Method for moisture stabilization of dairy butter |
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IPC classes for russian patent Method for moisture stabilization of dairy butter (RU 2302108):
    
 Method for stabilizing of butter moisture normalization process / 2298918
Method involves regulating rotational frequency of churn mixer and feeding normalizing component depending on butter moisture content deviation from predetermined value; changing cream churning temperature depending on changing of butter moisture content deviation from predetermined value. When butter moisture content is below predetermined value, cream temperature is changed by value equivalent to normalizing component dosing value. When butter moisture content is above predetermined value, cream temperature is changed by value equivalent to butter moisture content deviation from predetermined value. Method allows butter yield to be increased to more than 180 kg per working shift.
 Device for remote controlling of parameters of industrial area / 2279704
Device can be used for inspection and control and levels of physical factors of industrial area. Device has control unit, signal converters, temperature detector, noise detector and illumination detector, illumination and noise signal converters for any detector, maximal and minimal temperature presetting devices. Device also has ultimate level noise level set-point device, ultimate limiting illumination level set-point device, comparator for any measured parameters ultimate values set-point device (as temperature, noise and illumination level), logic gates for any factor to be controlled, permanent memory unit, temperature, noise and illumination values counters and oscillator.
 Process for automatic control of sugar clarification and automatic control system for performing the same / 2267149
Method for automatic control of clarification of sugar by means of sugar-containing solution in successively joined auger and horizontal sectional clarifying agitator at supplying sugar to auger comprises steps of controlling flow rate of sugar-containing solution to clarifying agitator depending upon concentration of dry matters in clarified product; supplying to auger catholyte with pH 10 - 11.5 and feeding to first section of clarifying agitator milk of lime; controlling flow rate of catholyte in such a way that in those section of clarifying agitator where clarifying process is going on for 4 - 6 min concentration of dry matters is in range 12 -18% and controlling flow rate of milk of lime in such a way that pH in the same section is in range 10.8 - 11.5; supplying sugar- containing solution to next sections of clarifying agitator along motion direction of sugar in it; measuring concentration of dry matters in order to control flow rate of sugar-containing solution in last section of clarifying agitator. Automatic control system for controlling clarification of sugar in successively joined auger and horizontal sectional agitator includes circuit for stabilizing concentration of dry matters of clarified product with use of pickup for measuring concentration of dry matters. Auger is provided with branch pipes for feeding catholyte into it. Clarifying agitator includes branch pipe for feeding lime of milk to first section. Pickup for measuring concentration of dry matters is arranged in last section of clarifying agitator. System includes in addition circuit for controlling quality of clarification having pickups for measuring pH and concentration of dry matters, both placed in one section of clarifying agitator and pickup for measuring catholyte flow rate; regulators and valves. One valve is mounted inline for feeding milk of lime and other valve is mounted inline for feeding catholyte.
 Method for automatic control of sugar liquoring process and system for automatic control of realization of this method / 2260832
Method for automatic controlling of sugar liquoring process in horizontal sectional liquoring continuous-action mixer and accumulating mixer includes changing flow of liquoring solution with consideration of liquoring concentration in accumulating mixer. Into sections, where concentration of dry substances does not exceed 18%, lime milk is fed, flow of which is adjusted so, that pH of liquoring in this sections was 10,8-11,2, and stop of sugar feeding into liquoring mixer is performed when liquoring level in accumulating mixer reaches certain level. System for automatic control of sugar liquoring process in horizontal sectional liquoring continuous-action mixer and accumulating mixer includes level sensor in accumulating mixer, mounted in said mixer, liquoring concentration sensor and liquoring solution feeding adjuster into first section of liquoring mixer. Each section of liquoring mixer, except last one, is provided with branch pipe for feeding lime milk, pH indicator and dry substances concentration indicator. Also, system is provided with serially connected valve for stopping sugar feed into liquoring mixer and adjuster, input of which is connected to level indicator, mounted in accumulating mixer, while the latter is connected to liquoring solution feeding adjuster into first section via set-point device, connected to concentration sensor. Use of device allows to increase efficiency of sugar purification due to forming of favorable conditions for decomposition of reducing substances during liquoring. Containment level of reducing substances in sugar liquoring is decreased in 1,4-1,4 times.
 Control method for high-viscous oil product discharge from railroad tank cars / 2257327
Method involves determining temperature of outer tank car wall by measuring thereof in lower tank car case portion, which is the nearest to tank car bottom; comparing the measured temperature with one estimated from heat calculations performed with the use of control computer. The temperature is calculated from well-known correlations with taking into consideration previously measured temperature of ambient air and wind velocity, technical characteristics of tank cars, physical properties of oil product to be discharged and air.
Method of automatically governing biotechnological process / 2248399
Invention concerns governing periodical air-intake biotechnological process carried out in bioreactor. Method comprises measuring oxygen content in effluent gas, working volume of culture medium, concentration of biomass, and concentration of intermediate product of its vital activity. Measured parameters allow specific oxygen consumption rate and velocity of intermediate product concentration change to be determined to enable regulation of feeding air used in aeration, supplying nutritional medium, and agitating culture medium. Moreover, temperature of culture medium, temperature of supplied and withdrawn cooling agent, and consumption of the latter are measured to use these parameters for determining biomass heat release rate and velocity of intermediate product amount change. The two latter parameters enable regulation of feeding air used in aeration and supplying nutritional medium. The following characteristics are thus improved: elevating power by 8.1%, maltase activity by 7.9% and resistance by 7.4%.
 Method for automatic controlling of continuous malting process / 2248390
Method involves providing continuous malting process in rotating drum; measuring and stabilizing temperature of malt by changing air flow rate for cooling of grain under germination procedure; additionally measuring malt moisture content and regulating it depending on changing of malt moisture content as compared to set values by changing water supply for grain moistening during germination process; also, regulating water supply for cooling air and correcting changing of air flow rate for cooling of grain under germination process depending on changed temperature of malt as compared to set values.
 Method for automatic humidity control in the production process of cheese / 2231106
The invention relates to the dairy industry, in particular to the management of production of cottage cheese
 The process control method of baking bread in the machine for baking bread / 2213453
The invention relates to machines for baking bread, which is installed in the home
Method for stabilizing of butter moisture normalization process / 2298918
Method involves regulating rotational frequency of churn mixer and feeding normalizing component depending on butter moisture content deviation from predetermined value; changing cream churning temperature depending on changing of butter moisture content deviation from predetermined value. When butter moisture content is below predetermined value, cream temperature is changed by value equivalent to normalizing component dosing value. When butter moisture content is above predetermined value, cream temperature is changed by value equivalent to butter moisture content deviation from predetermined value. Method allows butter yield to be increased to more than 180 kg per working shift.
 Batch-operated butter churn / 2269890
Butter churn has immovable cylindrical reservoir with churning mechanism axially arranged within cylindrical reservoir and consisting of two mixers rotating in opposite directions. Mixers are fixed within cone reducer mounted on hollow shaft which rotates in bearing units. Power required for providing necessary rotational frequency is transmitted through V-belt transmission and drive shaft mounted on hollow shaft, said transmission being provided by means of electric engine fixed with its flange on reservoir closure. Viewing window allows churning process to be visually controlled. Reservoir closure is fixed with the help of clamps.
Batch-operated butter churn / 2269890
Butter churn has immovable cylindrical reservoir with churning mechanism axially arranged within cylindrical reservoir and consisting of two mixers rotating in opposite directions. Mixers are fixed within cone reducer mounted on hollow shaft which rotates in bearing units. Power required for providing necessary rotational frequency is transmitted through V-belt transmission and drive shaft mounted on hollow shaft, said transmission being provided by means of electric engine fixed with its flange on reservoir closure. Viewing window allows churning process to be visually controlled. Reservoir closure is fixed with the help of clamps.
Batch-operated butter churn / 2269890
Butter churn has immovable cylindrical reservoir with churning mechanism axially arranged within cylindrical reservoir and consisting of two mixers rotating in opposite directions. Mixers are fixed within cone reducer mounted on hollow shaft which rotates in bearing units. Power required for providing necessary rotational frequency is transmitted through V-belt transmission and drive shaft mounted on hollow shaft, said transmission being provided by means of electric engine fixed with its flange on reservoir closure. Viewing window allows churning process to be visually controlled. Reservoir closure is fixed with the help of clamps.
 Butter churn / 2267917
Butter churn has drive coupled through flexible coupling with drive tooth gear defining rotating kinematic pairs with two similar driven tooth gears arranged on single axial horizontal line. Eccentric is fixed on each of driven tooth gears, symmetrically relative to center of drive gear. Pusher is mounted on eccentric. Hermetically closed reservoir for product is rigidly secured at end of pusher for reciprocation.
 The method of obtaining butter and installation for its implementation / 2226058
The invention relates to the field of dairy industry, in particular to the production of butter from the high fat cream
 Macrospatial periodic actions / 2186487
The invention relates to a device for producing butter and can be used at the enterprises of the dairy industry and on farms
Macrospatial periodic actions / 2186487
The invention relates to a device for producing butter and can be used at the enterprises of the dairy industry and on farms
Macrospatial periodic actions / 2186487
The invention relates to a device for producing butter and can be used at the enterprises of the dairy industry and on farms
 Method and device for oil / 2134515
The invention relates to the goods and can be used in agriculture, medicine and household maintenance
Butter churn / 2267917
Butter churn has drive coupled through flexible coupling with drive tooth gear defining rotating kinematic pairs with two similar driven tooth gears arranged on single axial horizontal line. Eccentric is fixed on each of driven tooth gears, symmetrically relative to center of drive gear. Pusher is mounted on eccentric. Hermetically closed reservoir for product is rigidly secured at end of pusher for reciprocation.
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FIELD: technology for moisture stabilization of dairy butter in continuous action butter machine. SUBSTANCE: continuous action butter machine includes seasoning reservoirs, churning machine with mixer and normalizing component batching pump. At outlet of continuous action butter machine, value of expected butter moisture deviation is determined from a formula. Churning machine mixer rotation frequency is controlled together with feeding of normalizing component depending on deviation of moisture from given value with consideration of value of expected component. EFFECT: lowered moisture deviation amplitude, decreased stabilization time, while increasing output volume of butter with normalized moisture content up to 10% for each seasoning reservoir. 1 dwg
The present invention relates to the production of butter, and in particular to methods and devices for normalization of butter for moisture, and can be used in the management of oil production, for example on masloizgotovitelyah continuous action. In the manufacture of butter by way of churning cream process steps of forming the moisture content of the oil, are churning cream in macrospatial and mechanical processing of oil seeds. It is known that when whipping cream is the aggregation (sticking together) of fat globules, which is one of the elementary physical processes. In the churning obtained oil grain humidity which at this stage is determined by the rotational speed of the stirrer of obivatelja. Then oil the grain enters msloopback where is machined screws. Determining normalized by the standards of the parameter of the finished product is the moisture content. There is a method of stabilizing the moisture by adding a normalizing component at the output of oil from macrospatial. However, this method is applicable when the operation mode macrospatial provides moisture butter below a preset value. In addition, this method for large deviations humidity violates t is logically acceptable distribution of moisture in the oil [1, 2]. The closest in technical essence to the present invention is a method of automatic control of the process of normalization of butter for moisture [3], providing for the regulation of frequency of rotation of the working body of macrospatial and submission normalizing component depending on the error humidity set-point and, with the aim of reducing time, increasing the moisture content of butter to the target value while maintaining its quality indicators, additional regulation of frequency of rotation of the drive mixers obivatelja depending on the misalignment of moisture from the specified value. The disadvantage of this method when excess humidity setpoint is a large time lag, since the stabilization of the moisture in this case is only on the control channel speed mixers obivatelja. When large perturbing effects due to, for example, a transition to another lukosaitienes tank connected at the churning of cream, different physico-chemical properties (temperature, physical maturation, fat and acidity), determine the final moisture content of the finished product, almost cannot be ensured optimal control, stabilization of humidity on the performance qualities of the, as the technological parameters of the process of ripening cream, anticipating the process of churning, at this stage of the apparatus unregulated. This is due to the fact that the maturation of the cream comes in special tanks regulated parameters (temperature, physical maturation, fat and acidity cream), which are technologically permitted ranges: temperature physical maturation - from 3 to 9°With the fat from 38 to 45%, the acidity of from 12 to 18°T. it should be noted that the choice of the level settings of the process of ripening cream in accordance with the processing instructions [4], is determined by the characteristics of the feedstock, providing optimal maturation process. However, technologically allowed to change the original settings of cream (fat content and acidity) and maturation (temperature and duration) leads to a change in moisture content of the finished product at the output of macrospatial to ±6%, that is the main factor affecting the moisture content at the outlet, is the story of the process of ripening of cream. These circumstances and cause considerable disturbance in the transition to the next lukosaitienes tank, causing the abrupt change in the moisture content of the oil. The number of such transients in the formulation of the PA is TII oil is determined by the number libkocorehelper4 tanks and can reach 5-10. The invention is aimed at reducing the time of stabilization of humidity and a decrease in the amplitude of its rejection with increased magnitude of disturbing influences. This is achieved by advanced ahead of the time lag in the control system humidity contribute regulating effect corresponding to the present value of the expected deviation of moisture creamy oil equivalent generated by the total change of technological parameters of cream received at the churning of the next sevkazenergo reservoir, prepared for connection to macrospatial. The proposed method can be implemented using the device represented in the drawing. It includes clipcooperativa tanks 1 with a set of transducers monitored parameters cream 2, actuators supply valves cream 13, a heat exchanger 3 for cream, the stirrer of obivatelja 4, screw obrabotki 5 with pump-dispenser 6 normalizing component, which is the constructive elements of macrospatial continuous action. Output of butter from macrospatial installed transducer 7 humidity, which, through the microcontroller 8 is connected with the actuator 9 of the dosing pump, the actuator 1 of the regulation of frequency of rotation of the drive mixers obivatelja 11 and the actuator 12 temperature control churning cream. The microcontroller 8 forms a regulatory impact (number of submitted normalizing component, the rotational speed of the stirrer of obivatelja and temperature whipping cream) and provides communication channels for humidity control in accordance with the total amount of disturbing influences, as well as the amplitude and sign of the deviation of the moisture from the specified value. Signals corresponding to the parameters of cream received at the churning of the next tank, from the corresponding set of transducers 2 are fed into the microcontroller 8, where this information is saved and stored. The connection to the churning of cream out of another tank is made by the signal from the microcontroller 8 corresponding actuator valve feeder cream 13 to open. Simultaneously, the microcontroller 8 starts the countdown of the delay time determines the total value of possible deviation of the moisture content of the finished product and generates corrective regulatory impact applied to the appropriate Executive bodies (the actuator 9 of the dosing pump 6 normalizing component, the actuator 10 of regulation of frequency of rotation of the drive mixers obivatelja 11 and the actuator 12 temperature control churning cream) with time delay is th on the lag time. When steady-state operation mode MND regulate the moisture content of the oil is made exclusively by the deviation of the moisture content of the oil. When the deviation of the moisture content of the oil from the setpoint in the lower side (reduced moisture) signal from the primary Converter 7 is supplied to the microcontroller 8, which generates the control signal to increase the supply normalizing component. This signal is supplied to the actuator 9 of the dosing pump 6 normalizing component, thereby increasing its performance. Simultaneously, the microcontroller 8 generates control signals for changing the frequency of rotation of the stirrer of obivatelja and the temperature change of churning cream and supplies them respectively to the actuators 10 and 12, thereby altering the frequency of rotation of the drive mixers obivatelja 11 and the temperature of the whipping of cream, which increases the moisture content of the oil. When reaching the deviation of the current moisture content of the maximum value of the microcontroller 8 stores the level control for each channel regulation before the date specified below. Regulatory impact made on the channel dispensing normalizing component, will restore the setpoint humidity, but will not provide the optimum distribution of moisture in the oil. Regulating effect to the Nala regulation speed mixers obivatelja and channel temperature control churning cream will affect the moisture content of the oil with delay, that will result in the appearance of the error signal humidity with the opposite sign. When the microcontroller 8 through the actuator 9 reduces the supply pump-dispenser 6 normalizing the component to the target (nominal) value, while maintaining the level of regulatory impact on the channel change speed mixers obivatelja and temperature changes churning cream without changes and taking it for a new nominal value. Thus, the process of normalization of butter for moisture content by channel change speed mixers obivatelja and temperature changes churning cream "displaces" channel dispensing normalizing component and results in the production of oil to the optimum. If you increase (excess) humidity oil from the setpoint signal to the primary of the Converter 7 is supplied to the microcontroller 8, which generates a control signal for reducing the supply normalizing component. This signal is supplied to the actuator 9 of the dosing pump 6 normalizing component, thus reducing its performance until the complete cessation normalizing component (excluding channel dispensing normalizing component). Simultaneously, the microcontroller 8 generates control signals to change cha is toty rotating agitators of obivatelja and the temperature change of churning cream and supplies them respectively to the actuators 10 and 12, thereby altering the frequency of rotation of the drive mixers obivatelja 11 and the temperature of the churning of cream that reduces the moisture content of the oil. When reaching the deflection current humidity maximum values microcontroller 8 stores the level control on each channel before the date specified below. Regulatory impact made on the channel dispensing normalizing component, will restore (partial recovery) setpoint humidity. A regulating effect on the control channel speed mixers obivatelja and channel temperature control churning cream will affect the moisture content of the oil with delay, resulting in the appearance of the error signal humidity with the opposite sign. When the microcontroller 8 through the actuator 9 increases the supply pump-dispenser 6 normalizing the component to the target (nominal) value, while maintaining the level of regulatory impact on the channel change speed mixers obivatelja and temperature changes whipping cream and taking it for a new nominal value. Thus, the process of normalization of butter for moisture content by channel change speed mixers obivatelja and temperature changes churning cream "displaces" channel dosing but Malinowska component and results in the production of oil to the optimum. The microcontroller 8 in the presence of simultaneously received signals, which mandated the formation of the signals and on the increase, and to reduce the moisture content of the finished product, produces their algebraic addition and produces the resulting signal is supplied to the respective actuators. Sources of information 1. Gryshchenko A.D. butter. - M: Light and food industry, 1983. - 295 S. 2. Production of butter: a Handbook / P. Andrianov, Vyshemirsky F.A., Kacerauskas A.I. and others; Under the editorship of Dr technology. Sciences Faisalislam. - M.: Agropromizdat, 1988. - 303 S. 3. Inventor's certificate SU 1163815 AND 01J 15/00, published. 30.06.85. Bull. No. 24. 4. A collection of technological instructions for the production of butter and ghee: edited Faisalislam. - M.: cniitei, 1980. - 151 S. The method of stabilization of butter for moisture in macrospatial continuous action (MND), including clipcooperativa tanks, sivatel with a stirrer and dosing pump normalizing component, providing for the regulation of frequency of rotation of the stirrer of obivatelja and submission normalizing component depending on the misalignment of moisture from the setpoint, determining the expected deviation of the moisture content of butter at the output of MND by the formula
where ΔZ - value expected deviations humidity output MND; and0andithe regression coefficients that reflect the level of influence of technological parameters on the change of moisture content in oil; Δxi- the deviation of process parameters; i=1, 2, 3...n, and the speed mixers obivatelja and feed normalizing component carried out taking into account the expected deviation of the humidity.
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