pipe and second cream pipe, where it is combined with different amounts of skim milk to produce multiple products with different fat contents, thereby eliminating waste and improving cream utilization efficiency.
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
Enables efficient and flexible production of milk products with varying fat contents, reducing equipment costs and space requirements, while allowing for continuous production and the use of a single separator, and the option to produce products with higher fat content than the raw milk.
Implementation Method 1
separating raw milk RM into cream CR and skim milk SM
Data Source
AI summary
A method for producing a first milk product having a first fat content and a second milk product having a second fat content. The method includes separating raw milk into cream and skim milk, diverting a first part of the cream into a first cream pipe, and a second part of the cream into a second cream pipe, dividing the skim milk in the main skim milk pipe, such that a first part of the skim milk flows into a first skim milk pipe and a second part of the skim milk flows into a second skim milk pipe. Flow rates for the two cream parts and the skim milk parts are determined, and valves are adjusted based on the determined flow rates, such that the milk products are obtained when mixing the cream and skim milk parts.