pH and temperature are critical parameters in the production of poultry meat. This project aims to demonstrate the potential for digital monitoring of poultry scalding to improve product quality, reduce waste and save time while increasing the transparency and traceability of production.

The findings will support the development of a wider concept for real-time digital control and regulation where a broad spectrum of digital data sources are recorded and analysed. Deep process insights will help define specific performance indicators and enable retrospective analysis.

The findings will support the development of a wider concept for real-time digital control and regulation where a broad spectrum of digital data sources are recorded and analysed. Deep process insights will help define specific performance indicators and enable retrospective analysis.

Final report summary
The prototype pH regulation unit was designed and assembled at the Calvatis testing unit. To simulate the scalding bath, the prototype was connected to a cleaning in place (CIP) unit for small-scale evaluation of proof of concept. To allow for larger scalding baths in the field, all tests were performed with buffered solutions.

The next step is real-life application of the system for further evaluation and performance improvement. Value generated by pH regulation and close data monitoring will be demonstrated.