Water absorption process capability analysis by chicken carcasses during precooling

Abstract

Cooling of carcasses using water immersion is the most used process in the poultry industry. On this stage, besides the reduction of temperature, water absorption in the carcasses occurs and, consequently, in the chicken cuts, which are monitored by the companies and supervised by the Ministry of Agriculture, Livestock, and Supply of Brazil, which establishes water absorption limits. The objective of this work was to evaluate the process capacity analysis tool to analyze the water absorption capacity by chicken carcasses during precooling, based on the absorption indexes obtained on an industrial scale, by the analysis of 720 carcasses. After structural alterations, aiming at greater bubble control and shorter residence time of the chicken carcasses in the cooling system, Cp (process potential index) and Cpk (process performance index) were close to each other (0.82 and 0.81, respectively), indicating that the process is practically centralized and, although it has become smaller than 1, presented a significant improvement over the initial evaluation (cp 0.35 and cpk 0.26). Practical Application:The control of water absorption in the cooling process of chicken carcasses is a great concern of the companies, because possible deviations can result in excessive absorption of water by chicken carcasses, above the limits indicated in the legislation.

Linear low density polyethylene film process capability analysis

“…Cp is determined by the quotient of the size of the tolerance range specified for the product and the natural variation of the process, defined by the range of (6s) six standard deviations of the process. The Capability Index Relative to Location (Cpk) considers the location of the process (µ), and is determined by the quotient of the smallest distance between the average of the process and one of the tolerance limits (the closest) and half of the range of natural variation of the process (3s) (Lorenzetti et al, 2019;Oprime et al, 2019).…”

Utilização De Algoritmos De Aprendizagem De Máquina Para Predição De Absorção De Água Nas Carcaças De Frango / Use of Machine Learning Algorithms for Water Absorption Prediction in Chicken Carcasses

“…Outros pesquisadores também utilizaram redes neurais como forma de predição utilizando diversas camadas de neurônios para avaliar e determinar o teor de carne mecanicamente separada em produtos cárneos (Sousa et al, 2003). Lorenzetti (2019) avaliou a capabilidade do processo produtivo em escala industrial através do índice de potencial e desempenho do processo, contribuindo para identificação de necessidades de alterações estruturais no resfriamento, aumentando o cp e cpk após a utilização do modelo matemático. Development, Curitiba, v.7, n.1, p. 2391-2402 jan. 2021 O maior conhecimento e área de estudo envolvendo os parâmetros que influenciam no índice de absorção de água nas carcaças estão relacionados à grande preocupação com impactos gerados na qualidade da carne de frango (Guimarães et al, 2016).…”