SciELO - Scientific Electronic Library Online

vol.22 número1Considerações sobre os valores máximos permitidos (VMP) de E. coli em águas cinza, visando ao reúso por meio de avaliação quantitativa de riscos microbiológicos (AQRM)Instalação de uma pequena bacia experimental florestal: estudo de caso da bacia do Rio Araponga índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados




Links relacionados


Engenharia Sanitaria e Ambiental

versão impressa ISSN 1413-4152versão On-line ISSN 1809-4457


BAILONE, Ricardo Lacava  e  ROCA, Roberto Oliveira. Trends in processing broiler: rational use of water. Eng. Sanit. Ambient. [online]. 2017, vol.22, n.1, pp.65-72.  Epub 13-Out-2016. ISSN 1413-4152.

Currently, rational use of water has been the subject of discussion of government agencies and non-governmental organizations around the world. Following this trend, increasingly stringent laws should be implemented regarding the use of this natural asset. In a broiler slaughterhouse, water usage occurs widely along the entire flowchart. In this context, the present study aimed to compare consumption of water within a broiler slaughterhouse (large size) with models already proposed and used in other countries in order to identify solutions to mitigate losses from mismanagement. It follows that changes in a few key points of the process would give the industry a more sustainable use of water, like replacement of electronarcose by stunning gas, decreasing of the size of the scalding tank or changing in the process, replacement of pre-cooling by water immersion for pre-cooling by air, decreasing of the water renewal in cooling tanks, changes in the cold generator system in air-conditioned environments, as well as the total or partial reuse of water.

Palavras-chave : sustainability; consumption; meat; production; poultry.

        · resumo em Português     · texto em Português     · Português ( pdf )