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You searched for subject:(Immersion chilling). Showing records 1 – 2 of 2 total matches.

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Georgia Tech

1. Richter, Stephanie. Investigating ice slurry’s perceived mechanical abrasive quality to increase pathogen reduction on poultry during immersion chilling.

Degree: MS, Biology, 2018, Georgia Tech

The poultry industry is an integral part of Georgia’s economy, accounting for more than half of the state’s agricultural output. In Georgia, more than 20 million pounds of broiler meat are produced daily. Poultry processing entails many phases, and this thesis focuses upon the immersion chilling step. The chilling phase is critical to reducing pathogen presence and ensuring meat product shelf-life. Immersion chilling consumes intense amounts of water and energy resources, and the industry is trying to discover more efficient approaches for processing. This thesis is based upon a multi-year project investigating ice slurry as an alternative chilling medium for the poultry industry. Ice slurry is composed of small characteristic length ice particles and a salt-brine solution that acts as a freezing point depressant. The salt is an important component in maintaining the ice slurry in a homogenous state (i.e., reduce ice agglomeration and media separation). Ice slurry is hypothesized to provide a disruptive scrubbing/abrasive phenomenon resulting in greater pathogen reduction compared to tradition chilled water medium. Pathogen reduction experiments were conducted to determine the Salmonella pathogen reduction capability of chilled water and ice slurry on whole carcasses and wing-parts. Pathogen reduction experiments combined experimental factors of: peracetic acid (PAA) antimicrobial concentration, media salinity, time of immersion chilling, and air agitation levels. Treatment combinations were compared to discover the optimum relationship between factors resulting in the best reduction from STR concentrations pre- and post-chilling. The project also investigated the salt-uptake tendencies of whole carcasses during immersion chilling. Whole carcasses, without the giblets (WOGs) were chilled by either air chill, chilled water, or 4.5% salinity chilled water. Post-chilling, three sample types were collected per each carcass (breast skin, white meat, and dark meat). Results initially addressed salt-uptake concerns when ice slurry medium is used for immersion chilling. Initial findings indicated that salt concentrations increased in the skin, yet did not affect white or dark meat. The skin acts as a barrier that prevents salt penetration into the white and dark meat, furthering the consideration of ice slurry as a poultry chilling medium. Advisors/Committee Members: Haynes, Comas (advisor), Hammer, Brian (advisor), Brockett, Mirjana (committee member), Buhr, Richard (committee member).

Subjects/Keywords: Ice slurry; Salmonella; Poultry processing; Immersion chilling

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Richter, S. (2018). Investigating ice slurry’s perceived mechanical abrasive quality to increase pathogen reduction on poultry during immersion chilling. (Masters Thesis). Georgia Tech. Retrieved from http://hdl.handle.net/1853/59944

Chicago Manual of Style (16th Edition):

Richter, Stephanie. “Investigating ice slurry’s perceived mechanical abrasive quality to increase pathogen reduction on poultry during immersion chilling.” 2018. Masters Thesis, Georgia Tech. Accessed September 22, 2019. http://hdl.handle.net/1853/59944.

MLA Handbook (7th Edition):

Richter, Stephanie. “Investigating ice slurry’s perceived mechanical abrasive quality to increase pathogen reduction on poultry during immersion chilling.” 2018. Web. 22 Sep 2019.

Vancouver:

Richter S. Investigating ice slurry’s perceived mechanical abrasive quality to increase pathogen reduction on poultry during immersion chilling. [Internet] [Masters thesis]. Georgia Tech; 2018. [cited 2019 Sep 22]. Available from: http://hdl.handle.net/1853/59944.

Council of Science Editors:

Richter S. Investigating ice slurry’s perceived mechanical abrasive quality to increase pathogen reduction on poultry during immersion chilling. [Masters Thesis]. Georgia Tech; 2018. Available from: http://hdl.handle.net/1853/59944


University of Georgia

2. Ukidwe, Mayuri Sunil. Development and validation of heat and mass transfer model for immersion chilling of chicken carcasses.

Degree: MS, Poultry Science, 2017, University of Georgia

Chilling of chicken carcasses properly after slaughter is critical to assure microbial safety. Computer models for simulating chilling can be valuable tools to evaluate adequacy of chilling. An accurate heat and mass transfer model (considering heat conduction and internal moisture diffusion) for predicting commercial immersion chilling of poultry carcasses was developed using multiple software and validated in commercial processing operations. The predicted temperature profiles for validation tests were in agreement with experimental data (overall RMSE value of 2.62 ± 1.91 °C). Maximum difference in Salmonella spp. growth with the predicted vs. the observed chilling profiles was less than 0.01 log CFU/g. The model provided accurate predictions using input parameters available to commercial poultry processors such as chiller water temperature and carcass mass. The developed model can be easily integrated with predictive microbial models to evaluate the microbiological safety of poultry carcass chilling processes. Advisors/Committee Members: Harshavardhan Thippareddi.

Subjects/Keywords: Immersion chilling; heat and mass transfer; modeling; food safety

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Ukidwe, M. S. (2017). Development and validation of heat and mass transfer model for immersion chilling of chicken carcasses. (Masters Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/37561

Chicago Manual of Style (16th Edition):

Ukidwe, Mayuri Sunil. “Development and validation of heat and mass transfer model for immersion chilling of chicken carcasses.” 2017. Masters Thesis, University of Georgia. Accessed September 22, 2019. http://hdl.handle.net/10724/37561.

MLA Handbook (7th Edition):

Ukidwe, Mayuri Sunil. “Development and validation of heat and mass transfer model for immersion chilling of chicken carcasses.” 2017. Web. 22 Sep 2019.

Vancouver:

Ukidwe MS. Development and validation of heat and mass transfer model for immersion chilling of chicken carcasses. [Internet] [Masters thesis]. University of Georgia; 2017. [cited 2019 Sep 22]. Available from: http://hdl.handle.net/10724/37561.

Council of Science Editors:

Ukidwe MS. Development and validation of heat and mass transfer model for immersion chilling of chicken carcasses. [Masters Thesis]. University of Georgia; 2017. Available from: http://hdl.handle.net/10724/37561

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