Development of innovative technology for processing secondary raw materials in the meat industry

Authors

  • Igor Alekseevich Korotkiy Institute of Engineering, Kemerovo State University. Russia
  • Evgeniy Nikolaevich Neverov Institute of Engineering, Kemerovo State University. Russia
  • Elena Valerievna Korotkaya Institute of Engineering, Kemerovo State University. Russia
  • Pavel Sergeevich Korotkih Institute of Engineering, Kemerovo State University. Russia

DOI:

https://doi.org/10.5377/nexo.v35i03.15005

Keywords:

low-temperature concentration, secondary raw material, pig blood

Abstract

The slaughtered animals’ blood is a valuable secondary raw material in the meat industry. In this investigation, we propose a separation freezing technology for the blood, blood plasma and hemoglobin solution concentration. The processes of secondary meat raw materials separation freezing were studied for which the experiments for freezing in a capacitive crystallizer were conducted. The dependence of the freezing duration on the heat exchange surface temperature is determined and the cryoconcentration efficiency criterion is calculated. It is proved that the greatest freezing efficiency is observed at the heat exchange surface temperature of minus 2°C. At this temperature, the lowest dry matter loss was observed. The experiment in the separation freeze drying of a hemoglobin solution with the use of re-cryoconcentration was conducted. It is established that this technology can significantly reduce the dry matter loss. The pig blood plasma analysis before and after crystallization was conducted. It was found that crystallization has almost no effect on the amount and ratio of amino acids in the product.

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Published

2022-09-30

How to Cite

Korotkiy, I. A. ., Nikolaevich Neverov, E. ., Korotkaya, E. V. ., & Korotkih, P. S. . (2022). Development of innovative technology for processing secondary raw materials in the meat industry. Nexo Scientific Journal, 35(03), 759–770. https://doi.org/10.5377/nexo.v35i03.15005

Issue

Vol. 35 No. 03 (2022)

Section

Articles

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