Estudo Do Resfriamento De Carcaças De Frango Combinando Ar Forçado E Imersão Em Água

Rodrigues, Luiz Gustavo Gonçalves; Parisotto, Emanuelle Iaçana Berté; Carciofi, B. A. M.; Laurindo, João Borges

doi:10.5151/chemeng-cobeq2014-1799-17492-162353

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“…In the feather removal stage, the slaughtered poultry is immersed in water heated up to 70°C, contributing to the maintenance of the carcass at high temperatures. When entering the precooling section, the carcass has an average temperature of 40°C (Paolazzi, Noreña, & Brandelli, 2013; Rodrigues, Parisotto, Carciofi, & Laurindo, 2015). The Brazilian legislation determines immediate temperature reduction to values below 7°C.…”

Section: Introductionmentioning

confidence: 99%

Modeling and simulation of broiler carcass precooling by computational fluid dynamics

Cotrim

Coimbra

Cotrim

2021

J Food Process Engineering

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There are few studies with mathematical models representative of the effect of agitation on the poultry carcass cooling. Thus, the Computational Fluid Dynamics (CFD) technique was applied in the modeling and simulation of this process. Two process conditions were studied: (a) without agitation (NA) by recirculation (0 m 3 hr −1 ) and (b) with agitation (WA) by recirculation (8 m 3 hr −1 ). The simulation was performed in the software ANSYS 18.2 in a steady-state step, for the fluid flow, followed by a transient step (60 min), for the heat transfer. In NA condition R 2 is equal to 0.9959 and NRMSE (%) of 6.32%. WA condition obtained R 2 equal to 0.9923 and NRMSE (%) of 6.39%. The final temperatures were 7.11 and 5.31 C, for recirculation flows of 0 and 8 m 3 hr −1 , respectively. Increases in the volumetric flow of recirculation have a positive effect on reducing the time required for reaching the final temperature of the carcass. Practical Applications:We demonstrate that the CFD model was able to adequately predict the temperature drop profile inside the carcass, overcoming the capacity of traditional empirical models. The CFD model was sensitive to the effects of the cooling water turbulence. It was possible to numerically demonstrate that the turbulence generated by the agitation of the cooling water by recirculation causes a positive effect on the cooling rate of the carcasses. The results point to the possibility of using CFD modeling to optimize the equipment and the precooling process of poultry carcasses. Such optimization can represent a reduction in energy consumption for cold water production or even a reduction in precooling time, which contributes to the environmental sustainability and microbiological safety of poultry meat. | INTRODUCTIONThe precooling of carcasses is the last stage of the poultry slaughtering process and it aims at the quick reduction of the temperature in order to prevent the proliferation of microorganisms deteriorators and pathogens and minimizes the appearance of negative technological effects, for example, the PSE condition (James, Vincent, de Andrade Lima, & James, 2006). The precooling process can be performed by passing through a cooling tunnel with forced air, or by immersing the carcass in cold water, in tanks called chillers (Carciofi & Laurindo, 2007;Huezo, Smith, Northcutt, & Fletcher, 2007). Precooling in chillers can be performed in two or more stages. Whatever the configuration, it is required that the water temperature in the last stage is not higher than 4 C and the temperature in the first stage should not exceed 16 C (BRASIL, 1998).Immediately after slaughter, the poultry has an average temperature, measured at the center of the breast, of 42 C. In the feather removal stage, the slaughtered poultry is immersed in water heated up to 70 C, contributing to the maintenance of the carcass at high temperatures. When entering the precooling section, the carcass has

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Section: Introductionmentioning

confidence: 99%