Poultry Scalding Apparatus with Upward Venturi Flow
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Solution Overview
Problem
Existing scalding apparatuses for poultry face inefficiencies in heat transfer and temperature distribution, leading to air inclusions and frothing in the scald water, especially at high line speeds, which increases drag and complicates the scalding process.
Innovation Solution
The scalding apparatus employs upwardly directed venturi nozzles that create a turbulent flow of scald water, directed vertically and then downwards, synchronized with the poultry's movement, along with a guide wall that acts as a heat exchanger and a filtering system for efficient water treatment and reintroduction, ensuring homogeneous temperature distribution and minimizing air inclusions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conventional scalding apparatuses are used at high line speeds, then productivity increases, but air inclusions and frothing occur in the scald water
Solution Approach 1:
The patent inverts the conventional downward water flow to upward flow through venturi nozzles. This reversal eliminates air inclusion by preventing air from being trapped in the feathers, and suppresses frothing by creating a controlled turbulent flow pattern that maintains water stability even at high line speeds up to 15,000 chickens per hour
2Productivity
If conventional scalding apparatuses operate at high line speeds, then productivity increases, but drag effect increases causing poultry to rise in the scald water
Solution Approach 1:
The patent reverses the water flow direction from downward to upward through venturi nozzles, creating a flow that moves in the same direction as poultry transport. This eliminates the counterflow drag effect that causes poultry to rise, allowing stable scalding at high line speeds
Solution Approach 2:
The patent uses venturi nozzles that create a hydraulic flow pattern where water is drawn through the nozzle by pressure differential, generating a turbulent stream that follows the poultry movement direction, reducing drag and preventing poultry from rising in the water
3Device complexity
If conventional scalding apparatuses are used, then simple construction is achieved, but heat transfer efficiency and temperature distribution are insufficient
Solution Approach 1:
The patent employs venturi nozzles that generate intense turbulent water flow through pressure differential alone, without requiring additional heating elements or complex circulation systems. This hydraulic approach achieves superior heat transfer and homogeneous temperature distribution while maintaining construction simplicity
Solution Approach 2:
The patent changes the water flow parameters by using venturi nozzles to create high-velocity turbulent flow, which dramatically enhances convective heat transfer coefficients and ensures uniform temperature distribution throughout the scald water, achieving effective scalding with simple construction
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 solution enhances heat transfer, maintains consistent temperature, reduces air inclusions, and simplifies cleaning, allowing for efficient scalding of poultry at high line speeds without drag issues, ensuring effective and uniform scalding.
Implementation Method 1
The nozzles are of the venturi type so that a relatively minor efflux of scald water from the nozzles produces a relatively strong, turbulent flow of scald water in the immersion tank
Implementation Method 2
produces a relatively strong, turbulent flow of scald water in the immersion tank
Implementation Method 3
This is favourable for an effective heat transfer to the skin of the poultry
Implementation Method 4
the scalding apparatus has a guide wall that operates as a heat exchanger
Data Source
AI summary
A scalding apparatus for poultry includes an overhead conveyor for moving poultry, suspended by their legs, through an immersion tank filled with scald water. A filtering device and pumping unit can be used to withdraw the scald water, clean the scald water, and reintroduce the scald water to the tank. Upwardly directed nozzles, located in the bottom of the tank, provided a stream of scald water directed up and over the poultry. A reversing guide may be provided for redirecting the scald water downwards to the poultry. The immersion tank may be divided into chambers.