Concentration of cattle blood by moisture freezing

International Scientific Conference «AGRITECH-2019: Agribusiness, Environmental Engineering and Biotechnologies»

农业科学;生态环境科学;生物科学

Ovsyannikov, V.Yu.^1 ; Klyuchnikov, A.I.^1 ; Lobacheva, N.N.^1 ; Berestovoy, A.A.^1

Federal State Budget Educational Institution of Higher Education, Voronezh State University of Engineering Technologies, Revolution Av., 19, Voronezh

394036, Russia^1

关键词: Chemical compositions;    Dry substance;    Flowing liquid;    High quality;    Liquid flow rates;    Solids content;    Soluble substances;    Target substances;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/315/4/042021/pdf
DOI  :  10.1088/1755-1315/315/4/042021

来源: IOP

【 摘 要 】

Prospects for the use and processing of cattle blood for food and pharmaceutical purposes were described in the article. The process of blood cyclic concentration by the method of moisture freezing was investigated. A crystallizer with a flowing liquid film was used in the experiments. Research showed that increasing of the refrigerant boiling point in the crystallizer evaporator causes a decrease in the specific amount of frozen from the blood ice. Increase in the amount of frozen ice contributes to an increase in the liquid flow rate that irrigates the crystallizer evaporator. Increase of the initial solids content causes a decrease in the frozen ice value. A decrease in the refrigerant boiling point in the crystallizer evaporator causes an increase in the solids content of the solution obtained by frozen ice melting. An increase in the blood flow irrigating the crystallizer evaporator causes a decrease in the solids content in the solution obtained by frozen ice melting. It characterizes the amount of loss of target substances that are removed with frozen ice. An increase in the initial content of dry substances in the blood causes an increase in the content of soluble substances in the frozen ice solution. Spectral analysis of the chemical composition of the concentrated blood showed its high quality, while preserving almost all proteins, bilirubin and lecithin.