The Effect Of Scalding On Qaulity Of Chiken And Dehairing And Optimization Of Process Parameters

Broiler in China has a huge market space. As a result, broiler products can be sold as long as they can be produced. The level of broiler slaughtering process falls behind of the development of the broiler processing enterprises to some extent. The level limited the quality of broiler products and market competitiveness.As a key link in broiler processing, the effect of the scalding affect not only seriously the quality and efficiency of the follow-up processings such as dehairing, but also have a great impact on the quality of broiler products. In this thesis, we design and make Scalding Test Bed and obtain the suitable scope of scalding parameters and the best processing parameters for the production by researching the scalding mechanism and the relationship between scalding effect and scalding parameters.First of all, make the eligible Broiler Scalding Test Bed which is the key equipment for the follow-up experiments in JinJiang Mew Food Machinery Manufacture Company by analysising requirements of the mechanical structure, water cycling system and temperature control system and seleting the proper type of the electrothermal apparatus, controller and pump etc.We achieve the relationship between scalding parameters and the quality of the broiler products by comparing experiment. The experiments show that scalding has obvious influence on the chesting meat color, moisture content, pH_45min, adhesion of feather and skin tensile strength but pH_24h. With the inceasing of the temperature and duration, meat become ripening and pale and moisture content, adhesion of feather and skin tensile strength decrease. So, it is important to choose the proper scalding paraments to insure the efficiency of dehairing and quality of chicken.Finally, approaching experiments and general quadratic regression rotation experiments obtain the proper paraments field and the best parament(58.2°C, 99s) under the sensory evaluation system which containing deharing effects, skin and meat quality items. Machine deharing experiment confirms the accuracy of sensory evaluation. At the same time, depicting of the feathers adhesion contour map establishes the relationship between sensory evaluation and machine dehairing effect.