PROCEDURE FOR THE PRESERVATION OF BY-PRODUCTS FROM THE MEAT INDUSTRY AND OTHER FOOD INDUSTRIES

摘要

Based on the idea of using preservatives to prevent putrefaction of by-products during storage and transport, without refrigeration, pressurized application of preservatives as well as pressurized air is used to achieve a nebulisation of the preservatives, as well as a homogeneous distribution thereof on the by-products. This is performed every time by-products are loaded into a hopper, being dosed and applied to the apex of the cone and/or surface of the by-product stored in the hopper, so configured by the stacking of by-products. Furthermore, the storage is performed without loss of leachates, using to this end a sealed airtight hopper. Thus, the efficacy of the preservatives is maximized. Optionally, the preservative may be incorporated during the loading of the by-products, such that when the storage occurs without fluid loss from the by-products, a container that may or may not be airtight may then be used.

主权项

1. Procedure for the preservation of by-products from the meat industry and other food industries, which, with the purpose of drastically reducing the putrefaction or degradation of such by-products—without applying cold, in particular by adding appropriate preservatives to them—is characterized in that simultaneously with each loading of the products into the collecting silo or container, without grinding, milling or disintegrating such by-products, the preservative is pressure incorporated in an appropriate amount and jointly with pressurized air, in order to obtain a nebulisation of the preservative, with a uniform distribution of the same on each layer of the by-product.