تعقيم روث دجاج التسمين باستخدام تقنيات المعالجة الحرارية وغير الحرارية

نوع المستند : Original Article

المؤلفون

1 أستاذ مساعد – قسم الهندسة الزراعية والنظم الحيوية – كلية الزراعة – جامعة الإسكندرية – الإسكندرية – مصر.

2 أستاذ متفرغ – قسم الهندسة الزراعية والنظم الحيوية – كلية الزراعة – جامعة الإسكندرية – الإسكندرية – مصر.

3 أستاذ مساعد – قسم الهندسة الزراعية – كلية الزراعة – جامعة الزقازيق – الزقازيق – مصر.

المستخلص

أجري البحث الحالي بهدف دراسة استخدام تقنيات المعالجة الحرارية وغير الحرارية في تعقيم روث الدجاج اللاحم خلال أزمنة تعرض مختلفة.
تمت دراسة عملية التعقيم باستخدام تقنيات المعالجة الحرارية المختلفة (التجفيف الشمسي والتجفيف الكهربائي) وتقنيات المعالجة غير الحرارية (الأشعة فوق البنفسجية) في أزمنة تعرض تتراوح من 1 إلى 6 ساعات، وكذلك تم إعادة تعريض الروث المجفف الذي سبق تجفيفه بالتجفيف الشمسي والتجفيف الكهربائي للأشعة فوق البنفسجية المبيدة للجراثيم خلال أزمنة تعرض 5، 10، 15، 30، و60 دقيقة. تمت دراسة عملية التعقيم بناءًا على العد الميكروبي، كفاءة التعقيم، الطاقة اللازمة لعملية التعقيم، تكاليف التعقيم.
أوضحت النتائج أن تعقيم روث الدجاج عن طريق التجفيف الشمسي غير فعال. أدى التجفيف الشمسي لمدة 6 ساعات ومن ثم التعرض للأشعة فوق البنفسجية بكثافة 1960 ميكرو وات/سم2 لمدة 5 دقائق إلى كفاءة تعقيم بنسبة 100%، وأقل طاقة لعملية التعقيم تبلغ 0.163 كيلووات ساعة/كجم، وتكلفة تعقيم قدرها 0.228 جنيه مصري/كجم مقارنة بالمعاملات الأخرى. يمكن تعقيم روث الدجاج باستخدام التجفيف الكهربائي لمدة تصل إلى 5 ساعات بطاقة نوعية تبلغ 58.88 كيلووات ساعة/كجم وتكلفة تعقيم 82.43 جنيهًا مصريًا/كجم. بينما استخدام التجفيف الكهربائي لمدة ساعتين متبوعًا بـ 60 دقيقة من التعرض للأشعة فوق البنفسجية البالغة 1960 ميكرووات/سم2، ادى إلى تعقيم الروث بطاقة نوعية قدرها 25.51 كيلووات ساعة/كجم وتكلفة تعقيم قدرها 35.71 جنيهًا مصريًا/كجم. أدى تعريض الروث إلى 1470 ميكرو واط/سم2 من الأشعة فوق البنفسجية لمدة 6 ساعات إلى تحقيق كفاءة تعقيم بنسبة 100%، وطاقة نوعية تبلغ 8.80 كيلووات ساعة/كجم، وتكلفة تعقيم تبلغ 12.31 جنيهًا مصريًا/كجم.
ختامًا، يعد استخدام الأشعة فوق البنفسجية في تعقيم روث الدجاج تقنية معالجة موفرة للطاقة واقتصادية.

الكلمات الرئيسية

الموضوعات الرئيسية

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