Compression-Molded Solid Milk With Controlled Surface Crystallization
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing solid foods and solid milks, particularly those made from compression-molded powdered milk, face challenges in achieving both adequate strength to resist breakage during handling and rapid solubility in warm water without cracking or collapse.
Innovation Solution
A solid food and solid milk are produced through compression molding with a controlled increase in total crystallization rate on the surface relative to the inner part, limited to 0.1% by weight or less, achieved by laser light irradiation of the compression molded body to enhance surface hardness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If the surface of the compression molded body is hardened to increase strength, then resistance to breakage during handling is improved, but solubility deteriorates due to excessive crystallization on the surface
Solution Approach 1:
The invention changes the physical-chemical parameters of the surface layer by controlling the crystallization rate during hardening treatment. By limiting the increase in total crystallization rate to 0.1% by weight or less, the surface hardness is sufficient to resist breakage while maintaining solubility, as the crystalline structure does not become excessively dense to prevent dissolution.
Solution Approach 2:
The invention applies local quality by creating a surface layer with controlled crystallization characteristics. The surface is hardened through controlled crystallization to provide strength, while the interior maintains its original properties for solubility. This is achieved by applying hardening treatment (such as moisture conditioning or heat treatment) that affects primarily the surface layer, creating a gradient in crystallization rate from surface to interior.
2Strength
If compression molding pressure is increased to improve strength, then resistance to breakage is improved, but solubility deteriorates due to excessive densification
Solution Approach 1:
The invention changes the compression molding parameters by controlling the compression pressure within a specific range and applying subsequent hardening treatment. This two-stage approach allows achieving sufficient strength without excessive densification that would harm solubility. The hardening treatment is applied after compression molding to modify surface properties without increasing bulk density.
3Strength
If hardening treatment is applied to the compression molded body, then surface hardness and strength are improved, but crystallization rate increases causing solubility to deteriorate
Solution Approach 1:
The invention changes the parameters of hardening treatment by controlling temperature, humidity, and treatment duration to limit the increase in total crystallization rate to 0.1% by weight or less. This optimized hardening process achieves sufficient surface hardness while preventing excessive crystallization that would reduce solubility.
Solution Approach 2:
The invention replaces purely mechanical compression with a combination of mechanical compression and physical-chemical hardening treatment. Instead of relying solely on high compression pressure that causes excessive densification, the patent uses controlled hardening treatment (moisture conditioning, heat treatment) to achieve surface hardness through controlled crystallization, substituting mechanical force with physical-chemical processes.
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 solution ensures the solid food and milk maintain strength to resist breakage while ensuring rapid solubility in warm water by minimizing the difference in crystallization rate between the surface and inner parts.
Implementation Method 1
performing a hardening treatment on a compression molded body of the food powder obtained by compression molding the food powder by, for example, laser light irradiation
Implementation Method 2
an increase in total crystallization rate that is a difference of a crystal ratio with respect to a total weight on a surface of the solid food relative to a crystal ratio in an inner part of the solid food is 0.1% by weight or less
Data Source
AI summary
Provided are a solid food and a solid milk which have suitable solubility and strength adequate to resist breakage during handling. The solid food is a solid food having a solid form obtained by compression molding a food powder, in which an increase in total crystallization rate that is a difference of a crystal ratio with respect to a total weight on a surface of the solid food relative to a crystal ratio in an inner part of the solid food is 0.1% by weight or less. Further, a depth from the surface of the solid food at which the increase in total crystallization rate is zero or minimal is 0.2 mm or less.