Principles in Manufacture of Blood Meal
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PRINCIPLES IN MANUFACTURE OF BLOOD MEAL
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The simple principle in the manufacture of blood meal is as follows:
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Blood should be collected in such a way as to avoid floor washings, detergents, insecticides or any other extraneous material.
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Storage and transport
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Whole blood may be properly mixed with equal amount of rice bran, which will absorb it.
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Such a mass can be transported in gunny bags in rainy or low sun season, whereas it can be dried in summer or hot sun on a concrete platform to nearly 10-12 % moisture.
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To whole blood, 1% quick lime is added by weight, which will give it a black rubber like consistency.
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This mass will not adhere to the transport containers, keep well for 24 hours and it will not attract flies.
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Addition of lime also increases the calcium of the end product.
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Alternatively, common salt can be added @ 20% of the blood by weight to increase its storage life and enable safe transport to the plant.
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Coagulation by heating
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The blood should not be charred.
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The blood will turn black. It should be boiled for 15 to 20 minutes to destroy pathogenic organisms.
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Injecting live steam may coagulate the blood.
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Pressing
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Drying
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Cooling
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Sun dried blood can be milled immediately. But blood dried by other methods should be allowed to cool.
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Milling
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Fumigation
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Blood meal can be disinfected with methyl bromide, ethylene oxide, etc., for long-term storage.
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Packaging
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Last modified: Thursday, 16 September 2010, 6:19 AM