Thermal Pasteurization for Food Processing Machine Hygiene
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Solution Overview
Problem
Existing methods for cleaning machines that produce liquid or semi-liquid food products, such as soft ice cream, are inefficient, leading to increased downtime and potential bacterial contamination, and often require excessive cleaning fluids.
Innovation Solution
A method involving pasteurization, washing, and thermal treatment of cleaning fluids within the machine, which includes recirculation of the product for pasteurization, minimal use of cleaning fluids, and periodic disassembly for thorough cleaning, reducing bacterial risk and downtime.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If regular cleaning of machine components is performed to reduce bacterial contamination, then food safety is improved, but machine downtime increases
Solution Approach 1:
The patent applies preliminary action by performing pasteurization of the product at predetermined time intervals before cleaning is required. This preventive measure reduces bacterial contamination in advance, allowing the machine to operate longer between cleaning cycles. The system automatically pasteurizes the product in the container at set intervals, proactively addressing food safety concerns before they necessitate machine shutdown for cleaning.
2Reliability
If thorough cleaning is performed to ensure food safety, then bacterial contamination is reduced, but the quantity of cleaning fluids used increases
Solution Approach 1:
The patent extracts and eliminates the need for extensive cleaning fluids by implementing an in-container pasteurization system. The thermal treatment unit heats the product directly within the container to pasteurization temperatures, effectively reducing bacterial contamination without requiring large quantities of cleaning chemicals. This approach separates the food safety function from chemical cleaning, using thermal energy instead of chemical substances.
3Reliability
If frequent cleaning is performed to maintain food safety standards, then bacterial risk is reduced, but productivity decreases due to increased downtime
Solution Approach 1:
The patent maintains continuity of useful action by implementing automated pasteurization cycles that occur during normal operation at predetermined intervals. This continuous thermal treatment ensures food safety standards are met without interrupting production flow. The system seamlessly integrates safety maintenance into the operational cycle, eliminating the need to stop production for frequent cleaning operations.
4Reliability
If extensive cleaning procedures are used to ensure safety, then bacterial contamination is reduced, but the complexity of the cleaning process increases
Solution Approach 1:
The patent replaces mechanical cleaning systems with a thermal treatment system. Instead of using complex mechanical disassembly, manual cleaning, and chemical application processes, the system uses a thermal treatment unit that heats the product in-place to pasteurization temperatures. This substitution simplifies the food safety maintenance process from a multi-step mechanical/chemical procedure to a controlled thermal 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
The method effectively reduces bacterial contamination, minimizes machine downtime, and decreases the quantity of cleaning fluids used, ensuring high food safety and efficient operation.
Implementation Method 1
subjecting the cleaning fluid in the first container (2) to a heating thermal treatment
Implementation Method 2
pasteurizing the basic mixture or finished product in the container (2)
Data Source
AI summary
A method for cleaning a machine for liquid or semi-liquid food products having a container forming a processing chamber, a mixer inside the processing chamber, and a thermal treatment mechanism to exchange heat with the processing chamber. The method includes a) pasteurizing a basic mixture or finished product in the container at a first time interval; b) performing the following operations at a second time interval: emptying the basic mixture from the container, washing the container using a washing fluid, filling the container with a cleaning fluid and subjecting the cleaning fluid in the container to a heating thermal treatment; c) disassembling and cleaning at a third time interval components of the machine which make contact, in use, with the basic mixture or product, where the first time interval is less than the second time interval and the second time interval is less than the third time interval.