Procedure for the Conservation of the by-products from the Meat Industry and other Food Industries

摘要

Based on the idea of using known as preservatives to prevent spoilage of by-products during Storage and during transport to the slaughterhouse without use of Cold, this consists in applying such preservatives and pressure also accompanied Air PressureSo that you get a nebulization of the preservatives and a homogeneous distribution of the same on by-products. This Maneuver is performed every time there is a contribution of by-products to the Metering Hopper, and the apex of the Cone surface of the product and / or stored in the Hopper waiting, configured by stacking by-products.In addition, the storage is done without loss of leachate using a Hopper Watertight. This achieves maximize the effectiveness of preservatives.The Preservative can optionally be incorporated during the unloading Phase by-products on the silo or collecting container, so that when the storage is done without loss of Fluid from the by-products, then may use a Silo or RECIPIE Nte collection that can be or not be Watertight.