Refined Poultry Fat Purification for Bacterial Growth Resistance
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Solution Overview
Problem
Existing rendered animal fats are contaminated with bacteria and provide hospitable environments for bacterial growth, posing risks of bacterial contamination and requiring purified animal fat products that are free of bacterial contamination and resistant to bacterial growth.
Innovation Solution
A process involving the introduction of water or steam into rendered poultry fat, agitation at controlled temperatures to coalesce water-soluble and particulate impurities, forming water-laden particles, which are then removed to produce refined poultry fat with low mineral and metal content, thereby reducing bacterial growth resistance.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If rendered poultry fat is used directly, then it is readily available and maintains original composition, but it contains bacterial contamination and provides hospitable environments for bacterial growth
Solution Approach 1:
The patent extracts and removes harmful components (bacteria, water-soluble impurities, particulate impurities) from rendered poultry fat through a multi-step purification process involving filtration, washing, and centrifugation, thereby eliminating bacterial contamination while preserving the beneficial fatty acid composition
Solution Approach 2:
The patent applies preliminary treatment steps including dehydrating, filtering, and washing the rendered poultry fat before final processing to prevent bacterial growth by removing water and impurities that would otherwise serve as growth media, thereby addressing contamination issues before they can develop
2Reliability
If purification processes are applied to remove bacterial contamination, then bacterial resistance improves, but mineral and metal content may increase due to concentration effects
Solution Approach 1:
The patent uses water as an intermediary substance to wash and remove water-soluble impurities and minerals from the poultry fat through controlled hydration and separation processes, preventing mineral accumulation while effectively removing bacterial contaminants
Solution Approach 2:
The patent employs hydraulic washing systems and centrifugal separation using water flow to remove contaminants and minerals from the poultry fat, leveraging fluid dynamics to achieve purification without concentrating mineral content
3Manufacturing precision
If water is added to coalesce impurities, then impurity removal efficiency improves, but water content increases which may promote bacterial growth
Solution Approach 1:
The patent applies preliminary dehydrating and heating treatments to the poultry fat before adding water for impurity coalescence, ensuring that any water introduced does not create a hospitable environment for bacterial growth by maintaining temperatures and moisture levels that inhibit bacterial proliferation
Solution Approach 2:
The patent converts the potential harm of added water (which could promote bacterial growth) into a benefit by using controlled water addition to coalesce and remove impurities, followed by dehydration steps that transform the temporary water presence into improved purity without creating bacterial growth 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 fat exhibits low mineral and metal content, is free of bacterial contamination, and demonstrates resistance to bacterial growth, making it suitable for animal feed and renewable energy applications while maintaining fatty acid profiles.
Implementation Method 1
droplets of water are dispersed throughout and coalesce with water-soluble impurities and particulate impurities in the hydrated poultry fat product to form a plurality of water-laden particles
Implementation Method 2
droplets of water are dispersed throughout and coalesce with water-soluble impurities
Implementation Method 3
agitating and heating the hydrated poultry fat product to a temperature of less than about 100° C. such that droplets of water are dispersed throughout
Data Source
AI summary
Refined poultry fat comprising less than about 300 ppm of minerals and metals, wherein the refined poultry fat is resistant to bacterial growth when challenged with a bacterial species. The refined poultry fat is prepared from rendered poultry fat by a process comprising introducing moisture into the rendered poultry fat product to form a hydrated poultry fat product; (b) agitating and heating the hydrated poultry fat product such that droplets of water are dispersed throughout and coalesce with water-soluble impurities and/or particulate impurities in the hydrated poultry fat product to form a plurality of water-laden particles; and (c) removing the plurality of water-laden particles. The refined poultry fat can be used as an ingredient in the animal food industry, or can be used in the renewable energy industry.