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    Wyświetlanie 1-4 z 4
    Tytuł:
    Manufacturing of phosphoric acid from hydroxyapatite, contained in the ashes of the incinerated meat-bone wastes
    Autorzy:
    Krupa-Żuczek, K.
    Kowalski, Z.
    Wzorek, Z.
    Powiązania:
    https://bibliotekanauki.pl/articles/779039.pdf
    Data publikacji:
    2008
    Wydawca:
    Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
    Tematy:
    odpady mięsne
    hydroksyapatyt
    kwas fosforowy
    meat waste
    hydroxyapatite
    phosphoric acid
    Opis:
    The results of the investigations concerning phosphoric acid manufacturing, by the extraction method, from the ashes containing hydroxyapatite, obtained through the thermal treatment of bone sludge have been presented. The incinerated bone sludge with ~ 16% P content and the minimal amount of impurities can be an alternative source for phosphoric acid production. The process consists in two stages. In the 1st stage, reaction of hydroxyapatite with phosphoric acid resulting in monocalcium phosphate formation in the solution obtained is carried out. The tests revealed that overall hydroxyapatite dissolution in phosphoric acid takes place when the concentration is 37% H3PO4. In the 2nd stage monocalcium phosphate is converted into calcium sulphate using concentrated sulphuric acid at the recommended temperature of 95°C. The principles of the technological idea of the process of phosphoric acid manufacturing from HA-containing ashes, obtained by bone wastes incineration, as well as a preliminary economic analysis for the production of 10 000 t/year of food-grade phosphoric acid have been developed.
    Źródło:
    Polish Journal of Chemical Technology; 2008, 10, 3; 13-20
    1509-8117
    1899-4741
    Pojawia się w:
    Polish Journal of Chemical Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    A model of the meat waste management
    Autorzy:
    Kowalski, Z.
    Krupa-Żuczek, K.
    Powiązania:
    https://bibliotekanauki.pl/articles/778691.pdf
    Data publikacji:
    2007
    Wydawca:
    Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
    Tematy:
    odpady mięsne
    czystsza produkcja
    zarządzanie odpadami
    meat waste
    cleaner production
    waste management
    model solution
    Opis:
    The European Union produces about 18 million tons of waste from meat industry per year. The real danger of the BSE disease caused a necessity of looking for a new alternative solution of meat waste management. The proposed solution of meat industry waste management would create meat production waste free with the use of the cleaner production method. Cleaner production includes: pollution prevention, reduction of the source, recovery of materials and energy (for example: the recovery of blood plasma and protein hydrolisate from bone sludge) and their recycling. The thermal processing of meat industrial waste (bone sludge, meat-bone meal and odour) is anticipated, too. Ashes from meat calcining have the phosphorus content close to its concentration, of the typical phosphoric raw materials. That confirmed the possibility of using such ashes as the substitute of phosphoric raw materials. The target model of waste free meat waste management included the results of the implemented and current research.
    Źródło:
    Polish Journal of Chemical Technology; 2007, 9, 4; 91-97
    1509-8117
    1899-4741
    Pojawia się w:
    Polish Journal of Chemical Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Survival of BPV and Aujeszkys disease viruses in meat wastes subjected to different sanitization processes
    Autorzy:
    Paluszak, Z.
    Lipowski, A.
    Ligocka, A.
    Powiązania:
    https://bibliotekanauki.pl/articles/30706.pdf
    Data publikacji:
    2010
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    survival
    bovine parvovirus
    parvovirus
    Aujeszky's disease virus
    meat waste
    sanitization process
    composting
    fermentation
    anaerobic fermentation
    virus
    meat fragment
    bone
    waste treatment
    temperature
    pathogen
    Opis:
    The effect of composting and anaerobic fermentations under meso- and thermophylic conditions (37° and 55℃) on the survival of bovine parvovirus (BPV) and Aujeszky’s disease viruse (ADV) in meat wastes has been examined in this study. Viruses were adsorbed on filters and introduced into carriers which were made of meat fragments of different sizes and bones or in the form of suspension they were introduced into the biomass in the course of processes of waste treatment. Carriers were removed at appropriate time intervals and virus titres were determined. The thermoresistant parvovirus survived for the longest time during mesophylic fermentation (almost 70 days), slightly shorter during composting (7-9.5 days depending on the type of carrier) and for the shortest time – at 55℃ (46-76 hours). Its inactivation rate was the fastest in a suspension, slower in meat and bone carriers. ADV inactivation proceeded considerably faster, as compared with BPV. Its active particles were not detected as early as in the 30th minute of thermophylic fermentation, the 6th hour of mesophylic fermentation and at the first sampling time during composting (at the 72nd hour). Total survival time ranged from 50 min to 13 hours. All the tested technologies enabled the effective elimination of ADV and on average twofold decrease in BPV titre. From the study conducted it follows that of both viruses, the BPV should be applied for validation processes of methods used in meat waste processing, particularly if this refers to methods where higher temperature is the factor inactivating pathogens.
    Źródło:
    Polish Journal of Veterinary Sciences; 2010, 13, 4
    1505-1773
    Pojawia się w:
    Polish Journal of Veterinary Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Obtaining protein hydrolysates with chemical and enzymatic methods
    Autorzy:
    Kowalski, Z.
    Makara, A.
    Banach, M.
    Powiązania:
    https://bibliotekanauki.pl/articles/779318.pdf
    Data publikacji:
    2011
    Wydawca:
    Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
    Tematy:
    odpady mięsne
    hydrolizat białkowy
    metoda chemiczna
    metoda enzymatyczna
    meat waste
    protein hydrolysate
    chemical method
    enzymatic method
    Opis:
    The goal of our research was to work up a method of hydrolisates protein production using as raw material fresh pork meat-bone tissue after dismantling the process of half carcasses. Actually this raw material was practically all utilized as waste. The results of laboratory research and an industrial test allowed to state that is possible to produce hydrolysates containing 8 - 10% of proteins, and the most advantageous parameters of the chemical process are: the reaction time ˜105 min., temperature 120°C, pressure 3.0 bars. With the use of enzymes (Protamex and Flavourzyme), it is possible to obtain a non-gelling protein hydrolysate with a high degree of clarity and light cream colour. The best results were achieved with the following parameters: the meat-bone feedstock to the water ratio from 1:1 to 1:2, the temperature of 40 - 45°C, the time of the process 3 h, pH ˜6.
    Źródło:
    Polish Journal of Chemical Technology; 2011, 13, 1; 41-46
    1509-8117
    1899-4741
    Pojawia się w:
    Polish Journal of Chemical Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-4 z 4

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