SYSTEM FOR THE TREATMENT OF FATS

Abstract

A system for the treatment of fats, such as those that can be carried preferably in fumes or fumes products, in a kitchen or food industry installation, and which can be linked to the extraction and/or conduction installation of said fumes, comprising at least a source (4) of UV radiation, which can be UVA and preferably of a wavelength of 315 to 380 nm, preferably of a laser type, pulsed light or LED (for example a LED of gallium nitride). Sources are preferably placed on the wall or ceiling of the flue, so that they are accessible from the outside.

Claims

1. A system for the treatment of fats (1), preferably such as those that may be carried in fumes or fumes products usually generated in kitchen facilities, characterised by the fact that it comprises at least a source (4) of UV radiation, which can be linked to an extraction and/or conduit installation of said fumes, wherein the radiation is UVA radiation.

2. A system of claim 1, characterised in that the wavelength of radiation is comprised between 315 and 380 nm.

3. A system according to claim 1, characterised in that the source (4) is a LED light.

4. A system according to claim 3, characterised in that the LED light is a LED of gallium nitride or of an alloy thereof.

5. A system according to claim 1, characterised in that the source (4) is of a laser type.

6. A system according to claim 1, characterised in that the source (4) is pulsed light.

7. A system, according to claim 1, characterised in that the extraction and/or conduction installation comprises at least one flue.

8. A system, according to claim 7, characterised in that is has a filter (6) in the flue (7).

9. A system, according to claim 7, characterised in that at least one source (4) is placed on the wall or ceiling of the flue (7).

10. A system, according to claim 9, characterised in that it has more than one source (4) on a single wall or ceiling.

11. A system, according to claim 9, characterised in that it has more than one source (4) on the two walls, in an alternate manner.

12. A system, according to claim 9, characterised in that the sources (4) are placed in pass-through holes in the flue (7), while maintaining the air-tightness of said sources (4).

13. A system, according to claim 1, characterised in that it comprises a source of coloured light.

14. A system, according to claim 1, characterised in that it comprises a lens in at least one source (4).

Description

DESCRIPTION OF THE DRAWINGS

[0022] For a better understanding of the invention, the following figures are included:

[0023] FIG. 1 is a schematic drawing of a kitchen with the system for the treatment of fumes and products thereof resulting from the invention.

[0024] FIGS. 2A and 2B are schematic drawings of the placement of the UV radiation sources in the flue.

[0025] FIGS. 3A and 3B are images of the results obtained with the invention in a first test.

[0026] FIGS. 4A to 4C are results of gas chromatography in a second test of the invention.

[0027] FIG. 5 shows the results of gas chromatography for triglycerides in the second test of the invention.

EMBODIMENTS OF THE INVENTION

[0028] An embodiment of the invention will be described briefly below, as an illustrative but not limiting example thereof.

[0029] The invention consists of a system for the treatment of the fats (1) that may be carried preferably in fumes or the resulting products thereof, which may be used in the installation to extract and/or conduct the fumes situated after the extractor (2) of a kitchen (3) or industrial food-processing plant. Generally, it is located before the extraction pump in the flue (7).

[0030] The system targets fats carried by the fumes, while simultaneously helping to clean conduits by radiating walls and floor in order to break down the adhered fats. In addition, it prevents adhesion of new fat deposits to the flue (7).

[0031] The system is based on the use of UV-light sources (4), preferably UVA with wavelengths of 315-380 nm, located in the wall of the flue (7). Preferably, the sources (4) will be accessible from outside the flue (7), for example, by making a pass-through hole in which the sources (4) are placed, closing the perimeter so as make it air-tight.

[0032] The sources (4) will be laser, pulsed light or LEDs, particularly gallium nitride LEDs.

[0033] The sources (4) may be placed in a single wall or in the ceiling of the flue (FIG. 2A) or in both walls alternately (FIG. 2B), preferably in such a way their beams do not overlap but are controlled optimally throughout the section of flue and wall.

[0034] In order to control the beams (5) better, the system may place lenses (not shown) in front of the sources (4). Normally, the lenses will be 60 lenses.

[0035] Preferably, the system also comprises a filter (6) that may be located before, between or after the sources (4), the advantages of each solution being obvious to an expert in the field.

[0036] It is recommended that safety measures, such as a coloured light emitter or a pilot light in the extractor hood, be installed to permit knowing when the latter is in operation and to assure that the UVA radiation cannot escape the flue by placing an impermeable material (such as plastic) as a protective screen.

[0037] The use of the indicated wavelength has proven unexpectedly to be particularly beneficial for the elimination of odours through decomposition of the fats, as shown in the tests that are provided.

[0038] Test 1

[0039] Samples of fats (A, B, C) coming from the extractor hood of a chicken rotisserie are placed in three Petri dishes. A control sample is placed in another Petri dish.

[0040] The control sample is kept in a dark place at room temperature, while the other samples are placed in a reproduction of a fumes flue at 20 C. with a source (4) of 365-nm UVA radiation located 50 cm away. The source (4) focuses directly on sample (B), while the other samples receive less radiation. It is calculated that it receives an irradiance of 0.018 mW/cm.sup.2 and a UVA radiation dose of 22.28 J/cm.sup.2 at the end of 14 days.

[0041] After 45 and 116 hours, significant decolouration and less viscosity are observed and the odour is much less than in the control sample. FIGS. 3A and 3B show the Petri dishes initially and after 116 hours and a reduction in size and colour may be seen, particularly in sample B.

[0042] Test 2

[0043] Samples of fats coming from the extractor hood of a chicken rotisserie are placed in three Petri dishes. One of the three is kept as a control sample and the others are irradiated with an LED source (4) of 365 nm UVA radiation with a strength such that they receive an irradiance of 0.12 mW/cm.sup.2. The samples are irradiated for 72 and 133 hours respectively. The samples receive, respectively, UVA radiation doses of 29.84 J/cm.sup.2 and 54.72 J/cm.sup.2.

[0044] The samples are analysed using gas chromatography and qualitative and semi-quantitative (intercomparison) analysis of the fats and glycerides being performed.

[0045] In order to analyse the fatty acids, 50 mg of the sample are placed and saponified with 10 ml of KOH 6% in methanol. It is left to react overnight at room temperature. It is acidified with hydrochloric acid and extracted with 15 ml of n-hexane (3). The extract is evaporated in a rotary vaporiser until almost dry. Fifteen ml of boron trifluoride/methanol are added and it is left to react overnight in darkness at room temperature. Fifteen ml of Milli-Q ultra-pure water (Millipore Corporation) are added and it is extracted with n-hexane (3). It is concentrated to 1 ml and injected in the chromatograph. The carrier gas is helium at 1 ml/min. Analysis of the triglycerides is performed by placing 50 mg of the sample in a 1.8 ml vial. To this are added 200 l of MSTFA (n-methyl n-trimethylsilyl trifluoroacetamide) and 200 l of pyridine. They are left at room temperature until the time when they are injected into a chromatograph. The carrier gas is still helium, but at 1.3 ml/min.

[0046] Both the fatty acid profiles obtained after saponification and the glyceride profiles show a gradual reduction in the peak areas of the treated samples with respect to the control sample. FIGS. 4A (control), 4B (72 hours) and 4C (133 hours) show the changes with regard to fatty acids.

[0047] FIG. 5 in turn shows the result for triglycerides for the original sample (below) and after 133 hours (above).

[0048] In addition, it was found that there was a reduction in the weight of the samples treated for 72 hours and 133 hours with the UVA radiation dose specified above.

[0049] The present invention may be installed in fumes flues that carry fats, extractor hoods, air conditioning installations that may absorb such fat-carrying fumes (not shown) etc. and may be present in numbers from one UVA radiation source (4) to a number of them, the number being adapted to the particular needs of each case.

[0050] It is not considered necessary to make this description more extensive in order for an expert in the field to understand its scope and operation, as well as the advantages that are derived in comparison to the state of the art.