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Systems and methods for vacuum cooling poultry products

A vacuum cooling, poultry technology, applied in poultry processing, household refrigeration units, preservation of meat/fish with chemicals, etc., can solve problems such as time-consuming

Active Publication Date: 2021-12-31
MORRIS & ASSOCS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In general, air cooling takes longer than immersion cooling

Method used

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  • Systems and methods for vacuum cooling poultry products
  • Systems and methods for vacuum cooling poultry products
  • Systems and methods for vacuum cooling poultry products

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Embodiment Construction

[0051] The present invention will now be described more fully hereinafter with reference to the accompanying drawings, in which exemplary embodiments of the invention are shown. In the drawings, the relative sizes of regions or features may be exaggerated for clarity. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein; rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to Those skilled in the art.

[0052] It will be understood that when an element is referred to as being "coupled" or "connected" to another element, it can be directly coupled or connected to the other element or intervening elements may also be present. In contrast, when an element is referred to as being "directly coupled" or "directly connected" to another element, there are no intervening elements present. Like numerals indicat...

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Abstract

A system for vacuum cooling poultry products comprising: a vacuum chamber configured to be evacuated to cool poultry products in the vacuum chamber; at least one inclined or vertical conduit coupled to the vacuum chamber, wherein at least one conduit is configured to retaining at least one water seal while being evacuated; and a transfer mechanism configured to continuously transfer poultry product up through the at least one conduit, then into and through the vacuum chamber, and then down through the at least one conduit.

Description

[0001] related application [0002] This application claims priority to US Provisional Application No. 62 / 338,179, filed May 18, 2016, the disclosure of which is incorporated herein by reference in its entirety. Background technique [0003] In the United States, federal regulations require that poultry products be chilled shortly after slaughter and evisceration. Although the regulations have recently been rewritten to provide greater flexibility for processors, the previous prescriptive requirements are still considered adequate and provide a useful frame of reference for the process. Previous regulations required, depending on the weight of the bird and the cooling method, to reduce the internal temperature of the bird to 40°F or lower within 4 to 16 hours after slaughter. Some processors use lower target temperatures in order to achieve commercial goals such as improved shelf life. The present invention addresses the reduction of the temperature of products which may be ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A22C21/00A23L3/015F25D31/00
CPCA23L3/0155A22C21/00A23B4/064A23B4/16F25D31/00A22B7/008A22C21/0053B65G15/30B65G2201/0202
Inventor J.P.谢尔
Owner MORRIS & ASSOCS