Fine grinding of raw meat by using emulsitators with the new cutting mechanism
Abstract
In the article the equations allowing to optimize geometrical parameters of the knife perforated plate by the coefficient of throughput and by the area of the throughput section for the whole model range of emulsitators are offered; the optimal thickness of the knife perforated plate was determined; theoretically, the use of sliding cutting in the rubbing pair of knife - perforated plate is justified, and for the first time the formula for determining the optimal length of the cutting edge of the blade depending on the width of the circular working surface of the perforated plate and its outer diameter is obtained; a new engineering technique for determining the structural, geometric and hydraulic parameters of the entire cutting mechanism is proposed and its experimental confirmation is given.
About the Authors
V. Ya. Grudanov
Educational establishment «Belarusian State Agrarian Technical University»
Belarus
Belarus
Grudanov Vladimir Ya. — Doctor of Engineering Sciences, Professor, Professor of Technologies and Technical Support of Farm Products Processing Department
99, Nezavisimosti, 220123, Minsk, Republic of Belarus
A. A. Brench
Educational establishment «Belarusian State Agrarian Technical University»
Belarus
Belarus
Brench Andrey A. — Candidate of Engineering Sciences, Associate Professor, Dean of Engineering and Technology faculty
99, Nezavisimosti, 220123, Minsk, Republic of Belarus
L. T. Tkacheva
Educational establishment «Belarusian State Agrarian Technical University»
Belarus
Belarus
Tkacheva Lyudmila T. — Candidate of Engineering Sciences, Associate Professor, Associate Professor of Occupational Safety Management Department
99, Nezavisimosti, 220123, Minsk, Republic of Belarus
A. M. Mazur
Educational establishment «Belarusian State Agrarian Technical University»
Belarus
Belarus
Mazur Anatoly M. — Doctor of Engineering Sciences, Professor, Professor of Technologies and Technical Support of Farm Products Processing Department
99, Nezavisimosti, 220123, Minsk, Republic of Belarus
References
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Review
For citations:
Grudanov V.Ya., Brench A.A., Tkacheva L.T., Mazur A.M. Fine grinding of raw meat by using emulsitators with the new cutting mechanism. Food Industry: Science and Technology. 2020;13(2):58-68. (In Russ.)
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