WO2020161618A1 - Procédé et appareil pour la récupération d'un produit alimentaire primaire et la transformation de celui-ci en un produit alimentaire secondaire et produit alimentaire associé - Google Patents

Procédé et appareil pour la récupération d'un produit alimentaire primaire et la transformation de celui-ci en un produit alimentaire secondaire et produit alimentaire associé Download PDF

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Publication number
WO2020161618A1
WO2020161618A1 PCT/IB2020/050872 IB2020050872W WO2020161618A1 WO 2020161618 A1 WO2020161618 A1 WO 2020161618A1 IB 2020050872 W IB2020050872 W IB 2020050872W WO 2020161618 A1 WO2020161618 A1 WO 2020161618A1
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WO
WIPO (PCT)
Prior art keywords
food product
food
leftovers
environment
container
Prior art date
Application number
PCT/IB2020/050872
Other languages
English (en)
Inventor
Claudia Maria BALZARETTI
Giovanni FERRAZZI
Vera VENTURA
Marta CASTRICA
Original Assignee
Feed From Food S.R.L. Societa' Benefit
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Feed From Food S.R.L. Societa' Benefit filed Critical Feed From Food S.R.L. Societa' Benefit
Priority to EP20707813.0A priority Critical patent/EP3920725A1/fr
Publication of WO2020161618A1 publication Critical patent/WO2020161618A1/fr

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Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B1/00—Preliminary treatment of solid materials or objects to facilitate drying, e.g. mixing or backmixing the materials to be dried with predominantly dry solids
    • F26B1/005—Preliminary treatment of solid materials or objects to facilitate drying, e.g. mixing or backmixing the materials to be dried with predominantly dry solids by means of disintegrating, e.g. crushing, shredding, milling the materials to be dried
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/20—Animal feeding-stuffs from material of animal origin
    • A23K10/26—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N17/00—Apparatus specially adapted for preparing animal feeding-stuffs
    • A23N17/004—Apparatus specially adapted for preparing animal feeding-stuffs for treating by application of heat, e.g. by means of potato cookers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N17/00—Apparatus specially adapted for preparing animal feeding-stuffs
    • A23N17/005—Apparatus specially adapted for preparing animal feeding-stuffs for shaping by moulding, extrusion, pressing, e.g. pellet-mills
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B09—DISPOSAL OF SOLID WASTE; RECLAMATION OF CONTAMINATED SOIL
    • B09B—DISPOSAL OF SOLID WASTE NOT OTHERWISE PROVIDED FOR
    • B09B3/00—Destroying solid waste or transforming solid waste into something useful or harmless
    • B09B3/40—Destroying solid waste or transforming solid waste into something useful or harmless involving thermal treatment, e.g. evaporation
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B09—DISPOSAL OF SOLID WASTE; RECLAMATION OF CONTAMINATED SOIL
    • B09B—DISPOSAL OF SOLID WASTE NOT OTHERWISE PROVIDED FOR
    • B09B3/00—Destroying solid waste or transforming solid waste into something useful or harmless
    • B09B3/40—Destroying solid waste or transforming solid waste into something useful or harmless involving thermal treatment, e.g. evaporation
    • B09B3/45—Steam treatment, e.g. supercritical water gasification or oxidation
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B17/00—Machines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement
    • F26B17/18—Machines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement with movement performed by rotating helical blades or other rotary conveyors which may be heated moving materials in stationary chambers, e.g. troughs
    • F26B17/20—Machines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement with movement performed by rotating helical blades or other rotary conveyors which may be heated moving materials in stationary chambers, e.g. troughs the axis of rotation being horizontal or slightly inclined
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B25/00—Details of general application not covered by group F26B21/00 or F26B23/00
    • F26B25/22—Controlling the drying process in dependence on liquid content of solid materials or objects
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B3/00—Drying solid materials or objects by processes involving the application of heat
    • F26B3/02—Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air
    • F26B3/06—Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air the gas or vapour flowing through the materials or objects to be dried
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B5/00—Drying solid materials or objects by processes not involving the application of heat
    • F26B5/14—Drying solid materials or objects by processes not involving the application of heat by applying pressure, e.g. wringing; by brushing; by wiping

Definitions

  • the present invention relates to a method and apparatus for the recovery and transformation of a primary food product into a secondary food product and related food product made using this method and apparatus, in particular a high protein content secondary food product, which is highly digestible (with digestibility greater than 80%) and palatable.
  • primary food product means food intended for human consumption.
  • a primary food product may generally comprise both unprocessed edible and/or comestible (substances, mixtures, etc.) and partially or totally processed (e.g. by heat treatment) raw materials.
  • production can be carried out by companies, SMEs and other actors involved in procuring and processing agricultural products to turn them into consumer products.
  • SMEs and other actors involved in procuring and processing agricultural products to turn them into consumer products.
  • the following can be distinguished:
  • the food industry or otherwise called the“processing industry”
  • processing industry consisting of companies that produce food, beverages and consumer goods by processing raw materials.
  • food waste can generally be distinguished in:
  • processing scraps which can be defined as the surplus of food resulting from the processing of raw materials generated by the different sectors of the agro food chain such as: agricultural industry, food industry, large-scale distribution, retail trade and catering,
  • -“food product surpluses” means food surpluses resulting from non-sale by the large-scale distribution and/or retail trade
  • -“administered dish residue” means the food administered that has not been consumed (so-called“leftovers”), originating from the catering industry, and
  • unadministered dish i.e. food sent for distribution, which has not been distributed, from the catering industry.
  • Processing scraps and leftovers can be reused in the food chain if and only if they contain only edible and/or comestible material. Recovery must meet certain requirements by ensuring the absence of crockery/cutlery, used paper towels or soiled with food waste, etc., the latter being classified as“municipal solid waste” and therefore destined for landfill or other management processes.
  • a further recovery option is that whereby the primary product is converted for animal feed, e.g., for feed production.
  • the animal feed is conventionally defined as“secondary food product”.
  • unconsumed primary food products are not reusable for either human or animal consumption, they can be reused in other circuits such as, e.g., composting for energy use or for agronomic, industrial or domestic use.
  • KR20150141090 provides for the recovery of food waste for the production of fuel.
  • the non-recoverable primary food product is sent to landfill and/or burned.
  • US 2015/059594 describes a method for producing secondary food products from primary food products.
  • the primary food product is recovered and transported by means of special transport systems, to avoid contamination, to an industrial plant provided with a sealed pre-processing subsystem to grind and press the waste so as to separate any liquid content.
  • the liquid part is transferred into sealed storage containers, while the waste part is sent to a subsystem for drying. Drying is carried out inside a cylindrical housing provided with an auger that presses and heats the waste to further dehydrate it.
  • a motor and a control device set the rotational speed of the auger in order to produce a secondary food product with a desired humidity content.
  • the secondary product thus produced is then sealed and distributed via a delivery subsystem.
  • a flaw in this method relates to the amount of time taken to transform the waste into a secondary product.
  • the waste is transported by truck to the industrial plant and stored for even several days before it is actually processed, with obvious repercussions on storage.
  • processing made in a separate large plant makes it impossible to use it directly for smaller quantities, such as e.g. those produced in households, restaurants and/or canteens.
  • US 2015/0216223 describes a modular industrial dryer transportable between a material input site for the recovery of food waste intended for the production of feed for large animals or for the production of compost.
  • the dryer has an input capacity between 200 gallons (approximately 760 liters) and 9000 gallons (34,000 liters) and therefore has dimensions unsuitable for use in more restricted environments such as e.g. catering.
  • a relatively long dehydration phase between 8 and 12 hours is necessary to ensure that pathogens cannot develop and thereby preserve the life span of the secondary product thus generated.
  • GB2485014 also describes a modular dryer intended to be placed under the worktop of a kitchen for transforming food waste into animal feed and having preferred dimensions of 300 mm x 500 mm.
  • this solution does not ensure effective dehydration for the production of a secondary product with a high protein content.
  • KR 20130013445 describes an industrial process for drying food waste and mixing them with by-products in order to obtain dehydrated products.
  • WO 2016/015013 An example of production of protein material from alternative sources is that described in WO 2016/015013 wherein a food product is expected to be obtained from a biomass, in particular from algae and microbial organisms.
  • the food product obtained is characterized by a high protein content with organoleptic and olfactory properties that are attractive to a human being thanks to the regulation of the pH of the biomass.
  • this solution can be considered unsustainable as it uses alternative sources for the production of food for humans or animals and therefore does not provide for the recovery of food products before they leave a kitchen.
  • a secondary product is the one sold under the Landlord brand and illustrated in the document XP055604155 (taken from the database www.gnpd.com under the identification number 1589367) which describes a dry dog food with ingredients consisting mainly of cereals, vegetables and vegetable products (vegetable-based), meat, meat by-products, comestible fats and comestible oils with a protein content of about 20% per 100 g. Since, however, the ingredients do not appear to come from processing scraps and/or dishes (consumed or not consumed), it is clear that the protein content value is easily achievable by means of a fine dosage of the ingredients.
  • the Applicant has thought of developing a solution that provides for the recovery of primary product consisting exclusively of edible and/or comestible material in order to produce highly digestible secondary food products with a high protein content and palatable within the same process in a perspective of circular economy and sustainability.
  • the present invention therefore relates to, in its first aspect, a method and apparatus for the recovery and transformation of a primary food product into a secondary food product having structural and functional characteristics such as to meet the aforementioned requirements and at the same time to overcome the drawbacks mentioned above with reference to the prior art.
  • the present invention relates to a compact apparatus for the recovery and transformation of a primary food product into a secondary food product in accordance with claim 9.
  • the present invention relates to a secondary food product with a high protein content, highly digestible and palatable according to claim 11.
  • FIG. 1 represents a functional block diagram of the method for the recovery and transformation of a primary food product into a secondary food product according to the present invention
  • FIG. 2 represents a diagram showing the path of food raw materials, dishes, processing waste and leftovers, preferably within catering flows according to the present invention
  • FIG. 3 represents a diagram of the apparatus according to the invention.
  • the method according to the invention provides first of all that inside a first environment A, preferably a kitchen center, a dish 3 intended for human consumption is prepared and the latter is prepared from one or more edible raw materials 2.
  • one or more kitchen waste 4 are produced and intended to be placed in a waste container 9 for subsequent transfer thereof to an apparatus 1, as will be specified in detail later in this description.
  • Each dish 3 prepared in kitchen center A is preferably served in a special compartmentalized platter 5 which may be fitted with a removable sealing film or lid. Of course, alternative embodiments in which the dish 3 is served in plates or other containers cannot be ruled out.
  • the dish 3 prepared in the kitchen center A is transferred to a second environment B, such as a dining room, for human consumption.
  • the first environment A and the second environment B are not part of the same building.
  • the first environment A and the second environment B are part of the same building.
  • the first environment A and the second environment B are contiguous environments. Even more preferably, the distance between the first environment A and the second environment B is less than 50 meters.
  • one of the objectives of the present invention is to simplify logistics by transforming the primary product into a secondary product preferably in close proximity to the place where the dish is served.
  • a first scenario is where the dish 3 has been completely consumed with no leftovers.
  • a second scenario can involve that the dish 3 is at least partially consumed, with the presence of leftovers 6.
  • a third scenario is where the dish 3 is not administered.
  • the leftovers 6 are intended for collection by skilled personnel who visually check for the presence of non-edible material and only pour the edible content, and therefore the leftovers 6, into heat-sealable trays 7 or into another closed and closable container.
  • the trays 7 can be provided with identification marks, such as bar codes, matrix codes, QR codes, etc., for traceability.
  • each container 8 may comprise a plurality of compartments within it to directly receive the trays 5 with the leftovers 6 or the unadministered dishes 3.
  • the container 8 at a time tl, is hermetically sealed in order to maintain a controlled temperature inside and is then transferred to the kitchen center A.
  • the container 8 is opened (at time t2) and emptied of the unadministered dishes 3 and/or of the leftovers 6 intended to be placed inside the apparatus 1 in accordance with the present invention and described below.
  • the leftovers 6 are placed in the apparatus 1 within a period t2 - tl of approximately 120 minutes from the closing of the container 8 in the second environment B to maintain unchanged the hygienic/health profile and organoleptic properties of the primary food product.
  • the processing scraps 4 must also be placed in the apparatus 1 within a predetermined time. In this regard, it is possible to keep the scraps 4 in isothermal scraps containers 9 arranged in the kitchen center A.
  • the period between the closing of the container 9 and the insertion of the processing scraps 4 into the apparatus is less than approximately 120 minutes.
  • the refrigeration phase can be carried out after opening the container 8, 9 and preferably before the period t2 - tl exceeds 120 minutes.
  • the processing scraps 4 and/or the leftovers 6 are no longer recoverable and are sent for disposal as waste or sent to one or more landfill sites C.
  • the processing scraps 4 and the leftovers 6, before being introduced into the apparatus 1, contain a predetermined amount of humidity which must be at least partially removed in order to make a secondary food product with microbiological and organoleptic characteristics suitable for animal consumption.
  • the apparatus 1 for the recovery and transformation of a primary food product into a secondary food product is essentially made up of four main modules, in this case: a feeding/grinding module 100, a forward movement module 200, a drying module 300 and an output module 400.
  • the first module 100 comprises a loading hopper 110 to receive the leftovers 6 of unconsumed primary food product and/or kitchen scraps 4.
  • the leftovers 6 and the kitchen scraps 4 form the input product for the apparatus 1 which, in the rest of the present description, will be identified as food pulp 4,6.
  • the food pulp 4,6 entering the hopper 110 has a humidity content generally greater than 70%.
  • a grinder 120 is located downstream of the hopper 110 in order to fragment the food pulp 4,6 before it reaches the drying module 300.
  • the grinder 120 can comprise a blade/knife or gear cutting system (not shown) to grind the food pulp 4,6 in order to make it as granular and homogeneous as possible.
  • the auger 220 In order to move the humid food pulp 4,6 forward towards the drying module 300, between the latter and the first module 100 is an auger 220 provided with respective spiral 221 rotating inside a cylindrical duct 230 and moved by appropriate motorized means (not shown).
  • the loading hopper 110 is in fluid communication with the drying module 300 via the cylindrical duct 230.
  • the auger 220 can provide for a variable decreasing pitch of the spiral 221 towards the module 300 in order to compress the humid food pulp 4,6, facilitate dehydration and therefore the exit of any liquid food components.
  • the lower part of the cylindrical duct 230 can be provided with holes, thus acting as a filter for the exit of food liquid through one or more pipes 231.
  • the forward movement module 200 can comprise one or more humidity sensors 240 arranged at the end portion of the cylindrical duct 230 towards the module 300 in order to measure the humidity value of the food pulp 4,6 inside the cylindrical duct 230.
  • the duct 230 and the drying module 300 there is a hydraulic valve 250 which can be opened once the predetermined humidity level of the food pulp 4,6 inside the duct 230 has been reached.
  • the desired humidity level of the food pulp 4,6 before reaching the drying module 300 is substantially 70%.
  • the sensor 240 sends a signal to an electronic control unit (not shown) which permits opening the valve 250 and thus the forward movement of the food pulp 4,6 now partially dehydrated towards the drying module 300.
  • the ground food pulp 4,6 is mostly granular in shape. It is conveyed towards the drying module 300 provided with a conditioning unit 310 designed to introduce drying flows (e.g. hot air, hot gas, steam, etc.) towards the food pulp 4,6 in order to dry /dehydrate it.
  • a ventilation unit 320 in fluid communication by means of the duct 321 with the conditioning unit 310 to send the drying flow if necessary heated by a heater 322.
  • the heater 322 is regulated so that the drying flow enters the conditioning unit 310 at a preferred temperature of about 120° C. If the humidity value is too high or in the case of particular types of food pulp to be processed, it is possible to increase the drying flow temperature level even as high as 350°C.
  • the Applicant has measured that the evaporation capacity of the liquids is about 15 kg liquid/hour for the food pulp 4,6 present in the module 300.
  • heating means 311 which may comprise, for example, one or more heating elements installed inside the unit 310.
  • the conditioning unit 310 may also comprise one or more humidity sensors 312 to measure the humidity value of the food pulp 4,6.
  • the sensor 312 sends a signal to the electronic control unit to open the valve 330 and thereby enable the forward movement of the dried food pulp 4,6 towards the output module 400.
  • the dried food pulp 4,6 mainly has a granular/powdered form.
  • the drying module 300 also comprises a filtration unit 340 associated with the conditioning unit 310 and arranged downstream of the ventilation unit 320 to make it possible to filter any additional food liquid following the drying process carried out in the module 300.
  • a filtration unit 340 associated with the conditioning unit 310 and arranged downstream of the ventilation unit 320 to make it possible to filter any additional food liquid following the drying process carried out in the module 300.
  • the conditioning unit 310 comprises one or more openings to allow the humidity removed from the food pulp 4,6 to evaporate towards the outside.
  • the time the food pulp 4,6 remains inside the module 300 is approximately between 10 and 30 seconds.
  • the latter may comprise an auger 410 provided with a respective spiral 411 rotating inside a cylindrical duct 420 and driven by appropriate motorized means (not shown) to make the food pulp 4,6 now in powder/granules and dried, move forward towards an output hopper 430.
  • the grain size of the food pulp 4,6 exiting the apparatus 1 has a value between 2 mm and 50 mm, preferably 25 mm.
  • the feeding/grinding modules 100, the forward movement module 200, the drying module 300 and the output module 400 are housed inside a cabinet/casing (not shown).
  • the cabinet can comprise a frame structure resting on or fixed to the ground, substantially parallelepiped.
  • the frame structure can be accessible from the outside by means of one or more doors hinged to the frame, the latter being openable and closable according to the needs of qualified technical personnel.
  • the cabinet can also have one or more openings for the insertion of the food pulp and for the exit of the secondary product.
  • the cabinet is provided with wheels fixed at the bottom so that it can be easily and conveniently transported.
  • the frame structure has a height between 150 and 250 cm, preferably 200 cm, a length between 150 and 250 cm, preferably 200 cm, and a depth between 50 and 150 cm, preferably 100 cm. This way it is possible to guarantee the compactness of the apparatus which allows simple and quick installations directly inside the kitchen centers A and easy passages between the different rooms and between the doors.
  • the apparatus 1 thanks to the reduced dimensions of the apparatus 1 and the low power consumption (about 9-10 kW), in accordance with the invention, it can be supplied with low voltage, thus making possible immediate connection to the domestic power mains without having to modify the existing systems in common kitchen centers.
  • the dried food pulp coming out of the apparatus 1 is thus transformed into a secondary food product and is preferably suitable for animal feed.
  • the Applicant has carried out various tests and laboratory analyses which have made it possible to determine the chemical-nutritional and microbiological values of the secondary food product made using the method and the apparatus according to the present invention.
  • a high nutritional quality has been ascertained of the secondary transformed product and according to standard from the hygienic- sanitary point of view, which can be used for animal feed, in particular for pets (so-called“pet food”).
  • the first sampling furthermore determined the nutritional chemical values indicated in table 2.
  • the Applicant has further carried out various tests and laboratory analyses to determine the average protein content of the secondary food product manufactured according to the origin of the primary food product to be transformed.
  • the edible and/or comestible raw material usable for transformation can come from any one of the following sectors of the agro-food chain: primary production, processing industry, large-scale distribution, catering.
  • the tests have determined the values indicated in table 5.
  • the secondary food product thus produced comes from the transformation of a primary food product whose main characteristics can be summari ed below:
  • the secondary foodstuff Preferably, several tests have determined an average protein content of the secondary foodstuff between 15 % and 40 %, preferably around 20 % by weight out of total weight in the case of the transformation of primary products coming from large-scale distribution and/or catering.
  • the secondary food product in accordance with the invention is made up mainly of elements in the form of granules. This way, it is possible, through appropriate further processing, to produce a secondary food product of the “snack” type.
  • Snacks may also have particular shapes that are more suitable for consumption by pets (such as dogs or cats), such as oblong shapes in the form of a“bone”.
  • the secondary food product thus obtained is characterized by a high degree of sustainability, due to the fact that production is based on the valorization of a raw material otherwise destined to be sent to landfill, with obvious consequences in terms of creating waste and costs related to its disposal. Furthermore, the raw material is preferably sourced from school canteens, so it is subject to careful planning in terms of nutritional profiles and strict controls to maintain a very high level of hygiene and health protection.

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Thermal Sciences (AREA)
  • Environmental & Geological Engineering (AREA)
  • Molecular Biology (AREA)
  • Physics & Mathematics (AREA)
  • Biomedical Technology (AREA)
  • Zoology (AREA)
  • Animal Husbandry (AREA)
  • Physiology (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Processing Of Solid Wastes (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

La présente invention concerne un procédé de récupération d'un produit alimentaire primaire et de transformation de celui-ci en un produit alimentaire secondaire, ledit produit alimentaire primaire comprenant uniquement de la matière première comestible (2), potentiellement en provenance de différents secteurs de la chaîne agro-alimentaire. Le procédé comprend de préférence les étapes consistant à préparer dans un premier environnement (A) un plat (3), à envoyer le plat (3) vers un second environnement (B) séparé du premier environnement (A) pour qu'il soit adapté à une consommation humaine, à insérer n'importe quel reste (6) du plat (3) dans un conteneur de restes (8), à fermer le conteneur de restes (8), à envoyer le conteneur de restes (8) depuis le second environnement (B) vers le premier environnement (A), à ouvrir le récipient de restes (8) dans le premier environnement (A), à broyer et déshydrater les restes (6) afin de produire un produit alimentaire séché secondaire en granules ayant une teneur en humidité égale ou inférieure à 12 % en poids par rapport au poids total.
PCT/IB2020/050872 2019-02-04 2020-02-04 Procédé et appareil pour la récupération d'un produit alimentaire primaire et la transformation de celui-ci en un produit alimentaire secondaire et produit alimentaire associé WO2020161618A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP20707813.0A EP3920725A1 (fr) 2019-02-04 2020-02-04 Procédé et appareil pour la récupération d'un produit alimentaire primaire et la transformation de celui-ci en un produit alimentaire secondaire et produit alimentaire associé

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT102019000001607 2019-02-04
IT102019000001607A IT201900001607A1 (it) 2019-02-04 2019-02-04 Metodo e apparecchiatura per il recupero e la trasformazione di un prodotto alimentare primario in un prodotto alimentare secondario e relativo prodotto alimentare

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WO2020161618A1 true WO2020161618A1 (fr) 2020-08-13

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IT (1) IT201900001607A1 (fr)
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