Poultry meat is a highly reliable, rich source of animal protein, which is needed for human growth and development.
The protein obtained from poultry meat is higher in quality and more affordable than most other protein sources. Moreover, poultry meat is delicious and acceptable across societal and cultural backgrounds.
One of the qualities of poultry meat that makes it highly in demand is its safety for consumption. During meat production, safety protocols established by authorities are strictly adhered to.
In this regard, a hot water system is used during poultry processing to ensure that the meat is clean and safe for consumption.
Usage of Hot Water in the Poultry Industry
Hot water is the most important component for the overall safety and performance of commercial poultry meat production. It plays a critical role in poultry meat processing that includes:
1. De-hiding
Immersion of a poultry carcass in a tank of hot water is an imperative process for meat producers to reduce levels of pathogenic bacteria and to scald and de-hair the carcass for disemboweling.
During the scalding, the body of the carcass is turned periodically to ensure that every part is warm, thereby loosening the feathers.
The water temperature is important. High temperatures can excessively soften the skin and lead to tissue damage, while low temperatures lead to excessive immersion times or difficulty in hair removal.
The water temperature should be kept between 136 and 140 degrees Fahrenheit.
2. Carcass Cleaning
After de-hiding and evisceration, slaughtered carcasses are sprayed with hot water at high pressure to clean their surfaces.
The temperature of the water is kept at a minimum of 170 degrees Fahrenheit. (A temperature above this can damage the meat.) Also, the water might contain substances such as lactic acid to eliminate pathogenic microorganisms.
3. Equipment Sanitizing
The tools used for the cutting and processing of the poultry meat must be kept clean at all times. They should be sanitized before and after use.
Hot water is used for cleaning poultry meat processing equipment because of its efficiency in eliminating harmful microbes on the surface.
4. Paw Scalding
In the poultry industry, the scalding of paws is a vital process in the processing of poultry chicken meat. This requires heat and a significant amount of hot water.
A chicken processor is used to scald the paws and the temperature is regulated to avoid greying of the paw.
5. Wastewater Processing
In most poultry meat processing facilities, wastewater is treated before being released into the public sewer system. The hot water in various wastewater processors breaks down solid organic matter, which is converted for other uses in meat processing.
The benefits of using Electroheat Hot Water System (HWS) include:
- The HWS saves energy costs, as it uses unneeded heat energy from the surroundings to heat the water. It uses much less electrical energy to move heat from one place to another. In the long term, this saves users lots of money.
- Electroheat HWS is highly environmentally friendly. Its refrigerant is very ozone-friendly compared to other conventional refrigerants. It can be used for as long as possible without fear of harming the environment.
In Closing: Electroheat Hot Water System (HWS)
Electroheat Hot Water System (HWS) is a highly efficient system of heating water for poultry meat processing. Its unique heating method involves utilizing hot ambient air to transfer heat energy to the targeted area, which is the water tank.
Hot air is transferred to the refrigerant, whereas cold air is rejected. The refrigerant serves as a medium for the transfer of the heat energy to the condenser coil through which circulating cold water from the tank is heated.
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