Whey Powder Protein Concentration via Mechanical Surface Chipping
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Solution Overview
Problem
Existing methods for concentrating proteins in whey powder are complex, involve heat denaturation, and require a liquid state, leading to quality deterioration and increased costs.
Innovation Solution
A mechanical dry processing method using an airflow-type classifier to chip away at particle surfaces of whey powder, separating fine and coarse powders to concentrate proteins and other components, allowing for repeated processing to achieve higher concentrations while maintaining the powder in a dry state.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional wet concentration methods are used to concentrate proteins in whey, then protein concentration is achieved, but the process becomes complex and requires subsequent drying to prevent quality deterioration
Solution Approach 1:
The patent replaces the conventional wet concentration process (involving ultrafiltration, heat treatment, and drying) with a purely mechanical dry processing system. The airflow-type classifier uses mechanical force to chip away particle surfaces and separate fine powder containing concentrated proteins, eliminating the need for wet chemical processes and subsequent drying steps.
Solution Approach 2:
The patent changes the physical state parameter from wet to dry throughout the entire concentration process. By maintaining whey powder in a dry state during mechanical processing, the system achieves protein concentration without the phase changes and quality deterioration associated with wet processing and drying.
2Quantity of substance
If heat treatment is applied to concentrate proteins in whey, then protein concentration is achieved, but the proteins become denatured and deactivated
Solution Approach 1:
The patent substitutes thermal processing with mechanical processing. Instead of using heat to concentrate and denature proteins, the system employs mechanical force in an airflow-type classifier to chip particle surfaces and separate fine powder, thereby concentrating proteins while preserving their native structure and functionality.
3Quantity of substance
If whey is processed in liquid state for concentration, then concentration can be achieved, but transportation and handling costs increase due to moisture content
Solution Approach 1:
The patent changes the moisture content parameter from high (liquid state) to low (dry state) for the entire processing sequence. By keeping whey powder dry during mechanical concentration, the system reduces transportation weight and handling costs while maintaining efficient protein concentration through the airflow classifier.
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 effectively concentrates proteins and minerals in a dry state, reducing transportation and processing costs, and prevents quality deterioration by handling whey powder in a stable, powdery form.
Implementation Method 1
a mechanical dry processing method using an airflow-type classifier to chip away at particle surfaces of whey powder
Data Source
AI summary
A method for concentrating a particular component in powder by performing a mechanical dry processing on powder formed by granulating a solution containing two or more components, producing chips in a fine-powder form by chipping away at particle surfaces of the powder where a larger amount of the particular component is contained than particle interior portions of the powder, classifying the powder into fine powder containing the chips and coarse powder containing particles whose surfaces have been chipped away, and collecting the fine powder containing the particular component.