Poultry Scalding Device with Variable Steam Intensity Control
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Solution Overview
Problem
Current scalding methods for poultry carcasses are inefficient in controlling the loosening of feathers and can cause damage to the epidermis and proteins under the skin, leading to inconsistent scalding results and potential overheating, while also being energy-intensive and prone to bacterial transfer.
Innovation Solution
A device with controlled dispensing means that allows the scalding medium to be directed at specific areas of the poultry carcass along a transport path, using adjustable outlet openings and synchronized conveyor systems to vary the intensity and direction of scalding, ensuring targeted heat transfer and minimizing overheating.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a basin with warm water is used for immersion scalding, then feather loosening is achieved, but the poultry entrains considerable water and there is risk of transferring dirt, germs and bacteria
Solution Approach 1:
The invention extracts the harmful element (water basin) from the scalding process and replaces it with a steam-based system. The scalding chamber uses steam injection to achieve feather loosening without requiring the poultry to be immersed in water, thereby eliminating the risk of water contamination and bacterial transfer while maintaining the essential scalding function.
Solution Approach 2:
The invention employs steam (a gaseous fluid) instead of liquid water for the scalding process. By injecting steam into the scalding chamber, the system achieves the necessary heat transfer and feather loosening effect without the poultry contacting liquid water, thus avoiding contamination issues while maintaining scalding effectiveness.
2Reliability
If high intensity scalding is applied to loosen feathers, then feather removal becomes easier, but damage to epidermis and protein denaturation of meat increases
Solution Approach 1:
The invention applies different scalding intensities to different parts of the poultry carcass based on their specific requirements. The control system adjusts steam injection parameters locally, applying higher intensity to areas with tightly attached feathers and lower intensity to sensitive areas, thereby achieving effective feather loosening while minimizing damage to epidermis and meat quality.
Solution Approach 2:
The invention uses a dynamic control system that continuously adjusts steam injection parameters during the scalding process. The system monitors the scalding progress and modifies steam flow rate, temperature, and distribution in real-time, allowing the scalding intensity to adapt to the specific needs of different poultry parts and preventing excessive damage while maintaining feather loosening effectiveness.
3Ease of operation
If uniform scalding is applied to the entire poultry carcass, then processing is simplified, but inconsistent feather loosening and overheating of certain areas occur
Solution Approach 1:
The invention divides the scalding process into multiple zones with different steam injection parameters. The scalding chamber is segmented into regions with varying steam flow rates, temperatures, and injection timing, allowing each area to receive customized scalding treatment. This segmentation enables consistent feather loosening across different parts of the carcass while preventing overheating, and the automated control system maintains operational simplicity despite the complex multi-zone configuration.
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 approach enables highly controllable scalding of different carcass parts, reducing damage and energy consumption, while maintaining effective feather loosening and microbial inactivation, allowing for optimized processing conditions based on the specific needs of various poultry parts.
Implementation Method 1
the important advantage of condensation in general is that it allows a very considerable heat transfer in a relatively short time
Implementation Method 2
whereby a relatively great heat transfer can be realized in a short time
Data Source
AI summary
The present invention relates to a device for scalding poultry carcasses comprising a plumage, comprising: a processing space with transport means in the form of a transport path for poultry carcasses; a feed of scalding medium; dispensing means for the scalding medium provided with outlet openings, wherein the scalding medium leaving the outlet openings co-displaces with the poultry carcasses moving along the transport path. The present invention also relates to an improved method for scalding poultry.