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vineethvknair
06-10-2016, 09:43 AM
What is the amount of fresh air required on slaughter line meat processing area( but not ready to eat meat processing) which is fully air conditioned?? What will be the air filtration requirement??
Meat processing I meant is stages from Cattle dehiding to cutting carcass to quarter before precooling at cold storage from around 30 deg C to 0~1 DegC at. 90% RH

Magoo
07-10-2016, 03:32 AM
Maximum fresh air and full extract and maintain partial pressurization, prechill supply air and ultra filtration. Plus maintain a suitable interior dry bulb condition of average 15' C .

vineethvknair
07-10-2016, 07:45 AM
Thank you very much for the reply.
Do you mean 100% outdoor air/once through required? Does EU-7 Filtration is fine?

Magoo
08-10-2016, 02:46 AM
Yes full fresh plus average 10 % and full extract so a once through air flow, the extra 10% ensures partial pressurization so there is coverage out flow through building structure keeping out flies and crawling insects through gaps. dependent on local space conditions you have to maintain a chilled environment for reducing bacterial accumulation and getting rid of smells etc.. Introduced air should have several levels of air filtration, large lumps as in birds insects etc., pre filters for dust and similar and high efficiency particulate separation / HEPA filters including carbon filters. All dependent on local regulations.
Slaughter houses are steamy messy and smelly places with blood and offal and excrement, bacteria central. Plus you should select air locks between slaughter area and blast chill areas. same after chill areas and boning out areas, called controlled non cross contamination management.

vineethvknair
08-10-2016, 06:08 PM
Yes full fresh plus average 10 % and full extract so a once through air flow, the extra 10% ensures partial pressurization so there is coverage out flow through building structure keeping out flies and crawling insects through gaps. dependent on local space conditions you have to maintain a chilled environment for reducing bacterial accumulation and getting rid of smells etc.. Introduced air should have several levels of air filtration, large lumps as in birds insects etc., pre filters for dust and similar and high efficiency particulate separation / HEPA filters including carbon filters. All dependent on local regulations.
Slaughter houses are steamy messy and smelly places with blood and offal and excrement, bacteria central. Plus you should select air locks between slaughter area and blast chill areas. same after chill areas and boning out areas, called controlled non cross contamination management.

Many Thanks for the reply.

I'm from India and here we don't have codes for slaughter house air conditioning. Could you please provide some reference for international Codes & Regulations for the same.

Josip
10-10-2016, 02:02 PM
Hi, vineethvknair :)


Many Thanks for the reply.

I'm from India and here we don't have codes for slaughter house air conditioning. Could you please provide some reference for international Codes & Regulations for the same.

Here you can read something ...

http://www.fao.org/docrep/003/x6932e/X6932E00.htm#TOC

http://www.fao.org/docrep/010/ai407e/AI407E00.htm#Contents

http://www.fao.org/docrep/004/t0098e/T0098E00.htm#TOC

http://www.fao.org/docrep/003/X6552E/X6552E00.htm#TOC

http://www.fao.org/docrep/004/t0279e/T0279E00.htm#TOC



hope this will be of some help to you ...


Best regards, Josip :)