THEORETICAL FOUNDATIONS OF IMPROVING THE QUALITY AND EFFICIENCY OF THE PROCESS OF FINE GRINDING OF MEAT RAW MATERIALS ON EMULSIFIERS

Abstract

Grinding of various materials is carried out in various ways: cutting, crushing, sawing, breaking, hitting.
 In the technological equipment of meat processing plants, grinding is achieved by a combination of several types of mechanical action. Each type of grinding is characterized by an average particle size, while large, medium, fine, fine, ultrafine (colloidal grinding) grinding is used.
 A block diagram of meat and meat products grinding has been compiled, which reveals the essence of the processes taking place and serves as the basis for justifying the improvement and creation of new working bodies of machines for more efficient meat grinding. The basic laws of the sliding cutting process are described, a mathematical model of the movement of meat raw materials in cylindrical channels of the knife grate is
 constructed. Analytical equations are obtained to determine the duration of grinding from the volume of finished products. A mathematical model of the knife grid of the emulsifier with a concentric arrangement of holes has been developed. The model allows you to get the same throughput capacity of the working surface of the grid in the horizontal plane. This model uses the regularities of the theory of preferred numbers.