2018
DOI: 10.2903/j.efsa.2018.5281
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Evaluation of the application for a new alternative processing method for animal by‐products of Category 3 material (ChainCraft B.V.)

Abstract: EFSA received an application from the Dutch Competent Authority, under Article 20 of Regulation (EC) No 1069/2009 and Regulation (EU) No 142/2011, for the evaluation of an alternative method for treatment of Category 3 animal by‐products (ABP). It consists of the hydrolysis of the material to short‐carbon chains, resulting in medium‐chain fatty acids that may contain up to 1% hydrolysed protein, for use in animal feed. A physical process, with ultrafiltration followed by nanofiltration to remove hazards, is al… Show more

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Cited by 6 publications
(2 citation statements)
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References 10 publications
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“…Thus, nitrogen gas (N 2 ) may be supplied to avoid inhibition by high P H2 . N 2 may also be supplied to improve mixing and, subsequently, fermentation in full-scale reactors [15] as it is also done in full-scale ethanol-based chain elongation processes [16]. However, the effect of N 2 gas supply at different rates in chain elongation performance has not been reported yet.…”
Section: Introductionmentioning
confidence: 99%
“…Thus, nitrogen gas (N 2 ) may be supplied to avoid inhibition by high P H2 . N 2 may also be supplied to improve mixing and, subsequently, fermentation in full-scale reactors [15] as it is also done in full-scale ethanol-based chain elongation processes [16]. However, the effect of N 2 gas supply at different rates in chain elongation performance has not been reported yet.…”
Section: Introductionmentioning
confidence: 99%
“…Thus, product extraction would need to occur as a post-treatment step with the fermentation broth. The potential strategy for this by ChainCraft in Amsterdam, the Netherlands is presented in an evaluation paper by the European Food Safety Authority ( Ricci et al, 2018 ). Second, Agler et al (2012a) utilized in-line product extraction to recover caproic acid from the mixed liquor at a mildly acidic pH.…”
Section: Introductionmentioning
confidence: 99%