Centrifugal Separator Fouling Reduction via Light Phase Recycle
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Solution Overview
Problem
Centrifugal separators used in concentrating fermented dairy products often experience fouling, leading to reduced operational efficiency and increased cleaning frequency due to the concentration of the heavy phase.
Innovation Solution
A method and system where a portion of the separated light phase (whey) is returned to the centrifugal separator feed, diluting the incoming fermented dairy product and reducing fouling by maintaining a more viscous flow, thereby preventing the heavy phase from becoming over-concentrated and stuck inside the separator.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If centrifugal separators are used to concentrate fermented dairy products by removing whey, then the concentration of solids (proteins, milk sugars and minerals) is increased, but fouling occurs in the separator reducing operational efficiency
Solution Approach 1:
The patent changes the physical parameter of viscosity by mixing a portion of the light phase back with the fermented dairy product feed. This increases the viscosity of the feed entering the separator, which prevents the heavy phase from becoming too concentrated and adhering to the separator surfaces, thereby reducing fouling while maintaining effective concentration
Solution Approach 2:
The light phase serves as an intermediary substance that mediates between the concentration process and the fouling problem. By returning a portion of the light phase to the feed, it acts as a lubricating medium that prevents direct contact and adhesion of the heavy phase with the separator surfaces, reducing fouling without compromising the separation efficiency
2Productivity
If the heavy phase is concentrated by removing light phase, then production efficiency is improved, but cleaning frequency increases due to fouling
Solution Approach 1:
The patent modifies the viscosity parameter of the feed by adding back light phase, which changes the flow characteristics and prevents the heavy phase from forming thick cakes on separator surfaces. This reduces cleaning frequency and time while maintaining high production efficiency during operational periods
3Shape
If the fermented dairy product is concentrated, then the texture becomes thicker, but the product becomes more prone to fouling and sticking in equipment
Solution Approach 1:
The patent uses viscosity modification through light phase addition to control the flow properties of the concentrated product. The increased viscosity from light phase mixing prevents the thickened product from adhering to equipment surfaces, allowing the product to maintain its desired thick texture while reducing fouling during processing
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 significantly reduces fouling, allowing for longer operational times without cleaning, with separators capable of continuous operation for over 6 hours, potentially up to 10 hours, and maintains product quality by controlling the viscosity and solids content of the concentrated dairy product.
Implementation Method 1
separating, with the centrifugal separator, the fermented dairy product into a heavy phase and a light phase
Data Source
AI summary
A method and system for processing a fermented dairy product, including feeding, in a product feed conduit, fermented dairy product to a separator, separating the fermented dairy product into a heavy phase and a light phase, returning a part of the light phase to the product feed conduit, such that the returned part of the light phase is mixed with fermented dairy product that is fed into the separator, while another part of the light phase is removed from the fermented dairy product, such that the heavy phase forms a concentrated, fermented dairy product.