Electrochemical activation as a fat rendering technology

Abstract

Introduction. The existing methods of animal fat obtaining have certain disadvantages, hence fat extraction study highly is relevant. Electrochemically activated solutions are known to have a great potential for animal fat extraction. The present paper introduced a new advanced fat obtaining technology based on the principle of electrochemical activation.
 Study objects and methods. The research featured ostrich fat obtained by wet rendering in water and in an electrochemically activated solution (catholyte) using various processing methods and technological parameters. Standard methods helped define the physical and chemical parameters of the obtained fat samples.
 Results and discussion. The paper introduced a technological and hardware setup of an ostrich fat production line with the necessary equipment specifications. The research made it possible to define the optimal parameters for fat extraction: the salt concentration for the catholyte = 4 g/100 cm3, voltage = 40–42 V, pH = 11, and redox potential of the catholyte = between –600 and –700 mV. During the fat processing, cell membranes in the electrolyte were destroyed, which inactivated the enzyme system. The obtained combination of physical and chemical factors resulted in ostrich fat of high quality. Fat extraction in an electrochemically activated solution (catholyte) catalyzed the process and increased the fat yield, regardless of the processing temperature. The fat yield exceeded 58% at 55°C and catholyte pH of 11.0. At 95–100°C and pH of 9.5–10.6, it exceeded 95%.
 Conclusion. The new technology increased the fat yield, maintained its high quality, and reduced the processing cost. Therefore, the developed production line could be recommended for fat extraction of farm animals, depending on the intended use.

Non-reagent electrochemical water purification technology for the needs of agriculture

“…The pH values reached in the course of electrochemical action correspond to equilibrium concentrations of alkali and acid, many times higher than the content of salts in water, from which these alkalis and acids could be obtained. The ORP values go beyond the capabilities of chemical modeling for a given electrical conductivity and are therefore unique [4].…”

Change in the redox potential of animal protein solutions in electrochemically activated water

“…Electrochemical activation is a modern method of water treatment for the purpose of purification, conditioning and directed change of the physicochemical properties of water and aqueous solutions without the introduction of chemical reagents. In various areas of agriculture and food industry, ECA solutions are known not only as effective and safe disinfectants [6], but also as promising extracting, hydrolyzing and modifying agents [7,8,9].…”

Technology and Theory of Mechanically Activated Water in Bakery Industry

“…В настоящее время особое внимание уделяется водоподготовке для хлебопечения с целью ее предварительного активирования различными физикохимическими способами: электрохимическими, ультразвуком, радиацией, микроволнами и др. [7][8][9][10][11]. Наиболее доступным и простым технологическим приемом активирования воды является ее механическая или механохимическая обработка при перемешивании, т. е. механохимия является перспективным направлением интенсификации многих технологических процессов [12][13][14][15].…”

“…Из уравнения (6) следует, что поверхностная энергия и жидкости, и частицы для возникновения контакта между ними может быть высокой, но поверхностную энергию их взаимодействия необходимо снижать каким-либо способом. При этом σ T > σ Ж (11) Отсюда следует технологическая задача: снизить поверхностную энергию воды при ее смешивании с сыпучим материалом.…”