Method and process for the controll of water weight loss in spray chill operations with the subsequent reduction of airborne bacterial load in air utilizing specialized chemistry in an air wash system in protein-based food processing plants

摘要

It has been discovered that precise control of relative humidity within the Spray Chill rooms of meat processing facilities can help control carcass water weight loss. Through the use of a specially designed air wash system this loss can be controlled. As an additional beneficial effect of this process, it has been proven that a significant reduction of airborne bacteria can be seen through the application of proper air wash sump chemistry through the specialized process. Further to this development, and in combination with the proper sump chemistry humidifying system, continual cleaning of the process air and internal areas of the air handler as well as the filter and fill materials is seen, allowing for a continual cleansing of the system while delivering sanitized air and providing high room humidity for the control of water loss during the carcass chilling operation and the reduction of airborne bacteria in the spray chill room or any meat storage area.