Biotechnological Composition for Fish Meal Stick Water Evaporation

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Solution Overview

Problem

Existing fish meal & oil production processes face challenges in controlling nitrogen volatile compounds and reducing the viscosity of stick water concentrate, which affects product quality and market acceptance.

Innovation Solution

A biotechnological composition comprising specific enzymes, acetate and carbonate salts, organic and inorganic bases, and water, applied at a Stick water Evaporation Plant, reduces nitrogen volatile compounds and viscosity, optimizing the production process.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If conventional fish meal production processes are used, then production efficiency is maintained, but nitrogen volatile compounds increase and product quality deteriorates

Engineering Contradiction:

Improveproduct qualityVSAvoidnitrogen volatile compounds

Core Design Contradiction:

ReliabilityVSObject-generated harmful factors

Solution Approach 1:

The patent introduces a biotechnological composition as an intermediary substance applied to the stick water concentrate. This composition contains specific compounds that mediate between the concentrate and the evaporation process, preventing the formation of nitrogen volatile compounds while maintaining production efficiency. The composition acts as a protective layer or reactive agent that interferes with the chemical reactions leading to harmful compound formation.

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The invention changes the chemical parameters of the stick water concentrate by adding a biotechnological composition with specific pH, ionic composition, and molecular structure. These parameter changes modify the behavior of nitrogen-containing compounds during evaporation, preventing their conversion to volatile forms while maintaining the concentrate's functional properties for fish meal production.

Inventive Principle:

Principle #35Parameter changes

2Productivity

If stick water concentrate is concentrated during evaporation, then evaporation efficiency improves, but viscosity increases and energy consumption rises

Engineering Contradiction:

Improveevaporation efficiencyVSAvoidenergy consumption

Core Design Contradiction:

ProductivityVSUse of energy by moving object

Solution Approach 1:

The biotechnological composition changes the physical parameters of the stick water concentrate, specifically reducing its viscosity through chemical modification. This parameter change allows the concentrate to flow more easily during evaporation, improving heat transfer efficiency and reducing the energy required to maintain evaporation processes. The composition modifies the molecular interactions in the concentrate to prevent excessive viscosity buildup.

Inventive Principle:

Principle #35Parameter changes

3Productivity

If stick water concentrate is concentrated during evaporation, then evaporation efficiency improves, but viscosity increases making agitation difficult

Engineering Contradiction:

Improveevaporation efficiencyVSAvoidagitation ease

Core Design Contradiction:

ProductivityVSEase of operation

Solution Approach 1:

The invention modifies the rheological parameters of the stick water concentrate by introducing a biotechnological composition that reduces viscosity. This parameter modification maintains the concentrate's fluidity and agitability even at higher concentrations, allowing continuous operation of mixing and agitation equipment throughout the evaporation process without interruption or excessive energy input.

Inventive Principle:

Principle #35Parameter changes

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 solution effectively decreases nitrogen volatile compounds by 30% and viscosity by 70%, improving evaporation efficiency and protein quality while reducing energy consumption.

Implementation Method 1

Between 100,000 a 150,000 U/g of one enzyme

Methodology Applied

Scientific EffectHydrolysis: Hydrolysis

Implementation Method 2

the viscosity decreases 70% when applying the biotechnological composition of this invention; As here in before described, the low viscosity facilitates evaporation, the heat transmission and agitation

Methodology Applied

Scientific EffectViscosity reduction:

Implementation Method 3

evaporation and drying, among others

Methodology Applied

Scientific EffectEvaporation: Evaporation

Data Source

PatentUS11470868B2Biotechnological composition and its application at a stick water evaporation plant during the fish meal and oil manufacturing process, aimed to avoid increase of nitrogen volatile compounds and to reduce the viscosity of stick water concentrate

Publication Date: 2022.10.18 SALAS HECTOR RODRIGO LATORRE

AI summary

A biotechnological composition, more specifically, a composition and its specific application at a Stick water Evaporation Plant during the fish meal & oil manufacturing process, aimed to avoid increase of nitrogen volatile compounds and to reduce the viscosity of stick water concentrate is disclosed.