Study of the work of the grinder in different types of meat cropping

Abstract

In the work, analytical studies were performed to determine the working time of the grinder on different types of meat grinding, depending on the design parameters of the grinding mechanism. The production of sausage products, despite the high level of competition, is attractive for producers. The opening of such a production is a profitable investment for starting a business, which gives a relatively quick financial return due to a quick change in the range of products made according to original recipes. One of the main technological operations for the preparation of sausage products is the grinding of meat, which accounts for 70% of the time for their production. The main mechanism for grinding meat raw materials is grinder. Selection of grinding equipment with appropriate parameters will prevent its underloading and downtime, as well as forced interruptions in the operation of devices for mixing minced meat and forming sausage products. Regulating the operation modes of the equipment for grinding meat will ensure the uniformity and rhythm of the operation of the rest of the equipment and will affect the output time of finished products, namely, sausage products. The methodology for determining the necessary duration of meat grinding, taking into account the need for raw materials for the stable operation of the sausage production shop, has been developed. The method is based on the influence of the parameters of the grinding mechanism of the lobules on the grinding time and makes it possible to take into account their change. Research results make it possible to improve the process of production of sausage products, simplify the selection of equipment and increase the productivity of the technological line for the production of products in small and medium production. Based on the obtained results, recommendations are given for determining the parameters of the grating-knife grinding mechanism, which would ensure the work of the grinder in the same time frame, regardless of the type of grinding and slight fluctuations in the technological mass of raw materials for the production of sausage products in the amount of 100 to 1000 kg per day of finished products.