Steam explosion as a green method to treat animal waste: A mini-review
文献类型: 外文期刊
第一作者: Shen, Qingshan
作者: Shen, Qingshan;Ma, Yanli;Qin, Xiaojie;Guo, Yujie;Zhang, Chunhui;Guo, Yujie
作者机构:
关键词: Thermal treatment; Animal by-products; Keratinous waste; Bio-safety disposal; Cleaner production
期刊名称:PROCESS SAFETY AND ENVIRONMENTAL PROTECTION ( 影响因子:7.8; 五年影响因子:7.5 )
ISSN: 0957-5820
年卷期: 2024 年 181 卷
页码:
收录情况: SCI
摘要: Steam explosion (SE) technology has been widely used to treat lignocellulosic materials for a long time. However, the investigation regarding SE applied for animal waste treatment is limited. With an increase in the demand for and consumption of meat, the annual production of various animal by-products, such as animal keratinous waste and bone waste, is also increasing in slaughterhouses. Therefore, a green method for disposing of these byproducts is needed. In this article, the current SE devices, together with their characteristics and applications in wool, feather, hoof, and animal bone, are reviewed systematically. Different SE conditions result in the production of varying final products, from which keratin and other constituents (protein, lipid, or carbohydrate) can be extracted. Additionally, under proper conditions, SE can induce the liquefaction of animal wastes, such as porcine hoof shells, bovine bone, and even the whole chicken carcass. The advantages and limitations of the SE technology employed for treating animal waste were analyzed. Simultaneously, the reasons SE is used to treat animal keratin and bone wastes were also discussed. This review highlights the potential application of SE technology in efficiently liquefying animal wastes for bio-safety disposal and cleaner production.
分类号:
- 相关文献
作者其他论文 更多>>
-
4D DIA proteomic analysis of gender and age influences on meat quality and flavor in Hetian white sheep
作者:Wang, Jing;Wu, Yun;Wang, Jing;Lin, Hengxun;Zhang, Chunhui;Wang, Quanfeng;Zhang, Chunhui
关键词:Hetian white sheep; Mutton; Proteomic; Meat quality; Flavor
-
Effect of ultrasound on the functional properties and structural changes of chicken liver insoluble proteins isolated by isoelectric solubilization/ precipitation
作者:Mao, Rongrong;Qi, Jun;Xiong, Guoyuan;Zheng, Haibo;Zhang, Chunhui
关键词:Ultrasonic; Isoelectric solubilization/precipitation; Chicken liver insoluble proteins; Protein structure; Functional properties
-
Insights into the flavor endowment of aroma-active compounds in cloves (Syzygium aromaticum) to stewed beef
作者:Qiang, Yu;Wang, Jingfan;Jiang, Wei;Wang, Tianze;Huang, Feng;Han, Dong;Zhang, Chunhui;Wang, Jingfan;Zhang, Chunhui
关键词:Clove; Stewed beef; Aroma-active compounds; Endowment rate value; Sensory evaluation
-
How thawing and salting affects the post-cooked quality of frozen beef: New insights into the mechanism of fiber morphology evolution and water migration
作者:Lin, Hengxun;Chen, Yong;Yang, Yiping;Cui, Liye;Wu, Guangyu;Chisoro, Prince;Li, Xia;Zhang, Chunhui;Lin, Hengxun;Blecker, Christophe;Chen, Xiangning;Chen, Xiangning;Zhang, Chunhui
关键词:Freeze-induced damage; Ice crystal; Heat-induced constriction; Tissue morphology; Water migration
-
Exploring how papaya juice improves meat tenderness and digestive characteristics in Wenchang chickens
作者:Zhang, Zihan;Wu, Yucan;Zhang, Chunhui;Huang, Feng;Huang, Feng
关键词:Wenchang chicken; Papaya juice; Papain; Digestibility
-
Effect of salt-induced supercooling stability on the quality of chicken breast during supercooled storage
作者:Yang, Yiping;Li, Hongliang;Huang, Junrong;Yang, Yiping;Lin, Hengxun;Chen, Yong;Cui, Liye;Xia, Shuangmei;Zhang, Chunhui;Li, Xia;Zhang, Hui;He, Jiansheng;Sun, Xuemei
关键词:Meat preservation; Salt; Supercooling stability; Freezing damage; Quality assessment
-
Riboflavin-mediated ultraviolet photosensitive oxidation of beef myofibrillar proteins with different storage times
作者:Xue, Liangyu;Wei, Wensong;Hu, Xiaojia;Zhang, Chunhui;Xue, Liangyu;Wei, Wensong;Fu, Fangting;Tian, Huixin;Zhang, Chunhui
关键词:Riboflavin; UVA photosensitive oxidation; Protein changes; Oxidative metabolism