Development and performance evaluation of a chicken defeathering machine, scalder and killing cone
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Author |
Omolayo M. Ikumapayi, Abiodun Bayode, Temitayo S. Ogedengb and Tin T. Ting
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e-ISSN |
1819-6608 |
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On Pages
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655-668
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Volume No. |
20
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Issue No. |
11
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Issue Date |
August 31, 2025
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DOI |
https://doi.org/10.59018/062581
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Keywords |
chicken, cone, defeathering, killing, machine, scalder, sustainable food production, corporate sustainability.
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Abstract
This research involves the development of a chicken defeathering machine, a scalder, and a killing cone. The ultimate goal is too efficiently and humanely process chickens for consumption by automating the removal of feathers, loosening them, and facilitating humane slaughter. A chicken defeathering machine, a scalder, and a killing cone are provided as the solution. To provide a modernized and streamlined poultry processing practice. These innovations also address the efficiency of feather removal, ensuring uniform results and minimizing the risk of skin damage. Based on the findings of this research, not only does the system defeather chickens, but it is also crucial in maintaining food safety standards and removing surface contaminants from the chicken carcass. To verify the design, we put the system through its paces at the workshop and compared its performance characteristics to manual feather removal. The findings show that compared to manual feather removal, this process is much faster and consistent. In addition, it offers a dependable performance in a wide range of circumstances. This system is shown to be trustworthy, effective, and eco-friendly. Users interested in discovering the best means of defeathering chickens would find this paper useful. An integrated chicken processing system combining automated defeathering, scalding, and humane slaughter supports sustainable food production while delivering faster and more uniform results than manual methods. The system’s performance supports key Sustainable Development Goals. Automated processing and consistent quality align with SDG 2 (Zero Hunger) by enhancing food production efficiency and product safety, while the humane techniques support SDG 12 (Responsible Consumption and Production) through improved animal welfare, sustainable practices for corporate sustainability.
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