Laminar Droplet Dispersion for Texture Retention in Sterilized Meat
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Solution Overview
Problem
Existing processes for manufacturing animal feed or foodstuffs using meat or fish emulsions result in loss of original texture during sterilization, making it difficult to produce products that resemble natural meat or fish effectively and efficiently.
Innovation Solution
A process involving the preparation of two streams of material, where the second stream is dispersed in a laminar fashion into the first stream to form droplets of 0.3 mm to 8 mm in size, discharged through a nozzle, and then solidified, either through heat, steam, or radiofrequency/microwave treatment, to maintain texture similarity to natural meat or fish.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If sterilization process is applied to meat or fish raw materials, then hygiene and safety are improved, but the original texture is lost
Solution Approach 1:
The patent applies preliminary action by pre-cooling the meat or fish raw materials to a temperature of -5°C to +5°C before sterilization. This pre-cooling step prepares the material in a specific temperature state that allows it to maintain its original texture characteristics during the subsequent sterilization process, thereby resolving the contradiction between achieving hygiene/safety and preserving texture.
2Quantity of substance
If meat or fish emulsions are used to manufacture products, then nutrient content is improved, but texture similarity to natural meat or fish deteriorates
Solution Approach 1:
The patent applies parameter changes by controlling the temperature parameter during processing. By maintaining the meat or fish raw materials at a specific temperature range (-5°C to +5°C) before and during sterilization, the physical and chemical parameters of the material are preserved, allowing the emulsion to retain texture characteristics similar to natural meat or fish while still providing high nutrient content.
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 process allows for the efficient and cost-effective production of animal feed or foodstuffs with a texture similar to natural meat or fish, enhancing product acceptance by maintaining the original texture of meat or fish components during sterilization.
Implementation Method 1
dispersing the second stream of material in the first stream of material in a laminar fashion
Implementation Method 2
The solidification is preferably achieved by subjecting to heat
Implementation Method 3
passing the product through a steam tunnel
Implementation Method 4
subjecting it to radio frequency radiation (13 or 27 MHz) or microwaves (e.g. 433 MHz or 915 MHz)
Implementation Method 5
subjecting it to radio frequency radiation (13 or 27 MHz) or microwaves (e.g. 433 MHz or 915 MHz)
Data Source
AI summary
The present invention relates to a process for manufacturing an animal feed or a foodstuff, comprising the steps of (i) preparing at least one first stream of material and at least one second stream of material, (ii) dispersing the second stream of material in the first stream of material in a laminar fashion in a device for at least partially incompletely blending the first and second streams of material, so that the second stream of material is distributed in the first stream of material preferably in the form of droplets ranging in size from 0.3 mm to 8 mm, (iii) discharging the first stream of material containing the second stream of material in the form of droplets through a nozzle, and (iv) solidifying the first stream of material containing the second stream of material in the form of droplets.