Liquid CO2 Fat Separation from Beef
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current methods for separating lean beef from tallow in beef processing result in lean beef with higher collagen and connective tissue content, leading to unnatural proportions and potential bacterial contamination, and require costly and inefficient shipping and processing steps.
Innovation Solution
A method involving the use of a liquid mixture of carbon dioxide and water to separate tallow and fat from lean beef based on density differences, with agitation and pH manipulation to kill bacteria and maintain natural beef proportions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of substance
If conventional heating and centrifuging methods are used to separate fat from lean beef, then fat separation is achieved, but the lean beef contains excessive collagen and connective tissue with unnatural proportions
Solution Approach 1:
The patent changes the separation parameter from thermal-based (heating to melt fat) to density-based separation using liquid carbon dioxide. This allows separation of fat from lean beef while maintaining natural proportions of collagen and connective tissue in the lean beef portion, as the low temperature process does not alter the structural integrity of the beef components.
Solution Approach 2:
The patent replaces the mechanical centrifuging system with a density-based flotation system using liquid carbon dioxide. Instead of using centrifugal force to separate components, the system uses the density difference between fat and lean beef in liquid CO2 to achieve separation, resulting in more natural beef proportions.
2Loss of substance
If heating is used to melt and separate beef fat, then fat separation is achieved, but bacterial contamination increases and shelf life decreases
Solution Approach 1:
The patent utilizes the phase transition properties of carbon dioxide (liquid to gas) to achieve fat separation without heating. Liquid CO2 penetrates the beef, facilitates fat separation through density differences, then evaporates leaving no residue. This cold process prevents bacterial growth while achieving effective fat separation.
Solution Approach 2:
The patent replaces thermal processing with a chemical/physical process using liquid carbon dioxide. Instead of heating to separate fat, the system uses liquid CO2's solvation and density properties to separate fat from lean beef, then removes the CO2 through evaporation, creating a sterile environment that prevents bacterial contamination.
3Loss of substance
If conventional shipping and processing facilities are used, then fat separation can be performed, but processing costs increase significantly
Solution Approach 1:
The patent makes the beef processing system self-sufficient by performing fat separation at the packing facility using liquid carbon dioxide. The liquid CO2 is introduced, performs the separation function, then evaporates and leaves the facility, requiring no specialized external processing infrastructure. This eliminates costly shipping and external processing fees.
Solution Approach 2:
The patent uses liquid carbon dioxide as an intermediary substance that facilitates fat separation within the existing packing facility. The liquid CO2 acts as a temporary medium that enables separation, then disappears through evaporation, leaving no equipment or infrastructure requirements. This intermediary approach avoids the need for expensive dedicated separation facilities.
4Loss of substance
If heating to elevated temperatures is used to separate fat, then fat becomes oil-like and separable, but the temperature exceeds normal carcass conditions and increases pathogen risk
Solution Approach 1:
The patent exploits the phase transition of carbon dioxide from liquid to gas at ambient temperatures to achieve fat separation. Liquid CO2 infiltrates the beef, enables fat separation through density differences, then transitions to gas and evaporates. This phase change occurs without heating, maintaining temperatures below pathogen growth thresholds while achieving effective separation.
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 method effectively separates lean beef from tallow while reducing microbial pathogens and enhancing shelf life, maintaining natural beef proportions and reducing processing costs by eliminating the need for excessive shipping and heating.
Implementation Method 1
separates the fat and tallow from the lean beef as the fat and tallow rise toward the surface of the liquid carbon dioxide and the lean beef settles to the bottom of the liquid carbon dioxide
Implementation Method 2
The liquid has a pH of about 3 or higher or even lower, such that when the beef is blended in the liquid for a period of time, any bacteria that is present at the beef surfaces is either killed or injured
Data Source
AI summary
A method includes combining ground beef with liquid that contains carbon dioxide. The ground beef and liquid are added to a vessel. The ground beef contains relative light and heavy components. The components that are predominantly lean beef will settle to the bottom of the liquid, and components that are predominantly fat will rise to the surface of the liquid. The separated components having predominantly lean beef can be removed from the liquid as a reduced fat ground beef product. The method can be practiced with any material containing fat, including plants and animals.