Robert Ten Cate
ConsultantBy maintaining a high humidity in the chill store with a JetSpray humidifier during the initial cooling, moisture loss from the carcass is inhibited and can be reduced to less than 1%.
Benefits
There are many benefits to managing humidity in abattoirs, primary chilling and meat processing facilities.
Reduce evaporative losses
A high humidity during primary chilling reduces evaporation
Shorten chill cycles
Moist air improves thermal transfer, reducing primary chill times
Reduce energy use
Shortened primary chill times result in reduced refrigeration costs
Humidification in abattoir primary chilling
When a freshly slaughtered carcass is initially chilled to its storage temperature, it will lose weight through moisture loss to the atmosphere. Depending on the chilling process, this can be up to 3% of its overall weight. The highest losses will occur in the early stages when the temperature difference between the carcass and its surrounding chill store atmosphere is at its greatest.
By raising the humidity of the air around the carcasses to between 90-95%RH, moisture loss from the meat is inhibited and weight losses can be reduced to less than 1%. This will have an immediate impact on the profitability of an abattoir operation, as it can stop around 4kg of product evaporating from a typical side of beef during the chill down process.
As well as improving profits through reduced weight loss, a higher humidity in a chill store will improve the thermal conductivity of the air. This results in the carcass reaching its storage temperature more rapidly, which in turn reduces refrigeration energy costs and inhibits microbial growth on the meat.
By raising the humidity of the air around the carcasses to between 90-95%RH, moisture loss from the meat is inhibited and weight losses can be reduced to less than 1%. This will have an immediate impact on the profitability of an abattoir operation, as it can stop around 4kg of product evaporating from a typical side of beef during the chill down process.
As well as improving profits through reduced weight loss, a higher humidity in a chill store will improve the thermal conductivity of the air. This results in the carcass reaching its storage temperature more rapidly, which in turn reduces refrigeration energy costs and inhibits microbial growth on the meat.
Dehumidification in abattoirs and meat processing
Cleaning routines in abattoirs and meat processing facilities can involve pressure washing and spraying. This introduces large volumes of water to the area and its atmosphere. To avoid excessive humidity levels leading to the possibility of mould growth, dehumidification can be used to lower the ambient humidity and maintain a hygienic environment.
When cold stores and freezers are being used, excessive moisture can lead to air mist that impairs visibility or ice formation on surfaces, which causes operational problems and presents a health and safety risk. Specialist desiccant dehumidifiers can be used to remove moisture, maintaining a clear atmosphere and reducing or eliminating icing on walls, ceilings, walkways and stored goods.
When cold stores and freezers are being used, excessive moisture can lead to air mist that impairs visibility or ice formation on surfaces, which causes operational problems and presents a health and safety risk. Specialist desiccant dehumidifiers can be used to remove moisture, maintaining a clear atmosphere and reducing or eliminating icing on walls, ceilings, walkways and stored goods.
Use cases
Prevent evaporative losses
Organic materials have an internal moisture content and will lose moisture to the atmosphere when exposed to air with a low humidity. Humidifiers are used to create an environment with perfect balance between the material’s internal moisture content and the air’s relative humidity.
Prevent condensation and mould
By combining a professional ventilation system with the Condair DA adsorption dryer, it is possible to achieve optimal results in preventing condensation and mould.
Frequently asked questions
Will the carcasses get wet if we use humidifiers during primary chilling?
What type of humidifier is best for reducing evaporation during primary chilling?
Does this system function as spray chilling?
What hygiene measure are required?
What type of sensors are required?
Where should the humidifier be located?
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