Poultry Oil Processing Low-Temperature Phase Separation
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Solution Overview
Problem
Crude poultry oils, such as chicken oil, typically precipitate into a solid form at room temperature, leading to an unfavorable appearance and an unfavorable fatty acid ratio that is not beneficial for public health, making them unsuitable for dietary use and often used as livestock feed instead.
Innovation Solution
A processing method involving treating crude poultry oil at a low constant temperature between 13° C. and 17° C., with stirring and subsequent centrifugation to separate the liquid-type oil, which results in a processed oil with no flocculent sedimentation and a more favorable fatty acid ratio.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If crude poultry oil is stored at room temperature, then it maintains its natural fatty acid composition, but it precipitates into solid form with flocculent sedimentation giving unfavorable appearance
Solution Approach 1:
The patent applies parameter changes by controlling the temperature parameter during storage and processing. Specifically, the crude poultry oil is maintained at temperatures between 10-20°C (optimally 13-17°C) to prevent solidification and flocculent sedimentation while preserving the natural fatty acid composition. This temperature parameter control resolves the contradiction between maintaining good appearance (liquid state) and preserving natural composition.
2Shape
If crude poultry oil is processed to improve appearance by removing solid precipitates, then flocculent sedimentation is reduced, but the natural fatty acid ratio is altered
Solution Approach 1:
The patent applies preliminary action by performing temperature control and gentle stirring before any separation occurs. The crude oil is maintained at 10-20°C with stirring at 5 rpm for 12 hours or longer, which prevents excessive solidification and flocculent formation in the first place. This preliminary temperature-controlled stabilization allows the oil to be filtered or decanted without altering the natural fatty acid ratio, as the separation occurs without chemical or thermal processing that would change composition.
3Shape
If crude poultry oil is heated to maintain liquid state, then appearance is improved, but energy consumption increases and fatty acid composition may deteriorate
Solution Approach 1:
The patent applies parameter changes by shifting from high-temperature maintenance to low-temperature control. Instead of heating to keep oil liquid (high energy consumption), the method maintains the oil at 10-20°C, which is sufficient to prevent solidification and flocculent sedimentation while consuming minimal energy. This parameter optimization resolves the contradiction between maintaining liquid state for good appearance and minimizing energy consumption.
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 processed poultry oil remains liquid at room temperature with improved fatty acid composition, enhancing its health benefits and commercial viability as a dietary oil, aligning with suggested healthy fatty acid ratios.
Implementation Method 1
putting a crude poultry oil at the predetermined low constant temperature to forming a liquid and solid mixed oil comprising liquid-type oil and solid-type oil
Implementation Method 2
the treated crude poultry oil was loaded in a filter bag (pore size 0.05 mm), centrifuges at 80 rpm for 20 minutes at the predetermined low temperature to get the liquid-type oil
Data Source
AI summary
The invention discloses a processing method for poultry oil. The method comprises: placing a crude poultry oil at a predetermined temperature for forming a mixture containing liquid-type oil and solid-type oil; and harvesting the liquid-type oil from the mixture at the predetermined temperature. The predetermined temperature is set between 13° C. and 17° C., and the tolerance for the temperature measurement is ±2° C. Accordingly, compared to the crude poultry oil, the processed poultry oil has a good commercial appearance without solid precipitation at room temperature.