MODELING THE PROCESS OF SALING MEAT IN HORIZONTAL DRUMS

Abstract

The article presents new mathematical models necessary for establishing optimal modes for massaging meat in horizontal drums that are completely wrapped. The results of their analytical investigation of the requirements for extracting salted meat products with increased yield and tender structure were presented. The new results of analytical-theoretical and experimental studies of the trajectories of the movement of pieces of meat in slowly rotating horizontal drums are presented, the conditions and rational modes of their use during massaging of meat with different structural and mechanical properties, which are used in the production of salted meat, are established products It has been proven that the equipment, the working organs of which have the shape of a drum with a smooth surface, the presence of activator devices of different shapes in the middle of the drum, allows you to speed up the process of massaging meat with a blow when falling from a height. The resulting mathematical models make it possible to calculate energy consumption for massaging meat, to positively influence the technology of salted meat products. The new results of analytical-theoretical and experimental studies of the trajectories of the movement of pieces of meat in slowly rotating horizontal drums are presented, the conditions and rational modes of their use during massaging of meat with different structural and mechanical properties, which are used in the production of salted meat, are established. products It has been proven that the equipment, the working organs of which have the shape of a drum with a smooth surface, the presence of activator devices of different shapes in the middle of the drum, allows you to speed up the process of massaging meat with a blow when falling from a height. The resulting mathematical models make it possible to calculate energy consumption for massaging meat, to positively influence the technology of salted meat products.