| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 101 | CONTROL OF WATER WEIGHT LOSS OF PROTEIN-BASED FOODS IN SPRAY CHILL OPERATIONS | PCT/US2009003491 | 2009-06-10 | WO2009151597A1 | 2009-12-17 | GLASCOCK BATTLE B; BULLARD ROBERT C; FALLER JAMES A |
| Precise control of relative humidity within the Spray Chill rooms of meat processing facilities can help control carcass water weight loss. This loss can be controlled by using a wet packed-bed air wash system. A significant reduction of airborne bacteria can be seen through the application of proper air wash sump chemistry through the specialized process. Further to this development, and in combination with the proper sump chemistry humidifying system, continual cleaning of the process air and internal areas of the air handler as well as the filter and fill materials is seen, allowing for a continual cleansing of the system while delivering sanitized air and providing high room humidity for the control of water loss during the carcass chilling operation and the reduction of airborne bacteria in the spray chill room or any meat storage area. | ||||||
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