Standardization of blood meal production process at a rendering plant using design of experiments
DOI:
https://doi.org/10.5433/1679-0359.2021v42n3p1335Keywords:
Standardization, Blood meal, Poultry rendering, Moisture, Design of experiments.Abstract
This research focuses on the standardization of the blood meal production process at a Colombian rendering plant through a design of experiments. Initially, 108 samples of blood meal were taken where only 23% achieved the moisture target (7.5% to 8.5%). Therefore, an analysis of the measurement system was performed using a repeatability and reproducibility (R&R) study. Results showed that 39.96% of the observed variability was caused by the measurement system that was out of control. So, it was necessary to improve the method of sampling reducing the participation of the measurement system in the variability of the process to only 3.79%. Later, several experiments were accomplished with a 2k factorial design. Each experiment consisted of a response variable (blood meal moisture), two controllable factors (drying chamber temperature and percentage of rotation of the metering screw), and an uncontrollable factor (initial blood meal moisture). Finally, experiments were carried out and validated observing that, with a drying chamber temperature of 160 °C and a percentage of screw rotation of 29%, more than 97% of the blood meal was according to the moisture target. In conclusion, is confirmed that the design of experiments is a tool that allows a clear path towards optimization and standardization of processes.References
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Awonorin, S. O., Ayoade, J. A., Bamiro, F. O., & Oyewole, L. O. (1995). Relationship of rendering process temperature and time to selected quality parameters of poultry by-product meal. LWT - Food Science and Technology, 28(1), 129-134. doi: 10.1016/S0023-6438(95)80024-7
Barbato, G., Vicario, G., & Levi, R. (2008). Measurement system analysis. In S. Coleman, T. Greenfield, D. Stewardson, & D. Montgomery (Eds.), Statistical practice in business and industry (pp. 239-305). West Sussex: John Wiley & Sons.
Barbut, S. (2015). Waste treatment and by-products. In S. Barbut (Ed.), The science of poultry and meat processing (pp. 723-749). Guelph: University of Guelph. Retrieved from http://download.poultryand meatprocessing.com/v01/SciPoultryAndMeatProcessing - Barbut - 18 Byproducts and Waste - v01.pdf
Farmanesh, A., Mohtasebi, S. S., & Omid, M. (2019). Optimization of rendering process of poultry by-products with batch cooker model monitored by electronic nose. Journal of Environmental Management, 235, 194-201. doi: 10.1016/j.jenvman.2019.01.049
Grima, P., Marco, L., & Tort-Martorell, X. (2011). Estadística con minitab: aplicaciones para el control y la mejora de la calidad. Madrid: Garceta.
Johnson, L., & Deaner, M. (2014). Necessary measures expanded gage R and R to detect and control measurement system variation. Quality Progress, 47(7), 34-38.
Lebouachera, S. E. I., Chemini, R., Khodja, M., Grassl, B., Abdelfetah Ghriga, M., Tassalit, D., & Drouiche, N. (2019). Experimental design methodology as a tool to optimize the adsorption of new surfactant on the Algerian rock reservoir: cEOR applications. The European Physical Journal Plus, 134(9), 1-15. doi: 10.1140/epjp/i2019-12821-9
Mahmood, T., Mirza, M. A., Nawaz, H., & Shahid, M. (2018). Exogenous protease supplementation of poultry by-product meal-based diets for broilers: Effects on growth, carcass characteristics and nutrient digestibility. Journal of Animal Physiology and Animal Nutrition, 102(1), e233-e241. doi: 10.1111/jpn. 12734
Medina D., P., & Lopez R., Á. (2011). Análisis crítico del diseño factorial 2K sobre casos aplicados. Scientia Et Technica, XVII(47), 101-106. Retrieved from http://www.redalyc.org/articulo.oa?id=84921327018
Montgomery, D. C. (2012). Design and analysis of experiments. Danvers MA: John Wiley & Sons, Inc.
National Renderers Association (2008). Pocket information manual: a buyer´s guide to rendered products. Alexandria: National Renderers Association, Inc. Retrieved from http://assets.nationalrenderers.org/ pocket_information_manual.pdf
Piñeres-Espitia, G., Cama-Pinto, A., De la Rosa, D., Estevez, F., & Cama-Pinto, D. (2017). Design of a low cost weather station for detecting environmental changes. Espacios, 38(59), 1-13.
Ribeiro, L. B., Bankuti, F. I., Silva, M. U. da, Ribeiro, P. M., Silva, J. M., Sato, J., Vasconcellos, R. S. (2019). Oxidative stability and nutritional quality of poultry by-product meal: an approach from the raw material to the finished product. Animal Feed Science and Technology, 255, 114226. doi: 10.1016/j. anifeedsci.2019.114226
Romero-Conrado, A. R., Suárez-Agudelo, E. A., Macías-Jiménez, M. A., Gómez-Charris, Y., & Lozano-Ayarza, L. P. (2017). Diseño experimental para la obtención de compost apto para uso agrícola a partir de lodo papelero Kraft. Espacios, 38(28), 1-14.
Awonorin, S. O., Ayoade, J. A., Bamiro, F. O., & Oyewole, L. O. (1995). Relationship of rendering process temperature and time to selected quality parameters of poultry by-product meal. LWT - Food Science and Technology, 28(1), 129-134. doi: 10.1016/S0023-6438(95)80024-7
Barbato, G., Vicario, G., & Levi, R. (2008). Measurement system analysis. In S. Coleman, T. Greenfield, D. Stewardson, & D. Montgomery (Eds.), Statistical practice in business and industry (pp. 239-305). West Sussex: John Wiley & Sons.
Barbut, S. (2015). Waste treatment and by-products. In S. Barbut (Ed.), The science of poultry and meat processing (pp. 723-749). Guelph: University of Guelph. Retrieved from http://download.poultryand meatprocessing.com/v01/SciPoultryAndMeatProcessing - Barbut - 18 Byproducts and Waste - v01.pdf
Farmanesh, A., Mohtasebi, S. S., & Omid, M. (2019). Optimization of rendering process of poultry by-products with batch cooker model monitored by electronic nose. Journal of Environmental Management, 235, 194-201. doi: 10.1016/j.jenvman.2019.01.049
Grima, P., Marco, L., & Tort-Martorell, X. (2011). Estadística con minitab: aplicaciones para el control y la mejora de la calidad. Madrid: Garceta.
Johnson, L., & Deaner, M. (2014). Necessary measures expanded gage R and R to detect and control measurement system variation. Quality Progress, 47(7), 34-38.
Lebouachera, S. E. I., Chemini, R., Khodja, M., Grassl, B., Abdelfetah Ghriga, M., Tassalit, D., & Drouiche, N. (2019). Experimental design methodology as a tool to optimize the adsorption of new surfactant on the Algerian rock reservoir: cEOR applications. The European Physical Journal Plus, 134(9), 1-15. doi: 10.1140/epjp/i2019-12821-9
Mahmood, T., Mirza, M. A., Nawaz, H., & Shahid, M. (2018). Exogenous protease supplementation of poultry by-product meal-based diets for broilers: Effects on growth, carcass characteristics and nutrient digestibility. Journal of Animal Physiology and Animal Nutrition, 102(1), e233-e241. doi: 10.1111/jpn. 12734
Medina D., P., & Lopez R., Á. (2011). Análisis crítico del diseño factorial 2K sobre casos aplicados. Scientia Et Technica, XVII(47), 101-106. Retrieved from http://www.redalyc.org/articulo.oa?id=84921327018
Montgomery, D. C. (2012). Design and analysis of experiments. Danvers MA: John Wiley & Sons, Inc.
National Renderers Association (2008). Pocket information manual: a buyer´s guide to rendered products. Alexandria: National Renderers Association, Inc. Retrieved from http://assets.nationalrenderers.org/ pocket_information_manual.pdf
Piñeres-Espitia, G., Cama-Pinto, A., De la Rosa, D., Estevez, F., & Cama-Pinto, D. (2017). Design of a low cost weather station for detecting environmental changes. Espacios, 38(59), 1-13.
Ribeiro, L. B., Bankuti, F. I., Silva, M. U. da, Ribeiro, P. M., Silva, J. M., Sato, J., Vasconcellos, R. S. (2019). Oxidative stability and nutritional quality of poultry by-product meal: an approach from the raw material to the finished product. Animal Feed Science and Technology, 255, 114226. doi: 10.1016/j. anifeedsci.2019.114226
Romero-Conrado, A. R., Suárez-Agudelo, E. A., Macías-Jiménez, M. A., Gómez-Charris, Y., & Lozano-Ayarza, L. P. (2017). Diseño experimental para la obtención de compost apto para uso agrícola a partir de lodo papelero Kraft. Espacios, 38(28), 1-14.
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2021-03-19
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Morales Piñero, J. C., Clavijo, J. A., & Rodríguez Ortiz, E. M. (2021). Standardization of blood meal production process at a rendering plant using design of experiments. Semina: Ciências Agrárias, 42(3), 1335–1350. https://doi.org/10.5433/1679-0359.2021v42n3p1335
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