Abstract
Freezing chicken is a popular method for preserving meat and preventing spoilage, but power outages pose a significant challenge, particularly in Iraq where power outages are frequent and prolonged. Experiments have been conducted on fresh poultry meat, which has been subjected to power outages for half an hour. After the power outage, the freezer temperature rises to -7 °C, causing water to permeate the pores of the chicken meat. This results in a change in the taste of the meat compared to its pre-thawing taste. The next day, the power goes out for 57 min, changing the meat's color from pink to brownish-red, causing a rancid taste, and an unpalatable texture. The next day, the power supply is cut off for an hour and 25 min, resulting in shrinkage and stiffness of the outer layer of the meat and an unpleasant odor. This can lead to the growth of harmful bacteria and health and economic problems, including food poisoning. The meat freezes after thawing, and the bacteria that have grown during the thawing period may not die when re-freezing, potentially leading to food poisoning when cooked. Prolonged power outages can also lead to spoilage of meat, making it inedible. Repeated freezing and thawing can also lead to a loss of nutritional value. This study aims to address power outage issues and develop a control system to control freezer temperatures, ensuring frozen chicken is not thawed and ready for human consumption.