# Specified Bovine Material Order (Northern Ireland) 1997, Paragraph 5: Drying

Extent: N.I.

The protein residue shall be passed into a steam heated vessel. Passage of the protein residue through the vessel shall be controlled by means of displacement and mechanical restriction to ensure that the cooked dried protein is discharged with all of its residual moisture removed as water vapour.
A maximum feed rate for protein residue and a minimum discharge temperature will be set for the vessel by an officer of the Department. The material shall be maintained at a temperature in excess of 80°C for at least 120 minutes and a temperature in excess of 100°C for at least 60 minutes. Material may be cooked so that both time/temperature requirements are carried out at the same time. The times, temperatures and pressures achieved during the cooking process must be recorded on a permanent recording system.

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Source: https://www.legislation.gov.uk/nisr/1997/231/schedule/part/II/crossheading/defatted-continuous-atmospheric/paragraph/5 (the official version)
Page: https://openlegislation.uk/specified-bovine-material-order-northern-ireland-1997/schedule/part-II/crossheading-defatted-continuous-atmospheric/paragraph-5
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.