The Cost of Frost
The Cost of Frost (1984)-For several reasons the most difficult electrical utility loads to control in a meat processing plant are the carcass chill coolers. In the case of hog chill coolers, the hogs arrive in the chill cooler at an average temperature of 105°F directly from the kill floor after a thorough washing. The freshly slaughtered hogs must be chilled to an internal temperature of 38-40°F as quickly as possible under the proper conditions of temperature, humidity, and air movement to retard microorganism growth in the carcass itself. In accomplishing this, the loss of moisture from the hog carcass must be held to a minimum, and at the same time, the carcass must leave the cooler in a firm state suitable for efficient cutting and processing.
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