Meat Processing System with Agitated Water Filtration
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Solution Overview
Problem
Manual removal of bone chips, blood clots, and skin from meat pieces is a time-consuming and labor-intensive process in meat processing plants, especially when processing 'picnics' from hog carcasses for products like sausage.
Innovation Solution
A meat processing system with an elongated housing filled with chilled water and an endless conveyor system that immerses meat in agitated water, using a water agitator and recirculator with filtration to automatically remove foreign materials, and an air blower to dry the meat.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If manual removal of foreign materials is used, then labor intensity is high and time consumption is high, but the process is simple and requires no additional equipment
Solution Approach 1:
The system enables self-service processing where the meat pieces automatically pass through the wash housing on the conveyor belt, and the foreign materials are automatically removed through the combined action of water flow, air injection, and mechanical agitation, eliminating the need for manual removal by workers
Solution Approach 2:
The system uses hydraulic principles by filling the housing with water and using water flow to carry away detached foreign materials. Pneumatic principles are applied through air injection at the bottom of the housing, creating turbulence and agitation that enhances the removal of foreign materials from meat surfaces
2Extent of automation
If automated washing system is implemented, then productivity increases and labor intensity decreases, but device complexity and initial investment increase
Solution Approach 1:
The conveyor belt serves multiple functions: it transports meat pieces through the washing housing, positions them for effective washing, and facilitates their removal. The water system performs multiple roles including washing, rinsing, and carrying away foreign materials. This multi-functionality reduces the need for separate dedicated components for each operation
Solution Approach 2:
The system changes physical parameters of the washing medium by injecting air at the bottom to create turbulence and agitation. The water flow rate, air injection pressure, and conveyor speed can be adjusted to optimize the washing effect for different types of meat and foreign materials, providing flexibility without adding complex equipment
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Automatically removes foreign materials from meat, reducing manual labor, enhancing efficiency and economy of operation while ensuring cleanliness and durability of the system.
Implementation Method 1
A water agitator is associated with the housing to agitate the water therein so as to remove foreign material such as bone chips, blood clots or skin from the pieces of meat being conveyed through the water in the housing
Implementation Method 2
The meat processing system includes a water recirculator which recirculates chilled water through the housing
Implementation Method 3
an air blower positioned above the third conveyor below the upper end thereof which blows excess water from the meat after the meat has moved upwardly from the water in the housing
Implementation Method 4
The water in the housing is agitated by means of water and/or air nozzles which direct pressurized water and/or air into the housing
Data Source
AI summary
An apparatus for processing meat comprising an endless conveyor having an infeed end and a discharge end with the conveyor passing through a housing or tank which is partially filled with agitated water. Pieces of meat are conveyed by the conveyor through the agitated water to remove foreign particles therefrom. The foreign particles are recirculated through a filter and a water chiller with the chilled and filtered water then being returned to the tank. Excess water is blown from the pieces of meat after the pieces of meat have been conveyed through the agitated water. The method of processing the meat is also described.