vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2021-3-38-45vguit-2826Research ArticleПроцессы и аппараты пищевых производствProcesses and equipment for food industryТонкое измельчение мясного сырья на эмульситаторах с новым режущим механизмомFine grinding of raw meat using the emulsifiers with a new cutting mechanismhttps://orcid.org/0000-0002-0729-4254ГрудановВ. Я.GrudanovV. Y.

д.т.н., профессор, кафедра технологий и технического обеспечения процессов переработки сельскохозяйственной продукции, пр-т Независимости, 99, г. Минск, 220023, Беларусь

Dr. Sci. (Engin.), professor, technologies and technical support of farm products processing department, Nezavisimosti Av, 99, Minsk, 220123, Belarus

vladimir_grudanov@mail.ruhttps://orcid.org/0000-0001-6604-9366БренчА. А.BrenchA. A.

к.т.н., доцент, инженерно-технологический факультет, пр-т Независимости, 99, г. Минск, 220023, Беларусь

Cand. Sci. (Engin.), associate professor, engineering and technology faculty, Nezavisimosti Av, 99, Minsk, 220123, Belarus

abrench@mail.ruhttps://orcid.org/0000-0002-3743-1950ТкачеваЛ. Т.TkachevaL. T.

к.т.н., доцент, кафедра управления охраной труда, пр-т Независимости, 99, г. Минск, 220023, Беларусь

Cand. Sci. (Engin.), associate professor, occupational safety management department, Nezavisimosti Av, 99, Minsk, 220123, Belarus

tkachevalt@mail.ruhttps://orcid.org/0000-0001-6861-9297РындинА. А.RyndinA. A.

к.т.н., доцент, кафедра технологии бродильных производств и виноделия, Волоколамское шоссе 11, г. Москва, 125080, Россия

Cand. Sci. (Engin.), assistant professor, echnology of fermentation and winemaking department, Volokolamskoe Highway 11, Moscow, 125080, Russia

ryndinaa@mgupp.ruhttps://orcid.org/0000-0002-9907-9649ЕгороваГ. Н.EgorovaG. N.

к.п.н., доцент, кафедра промышленной экологии, оборудования химических и нефтехимических производств, пр-т Революции, 19, г. Воронеж, 394036, Россия

Cand. Sci. (Pedag.), assistant professor, industrial ecology, equipment for chemical and petrochemical plants department, Revolution Av., 19 Voronezh, 394036, Russia

egorovahp@gmail.ruБелорусский государственный аграрный технический университетРоссияBelarusian State Agrarian Technical UniversityRussian FederationМосковский государст-венный университет пищевых производствRussian FederationMoscow State University of Food ProductionRussian FederationВоронежский государственный университет инженерных производствRussian FederationVoronezh state university of engineering technologiesRussian Federation2021201020218333845Copyright © Груданов В.Я., Бренч А.А., Ткачева Л.Т., Рындин А.А., Егорова Г.Н., 20212021Груданов В.Я., Бренч А.А., Ткачева Л.Т., Рындин А.А., Егорова Г.Н.Grudanov V.Y., Brench A.A., Tkacheva L.T., Ryndin A.A., Egorova G.N.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/2826

Эффективность тонкого измельчения мясного сырья в эмульситаторах зависит от конструктивных и геометрических параметров режущей пары нож-решетка и режимов процесса, от динамических и кинематических характеристик системы: машина – режущий инструмент – сырье. Раскрытие сущности происходящих процессов при тонком и сверхтонком измельчении мясного сырья служит основой для совершенствования действующих и создания новых рабочих органов машин. Новые ножевые решетки эмульситатора, согласно разработанной математической модели, имеют одинаковую пропускную способность по всей рабочей поверхности и равное гидравлическое сопротивление за счет уменьшения толщины решеток при переходе на более мелкие отверстия перфорации. Режущие кромки лезвий ножа выполнены наклонно по касательной к внутреннему радиусу ножевой решетки и имеют максимальную длину, что обеспечивает высококачественный процесс скользящего резания. В колбасном цеху ОАО «Ошмянский мясокомбинат» для проведения исследований был изготовлен экспериментальный стенд, состоящий из промышленного эмульситатора KS F10/031 и контрольно-измерительных приборов. На основании экспериментальных данных и анализа значимости влияния каждого входного параметра были получены аналитические и графические зависимости, позволяющие определять прирост температуры, производительность эмульситатора, удельную энергоемкость процесса при изменении режимно-конструктивных параметров работы в пределах варьирования факторов. Опытные образцы новых режущих инструментов прошли успешно производственные испытания в колбасном цеху ОАО «Ошмянский мясокомбинат», которые показали увеличение производительности эмульситаторов на 12–15% при более качественном тонком измельчении и снижении на 10…15% удельных энергозатрат на единицу готовой продукции.

The efficiency of fine grinding largely of raw meat in emulsifiers depends on design and geometrical parameters of the cutting pair “knife- hole plate” and the process modes, and also on the dynamic and kinematic characteristics of the system: machine – cutting instrument – raw materials. The disclosure of the essence of the ongoing processes when fine and ultrafine grinding of raw meat is the basis for improvement of equipment in operation and creation of new working parts of machines. The new grinding hole plates of the emulsifier, according to the developed mathematical model, have the same flow capacity over the entire working surface and equal hydraulic resistance due to a decrease in the thickness of the hole plates when switching to smaller perforation holes. The cutting edges of the knife blades are made obliquely tangentially to the inner radius of the grinding hole plate and have a maximum length, which ensures a high-quality slipping cutting process. An experimental stand containing industrial emulsifier KS F10/031 and test and measuring equipment was made for research in the sausage-making shop of the JSC “Oshmyany meat processing plant”. Based on experimental data and analysis of the significance of the influence of each input parameter, analytical and graphical dependences were obtained, which makes it possible to determine the temperature increase, the efficiency of the emulsifier, and the specific energy intensity of the process when changing the operating and designing parameters of the process within the range of varying factors. Production tests of new cutting tools pilot samples were passed successfully in the sausage-making shop of the JSC “Oshmyany meat processing plant”. They showed an increase in the performance of emulsifiers by 12–15% with higher-quality fine grinding and a decrease of 10–15% in specific energy consumption per unit of final output.

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The authors declare that there are no conflicts of interest present.