预冷环境及时间对猪胴体冷却损耗的影响

Effects of Chilling Condition and Time on Evaporative Loss of Pork Carcasses during Chilling

为了解决传统企业在猪胴体冷却过程中干耗较严重的问题,在春季选取若干宰后猪胴体,研究预冷库内不同位置的风速、温度、相对湿度的变化规律,不同冷却时间和冷库内不同位置对猪胴体冷却损耗的影响。结果表明:预冷库内不同位置之间的风速、温度、相对湿度之间差异对猪胴体预冷损耗存在显著影响(P<0.05),风速大的位置其胴体周围环境相对湿度高,温度低,胴体冷却损耗小;随着预冷时间的延长,猪胴体损耗逐渐增大,且预冷时间对冷却损耗也有显著影响(P<0.05)。

In conventional chilling, pork carcass shrinkage is very serious, causing considerable economic losses. To solve this problem, we examined the changing patterns of air velocity, temperature and relative humidity at different locations in the chilling room and further addressed the effects of chilling time and positioning at different locations in the chilling room on evaporative loss of pork carcasses slaughtered in spring. The results indicated that the differences in air velocity, humidity and temperature at different locations in the chilling room had a significant effect on evaporative loss of carcasses during chilling（P 0.05）. The locations of chilling room where air velocity was higher provided higher relative humidity surrounding pork carcasses and lower temperature, resulting in less evaporative loss of pork carcasses. With the extension of chilling time, the evaporative loss of pork carcasses gradually increased, and it was significantly affected by the chilling time（P 0.05）.