Experimental results and modeling of poultry carcass cooling by water immersion

Carciofi, Bruno Augusto Mattar; Laurindo, João Borges

doi:10.1590/s0101-20612010000200023

Cited by 10 publications

(23 citation statements)

References 6 publications

(9 reference statements)

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“…During immersion chilling, the stirring level of water inside the tanks is of major importance (Savell et al . ; Carciofi and Laurindo , ). Landfeld and Houska () used a metallic chicken (cast of tin alloy (tin/lead, 1:1) in a plaster mould, with size and shape corresponding to a chicken weighing about 1.5 kg) as a simplified physical model for estimating the convective heat coefficients in an air blast chilling tunnel as well as for verifying the influence of the evaporative chilling on this parameter.…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, carcasses have moisture content continuously modified during the chilling process (James et al . ; Carciofi and Laurindo , ).…”

Section: Introductionmentioning

confidence: 99%

“…; Young and Smith ; Savell et al . ; Carciofi and Laurindo , ; Huezo et al . ; Carroll and Alvarado ; Jeong et al .…”

Section: Introductionmentioning

confidence: 99%

“…In this process, carcasses are moved through tanks containing a mixture of ice and cold water. During immersion, carcasses gain water by the intercellular spaces created during the rigor mortis (Carciofi and Laurindo , ; Schmidt et al . ).…”

Section: Introductionmentioning

confidence: 99%

“…Air chilling leads to dried carcass appearance, whereas water immersion chilling lead, sometimes, to high carcasses water absorbtion. On the contrary, evaporative air chilling has been reported as a method that causes minimal water absorption (±1% of initial carcass mass) by poultry carcasses, depending on the frequency of water spraying and on the cold air conditions (Carciofi and Laurindo , ; Carroll and Alvarado ; Jeong et al . ).…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Poultry Carcasses Chilled by Forced Air, Water Immersion and Combination of Forced Air and Water Immersion

Rodrigues

Carciofi

Laurindo

2014

J Food Process Engineering

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Conventional chilling methods such as forced air (FA) and water immersion (WI) are used in the industry to chill poultry carcasses from approximately 40 to 4C, which is essential to improve safety. Besides both processes, a combined method (CO) of WI and FA has been reported in the literature. The objective of this investigation was to compare the chilling of poultry carcasses by FA, WI and CO using an experimental apparatus specially designed for this purpose. Time-temperature evolutions of pectoral muscle and carcass mass variations during the chilling processes were determined under different chilling conditions, comprising different air velocities and relative humidities (RH). The results showed that it is possible to reduce the water loss (approximately 50%) and chilling time (reduction between 14.5 and 1.5%) of FA process using CO process. Air velocity and RH ranges can be varied to take advantage of evaporative chilling and to reduce the carcasses water loss. PRACTICAL APPLICATIONSIn the factories, poultry carcasses are chilled from approximately 40 to 4C by water immersion, which is crucial to ensure safe products. However, air chilling (AC) has been often used for safety reason and due to the limited availability of water. On the contrary, wetting the carcasses avoids excessive moisture loss in air chillers, whereas the evaporation of the water adhered to the carcass surface may assist the chilling process. The present paper evaluates the effectiveness of AC and of a combined chilling method (CC) (AC combined with water immersion chilling) of poultry carcasses at different relative humidity and air velocities. The results showed that the CC process was shorter and reduced carcasses weight loss compared with the AC process.

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Section: Introductionmentioning

confidence: 99%

“…Furthermore, carcasses have moisture content continuously modified during the chilling process (James et al . ; Carciofi and Laurindo , ).…”

Section: Introductionmentioning

confidence: 99%

“…; Young and Smith ; Savell et al . ; Carciofi and Laurindo , ; Huezo et al . ; Carroll and Alvarado ; Jeong et al .…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%