Rendered Fat Blending With Plant Oils for Lower Pour Point
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Solution Overview
Problem
The high melting point of rendered fats requires additional handling and heating during transport and processing, leading to increased expenses and inefficiencies in fuel production.
Innovation Solution
A method and system for blending rendered fats with biological-based oils to reduce the pour point, involving controlled mixing and temperature management in a first tank, followed by transportation in insulated vehicles to maintain the blended composition above the reduced pour point.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If rendered fats are transported at their natural high melting point temperature, then the fats remain in a manageable state, but additional heating and mixing requirements increase operational costs and expenses
Solution Approach 1:
The patent changes the temperature parameter by blending rendered fats with lower melting point fats or oils to reduce the pour point. This allows the mixture to flow at lower temperatures, eliminating the need for continuous heating during transport and reducing energy losses.
Solution Approach 2:
The patent creates a composite fat mixture by combining rendered fats with other fats or oils that have different melting characteristics. This composite approach leverages the lower melting point properties of the blended components to reduce the overall pour point while maintaining the desired properties of the final product.
2Ease of operation
If rendered fats are heated to maintain temperature above pour point during transport, then the fats remain fluid and can be transported, but operational expenses increase
Solution Approach 1:
The patent modifies the temperature parameter by reducing the pour point through blending, which allows the fat mixture to remain fluid at lower temperatures. This eliminates the need for continuous heating during transport while maintaining ease of operation.
Solution Approach 2:
The patent uses other fats or oils as intermediary substances that lower the pour point of the rendered fats. These intermediary components act as mediators that enable the mixture to flow at lower temperatures without requiring external heating energy.
3Loss of energy
If rendered fats are cooled below pour point during transport, then energy costs increase due to additional heating requirements, but the fats may solidify and become difficult to handle
Solution Approach 1:
The patent changes the temperature parameter by reducing the pour point through blending, which creates a buffer zone where the fat mixture can exist in a fluid state at lower temperatures. This eliminates the need for cooling energy while maintaining ease of handling.
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
Reduces the pour point of rendered fats, minimizing heating and mixing requirements during transport and processing, thereby decreasing operational costs and enhancing efficiency in fuel production.
Implementation Method 1
The mixing element is activated to mix the rendered fats and the biological-based oil for a selected amount of time to form a blended fat composition
Implementation Method 2
The heating element is activated to heat the blended fat composition to a third selected temperature that is above the reduced pour point
Implementation Method 3
The one or more transport vehicles each are configured to be equal to or greater than about 90° F. to maintain the reduced pour point
Data Source
AI summary
Systems and methods to reduce pour point (PP) temperatures of fat-based compositions for use in transportation fuels. In one or more embodiments, methods and systems reduce the pour point of rendered fats using biologically-derived plant oils for effectively transporting the blended fat based compositions over long distances, thereby advantageously decreasing the heating and mixing requirements needed to maintain the compositional temperature above the pour point. In certain embodiments, the fat based composition comprises rendered animal fats, such as tallow in combination with distilled corn oil (DCO).