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Effects of ambient temperature and water vapor on chamber pressure and oxygen level during low atmospheric pressure stunning of poultry
The characteristics of the vacuum used in a low atmospheric pressure stunning system to stun (render unconscious) poultry prior to slaughter are described. A vacuum chamber is pumped by a wet screw compressor. The vacuum pressure is reduced from ambient atmospheric pressure to an absolute vacuum pre...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Poultry Science Association, Inc.
2017
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5850479/ https://www.ncbi.nlm.nih.gov/pubmed/28521045 http://dx.doi.org/10.3382/ps/pex066 |
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author | Holloway, Paul H. Pritchard, David G. |
author_facet | Holloway, Paul H. Pritchard, David G. |
author_sort | Holloway, Paul H. |
collection | PubMed |
description | The characteristics of the vacuum used in a low atmospheric pressure stunning system to stun (render unconscious) poultry prior to slaughter are described. A vacuum chamber is pumped by a wet screw compressor. The vacuum pressure is reduced from ambient atmospheric pressure to an absolute vacuum pressure of ∼250 Torr (∼33 kPa) in ∼67 sec with the vacuum gate valve fully open. At ∼250 Torr, the sliding gate valve is partially closed to reduce effective pumping speed, resulting in a slower rate of decreasing pressure. Ambient temperature affects air density and water vapor pressure and thereby oxygen levels and the time at the minimum total pressure of ∼160 Torr (∼21 kPa) is varied from ∼120 to ∼220 sec to ensure an effective stun within the 280 seconds of each cycle. The reduction in total pressure results in a gradual reduction of oxygen partial pressure that was measured by a solid-state electrochemical oxygen sensor. The reduced oxygen pressure leads to hypoxia, which is recognized as a humane method of stunning poultry. The system maintains an oxygen concentration of <5% for at least 2 minutes, which ensures that birds are irreversibly stunned. Calculated pump down (pressure versus time) data match experimental data very closely because the programmable logic controller and the human machine interface enable precise and accurate control. The vacuum system operates in the turbulent viscous flow regime, and is best characterized by absolute vacuum pressure rather than gauge pressure. Neither the presence of broiler chickens nor different fore-line pipe designs of four parallel commercial systems affected the pressure-time data. Water in wet air always reduces the oxygen concentrations to a value lower than in dry air. The partial pressure of water and oxygen were found to depend on the pump down parameters due to the formation of fog in the chamber and desorption of water from the birds and the walls of the vacuum chamber. |
format | Online Article Text |
id | pubmed-5850479 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | Poultry Science Association, Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-58504792018-03-23 Effects of ambient temperature and water vapor on chamber pressure and oxygen level during low atmospheric pressure stunning of poultry Holloway, Paul H. Pritchard, David G. Poult Sci Animal Well-Being and Behavior The characteristics of the vacuum used in a low atmospheric pressure stunning system to stun (render unconscious) poultry prior to slaughter are described. A vacuum chamber is pumped by a wet screw compressor. The vacuum pressure is reduced from ambient atmospheric pressure to an absolute vacuum pressure of ∼250 Torr (∼33 kPa) in ∼67 sec with the vacuum gate valve fully open. At ∼250 Torr, the sliding gate valve is partially closed to reduce effective pumping speed, resulting in a slower rate of decreasing pressure. Ambient temperature affects air density and water vapor pressure and thereby oxygen levels and the time at the minimum total pressure of ∼160 Torr (∼21 kPa) is varied from ∼120 to ∼220 sec to ensure an effective stun within the 280 seconds of each cycle. The reduction in total pressure results in a gradual reduction of oxygen partial pressure that was measured by a solid-state electrochemical oxygen sensor. The reduced oxygen pressure leads to hypoxia, which is recognized as a humane method of stunning poultry. The system maintains an oxygen concentration of <5% for at least 2 minutes, which ensures that birds are irreversibly stunned. Calculated pump down (pressure versus time) data match experimental data very closely because the programmable logic controller and the human machine interface enable precise and accurate control. The vacuum system operates in the turbulent viscous flow regime, and is best characterized by absolute vacuum pressure rather than gauge pressure. Neither the presence of broiler chickens nor different fore-line pipe designs of four parallel commercial systems affected the pressure-time data. Water in wet air always reduces the oxygen concentrations to a value lower than in dry air. The partial pressure of water and oxygen were found to depend on the pump down parameters due to the formation of fog in the chamber and desorption of water from the birds and the walls of the vacuum chamber. Poultry Science Association, Inc. 2017-08 2017-01-11 /pmc/articles/PMC5850479/ /pubmed/28521045 http://dx.doi.org/10.3382/ps/pex066 Text en © The Author 2017. Published by Oxford University Press on behalf of Poultry Science Association. http://creativecommons.org/licenses/by-nc/4.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited. For commercial re-use, please contact journals.permissions@oup.com. |
spellingShingle | Animal Well-Being and Behavior Holloway, Paul H. Pritchard, David G. Effects of ambient temperature and water vapor on chamber pressure and oxygen level during low atmospheric pressure stunning of poultry |
title | Effects of ambient temperature and water vapor on chamber pressure and oxygen level during low atmospheric pressure stunning of poultry |
title_full | Effects of ambient temperature and water vapor on chamber pressure and oxygen level during low atmospheric pressure stunning of poultry |
title_fullStr | Effects of ambient temperature and water vapor on chamber pressure and oxygen level during low atmospheric pressure stunning of poultry |
title_full_unstemmed | Effects of ambient temperature and water vapor on chamber pressure and oxygen level during low atmospheric pressure stunning of poultry |
title_short | Effects of ambient temperature and water vapor on chamber pressure and oxygen level during low atmospheric pressure stunning of poultry |
title_sort | effects of ambient temperature and water vapor on chamber pressure and oxygen level during low atmospheric pressure stunning of poultry |
topic | Animal Well-Being and Behavior |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5850479/ https://www.ncbi.nlm.nih.gov/pubmed/28521045 http://dx.doi.org/10.3382/ps/pex066 |
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