Heat-Treated Liquid Product via Pre-Heated Mixing
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Solution Overview
Problem
Existing liquid food processing methods require energy-intensive heat treatment and specific heat exchangers compatible with fluid viscosity, leading to increased energy costs and equipment complexity.
Innovation Solution
Heating water and sugar solutions separately to a predetermined temperature, then combining them with a concentrate to form a heat-treated liquid food product, eliminating the need for further heat treatment equipment and allowing direct filling after cooling.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional heat treatment methods are used to pasteurize liquid products, then microbial stability is improved, but energy consumption increases
Solution Approach 1:
Water and sugar solutions are pre-heated to pasteurization temperature before being combined with ingredients. This preliminary heat treatment eliminates the need for subsequent heat treatment of the final liquid product, reducing overall energy consumption while maintaining microbial stability.
Solution Approach 2:
The heated water and sugar solution automatically provide the necessary heat treatment to the final product during the mixing process. The thermal energy from the pre-heated components performs the pasteurization function as a byproduct of the mixing operation, eliminating dedicated heat treatment equipment and energy consumption.
2Reliability
If heat exchangers are used for heat treatment, then pasteurization effectiveness is improved, but device complexity increases
Solution Approach 1:
The mixing operation and heat treatment function are merged into a single process step. The combiner device simultaneously performs ingredient mixing and pasteurization by combining pre-heated water/sugar solution with ingredients, eliminating the need for separate heat exchangers and reducing equipment complexity.
Solution Approach 2:
The heated water and sugar solution serve multiple functions: they act as ingredients in the final product, provide the medium for mixing, and simultaneously deliver the pasteurization heat treatment. This multi-functionality eliminates dedicated heat treatment equipment.
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 method reduces microbial load in the liquid food product while minimizing energy consumption and equipment complexity, enabling efficient production of stable and safe liquid food products.
Implementation Method 1
the predetermined temperature of the water or sugar solution is set such as to reduce a number of microorganisms of the liquid product by means of the heat energy of the heated water and/or sugar solution
Data Source
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AI summary
A system, method and computer-readable medium for producing a pasteurized liquid product. The system comprises a first supply comprising a concentrate having a water content being less than that of the desired liquid product; a second supply of water and/or sugar solution; a first heat treatment device connected to the second supply and being arranged to heat the water or sugar solution to a predetermined temperature for reducing a number of microorganisms in the water or sugar solution; at least one combiner connecting the first supply with the heat treatment device, and configured to combine the heated water or sugar solution with the concentrate to form a liquid product, wherein the predetermined temperature of the water or sugar solution is set such as to reduce a number of microorganisms of the liquid product by means of the heat energy of the heated water and/or sugar solution.