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Title: FACTORS CONTRIBUTING TO THE POOR FLOW PROPERTIES OF MEAT & BONE MEAL AND METHODS FOR IMPROVING THESE PROPERTIES

Author
item Garcia, Rafael
item Flores, Rolando
item Taylor, Maryann

Submitted to: ASAE Annual International Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 12/20/2004
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Meat & bone meal (MBM), a product of the rendering industry, is a potential feedstock for numerous bio-based applications. Design of processing equipment for MBM is difficult due to MBM's cohesiveness; it flows less easily than many other particulate solids, and it tends to foul the surfaces of processing equipment. We studied the major factors contributing to MBM's poor flow properties, including moisture content, fat content, unfavorable particle size distribution and storage history, and the relative importance of these factors. We also studied potential methods for improving these properties, including use of an anti-caking agent, dehydration, fat extraction, milling and refrigeration. The relationship between MBM moisture content and storage relative humidity was determined through construction of moisture sorption isotherms. We found that appropriate treatments and storage conditions could significantly improve MBM's flow properties, as determined by standard laboratory measurements, including angle of repose and Hausner index, as well as by the rate of surface-fouling in a pilot-scale aspirator. Addition of a particular anti-caking agent at 2% (w/w) reduced aspirator fouling by 1/3. Further improvements in flow properties were achieved by the combination of treatments.