Poultry Grease Low-Temperature Separation for Clear Cooking Oil
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Solution Overview
Problem
Traditional poultry grease appears as solid β-type grease with white flocky precipitates at indoor temperature, leading to poor appearance and health-unfavorable fatty acid proportions, making it unattractive for cooking and often relegated to fodder use.
Innovation Solution
A method involving low-temperature stirring and centrifugal filtering of rough poultry grease to produce refined poultry oil free of precipitates and with a healthier fatty acid proportion, using a stirrer at 5 rpm for hours and a filtering bag with 0.02-0.20 mm apertures and 5-500 rpm centrifugal rotation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If traditional deep frying and decoction processes are used to produce rough poultry grease, then the grease can be obtained through purification, but white flocky precipitates appear at room temperature giving an impression of poor quality
Solution Approach 1:
The patent applies parameter changes by controlling the storage temperature at 13±2°C to prevent the formation of white flocky precipitates. This temperature control transforms the physical state of the grease, maintaining it as a clear liquid without the undesirable solidification that occurs at higher temperatures, thereby resolving the contradiction between simple production and quality appearance.
Solution Approach 2:
The patent implements preliminary action by pre-cooling the poultry grease to low temperature (13±2°C) before storage and processing. This preliminary temperature control prevents the formation of white precipitates from the outset, ensuring the grease maintains its clear liquid state and attractive appearance throughout subsequent handling and processing.
2Productivity
If rough poultry grease is used directly, then the production process is simple, but the fatty acid proportion (SFA: MUFA: PUFA = 1:1.5:0.6) is not optimal for health
Solution Approach 1:
The patent changes the temperature parameter to 13±2°C, which induces a separation of fatty acids based on their melting points. This temperature control causes saturated fatty acids to solidify and precipitate, while unsaturated fatty acids remain in the liquid phase, thereby transforming the fatty acid proportion to achieve optimal health benefits without compromising production efficiency.
3Ease of operation
If rough poultry grease is stored at room temperature, then storage is convenient, but solid β-type grease forms white flocky precipitates making it unsuitable for cooking oil
Solution Approach 1:
The patent changes the storage temperature parameter from room temperature to a controlled low temperature of 13±2°C. This parameter change prevents the formation of solid β-type grease and white flocky precipitates, maintaining the grease in a clear liquid state that is suitable for cooking oil applications while still providing convenient storage conditions.
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 refined poultry oil is transparent and clear, with a healthier fatty acid ratio of 12:1 for essential fatty acids n-6 to n-3, enhancing its commercial value and suitability as a cooking oil.
Implementation Method 1
preserving some rough poultry grease in a low-temperature environment between 11 and 19 degrees centigrade or of 13±2 degrees centigrade optimally to obtain a mixture composed of liquid oil and solid grease
Implementation Method 2
adopting the decantation method or filtering method to get the liquid oil which is just the refined poultry oil
Implementation Method 3
utilizing the filtering method wherein the mixture is put into a filter bag and the liquid oil is collected
Implementation Method 4
the liquid oil is collected through a centrifugal manner. The acquired liquid oil is the refined chicken oil
Data Source
Figure 1~2
Figure 3
AI summary
A poultry grease processing method includes the following steps: a stirrer is adopted to stir some rough poultry grease in a low-temperature environment with a temperature between 11 and 19 degrees centigrade so as to obtain a mixture composed of liquid oil and solid grease; the liquid oil is extracted directly, or the decantation method wherein the solid grease subsides firstly and then the upper liquid oil is obtained or the filtering method wherein the mixture is put into a filter bag and the liquid oil is collected through a centrifugal manner is adopted.