Enhanced Chilling Automation

Poultry processors in North America typically use water immersion chilling systems to lower the temperature of carcasses to a degree that inhibits pathogen growth. They also add an antimicrobial agent to the water as an extra safeguard. These necessary precautions use considerable amounts of water, energy, and antimicrobials.

ATRP researchers are investigating the feasibility of using ice-water slurry (a mixture of tiny ice crystals and liquid water) as an alternative chilling medium both for its increased cooling capacity and antimicrobial properties.