Authors

Evaluation of meat grinder performance depending on their design and physical and mechanical properties of raw-material

UDC 637.02.73

Evaluation of meat grinder performance depending on their design and physical and mechanical properties of raw-material

Pelenko V.V., Zuev N.A., Ольшевский Р.Г., Ivanenko V.P., Krysin A.G.

Abstract
Meat production has a significant share of the total food consumption of the country, with grinders being one of the most common types of hardware processing of raw meat. Outdated equipment of food enterprises in Russia has not been replenished to the due extent by Russian models recently, and is being replaced by expensive imported samples that require original spare parts. It is not economically efficient for the equipment of average complexity in particular, e.g. meat grinders. That is why the improvement of the Russian food processing equipment, and grinders in particular, based on recent theoretical and technical-technological development is of great importance. Our research on this subject of food industry is of systemic nature, it is highly knowledge-intensive, that allows us to obtain good general results when new developments are being introduced in the Russian food engineering and food production. The materials of analytical and experimental studies are given to evaluate the impact of a wide range of structural and technological parameters of grinders as well as physical and mechanical characteristics of raw meat on performance, power consumption and temperature regimes of the grinding process The mathematical model of the raw meat grinding process has been developed to determine priorities for improving components of grinding equipment and to carry out the optimization of its design and technological parameters.

Keywords: grinder, grinding, meat, mathematical model, kinematic pair, plate, knife, torque, power consumption

All references

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