International scientific and practical conference "AgroSMART - Smart solutions for agriculture" (AgroSMART 2018)

Studying the Carbon-Dioxide-Driven Freezing of Turkey Meat

Authors
Evgeny Nikolayevich Neverov, Yevgeniy Nikolayevich Neverov, Igor Alekseyevich Korotky, Yelena Valerievna Korotkaya, Aleksandr Nikolayevich Rasschepkin
Corresponding Author
Evgeny Nikolayevich Neverov
Available Online December 2018.
DOI
10.2991/agrosmart-18.2018.97How to use a DOI?
Keywords
apparatus, poultry, carbon dioxide, sublimation, temperature field, heat flux density, research, heat transfer coefficient, isotherms
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 СО2, 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

Copyright
© 2018, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Volume Title
International scientific and practical conference "AgroSMART - Smart solutions for agriculture" (AgroSMART 2018)
Series
Advances in Engineering Research
Publication Date
December 2018
ISBN
10.2991/agrosmart-18.2018.97
ISSN
2352-5401
DOI
10.2991/agrosmart-18.2018.97How to use a DOI?
Copyright
© 2018, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

TY  - CONF
AU  - Evgeny Nikolayevich Neverov
AU  - Yevgeniy Nikolayevich Neverov
AU  - Igor Alekseyevich Korotky
AU  - Yelena Valerievna Korotkaya
AU  - Aleksandr Nikolayevich Rasschepkin
PY  - 2018/12
DA  - 2018/12
TI  - Studying the Carbon-Dioxide-Driven Freezing of Turkey Meat
BT  - International scientific and practical conference "AgroSMART - Smart solutions for agriculture" (AgroSMART 2018)
PB  - Atlantis Press
SP  - 517
EP  - 521
SN  - 2352-5401
UR  - https://doi.org/10.2991/agrosmart-18.2018.97
DO  - 10.2991/agrosmart-18.2018.97
ID  - Neverov2018/12
ER  -