Poultry Scalding Device Using Targeted Steam Condensation
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Solution Overview
Problem
Current scalding methods for poultry face challenges in achieving consistent and effective feather loosening without causing excessive damage to the epidermis or risking cross-contamination, particularly due to the rapid onset of rigor mortis and the need for immediate processing.
Innovation Solution
A device that uses a targeted condensation of the scalding medium to achieve efficient heat transfer without overheating, allowing for controlled scalding without immersion in liquid and without pre-plucking, with adjustable dispensing means to direct the scalding medium at specific areas of the poultry.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If immersion scalding is used to achieve effective feather loosening, then the scalding result is improved, but the risk of cross-contamination and water entrainment increases
Solution Approach 1:
The invention extracts the harmful element (immersion in water basin) from the scalding process while retaining the beneficial effect (feather loosening). Poultry is scalded by passing through a processing space where steam-heated liquid is blown, eliminating contact with the basin and thus preventing cross-contamination and water entrainment.
Solution Approach 2:
The invention introduces air as an intermediary carrier medium to deliver the scalding effect without direct water contact. Steam-heated liquid is blown into the processing space with air as carrier medium, allowing heat transfer to poultry feathers through the air-liquid mixture without immersion.
2Object-affected harmful factors
If steam-heated liquid is blown into processing space with air as carrier medium, then cross-contamination is avoided, but it becomes difficult to obtain constant and effective scalding result
Solution Approach 1:
The invention implements feedback control through detection means and control means that monitor and maintain process conditions in the processing space. This ensures constant temperature, humidity, and liquid excess are maintained, providing consistent scalding results while avoiding cross-contamination.
Solution Approach 2:
The invention carefully controls and adjusts parameters such as temperature (steam-heated liquid), humidity (100% air humidity), and liquid excess in the processing space. By optimizing these parameters, consistent and effective scalding results are achieved without cross-contamination risks.
3Productivity
If high heat transfer is achieved through condensation, then scalding efficiency is improved, but the risk of overheating and epidermis damage increases
Solution Approach 1:
The invention applies scalding locally and selectively through targeted condensation of scalding medium at the position where the jet strikes the skin. This localized approach ensures efficient heat transfer where needed while preventing overheating and epidermis damage through controlled condensation rather than direct high-temperature contact.
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
This method ensures a controlled and efficient scalding process that minimizes epidermal damage and reduces the risk of cross-contamination, allowing for quick and effective feather loosening with adjustable settings for different poultry types.
Implementation Method 1
A targeted condensation of the scalding medium will thus occur at the position where the jet of scalding medium strikes the skin of the poultry. The important advantage of condensation is that it allows a very considerable heat transfer in a relatively short time without the risk of (local or other) overheating
Implementation Method 2
The important advantage of condensation is that it allows a very considerable heat transfer in a relatively short time without the risk of (local or other) overheating
Data Source
Figure 1A~1B
Figure 2A~2B
Figure 3~4
AI summary
The invention relates to a device (1) for scalding poultry, comprising: a processing space (7) provided with transport means (8) for carrying the poultry for processing through the processing space, a conditioning space (2) connecting to the processing space for composing a conditioning medium, and displacing means (5, 10) for displacing the conditioning medium from the conditioning space to the processing space. The invention also relates to a method for scalding poultry.