肉鸡浸烫工艺参数的研究

Study on Broiler Scalding Processing Parameters

浸烫是肉鸡屠宰加工过程中的一个关键作业工序,其效果好坏影响后续脱羽和去残羽效率和肉鸡产品品质。通过对浸烫工艺参数与浸烫效果之间相互关系的研究,获取最佳浸烫效果的工艺参数和烫后羽毛附着力。实验结果表明,样本肉鸡烫后主羽翼和主尾翼附着力为4N以下,纤羽附着力为2N以下时,非常适宜脱羽。采用旋转组合设计实验,获得样本肉鸡的最佳浸烫参数为:浸烫温度58.4℃,浸烫时间97s。

Scalding was a pivotal procedure of broiler processing. The quality of the dehairing and the quality of the chicken were affected by the results of this procedure. The best processing parameters and cohesion of feather were obtained by studying the relationship between scalding processing parameters and the results of scalding. The experimental results showed that wing main feather and tail feather adhesion after scalding being less than 4 N, pile being less than 2 N was appropriated for dehairing. The rotation design experiment showed that the best scalding parameters： scalding temperature 58.4 ℃ , scalding time 97 s.