Investigation of the process of low-temperature canning of turkey meat in an environment of carbon dioxide

Abstract

In recent years for refrigerated processing of poultry, development and introduction of different apparatuses operating on the principle of the direct contract with carbon dioxide have been conducted. The disadvantages of the used contact apparatuses operating using carbon dioxide are: relatively low output, increased consumption of CO2, its insufficiently effective application. In the paper the construction and the principle of the apparatus operation for refrigerated processing of dead turkeys, the construction of which allows compensating these disadvantages, were presented. For the purpose of realisation of the developed apparatus in the industry, the specialists of Kemerovo State University at the Department of “Heating Venting Air Conditioning” developed an acting model of the apparatus and studied the modes of its operation. In the course of the apparatus operation, the time of refrigerating processing of turkey was determined; consumption of carbon dioxide with different masses of poultry and modes of the apparatus operation was defined. The proposed apparatus for refrigerated processing of poultry with carbon dioxide possesses improved productivity, provides a decrease in the consumption of carbon dioxide combined with its more effective application.