BG112548A - Automated milk processing machine and method for milk processing with it - Google Patents

Abstract

(57) The invention will find application in the working process of small and medium-sized stock- farms, as well as in the food industry. The machine includes a housing (1) with adjustable legs (14), a control unit (10) and a single-cone milk processing vessel (2) with a water jacket (3) connected by a heat-pump unit (11) "water-water" with a tank (12), that accumulates heat. The milk processing vessel (2) has a drain tap (8), and above the vessel (2) there are dosing devices (9) for ferments/additives, that are connected to the control unit (10), which is connected to temperature and acidity sensors. In the milk processing vessel is installed a two-arm stirrer (4) with vertical and horizontal ribs. A controllable pneumatic press is also provided. The method of milk processing with the machine involves filling the heat accumulating tank (12) with water and heating it, feeding the milk into the milk processing vessel (2), heating it for pasteurization and cooling. Then the ferment is fed from the dosing device (9) and curdling of the milk, cutting and stirring, after that it is fed into the controllable pneumatic press. 9 claims, 7 figures

Description

AUTOMATED MILK PROCESSING MACHINE AND METHOD OF MILK PROCESSING THEREOF

FIELD OF ENGINEERING

The automated milk processing machine will find application in the activity of small and medium-sized livestock farms, as well as in the food industry, for the processing of various types of milk and for the production of all types of dairy products.

PRIOR ART

Known from utility model BG 2037 U1, it is an automated milk processing machine that includes a water-jacketed double-cone milk conversion vessel in which an agitator is mounted, connected to a bidirectional rotary motion motor and a vertical reciprocating motion mechanism. At the bottom of the milk conversion vessel there is a drain tap, under which draining tubs and auxiliary equipment, such as a dispenser, grater, screw press, etc., are placed on a mobile platform. The water jacket is connected to a heat pump unit and, through circulation pumps and valves, to hot and cold water tanks connected by a compensating radiator. A system of dosing devices for starters/additives (depending on the type of desired final product) is provided above the milk conversion vessel. The automated milk processing machine also includes a control unit connected to temperature and acidity sensors, to the heat pump unit, to the dosing devices, to the drain valve, as well as to the movement mechanism of the agitator. A different shape of the stirrer is provided for each of the obtained products - for cheese, the stirrer is in the shape of a hollow cylindrical container, for cheese it is of the string knife type, and for milk it is of the propeller type. The milk pasteurization itself is carried out at a temperature of 78°C by heating the milk in the milk conversion vessel by supplying hot water from the hot water tank to the water jacket of the milk conversion vessel.

A major drawback of the known solution is that the machine has a high power consumption and is difficult to transport due to its considerable volume due to the type of milk conversion vessel and the significant number of elements ensuring the heating and cooling of the milk during processing, as well as of the different agitator sets for each product.

TECHNICAL ESSENCE

The problem solved by the invention is to create a compact milk processing machine that has low power consumption and can be easily transported and used in small and medium-sized livestock farms for the production of all types of dairy products and from different types of milk.

The problem is solved with an automated milk processing machine comprising a supporting body enclosing a water-jacketed milk conversion vessel in which is mounted an agitator connected to a drive shaft of a motor for bidirectional rotary motion through a reduction gear. There is a drain tap at the bottom of the milk conversion vessel and a system of sourdough/additive dosing devices is provided above the milk conversion vessel. Also included is a control unit connected to temperature and acidity sensors located in the milk conversion vessel, as well as to the heat pump unit, the dosing devices, the drain valve and the motor. Underneath the milk processing vessel are mobile facilities for processing to the final product. According to the invention, the light conversion vessel is single-conical and is covered by thermal insulation, and its water jacket is connected via a water-to-water heat pump unit to a thermally insulated heat storage tank. The stirrer is two-armed, with a general contour corresponding to a vertical section, pushed along the axis of the milk-converting vessel. The two arms of the agitator are connected together immovably by connecting means of a known type. The agitator is connected to the drive shaft of the motor, wherein one arm of the agitator has a contoured portion and horizontally disposed fins, and the other arm of the agitator has a contoured portion and vertically disposed fins. The ribs are sharpened on both sides. The supporting body is located on adjustable feet. A controllable pneumatic press is provided as the main mobile facility.

According to a preferred embodiment of the invention, the supporting body is made of stainless steel.

Suitably at least one of the agitator arms is fitted with an additional perforated blade connected to two of the sides of at least one of the agitator contour parts by U-shaped connecting elements.

The controllable pneumatic press is intended to have a main body mounted on wheels, in which is located a parallelepiped-shaped chamber formed by movable walls and a bottom, which are ribbed and perforated, made of stainless steel and connected to each other by metal pins , in which a pressure element connected to a pneumatic cylinder is mounted on the chamber, which is connected to the control unit through an air compressor, and a discharge pump is mounted under the chamber.

According to a variant of the invention, the controllable pneumatic press can have a separate command device.

It is intended that the pressing element of the controllable pneumatic press is formed by transverse ribs and located above them a longitudinal beam and transverse U-shaped profiles.

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It is suitable that the connection of the agitator to the drive axle of the motor is made by means of a bolted connection.

According to an embodiment, there are five adjustable legs on which the supporting body is located.

A method for processing milk with the automated machine has also been created, in which the milk is fed into the milk converting vessel, and according to the invention, at the initial start of work, the heat-insulated heat-accumulating tank is filled with water and it is heated to 20°C. After heating, the milk is fed into the milk conversion vessel, where the milk is heated to a pasteurization temperature of 63°C to 65°C for 30 min with a heating gradient of up to 0.5°C/min. In the next stage, the milk is cooled to a working temperature of 33°C - 36°C. After reaching the operating temperature, a selected, depending on the type of the desired end product, dosing device with sourdough/additive is switched on via the control unit and they are automatically fed into the milk conversion vessel. In it, processing is carried out, including curdling, cutting and mixing with a second low heating at 42°С-44°С. After this treatment, the curds and whey are fed into the controllable pneumatic press and pressed for 48 - 55 seconds, while simultaneously pumping the whey.

The advantages of the invention consist in the fact that the machine can work in rural areas due to its minimal consumption of electricity, which, in turn, allows the use of solar or other type of power supply as a supplement. The machine enables fast and highly efficient production of dairy products directly from farmers, with guaranteed "home taste" and high quality, as the agitator with which it is equipped contributes to better mixing of milk and additives/leavens and is universal. Working with the machine is extremely easy due to the automated process and due to its compactness, which ensures the possibility of its easy portability, in case of need. Time for one processing cycle of 250 liters of milk was achieved from 3 to 5 hours, depending on the type of product produced, for a wide range of dairy products, such as: soft cheeses (white brine cheese, cream cheese, feta, etc.); hard cheeses, yellow cheese, for example Edam, Gouda, Emmental, etc., as well as yogurt.

BRIEF EXPLANATIONS OF THE DRAWINGS

Fig. 1 - schematic diagram of the automated milk processing machine according to the invention;

Fig. 2 - schematic diagram of the automated milk processing machine with a section through the milk converting vessel;

Fig. 3 - general view of a stirrer;

Fig. 4 - general view of a stirrer with an additional blade installed;

Fig. 5 - version of the additional blade;

Fig. 6 - a general view of a pneumatic press according to the invention.

Fig. 7 - general view of the automated machine according to the invention;

EXEMPLARY IMPLEMENTATION OF THE INVENTION

The invention is illustrated by the following examples of implementation:

The automated milk processing machine has a supporting body 1, enclosing a milk conversion vessel 2 with a water jacket 3, in which a stirrer 4 is mounted, connected to a drive shaft 5 of a motor 6 for bidirectional rotary movement through a reducer 7. At the bottom of the milk conversion vessel 2 there is drain tap 8. A system of dosing devices 9 for starters/additives is provided above the milk conversion vessel 2, and a control unit 10 is also included. The control unit 10 is connected to temperature and acidity sensors (not shown) located in the milk conversion vessel 2, as well as with the heat pump unit 11, with the dosing devices 9, with the tap for draining 8, and with the engine 6. Mobile equipment 16 for processing to the final product is located under the milk conversion vessel 2. According to the invention, the milk conversion vessel 2 is single-conical, covered by thermal insulation, and its water jacket 3 is connected via the heat pump unit 11 to a heat-insulated heat storage tank 12. The heat pump unit 11 is of the "water-water" type on the principle of condensation or liquefaction of Freon. It is intended that the milk converting vessel 2 and the heat accumulating tank 12 are also isolated from all other elements with rubber pads (not shown). They are usually 10 mm thick, but any other thickness is suitable, being selected depending on the thermal insulation desired to be achieved.

The connection between the water jacket 3 of the milk conversion vessel 2 and the heat storage tank 12 through the heat pump unit 11 "water-to-water" makes it possible to significantly reduce the consumption of electricity for the operation of the machine, as heating is done only at the beginning of the process, at the initial start-up on the machine as explained below.

The stirrer 4 mounted in the milk conversion vessel 2 is a two-armed 41, 42 with a common contour 43 corresponding to a vertical section passed along the axis of the milk conversion vessel 2. The two arms 41, 42 of the stirrer 4 are connected to each other immovably by connecting means 44, for example ring-shaped elements shown in fig. 3 and fig. 4. The connection can also be made by other suitable connecting means 44 of a known type. In turn, these connecting means 44, in the example - annular elements - are connected by a bolt connection 45 to the drive axis 5 of the motor 6. One arm 41 of the agitator 4 has a contour part 411 and horizontally arranged ribs 412, and the other arm 42 of the agitator has a contour part 421 and vertically located ribs 422. The horizontally and vertically located ribs 412, 422 are double-edged, functioning as knives for cutting the curd formed in the milk converting vessel 2, horizontally and vertically. An additional perforated paddle 13 is also provided, temporarily placed on the stirrer 4 in the process of stirring the milk until it curdles. A suitable embodiment of the additional perforated blade 13 is shown in fig. 5. The additional perforated blade 13 is connected to two of the sides of at least one of the contour parts 411, 421 of at least one of the arms 41, 42 of the stirrer 4 by U-shaped connecting elements 131.

The supporting body 1 is made of stainless steel and is located on adjustable legs 14. A suitable number of adjustable legs 14, allowing easy horizontalization, is five. This does not preclude the possibility of using another number of adjustable feet. Two covers 15 are installed on the milk converting vessel 2, which ensure the purity of the processed raw material, as well as protection during the work process of the automated machine. Main of the mobile equipment 16 below the milk conversion vessel 2 is a pneumatically controlled press 161, as shown in the example of fig. 6. It can also be selected from any known type, but this would reduce the performance of the machine.

The controllable pneumatic press 161 has a main body 17 mounted on wheels 18. Inside it is located a chamber 19 formed by movable walls 20, 21 and a bottom, which are ribbed and perforated, and are made of stainless steel. They are connected to each other with metal pins, so that in assembled form the formed chamber 19 has the shape of a parallelepiped. This allows compliance with a standard for the size of the cheese lumps obtained during pressing. In the event that the processed amount of milk is, for example, less than the maximum for the machine (in the example - 250 l), the movable short walls 20 are moved to another position and the parallelepiped becomes smaller. A pressure element consisting of transverse ribs 22 and a longitudinal beam 23 and a transverse U-shaped profile located above them is mounted on the chamber 19

24, connected to a pneumatic cylinder 25. A suitable cross-sectional shape of the transverse ribs 22 and the longitudinal beam 23 is U-shaped. The pneumatic cylinder 25, through an air compressor 26, is connected to the control unit 10 or, alternatively, to a separate command device. A discharge pump 27 is installed under the chamber 19, intended for the discharge of whey separated during pressing.

The controllable pneumatic press 161 is connected to the control unit 10, but, as an option, there can also be a separate command device, representing an independent command panel with a computer programmer, with a preset pressing program.

A method of processing milk with the automated machine according to the invention, carried out after the installation of the machine, which is preferably entirely made of stainless steel, has also been created. The installation itself is done by initially leveling on the provided adjustable feet 14 and grounding, and the dosing devices are loaded with starters/additives.

For processing, the milk is fed into the milk conversion vessel 2, and the heat storage tank 12 is filled with water. At initial start-up, the water is heated to 20°C by means of a heater built into the heat storage tank 12. The raw material (milk) from ordinary milk containers, through a filter, is fed into the milk converting vessel 2 of the automated machine. At the same time, by means of the heat pump unit 11, the water jacket 3 of the milk converting vessel 2 is heated and, accordingly, the milk placed in it is heated to a pasteurization temperature of 63°C to 65°C for 30 min with a heating gradient of max. 0.5°C/min. The stated heating conditions ensure a high quality of the product obtained, but can be changed if required by the type of milk processed and the desired final product. After pasteurization is completed, again through the heat pump unit 11, the pasteurized milk is cooled to an operating temperature of 33°C - 36°C, and the heat is stored in the heat storage tank 12. During normal use of the automated machine, the heat of the water in the heat-insulated heat storage tank tank 12 is preserved, including if the machine has not worked for 20-25 days. This significantly reduces the energy required to process the milk. A separate program is provided for the initial charging of the heat storage tank 12 with thermal energy, implementing the method according to the invention.

After reaching the working temperature, a selected, depending on the type of the desired end product, dosing device 9 with sourdough/additive is switched on via the control unit and they are automatically fed into the milk conversion vessel 2.

When working with the automated machine, it is enough to select one of the programs loaded in it, for example: white cheese, Gouda, Eydam, etc., after which the machine will automatically perform all the necessary operations.

Since the pasteurization of the raw material is carried out with a slow rise in temperature with a heating gradient - max. 0.5°С/min., and the highest heating temperature at the end of pasteurization is 65°С when maintaining it for 30 min., the denaturation of some (whey) proteins from the milk has been avoided. This, in turn, guarantees obtaining a product with high taste qualities. Slow pasteurization presupposes obtaining a "homemade" taste of the products.

According to one embodiment, if the selected end product is Gouda cheese, after the machine has performed the pasteurization, the milk is cooled to a working temperature for curdling of 33°C - 36°C, in the particular example - 33°C. The control unit 10 includes a dosing device 9 selected through it, containing leaven/additive in accordance with the type of desired end product - Gouda cheese. The necessary components for the selected type of cheese are automatically supplied and in the milk converting vessel 2 cheese is made for 1 hour, cutting and mixing with a second low heating to 42°C - 44°C until quality processing is achieved.

In view of operational safety, it is intended that the automated machine does not start its operation if one of the two covers 15 of the milk conversion vessel 2 is not placed in its place.

After finishing the processing of the raw materials by curdling, cutting and mixing with a second low heating at 42°С - 44°С, the obtained cheese grains and whey are fed into the controllable pneumatic press 161 for their mutual separation and for pressing the cheese under precisely defined parameters of pressing. This is done by placing the controllable pneumatic press 161 under the drain valve 8, after which it is opened and the cheese under its own weight, through a previously placed cheesecloth, is slowly poured into the controllable pneumatic press 161. The control unit 10 or, depending on the implementation , the separate command device, synchronizes the operation of the compressor and the pneumatic cylinder 25, through whose piston the product (cheese) is pressed. Pressing lasts 48 - 55 seconds. In the specific example, the pressing has a duration of 50 seconds. Simultaneously with the pressing, the removal pump 27 is turned on, which pumps out the separated whey. With this, the method of processing milk with the automated machine according to the invention is complete.

The product obtained in the controllable pneumatic press 161 is cut into lumps and left in the intended place for ripening, arranged in a suitable package, for example boxes/tins. For the small quantities processed on the farms, cutting is mostly done by hand. Maturation is carried out according to the requirements of the standard in a corresponding maturing chamber.

APPLICATION OF THE INVENTION IN INDUSTRY

The automated milk processing machine is designed to process milk, regardless of its type - cow, sheep, goat or buffalo - up to 250 l per cycle. One cycle lasts from 3 to 5 hours, depending on the type of product. It is possible to carry out more than one cycle of production, and in this way of use, for example, when working in two cycles, the machine meets the needs of larger farms, for example, up to 30 cows or a corresponding number of goats, sheep, etc. A continuous mode of operation is also possible.

To ensure the operation of the machine, according to the invention, computer programs have been created, ensuring automatic production depending on the desired assortment of the manufactured products. The programs can be supplemented or changed subsequently, as well as switching to manual control mode if the operator knows the technology and wants to speed up the process. For example, in the presence of more milk.

The operator who serves the machine feeds the raw material, closes the covers 15, selects the type of product and after the end of the process takes the finished product. It is not necessary for him to know the technology of cheese production. All technological actions to obtain a certain type of cheese (yellow or white) are performed automatically in the machine. At the same time, during operation, the machine is closed, so there is no contact with the environment, nor with the service personnel. The main process takes place in the milk conversion vessel 2, which is cleaned and disinfected after the work is done, for example with a manual steam cleaner.

The automated machine uses the heat of the raw material (freshly milked milk) for the production process (pasteurization, second low or high heating), and the excess heat is collected in the heat-insulated heat storage tank 12. Thanks to this, the automated machine operates with very low electricity consumption energy at maximum power ( ^a .2000W-3000W).

It is possible, between the heat pump unit 11 and the milk conversion vessel 2, to install an additional heater, if it is necessary to reach a temperature above 80°C, for processing to curd (ricotta) and the whey that falls out during pressing. Electricity consumption per 1 kg has been achieved. finished product of the order of BGN 0.02 / kg at current electricity prices in Bulgaria as of the date of submission of this application. The machine can also be used only as a refrigerating bath or only as a pasteurizer up to max. 250 liters of milk, depending on the specific needs of the producer.

According to a preferred embodiment of the machine, according to the invention, it has (consumption) power: max 2.5 KW and cos φ ~ 1 and single-phase voltage 220V/50HZ.

Claims (9)

\1. An automated milk processing machine comprising a supporting body enclosing a water-jacketed milk conversion vessel in which is mounted an agitator connected to a drive shaft of a motor for bi-directional rotary motion through a reduction gear, the milk conversion vessel having a drain valve at the bottom and above the milk conversion vessel is a system of dosing devices for starters/additives, including a control unit connected to temperature and acidity sensors located in the milk conversion vessel, as well as a heat pump unit, with dosing devices, with a drain valve and with a motor , with mobile equipment for processing to the final product being located under the milk conversion vessel, characterized in that the milk conversion vessel (2) is single-conical, covered by thermal insulation, and its water jacket (3) is connected via a heat pump unit (11) "water -water" with a heat-insulated heat-accumulating tank (12), in which the agitator (4) is double-armed (41, 42), with a common contour (43) corresponding to a vertical section passed along the axis of the milk conversion vessel (2), the two arms (41, 42) of the stirrer (4) being connected to each other immovably by connecting means (44) of a known type, and the agitator (4) is connected to the drive shaft (5) of the motor (6), wherein one arm of the agitator (41) has a contour portion (411) and horizontally arranged ribs (412) and the other arm of the agitator (42) has a contour part (421) and vertically located ribs (422), the ribs (412, 422) being sharpened on both sides, the supporting body (1) being located on adjustable feet (14), and as the main part of the mobile equipment (16) is provided controllable pneumatic press (161). 2. Automated machine according to claim 1, characterized in that the supporting body (1) is made of stainless steel. 3. An automated machine according to claim 1 or 2, characterized in that an additional perforated blade (13) is mounted to at least one of the arms (41, 42) of the agitator (4), connected to two of the sides of at least one of the contour parts (411, 421) of the agitator (4) by U-shaped connecting elements (131). Automated machine according to any one of claims 1 to 3, characterized in that the controllable pneumatic press (161) has a main body (17) mounted on wheels (18) in which a camera (19) is located. with the shape of a parallelepiped, formed by movable walls (20, 21) and a bottom, which are ribbed and perforated, made of stainless steel and connected to each other with metal pins, in which a pressing element (22) is mounted on the chamber (19) , 23, 24), connected to a pneumatic cylinder (25), which is connected to the control unit (10) through an air compressor, and a discharge pump (27) is installed under the chamber (19). Automated machine according to any one of claims 1 to 3, characterized in that the controllable pneumatic press (161) has a main body (17) mounted on wheels (18) in which a camera (19) is located. with the shape of a parallelepiped, formed by movable walls (20, 21) and a bottom, which are ribbed and perforated, made of stainless steel and connected to each other with metal pins, in which a pressing element (22) is mounted on the chamber (19) , 23, 24), connected to a pneumatic cylinder (25), which through an air compressor is connected to a separate command device, and a discharge pump (27) is installed under the chamber (19). 6. Automated machine according to any one of claims 4 and 5, characterized in that the pressing element is formed by transverse ribs (22), a longitudinal beam (23) and transverse U-shaped profiles (24) located above them. . 7. An automated machine according to any one of claims 1 to 6, characterized in that the connection of the agitator (4) to the drive axis (5) of the motor (6) is made by means of a bolt connection (45). Automated machine according to any one of claims 1 to 7, characterized in that the adjustable feet (14) are five. 9. A method for processing milk with the automated machine according to claims 1 to 8, in which the milk is fed into the milk conversion vessel, characterized in that, upon initial start-up, the heat-insulated heat storage tank (12) is filled with water and it is heated to 20°C, after which the milk is fed into the milk conversion vessel (2), where the milk is heated to a pasteurization temperature of 63°C to 65°C for 30 min with a heating gradient of up to 0.5° C/min, after which the milk is cooled to an operating temperature of 33°C - 36°C, after reaching which, depending on the type of desired final product, the dosing device (9) with sourdough/additive is switched on via the control unit and they are automatically fed into the milk conversion vessel (2), where processing is carried out, including curdling, cutting and mixing with a second low heating at 42°C - 44°C, and after this treatment, the cheese grains and whey are fed into the controllable a pneumatic press (161) and pressed for 48 - 55 seconds, while simultaneously pumping the whey.