30 - Water and energy management in poultry processing

Abstract

Publisher Summary This chapter focuses on broilers, which are chickens reared for meat. Other poultry, including turkeys and ducks, is, on the whole, processed in a similar manner. Broilers are reared on farms, whether intensively indoors or with some time outdoors (free-range), and are caught, contained, and transported to a dedicated processing plant. Energy is used in all stages of poultry processing and in various forms. The chapter discusses the energy uses within the industry. Water is used just about everywhere in poultry processing and seemingly always in great volumes. The main requirement is for: scalding and plucking; washing inside and outside of carcasses; chilling operation; transport flumes; floor washing; tray and crate washing; sanitization operations; and boiler operation. The chapter discusses the current water and energy use in poultry processing, how much and why water and energy is used, measurements of water use and quality, monitoring of energy consumption, reduction of water and energy consumption in the process, and waste management and water recycling. The manager of a poultry processing plant has at his disposal a number of ways to cut energy and water use in the processing operation depending on the local situation. These can be grouped under a series of headings moving from the simple and inexpensive to that requiring investment and causing some disruption to the factory routine. A great deal depends on the value ascribed to the savings potentially achievable.