RU2812862C1 - Method of processing vegetable and fruit waste to produce feed smoothie for productive animals - Google Patents

Abstract

FIELD: agriculture.

SUBSTANCE: method of processing vegetable and fruit waste to produce a feed smoothie for productive animals is characterized by the fact that it involves the preparation of vegetable and fruit waste — waste of tomatoes, cabbage, carrots, potatoes, apples, in a ratio of 0.3:0.1:0.2:0.2:0.2, their grinding with by obtaining a suspension, while the pH of the suspension of chopped vegetables and fruits is stabilized at 4.5–6.0 by adding organic acid — citric or lactic, then the suspension is preserved by adding a chemical preservative with mechanical stirring for 15–30 minutes, while peroxide is used as a chemical preservative hydrogen in the amount of 1.0–2.5 g of peroxide with a concentration of 33% per kg of suspension.

EFFECT: invention makes it possible to ensure a minimal thermal effect on vegetables and fruits and guarantee the production of a safe feed smoothie rich in natural vitamins, minerals, and fibre necessary for the proper functioning of the body of productive animals.

1 cl, 1 dwg, 2 ex

Description

The proposed technical solution relates to the food industry, namely to the processing of vegetable and fruit waste into feed products.

According to the UN Food and Agriculture Organization (FAO), about a third of the world's food production, or 1.3 billion tons of food, is wasted every year. [12]

The losses of vegetables and fruits are especially high. Up to 50 percent of vegetables and fruits are lost at various points in the supply chain from harvest to consumption. [3]

Expired and unsold food products are disposed of by disposal in landfills. [4]

However, all disposal methods that involve disposal do not bring economic benefit and negatively impact the environment, polluting it with toxic elements and hazardous gases. [5]

Currently, there are known methods for recycling food waste of plant origin, which make it possible to convert waste into secondary products or use their valuable fractions in various industries and agriculture, for example, composting, vermicomposting, anaerobic conversion, fermentation to produce a number of food and feed products and biogas .

Composting, with its ability to produce valuable organic materials through a relatively simple production and maintenance process, is meeting growing demand for organic farming practices and increasing competitiveness with chemical fertilizers and other soil amendments. But due to the length of the process of creating usable compost, the need for a composting site and its active ventilation, the production cost is quite high and cannot fully ensure the attractiveness of the method compared to other waste management methods. [6, 7]

Vermicomposting (composting using a compost worm) due to the efficient and relatively fast process of producing nutrient-rich vermicompost, the possibility of use for small-scale production, including home composting, makes it possible to increase the attractiveness of the method compared to simple composting. [8, 9]

However, high labor costs, difficulties in organizing large-scale production and specific production requirements do not allow this method to be scaled up to process large amounts of waste.

Anaerobic conversion of plant waste provides the ability to generate biogas with competitive advantages over other renewable energy sources such as solar and wind power. The anaerobic conversion method can process a large amount of waste, but the high cost of the process, the need for expensive equipment, high operating costs and the danger of air pollution do not allow the method to be highly profitable and efficient. [10]

Fermentation or bioconversion of waste to produce a number of food and feed products makes it possible to increase the competitiveness of the method compared to other processing methods. The essence of bioconversion technology is the effect of complex enzyme preparations on raw materials (waste) and the breakdown of complex polysaccharides into simple ones, followed by the construction on their basis of an easily digestible feed protein used as a component in the production of compound feed. [11, 12]

However, all the methods of bioconversion of vegetable and fruit waste discussed in the above sources involve the organization of additional technological processes using expensive enzyme preparations and special equipment, and also imply a significant increase in energy costs.

The closest technical solution to the proposed invention is the “Method for complex processing of vegetables in the production of products for people and animals”, described in the patent for the invention RU 2149568, publ. 2000.05.27.

The essence of the proposed invention lies in the fact that when obtaining a feed product for productive animals from waste vegetables and fruits, waste vegetables and fruits are prepared, crushed to obtain a suspension. The pH of the suspension of crushed vegetables and fruits is stabilized at 4.5-6.0 by adding organic acids - citric or lactic, and then the suspension is preserved by adding a chemical preservative with mechanical stirring for 15-30 minutes. Hydrogen peroxide is used as a chemical preservative in an amount of 1.0-2.5 g of peroxide with a concentration of 33% per kg of suspension.

As a result of this method of processing waste of plant origin, a minimal thermal effect on vegetables and fruits is ensured and a safe feed smoothie is guaranteed, rich in natural vitamins, minerals, fiber and other substances necessary for the proper functioning of the body of productive animals.

Figure 1 shows a flowchart for the production of feed smoothies from vegetable and fruit waste.

Application examples

Example 1.

A batch is formed from waste vegetables and fruits so that the moisture content in the future smoothie is 90-91%. To do this, calculate the moisture content in the generated batch of waste, taking into account the proportion of each type of vegetable or fruit included in this batch and their chemical composition. For example, the batch included waste from tomatoes, cabbage, carrots, potatoes, and apples in the ratio 0.3: 0.1: 0.2: 0.2: 0.2, respectively. The mass of water in 100 g of smoothie will be equal to 87.12 g:

To achieve the required humidity of 90%, add water at the rate of 3 g per 100 g of smoothie. The mixture is then ground to obtain a homogeneous suspension, its pH is measured and the pH is stabilized at 4.5 by adding citric acid.

The resulting suspension is pumped into a mixer, where 33% hydrogen peroxide is simultaneously supplied at the rate of 1.0 g/kg of suspension. The mixing process is carried out for 15 minutes. The resulting feed smoothie is checked for compliance with safety requirements and transferred to transport containers for shipment to consumers.

Example 2.

A batch of waste vegetables and fruits is prepared in the same way as described above, bringing the moisture content to 90% and obtaining a homogeneous suspension. Next, the pH of the suspension is stabilized at 6.0 by adding lactic acid and pumped into a mixer, where 33% hydrogen peroxide is simultaneously added at the rate of 2.5 g/kg of suspension. The mixing process is carried out for 30 minutes. The resulting feed smoothie is checked for compliance with safety requirements and transferred to transport containers for shipment to consumers.

This method of processing vegetable and fruit waste is as close as possible to a waste-free technological process, guarantees savings in energy resources (electricity) and eliminates waste disposal costs, and ensures environmental safety of production. It allows you to obtain a safe feed smoothie, which can be used directly for feeding to productive animals or for the production of other feed products.

Information sources

1. FAO, Food Loss and Waste [Online]. Available at: http://www.fao.org/food-loss-and-food-waste/en/

2. HLPE (2014) “Food loss and waste in the context of sustainable food systems”, Rome.

3. Food losses and food waste in the consumer market of the Russian Federation / V.V. Kim, E.A. Galaktionova, K.V. Antonevich / International agricultural journal, 4/2020, p. 1-19

4. Blokhin A. (2015) “Economics of unnecessary products. Institutional features of the circulation of losses." Economic Policy, Vol. 10. No. 1. pp. 7-40.

5. Biological waste. Food waste. Used vegetable and frying oils. Grease trap waste. https://okrsredkchr.ru/.

6. Methods for processing waste plant materials. https://www.bibliofond.ru/view.aspx?id=523940#text.

7. GOSTR 70083-2022. Waste management. Guidelines for food waste management/ allgosts.ru 13/030/gost_r_70083-2022.

8. Method for producing vermicompost, patent RU 2363689 C1, published 2009.08.

9. Method for processing organic waste by vermicomposting, RF patent No. 2097368, class. С05F 3/06, 11/27/1997.

10. Method for anaerobic processing of organic waste and installation for its implementation, patent RU 315721 C1, published 2008.01.27.

11. Method for producing yeast, patent SU 1751197, Bil. No. 28, 1992

12. Neklyudov A.D., Ivankin A.N. Ecological foundations of production. The relationship between ecology, chemistry and biotechnology. M.: MGUL, 2003. 365 p.

13. “Method for complex processing of vegetables in the production of products for people and animals,” invention patent RU 2149568, published 2000.05.27.

Claims (1)

A method for processing vegetable and fruit waste to produce a feed smoothie for productive animals, characterized in that it involves the preparation of vegetable and fruit waste - waste of tomatoes, cabbage, carrots, potatoes, apples, in a ratio of 0.3: 0.1: 0.2: 0.2: 0.2, their grinding to obtain a suspension, while the pH of the suspension of chopped vegetables and fruits is stabilized at 4.5-6.0 by adding organic acid - citric or lactic, then the suspension is preserved by adding a chemical preservative with mechanical stirring for 15-30 minutes, while using it as a chemical preservative hydrogen peroxide in the amount of 1.0-2.5 g of peroxide with a concentration of 33% per kg of suspension.