Modeling the water uptake by chicken carcasses during cooling by immersion

Martins, Tiago Dias; Klassen, Túlio; Canevesi, Rafael Luan Sehn; Barella, Rodrigo Augusto; Filho, Lúcio Cardozo; Silva, Edson Antônio da

doi:10.1590/s0101-20612011000300004

Cited by 7 publications

(8 citation statements)

References 26 publications

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“…In other study, Martins et al . () modeled the water uptake by poultry carcasses during cooling by water immersion using ANN using data from 25 independent variables and the final mass of the carcass were collected in an industrial plant to train and validate the model. Different network structures with one hidden layer were tested, and the neural network structure 4‐6‐1 was the one with the best result.…”

Section: Resultsmentioning

confidence: 99%

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Use of Artificial Neural Network for Industrial Prediction of Final Temperature of Chicken Carcasses

Silveira

Belledeli

Soares

et al. 2013

J Food Process Engineering

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In this work, an artificial neural network (ANN) was used to predict the final temperature of chicken carcasses in an industrial scale. For this purpose, temperatures of chicken carcasses were obtained in a slaughterhouse at the end of the cooling process. The variables considered to influence the temperature of carcasses were average carcass weight, prechiller and chillers velocities, prechiller and chillers average temperatures, the absence or presence of bubbles in prechiller and chiller and bubbles intensity, which were considered as input for the ANN. For training and validation of the feed forward neural network, the above inputs were combined to minimize the weighted sum of the squares of the residues, being tested 10 transfer functions, three training algorithms and two different architectures. The best result was obtained using an ANN composed of two hidden layer (10 nodes in each layer), radial bias as transfer function and gradient descent backpropagation algorithm for training. Using this architecture, the regression coefficient was 0.9265. Even with many variables affecting the industrial cooling process of the chicken carcasses, the ANN developed showed satisfactory fitting of the final temperature of chicken carcasses. This model can be further used for optimization purposes, improving the process quality of chicken carcasses as well as process profitability. PRACTICAL APPLICATIONThe model used in this study can be further used for control and optimization purposes, improving the process quality of chicken carcasses as well as process profitability.bs_bs_banner Journal of Food Process Engineering

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Section: Resultsmentioning

confidence: 99%

“…Some of these works include the identification of outliers in process data (Alves and Nascimento ), estimation of water uptake by poultry carcasses during cooling by water immersion (Martins et al . ), cooling of chicken carcasses by immersion (Klassen et al . ), industrial drying process (Assidjo et al .…”

Section: Introductionmentioning

confidence: 99%

Use of Artificial Neural Network for Industrial Prediction of Final Temperature of Chicken Carcasses

Silveira

Belledeli

Soares

et al. 2013

J Food Process Engineering

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“…As redes neurais mostraram-se eficientes para prever a absorção de água com correlação próxima a 1 e erro absoluto baixo, levando larga vantagem sobre o modelo fenomenológico, entretanto não foi eficiente para prever a temperatura final. Martins et al 2011, realizou uma modelagem da absorção de água durante o resfriamento de carcaças utilizando redes neurais. O estudo forneceu uma modelo preciso a partir de 25 variáveis para predizer o teor final de água nas carcaças, sendo as mais relevantes, transferência de massa, transferência de calor e características iniciais da carcaça.…”

Section: Redes Neurais E Aplicabilidadeunclassified

Os Efeitos Do Uso De Prebióticos E Probióticos Na Hipertensão: Revisão Integrativa Da Literatura

Silva¹,

Silva²,

Amaral³

2021

Ensino E Pesquisa No Campo Da Engenharia E Da Tecnologia De Alimentos

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Direitos para esta edição cedidos à Atena Editora pelos autores. Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição-Não-Comercial-NãoDerivativos 4.0 Internacional (CC BY-NC-ND 4.0).O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores, inclusive não representam necessariamente a posição oficial da Atena Editora. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais. Todos os manuscritos foram previamente submetidos à avaliação cega pelos pares, membros do Conselho Editorial desta Editora, tendo sido aprovados para a publicação com base em critérios de neutralidade e imparcialidade acadêmica.A Atena Editora é comprometida em garantir a integridade editorial em todas as etapas do processo de publicação, evitando plágio, dados ou resultados fraudulentos e impedindo que interesses financeiros comprometam os padrões éticos da publicação. Situações suspeitas de má conduta científica serão investigadas sob o mais alto padrão de rigor acadêmico e ético.

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“…James et al (2006) reported carcasses mass gain during immersion chilling (4-8%), mass loss during air chilling (1-3%) and reduced mass loss (≤1%) by continuous water spray in air chilling processes. Scientists evaluate the effect of WI, FA and CO on the product quality, chilling yield, shelf life of poultry meats, weight gain and chilling time (Mielnik et al 1999;Young and Smith 2004;Savell et al 2005;Laurindo 2007, 2010;Huezo et al 2007;Carroll and Alvarado 2008;Jeong et al 2011a,b;Martins et al 2011;Perumalla et al 2011;Demorik et al 2013;Paolazzi et al 2013).…”

Section: Introductionmentioning

confidence: 99%

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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Modeling the water uptake by chicken carcasses during cooling by immersion

Abstract: Modeling the water uptake by chicken carcasses during cooling by immersionModelagem da absorção de água por carcassas de frango durante o resfriamento por imersão

Cited by 7 publications

References 26 publications

Use of Artificial Neural Network for Industrial Prediction of Final Temperature of Chicken Carcasses

Use of Artificial Neural Network for Industrial Prediction of Final Temperature of Chicken Carcasses

Os Efeitos Do Uso De Prebióticos E Probióticos Na Hipertensão: Revisão Integrativa Da Literatura

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

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