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- Title
Analysis of working parts for machines intended for fine meat raw material cutting.
- Authors
Zheludkov, Aleksandr; Akulenko, Sergey
- Abstract
Introduction. A purpose of researches is a decline of power-hungryness of process of micronizing of meat raw material by the improvement of construction of cutter knives. Materials and methods. 4 types of knives which differ in the type of cutting edge were investigated. Factors which influence on the process of micronizing of meat raw material in cutter, and the ways of improvement of micronizing process are certain on the basis of literary analysis of modern scientific paper of lider scientific journals. Results and discussion. According to the design cutters can be divided into four groups: with rectilinear cutting edge; with continuous curve cutting edge; with dentate line cutting edge; with broken line cutting edge. Cutting at micronizing process must be sliding, and a knifeblade is sloping. The increase of sliding coefficient results in the increase of length of cutting edge and side of knife, increases the losses of energy on a friction and intensively promotes the temperatures of raw material. At the change of coefficient of sliding of knife K from 1,06 to 1,94 the increase of temperature diminishes from 5 to to 4,66°C. The minimum increase of temperature at K=1,94. Specific power-hungryness at the increase of sliding coefficient from 1,06 to 2,17 diminishes. A minimum is observed at K=2,17, and for it further increase the specific power-hungryness rises. Surface of contact of cutting organ at K=3,7 increase by comparison to the case of the chopping cutting in several times. Effort of pinning of product to the side and coefficient of friction at the set speed of cutting are permanent, and principal reason of increase of specific power-hungryness is an increase of constituent of specific expense of energy on overcoming of knife surface friction at a product. The previous study in cutting process allowed to determine that the minimum temperature growth and specific energy intensity can be reached using the cutters with the broken line cutting edge and cutting angle γ=64°. Conclusion. Given scientific developments allow to design the cutters with optimum cutting angle providing minimum specific energy intensity and temperature growth in comminuted raw material.
- Subjects
MEAT cutting; KNIVES; RAW materials; FOOD production; TEMPERATURE
- Publication
Ukrainian Food Journal, 2014, Vol 3, Issue 4, p619
- ISSN
2304-974X
- Publication type
Article