Optical Curd and Whey Ratio Measurement for Automated Extraction
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Solution Overview
Problem
Existing systems for measuring and regulating the proportion of curds and whey in cheese production are inaccurate and require manual or semi-automatic methods, leading to inconsistent cheese quality due to varying curds and whey proportions during the pumping process.
Innovation Solution
A sensor system with light emitting and receiving elements, coupled with a control system, measures the opacity difference between curds and whey to determine their proportions accurately, enabling automatic regulation of the whey extraction process.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Extent of automation
If manual regulation using valve and filter is used, then whey extraction can be controlled, but the proportion of curds cannot be determined directly and human input is required
Solution Approach 1:
The patent replaces manual mechanical regulation with an automated optical measurement system. Light emitting and receiving elements measure curds proportion through optical transmission, eliminating the need for manual valve operation and visual inspection, while providing continuous, objective data on curds concentration.
Solution Approach 2:
The system continuously measures curds proportion using optical sensors and feeds this information back to the control system, which automatically adjusts the whey extraction valve. This closed-loop feedback ensures accurate real-time regulation of curds proportion without manual intervention.
2Extent of automation
If semi-automatic pressure-based regulation is used, then automation is improved, but accurate determination of curds proportion cannot be achieved due to density variability
Solution Approach 1:
The patent replaces pressure-based mechanical measurement with optical measurement. Instead of relying on pressure sensors that are affected by curds density variability, the system uses light transmission through the mixture, which directly measures curds proportion regardless of density changes.
Solution Approach 2:
The system changes the measurement parameter from pressure (which is indirectly affected by density) to optical transmission (which directly measures curds proportion). This parameter change eliminates the confounding effect of density variability and enables accurate curds proportion determination.
3Productivity
If pumping mixture from tank bottom is used, then efficient pumping is achieved, but curds proportion varies throughout the process
Solution Approach 1:
The system continuously monitors curds proportion during pumping and provides feedback to the control system. Based on this feedback, the system dynamically adjusts whey extraction to maintain uniform curds proportion throughout the pumping process, ensuring consistent cheese quality.
Solution Approach 2:
The system transitions from static post-pumping regulation to dynamic real-time regulation. The whey extraction valve is continuously adjusted based on real-time optical measurements of curds proportion, enabling adaptive control that maintains composition uniformity during the pumping process.
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
Ensures consistent cheese quality by maintaining uniform curds and whey proportions throughout the production process, allowing for precise automation and reducing human intervention.
Implementation Method 1
The at least one emitting element emits a light signal, said light signal being received by at least one receiving sensor of the measuring system. The system is configured such that the signal received by the at least one receiving sensor is transmitted to the control system in order to determine a value of the proportion of curds and whey in the mixture on the basis of the value of said signal.
Implementation Method 2
The present invention is based on the fact that, owing to the very different opacities of whey and curds, the value of the signal received by the sensor depends on the quantity of curds present in the mixture, owing to the difference in opacity and transparency between the curds and the whey that make up the mixture.
Data Source
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AI summary
Measuring system for measuring the proportion of curds and whey in a mixture of whey and curds, which comprises a sensor system and a control system, the sensor system comprising at least one light emitting element and at least one light receiving sensor, the at least one emitting element emitting a light signal, said light signal being received by at least one receiving sensor of the measuring system, the system being configured such that the signal received by the receiving sensor of the pair of sensors is transmitted to the control system in order to determine a proportion of curds in the mixture on the basis of the value of said signal.