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United States Department of Agriculture

Agricultural Research Service

Title: Disinfection and Solids Removal of Poultry Chiller Water by Electroflotation

Authors
item Tsai, Lee
item Hernlem, Bradley
item Huxsoll, Charles

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: May 2, 2001
Publication Date: August 1, 2002
Citation: Tsai, L.-S., Hernlem, B.J., Huxsoll, C.C. 2002. Disinfection and Solids Removal of Poultry Chiller Water by Electroflotation. Journal of Food Science. 67(6):2160-2164.

Interpretive Summary: Poultry chiller water and other food processing fluids are routinely chlorinated and discarded because of the buildup of contaminants and microbes. An electroflotation device that concurrently disinfects and removes solids from food processing water was developed. The device was demonstrated to clarify and disinfect poultry chiller water for reuse. It can significantly reduce the cost of water usage, wastewater treatment and refrigeration energy--savings that the poultry industry has sought for a long time.

Technical Abstract: In poultry processing, carcasses are chilled in water that is replenished at 0.5 gal/bird. The overflow water contributes to the costs of water usage, wastewater treatment and refrigeration energy, thus the need for developing means for its safe reuse. An electroflotation device that concurrently disinfects and removes solids from overflow water was developed. At a charge of 280 Coulomb/L, electroflotation reduced aerobic bacteria and Coliform by 6 and 5 log CFU/mL, respectively, 1000-fold more efficient than dosing with 150 mg/mL chlorine. Electroflotation removed 82% of the suspended solids and 14% of the soluble organic matter and did not require flocculant, indicating its potential for treating overflow water for reuse.

Last Modified: 4/17/2014
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