Tiger Nut Milk Phase Separation Control
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Solution Overview
Problem
Tiger nut milk stability and shelf life are compromised due to microbial growth and phase separation issues during high-pressure treatment, which affects nutritional quality and consumer acceptance.
Innovation Solution
Removing or reducing microparticles in the 15-70 μm size range from tiger nut milk before high-pressure processing (HPP) to minimize phase separation and enhance stability, followed by HPP treatment of filled containers to extend shelf life.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If high-pressure processing (HPP) is applied to tiger nut milk to extend shelf life and ensure safety, then microbial load is reduced and stability is improved, but phase separation occurs and nutritional quality deteriorates
Solution Approach 1:
The patent applies preliminary action by removing microparticles (15-70 μm) from tiger nut milk before HPP treatment. This pre-treatment step prevents the phase separation that would otherwise occur during high-pressure processing, while still allowing the HPP to effectively reduce microbial load and extend shelf life.
Solution Approach 2:
The invention extracts or removes specific microparticles in the 15-70 μm size range from the tiger nut milk prior to HPP treatment. This removal eliminates the problematic particles that cause phase separation under high pressure, thereby maintaining compositional stability while preserving the microbial safety benefits of HPP.
2Reliability
If high-pressure processing (HPP) is applied to tiger nut milk to extend shelf life, then microbial load is reduced, but nutritional quality and organoleptic properties deteriorate
Solution Approach 1:
By removing microparticles before HPP treatment, the patent prepares the milk in advance to withstand high-pressure processing without suffering nutritional degradation. This preliminary step protects the nutritional quality while maintaining the shelf-life extension benefits of HPP.
Solution Approach 2:
The invention converts the potential harm of HPP-induced phase separation into a benefit by pre-removing the problematic microparticles. This transformation allows the HPP process to be applied safely, extending shelf life without the harmful effects of phase separation or nutritional loss.
3Stability of the object's composition
If microparticles are removed from tiger nut milk before HPP treatment, then phase separation is reduced and stability is improved, but additional processing steps are required
Solution Approach 1:
The patent applies parameter changes by targeting specific microparticle size ranges (15-70 μm) for removal. This selective approach based on particle size parameters enables effective phase separation prevention through relatively simple filtration or centrifugation steps, rather than requiring complex multi-stage processing systems.
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 significantly reduces microbial load and phase separation, maintaining nutritional quality and extending the shelf life of tiger nut milk to over two weeks when refrigerated.
Implementation Method 1
the treatment of the filled containers by pascalization
Implementation Method 2
Tiger nut milk stability and shelf life are compromised due to microbial growth and phase separation issues during high-pressure treatment
Data Source
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AI summary
The present invention relates to a method for preparing a tiger nut-based beverage and a method for increasing the stability of the tiger nut-based beverage. The invention also relates to a method for reducing the extent of phase separation in a tiger nut-based beverage following pascalization treatment. The methods include treating the beverage so that at least some of the microparticles suspended in the beverage disappear, preferably some of the microparticles smaller than 70 micrometers or between 10 and 100 micrometers in size. The invention also relates to the beverage obtained by these methods. In one embodiment, the invention includes removing some of the dry matter from the beverage before pascalizing it.