ENGINEERING TOMORROW'S POULTRY, AGRIBUSINESS, AND FOOD PROCESSING INDUSTRIES
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Enhancing the Water and Energy Efficiency of Poultry Chilling

Researchers are looking into innovatively enhancing the incorporation of ice-water slurries for more efficient and effective chill. Proactively incorporating ice within the water cooling medium presents an opportunity to take advantage of latent phase change for higher “chill capacitance”. Significantly less water could thus be used and/or faster chilling processes could occur. Additionally, process heat transfer could be more efficient given the higher convective coefficients associated with two-phase flows. Finally, off-peak purchase of cooling capacity via ice storage at night could significantly reduce energy expenditures. A significant portion of the water and energy intensity associated with poultry processing stems from the chilling processes used to rapidly cool freshly slaughtered carcasses to a lower temperature (e.g., 40°F or 4°C) for mitigation of pathogen growth.The project’s primary objective is to begin the thermal-fluidic characterization of ice-water slurries that are particularly effective at reducing the core temperature of poultry product with a minimal time constant per unit mass of slurry.

 

Project Contact: Comas Haynes

 

 

Enhancing the Water and Energy Efficiency of Poultry Chilling