WO2018156005A1 - Method for optimising time and energy in the process for of cooling carcass meat of bovine livestock by monitoring the state of the meat in real time and controlling environmental variables in a cold room - Google Patents
Method for optimising time and energy in the process for of cooling carcass meat of bovine livestock by monitoring the state of the meat in real time and controlling environmental variables in a cold room Download PDFInfo
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- WO2018156005A1 WO2018156005A1 PCT/MX2017/000022 MX2017000022W WO2018156005A1 WO 2018156005 A1 WO2018156005 A1 WO 2018156005A1 MX 2017000022 W MX2017000022 W MX 2017000022W WO 2018156005 A1 WO2018156005 A1 WO 2018156005A1
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- Prior art keywords
- cooling
- meat
- cold room
- temperature
- sensor
- Prior art date
Links
- 238000001816 cooling Methods 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 26
- 235000013372 meat Nutrition 0.000 title claims abstract description 14
- 241000283690 Bos taurus Species 0.000 title claims abstract description 7
- 238000012544 monitoring process Methods 0.000 title claims abstract description 6
- 244000144972 livestock Species 0.000 title abstract 2
- 230000007613 environmental effect Effects 0.000 title description 5
- 238000009423 ventilation Methods 0.000 claims abstract 4
- 238000009529 body temperature measurement Methods 0.000 claims abstract 3
- 238000005457 optimization Methods 0.000 claims description 3
- 238000001514 detection method Methods 0.000 claims description 2
- 238000004891 communication Methods 0.000 claims 1
- 230000007423 decrease Effects 0.000 claims 1
- 238000003780 insertion Methods 0.000 claims 1
- 230000037431 insertion Effects 0.000 claims 1
- 238000005259 measurement Methods 0.000 claims 1
- 238000007781 pre-processing Methods 0.000 claims 1
- 238000005070 sampling Methods 0.000 claims 1
- 230000000007 visual effect Effects 0.000 claims 1
- 238000005057 refrigeration Methods 0.000 abstract description 2
- 241001465754 Metazoa Species 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 239000003507 refrigerant Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 238000003307 slaughter Methods 0.000 description 2
- 239000010868 animal carcass Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
Definitions
- the present invention has its preponderant field of application in the monitoring and control of cooling of cattle channels, specifically through the implementation of wireless sensor network and variation of environmental conditions in the refrigeration room.
- the meat processing industry has several stages that range from the slaughter of the animal to the end of the cutting, deboning, packing and finally shipping.
- One of these stages is the cooling of the carcass meat, this crucial process given the reactions in the various tissues caused by the cooling.
- After the slaughter of animals for the meat it is necessary to immediately cool the carcasses of the animals to a temperature at which the deterioration of the meat is substantially avoided.
- the temperature is monitored with thermostats installed in strategic points of the cold room, however that temperature detected by the thermostats is not necessarily the temperature of the channel nor much less the internal temperature of the meat.
- the present invention has as its main objective the monitoring of the temperature at different points to estimate an average temperature in real time, by detecting a real temperature of the channel we can decide how long this channel has to be subjected to cooling to reach the standard to store it Without spending more energy to cool it, if the time is less than the traditional one we will have energy savings, otherwise, if it takes longer we will only have the certainty that our channels met the storage standards.
- Patent No. US20090004958 refers to a method and system for cooling beef carcasses divided in half along their spines, specifically it refers to an energy saving cooling method and system improved in productivity by or in the which reduction in The process performance is suppressed to a minimum, the cooling period of time is reduced, and the development of dripping bleeding and swelling of the meat are prevented by adding water in the cooling process.
- patent No. US20090004958 refers to a method and system for cooling beef carcasses divided in half along their spines, specifically it refers to an energy saving cooling method and system improved in productivity by or in the which reduction in The process performance is suppressed to a minimum, the cooling period of time is reduced, and the development of dripping bleeding and swelling of the meat are prevented by adding water in the cooling process.
- US200B0141685 details a method for cooling housing parts by means of a refrigerant flowing along one side of a sheet, the other side of which is in contact with a housing part, in which at least one cooling element with a cavity for refrigerant between a flexible cooling surface and a wall Behind it moves to bring the flexible cooling surface of the cooling element butt with the housing part; Refrigerant is flowed through the cavity to cool the housing part by means of the cooling surface.
- 6845624 claims a process of cooling animal carcasses from a death temperature to a temperature at which deterioration is substantially avoided includes the circulation of refrigerated air over the housing to freeze an external part of the channel, followed by the application of water to the channel to form a sufficiently continuous layer of ice in the channel.
- the housing is cooled by a multi-stage rapid cooling process in which the housing is exposed to refrigerated high speed air.
- the housing is transferred to a refrigerated chamber to allow the inside and outside of the housing to equilibrate at the temperature at which deterioration is substantially avoided. It describes a method for cooling channels, patent No.
- US5220812 is based on introducing a cryogenic fluid into a rotating drum together with the channel, the drum having internal walls that are cooled by the cryogenic fluid, rotating the drum so that the channels contact each other, until they are cooled to a sufficient degree.
- the cryogenic fluid cools the drum to a temperature of approximately 32 to F (0 "C).
- a small amount of water can be introduced into the drum to form an ice sheet on the inner walls to prevent the channels from sticking to the internal walls
- Figure 1 is a diagram of the operations and information flow of the Method of
- the method starts from the cold room [101] where the cattle channels will cool.
- the sensor nodes will be placed by inserting them [102] in the back room of the channel with a previous identification and predetermination of geographical location within the cold room.
- the embedded system acquires the readings of the sensor nodes [103] and the ambient temperature sensor to emit a signal for the variation of environmental variables [104] referring to cold wind speed and temperature of the entire area.
- the information generated may be a monitored output [105] either on a screen or other means to display information.
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Devices That Are Associated With Refrigeration Equipment (AREA)
Abstract
The present invention describes a method for optimising time and energy in cooling carcass meat of bovine livestock by means of control algorithms and devices for varying the ventilation speed of the refrigeration system of the cold room with real-time monitoring of variables related to the state of the meat. The method uses strategically placed bayonet sensor nodes that are inserted into the carcass to measure temperature at different points, as well as a sensor for sensing the ambient temperature of the cold room. The method integrates a PID control algorithm for cooling for requesting different cooling speed values (by varying the ventilation speed) for different temperature measurements of the nodes inserted into the carcass.
Description
MÉTODO DE OPTIMIZACIÓN DE TIEMPO Y ENERGÍA EN PROCESO DE ENFRIAMIENTO DE CARNE DE GANADO BOVINO EN CANAL MEDIANTE MONITOREO EN TIEMPO REAL DEL ESTADO DE LA CARNE Y CONTROL DE VARIABLES AMBIENTALES EN CUARTO FRÍO METHOD OF OPTIMIZATION OF TIME AND ENERGY IN PROCESS OF COOLING OF MEAT OF BOVINE IN CHANNEL THROUGH MONITORING IN REAL TIME OF THE STATE OF THE FLESH AND CONTROL OF ENVIRONMENTAL VARIABLES IN FOURTH COLD
CAMPO TÉCNICO DE LA INVENCIÓN TECHNICAL FIELD OF THE INVENTION
La presente invención tiene su campo de aplicación preponderante en el monitoreo y control de refrigeración de canales de ganado bovino, específicamente mediante la implementación de red inalámbrica de sensores y variación de condiciones ambientales en cuarto de refrigeración. The present invention has its preponderant field of application in the monitoring and control of cooling of cattle channels, specifically through the implementation of wireless sensor network and variation of environmental conditions in the refrigeration room.
ANTECEDENTES DE LA INVENCIÓN BACKGROUND OF THE INVENTION
La industria de procesamiento de la carne cuenta con diversas etapas que van desde el sacrificio del animal hasta terminar en la etapa de corte, deshuese, empaque y finalmente el embarque. Una de estas etapas es la del enfriamiento de la carne en canal, siendo este proceso crucial dadas las reacciones en los diversos tejidos provocadas por el enfriamiento. Tras el sacrificio de animales para la carne es necesario enfriar inmediatamente las canales de los animales hasta una temperatura a la que se evita sustancialmente el deterioro de la carne. Actualmente en la industria se monitorea la temperatura con termostatos instalados en puntos estratégicos del cuarto frió, sin embargo esa temperatura detectada por los termostatos no es necesariamente la temperatura de la canal ni mucho menos la temperatura interior de la carne. La presente invención tiene como objetivo principal el monitoreo de la temperatura en diferentes puntos para estimar una temperatura promedio en tiempo real, al detectar una temperatura real de la canal podemos decidir cuánto tiempo tiene que estar esta canal sometida al enfriamiento para alcanzar el estándar para almacenarla sin gastar más energía al enfriarla, si el tiempo es menor que el tradicional tendremos un ahorro de energía, de lo contrario, si tarda más solo tendremos la certeza que nuestras canales cumplieron con los estándares de almacenamiento. The meat processing industry has several stages that range from the slaughter of the animal to the end of the cutting, deboning, packing and finally shipping. One of these stages is the cooling of the carcass meat, this crucial process given the reactions in the various tissues caused by the cooling. After the slaughter of animals for the meat it is necessary to immediately cool the carcasses of the animals to a temperature at which the deterioration of the meat is substantially avoided. At the moment in the industry the temperature is monitored with thermostats installed in strategic points of the cold room, however that temperature detected by the thermostats is not necessarily the temperature of the channel nor much less the internal temperature of the meat. The present invention has as its main objective the monitoring of the temperature at different points to estimate an average temperature in real time, by detecting a real temperature of the channel we can decide how long this channel has to be subjected to cooling to reach the standard to store it Without spending more energy to cool it, if the time is less than the traditional one we will have energy savings, otherwise, if it takes longer we will only have the certainty that our channels met the storage standards.
A continuación, se presenta una breve descripción de patentes actuales en relación al tema, con el fin de resaltar la actividad inventiva de la presente invención. La patente No. US20090004958 se refiere a un método y sistema para enfriar canales de res divididos a la mitad a lo largo de sus espinas dorsales, específicamente se refiere a un método y sistema de enfriamiento de ahorro de energía mejorado en productividad por o en el cual la reducción en
el rendimiento del proceso se suprime a un mínimo, el período de enfriamiento del tiempo se reduce, y el desarrollo de goteo de sangrado e hinchazón de la carne se previenen mediante la adición de agua en el proceso de enfriamiento. Simllarmente, la patente No. US200B0141685 detalla un método para enfriar partes de carcasa por medio de un refrigerante que fluye a lo largo de un lado de una lámina, cuyo otro lado está en contacto con una parte de carcasa, en el que al menos un elemento de refrigeración con una cavidad para refrigerante entre una superficie de refrigeración flexible y una pared Detrás de ella se mueve para llevar la superficie de refrigeración flexible del elemento de refrigeración a tope con la parte de carcasa; Se hace fluir refrigerante a través de la cavidad para enfriar la parte de carcasa por medio de la superficie de enfriamiento. Así mismo, la patente Estadounidense No. 6845624 reclama un proceso de enfriamiento de canales de animales desde una temperatura de muerte a una temperatura a la cual se evita sustancialmente el deterioro comprende la circulación de aire refrigerado sobre la carcasa para congelar una parte externa de la canal, seguida por la aplicación de agua a la canal para formar una capa suficientemente continua de Hielo en la canal. Preferiblemente, la carcasa se enfria mediante un proceso de enfriamiento rápido de múltiples etapas en el que la carcasa se expone a aire de alta velocidad refrigerado. Inmediatamente antes o inmediatamente después de la formación de !a capa de hielo, la carcasa se transfiere a una cámara refrigerada para permitir que el interior y el exterior de la carcasa se equilibren a la temperatura a la que se evita sustancialmente el deterioro. Describe un método para enfriar canales, la patente No. US5220812, se basa en introducir un fluido criogénico en un tambor giratorio junto con la canal, teniendo el tambor paredes internas que son enfriadas por el fluido criogénico, hacer girar el tambor de modo que las canales se contacten entre sí, hasta que sean enfriadas a un grado suficiente. El fluido criogénico enfría el tambor a una temperatura de aproximadamente 32a F (0"C). Se puede introducir una pequeña cantidad de agua en el tambor para forma una capa de hielo en las paredes internas para evitar que las canales se peguen a las paredes internas. The following is a brief description of current patents in relation to the subject, in order to highlight the inventive activity of the present invention. Patent No. US20090004958 refers to a method and system for cooling beef carcasses divided in half along their spines, specifically it refers to an energy saving cooling method and system improved in productivity by or in the which reduction in The process performance is suppressed to a minimum, the cooling period of time is reduced, and the development of dripping bleeding and swelling of the meat are prevented by adding water in the cooling process. Similarly, patent No. US200B0141685 details a method for cooling housing parts by means of a refrigerant flowing along one side of a sheet, the other side of which is in contact with a housing part, in which at least one cooling element with a cavity for refrigerant between a flexible cooling surface and a wall Behind it moves to bring the flexible cooling surface of the cooling element butt with the housing part; Refrigerant is flowed through the cavity to cool the housing part by means of the cooling surface. Likewise, US Patent No. 6845624 claims a process of cooling animal carcasses from a death temperature to a temperature at which deterioration is substantially avoided includes the circulation of refrigerated air over the housing to freeze an external part of the channel, followed by the application of water to the channel to form a sufficiently continuous layer of ice in the channel. Preferably, the housing is cooled by a multi-stage rapid cooling process in which the housing is exposed to refrigerated high speed air. Immediately before or immediately after the formation of the ice sheet, the housing is transferred to a refrigerated chamber to allow the inside and outside of the housing to equilibrate at the temperature at which deterioration is substantially avoided. It describes a method for cooling channels, patent No. US5220812, is based on introducing a cryogenic fluid into a rotating drum together with the channel, the drum having internal walls that are cooled by the cryogenic fluid, rotating the drum so that the channels contact each other, until they are cooled to a sufficient degree. The cryogenic fluid cools the drum to a temperature of approximately 32 to F (0 "C). A small amount of water can be introduced into the drum to form an ice sheet on the inner walls to prevent the channels from sticking to the internal walls
En relación con las patentes anteriores, ninguna de las patentes considera la detección de la temperatura promedio de cada canal para la variación de condiciones ambientales como velocidad de aire frío, pues se sustentan básicamente en métodos de enfriamiento y dejan a un lado el ahorro de consumo de energía.
DESCRIPCION DETALLADA DE LA INVENCIÓN In relation to the previous patents, none of the patents considers the detection of the average temperature of each channel for the variation of environmental conditions such as cold air velocity, since they are basically based on cooling methods and leave aside the consumption savings of energy DETAILED DESCRIPTION OF THE INVENTION
Los detalles característicos de la presente invención se muestran en la siguiente descripción y en la figura que se acompaña, la cual se menciona a manera de ejemplo por lo que no debe considerarse como una limitante para dicha invención. The characteristic details of the present invention are shown in the following description and in the accompanying figure, which is mentioned by way of example and therefore should not be considered as a limitation for said invention.
Breve descripción de la figura: Brief description of the figure:
La figura 1 es un diagrama de las operaciones y flujo de información del Método de Figure 1 is a diagram of the operations and information flow of the Method of
Optimización de Tiempo y Energía en Proceso de Enfriamiento de Carne de Ganado Bovino en Canal. Optimization of Time and Energy in the Process of Cooling Bovine Cattle Meat in Canal.
Como muestra la figura 1, el método comienza a partir del cuarto frío [101] donde enfriaran las canales de ganado bovino. Se colocarán los nodos sensores insertándolos [102] en el cuarto trasero de la canal con una previa identificación y predeterminación de localización geográfica dentro del cuarto frío. De manera continua, el sistema embebido adquiere las lecturas de los nodos sensores [103] y del sensor de temperatura ambiental para emitir una señal para la variación de variables ambientales [104] referentes a velocidad del viento frío y temperatura de todo el área. La información generada podrá ser una salida monitoreada [105] ya sea en una pantalla u otro medio para desplegar información.
As Figure 1 shows, the method starts from the cold room [101] where the cattle channels will cool. The sensor nodes will be placed by inserting them [102] in the back room of the channel with a previous identification and predetermination of geographical location within the cold room. On a continuous basis, the embedded system acquires the readings of the sensor nodes [103] and the ambient temperature sensor to emit a signal for the variation of environmental variables [104] referring to cold wind speed and temperature of the entire area. The information generated may be a monitored output [105] either on a screen or other means to display information.
Claims
1.- Método de optimización de tiempo y energía en proceso de enfriamiento de carne de ganado bovino en canal mediante dispositivos y algoritmos de control para variación velocidad de ventilación de sistema de refrigeración de cuarto frío con monitoreo en tiempo real de variables relacionadas con estado de la carne, caracterizado por: a. - Al menos un nodo sensor de tipo bayoneta con punta para inserción en cuarto trasero de canal por cada riel y por cada difusor de refrigeración presente en cuarto frío, que integra tres sensores de temperatura, uno para superficie de la canal y dos para su interior, aislados térmicamente entre sí. Cuenta con capacidad para pre-procesa miento de datos y envío inalámbrico de señales referentes a los mismos y se conoce su localización dentro del cuarto frío. b. - Un sensor de viento para ventilación de interiores por cada motor de ventilador perteneciente al sistema de refrigeración del cuarto frío y un sensor de temperatura de cuarto frío. c- Sistema embebido que ejecuta algoritmo de control PID de enfriamiento caracterizado con curva de enfriamiento óptimo para cada punto de medición de temperatura, de tal forma que demanda mayor velocidad de ventilación de aire frío y menor temperatura de enfriamiento cuando la canal comienza a enfriarse y va disminuyendo dicha velocidad de enfriamiento conforme se cumplen límites de temperatura en los puntos de sensado internos hasta acercarse a la temperatura meta correspondiente de 4 "C. Dicho sistema embebido controla velocidad de los distintos motores de ventiladores pertenecientes al sistema de refrigeración y controla el encendido y apagado del compresor del sistema de refrigeración. d.- Obtención de medición de temperatura de los distintos nodos presentes en el cuarto de refrigeración por parte de sistema embebido. El algoritmo de control de enfriamiento toma en cuenta la temperatura medida en los nodos que se posicionan en cada difusor para regular la velocidad de ventilación de cada motor desde 1 m/s hasta 3 m/s y el encendido y apagado del compresor del sistema de refrigeración, retroalimentándose mediante sensores de viento y temperatura mencionados. 1.- Method of optimization of time and energy in the process of cooling cattle meat in carcass by means of devices and control algorithms for speed variation of cold room cooling system with real-time monitoring of variables related to state of the meat, characterized by: a. - At least one bayonet type sensor node with tip for insertion in the rear quarter of the channel for each rail and for each cooling diffuser present in the cold room, which integrates three temperature sensors, one for the surface of the channel and two for its interior , thermally insulated from each other. It has the capacity for pre-processing of data and wireless sending of signals related to them and its location in the cold room is known. b. - A wind sensor for indoor ventilation for each fan motor belonging to the cold room cooling system and a cold room temperature sensor. c- Embedded system that executes a PID cooling control algorithm characterized by an optimal cooling curve for each temperature measurement point, in such a way that it demands a higher speed of cold air ventilation and a lower cooling temperature when the channel begins to cool and said cooling rate decreases as temperature limits are met at the internal sensing points until the corresponding target temperature of 4 "C is approached. Said embedded system controls the speed of the different fan motors belonging to the cooling system and controls the ignition and shutting down the compressor of the cooling system d.- Obtaining temperature measurement of the different nodes present in the cooling room by the embedded system The cooling control algorithm takes into account the temperature measured in the nodes that are position in each diffuser to regulate the speed of ve ntilation of each engine from 1 m / s to 3 m / s and the on and off of the compressor of the cooling system, feedback by means of wind and temperature sensors mentioned.
2.- Método como el especificado en reivindicación 1, donde se incluye sensor de PH para obtener un muestreo en valor de PH de las canales durante el proceso de enfriamiento.
2. Method as specified in claim 1, wherein a PH sensor is included to obtain a sampling in PH value of the channels during the cooling process.
3. - Método como el especificado en reivindicación 1, donde se implementa el control de humedad relativa en ambiente de cuarto frío a través de medición de sensor de humedad y actuación de aspersores. 3. - Method as specified in claim 1, wherein the relative humidity control in cold room environment is implemented through humidity sensor measurement and sprinkler action.
4. - Método como el especificado en reivindicación 1, donde la intercomunicación entre nodos se lleva a cabo con protocolos de comunicación inalámbrica como a) Wifi, b) Zigbee, c) Bluetooth. 4. - Method as specified in claim 1, where intercom between nodes is carried out with wireless communication protocols such as a) Wifi, b) Zigbee, c) Bluetooth.
5.- Método como el especificado en reivindicación 1, donde la información obtenida por cada nodo sensor es desplegada en un monitor correspondiente a una pantalla para la visualización por parte del usuario. 5. Method as specified in claim 1, wherein the information obtained by each sensor node is displayed on a monitor corresponding to a screen for viewing by the user.
6.- Método como el especificado en reivindicación 1, donde cada nodo sensor cuenta con una alarma visual y auditiva, y etiqueta de RFID activo para su detección en otras estaciones de trabajo, en caso de que se olvidara dentro de la canal.
6. Method as specified in claim 1, wherein each sensor node has a visual and auditory alarm, and active RFID tag for detection in other workstations, in case it is forgotten within the channel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/MX2017/000022 WO2018156005A1 (en) | 2017-02-24 | 2017-02-24 | Method for optimising time and energy in the process for of cooling carcass meat of bovine livestock by monitoring the state of the meat in real time and controlling environmental variables in a cold room |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/MX2017/000022 WO2018156005A1 (en) | 2017-02-24 | 2017-02-24 | Method for optimising time and energy in the process for of cooling carcass meat of bovine livestock by monitoring the state of the meat in real time and controlling environmental variables in a cold room |
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| Publication Number | Publication Date |
|---|---|
| WO2018156005A1 true WO2018156005A1 (en) | 2018-08-30 |
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| PCT/MX2017/000022 WO2018156005A1 (en) | 2017-02-24 | 2017-02-24 | Method for optimising time and energy in the process for of cooling carcass meat of bovine livestock by monitoring the state of the meat in real time and controlling environmental variables in a cold room |
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| WO (1) | WO2018156005A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109343352A (en) * | 2018-12-17 | 2019-02-15 | 山东大学 | A temperature control method and system based on time optimal control |
| EP4269913A1 (en) * | 2022-04-27 | 2023-11-01 | Preket, S.L. | Machine for supercooling food and beverages at temperatures below zero degrees celsius without crystallization |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003099028A1 (en) * | 2002-05-29 | 2003-12-04 | Ansawina Beheer B.V. | Method and apparatus for cooling carcasses and carcass parts of slaughtered animals |
| WO2006086982A1 (en) * | 2005-02-16 | 2006-08-24 | Slagteriernes Forskningsinstitut | Method, apparatus and cooling element for cooling carcass parts |
| WO2006098070A1 (en) * | 2005-03-16 | 2006-09-21 | Mayekawa Mfg. Co., Ltd. | Method and system for cooling of dressed carcasses |
-
2017
- 2017-02-24 WO PCT/MX2017/000022 patent/WO2018156005A1/en active Application Filing
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003099028A1 (en) * | 2002-05-29 | 2003-12-04 | Ansawina Beheer B.V. | Method and apparatus for cooling carcasses and carcass parts of slaughtered animals |
| WO2006086982A1 (en) * | 2005-02-16 | 2006-08-24 | Slagteriernes Forskningsinstitut | Method, apparatus and cooling element for cooling carcass parts |
| WO2006098070A1 (en) * | 2005-03-16 | 2006-09-21 | Mayekawa Mfg. Co., Ltd. | Method and system for cooling of dressed carcasses |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109343352A (en) * | 2018-12-17 | 2019-02-15 | 山东大学 | A temperature control method and system based on time optimal control |
| EP4269913A1 (en) * | 2022-04-27 | 2023-11-01 | Preket, S.L. | Machine for supercooling food and beverages at temperatures below zero degrees celsius without crystallization |
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