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Softacid Aqua

Softacid Aqua. BY-PRODUCTS preservation by acid´s applications. ZOOTEXNIA S.A. Address: 10 Nikomidias str.  Peristeri, Athens P.O.: 12134  Tel.:  + 30 210 5766048 Fax: +30 210 5766261  Email:  zootex@otenet.gr | www.zootexnia.com. PRODUCTION PROCESS. By Product (70-80 % Moisture).

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Softacid Aqua

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  1. Softacid Aqua BY-PRODUCTS preservation by acid´s applications ZOOTEXNIA S.A.Address: 10 Nikomidias str. Peristeri, Athens P.O.: 12134  Tel.: +30 210 5766048 Fax: +30 210 5766261 Email: zootex@otenet.gr | www.zootexnia.com

  2. PRODUCTION PROCESS By Product (70-80 % Moisture) Cooked cake (2-3% Moisture) COOKER (Proteincoagulation) PRESS (Liquid and fatrelease) Sludge from tricanter Fat with suspended liquids Pressed cake Water FILTER TRICANTER (centrifugation) Transformation in category II Waterresidue(Treatment and disposal) Meatmeal(sale) Oil(Sale)

  3. EVOLUTION OF MEAT MEAL STABILITY Meat by-product Time BACTERIA FLORA Temperature Bacteria load Particle size Water activity HIGH ENZYMATIC ACTIVITY (decarboxylase) Free fatty acids Biogenic Amines Ammonia

  4. DIFFERENT CATEGORIES OF BIOGENIC AMINES Lysine Histidine Tryptophane Tyrosine Phenylalanine Ornithine Arginine Tyramine phenylethylamine Putrescine Cadaverine Histamine Tryptamine Diamine Hetero Cyclic Cyclic Spermidine Polyamine Spermine

  5. EVOLUTION OF MEAT MEAL STABILITY Organic acid environment MEAT by-product Time Temperature BACTERIA FLORA Bacteria load Particle size Water activity LOW ENZYMATIC ACTIVITY • Reduction of bacterial flora development • Reduction of enzymatic activity Free fatty acids Biogenic Amines Ammonia

  6. Softacid Aqua • Slaughterhouse´s byproducts have a perfect nutritional and microbiological quality for the manufacture of meat meal. • Until they reach the factory of meat meal they are degrading. Factors: temperature, humidity, etc. • Slow down this process: • COLD: PRESENT. • Theorically in the slaughterhouse • ACID: FUTURE. • Perfect preservations from 6 months – 1 year.

  7. Usual storage conditions before truck loading

  8. Usual storage conditions before truck loading

  9. SOLUTION IN NORWAY • SILAGE (MILLING* of by-products with acid) from slaughterhouse by-products of salmon and trout. The product will be preserved during more than one month. (*) Silage needs an important investment

  10. SILAGE (MILLING* of by-products with acid) from dead fishes. The product can be preserved during more than six months. SOLUTION IN CHILE (*) Silage needs an important investment

  11. WE OFFER A NEW SOLUTION • Development since 2011 with many trials in different factories • Preservation of solid by-products from fish, meat and food industries • Without cold • Without milling

  12. Applying acids for the preservation of byproducts. We poured an acid almost at the same time that the production of byproducts in the silo. TRIAL IN SPAIN / MARCH-JULY 2011 Comparative between two samples of 300 g of poultry intestines taken from the silo and analysed 20 hours later in the laboratory

  13. (* 1) – fresh matter in truck. (* 2) – Fat obtained after the manufacturing process of meat meal. (* 3) – Power stop during the manufacturing process of meat meal. (*4) – Lower pH due to retention of exudate

  14. TRIAL IN PORTUGAL (February 2013) • 2 batches of by-products from poultry slaughterhouses. • Temperature 10-15 ºC:

  15. TRIAL IN PORTUGAL (May-June 2013) SLAUGHTER HOUSE A1 SLAUGHTER HOUSE A2 SLAUGHTER HOUSE A3 SLAUGHTER HOUSE C SLAUGHTER HOUSE B1 SLAUGHTER HOUSE B2 SLAUGHTER HOUSE B3 25 T/day 20 T/day 25 T/day TRUCK A Acidification TRUCK B No acidification 20 T Acidified 25 T Non Acidified 8.33 T/day 8.33 T/day 8.33 T/day Acidified by layer in the truck Acidified in the mass 65% acidified 35% non acidified

  16. Remark: Acid application problem in Slaughterhouse C begin end of Friday 5 and during Monday 8 and Tuesday 9 (valve was broken down)Good control with 65% of treated by-product but not sufficient with only 35%After the trial, Truck B also equiped to tread the by products of Slaugher houses B1 B2 and B3 TRIAL IN PORTUGAL (May-June 2013) (30-40 ºC at noon)

  17. Resullts on Oleic acidity during the 4 summer months * This value is the average value of the offal Monday-Tuesday ** The offals of this week was rejected as unacceptable

  18. TRIALS IN MOROCCO (A - January 2013) • 120 T of fish by products on thursday • Processing on monday morning (84-107h) • Time elapsed untill the fish was processed was 84-107 hours.

  19. TRIALS IN MOROCCO (A – February 2013) • 163 tons of fish and around 12 tons of byproducts. • Acid application on Sunday and the by products were delivered to the meal factory during an average tranportation time (10-11 hours). • Fishes and fish byproducts were processed the following day.

  20. TRIALS IN CHILE A. November 2012 • A test took place applying acid over trout fishery sludge in order TO ELIMINATE THE BAD ODOURS. The composition of the sludge was about 50% faeces, 25% water, 15% undigested feed and 10% fat. • Average temperature of the test was 20-25 ºC.

  21. TRIALS IN CHILE A. November 2012 In both acidified samples the smell dissapeared in less than 60 seconds. (As close as 30 cm from the sample, no odour is detected)

  22. B. TEST IN SALMON SLAUGHTERHOUSE, OVER SALMON INTESTINES (50 Kg cu) • Batch 1: 50 Kg of salmon guts WITH NO ACIDS • Batch 2: 50 Kg of salmon guts ACIDIFIED with 10 Kg/Tm of Softacid Aqua.

  23. SOFTACID AQUA APPLICATIONIN THE SLAUGHTERING HOUSE • Spraying system in factory

  24. SOFTACID AQUA APPLICATIONIN THE TRUCK

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