Formation of the Correct Mathematical Model of Grinding Raw Meat in Meat Mincer


Improvements of technological processes and equipment at modern meat-processing enterprises are challenging. It is especially important for the basic and widely used process of grinding raw meat material. Framework enhancements in meat grinding equipment allow one to significantly decrease power consumption and improve the quality of meat products and productivity of raw material processing. The grinding equipment for raw meat and meat products makes about a half of all the equipment used in meat industry. The generalized mathematical model presented is used to optimize the meat grinding process. Design and technology optimizationof mincers proves to be the most efficient only using correct mathematical models of extrusion processes. The influence of design and technological options on performance of mincers using EI is prioritized. The priority for further research is estimated. Both mathematical models of individual processes and results of computer simulations of mincers performance are presented. Mathematical equations, variables and algorithms are calculated using the ”Delphi” program. The results of numerical calculations are illustrated by the corresponding graphical dependencies.

[1] Abaldova, V. A., Ostroukh, A. S. (2009). Calculation of separation pressure in screw presses of mechanical deboning. Fleischwirtschaft International Journal, vol. 1, pp. 42–46.

[2] Pelenko, V. V., Pokholchenko, V. A., Usmanov, I. I., Somov, A. A., Smirnov, A. A. (2017). Mathematical modeling and design parameters of crushing machines with variable-pitch helix of the screw. Vestnik MSTU, vol. 20, pp. 556–562.

[3] Ostroukh, A. S., Abaldova, V. A. (2016). Calculation of performance for mechanical deboning crew presses considering counter pressure. Theory and practice of meat processing, vol.1, pp. 66–80.

[4] Shakhov, S. V., Pelenko, V. V., Verboloz, E. I., Gruzdov, P. V. (2018). Theoretical description of the distribution law of pressure of food material along the length of the screw channel, depending on the friction forces in conditions of constrained compression. FEW: Finance. Economic, vol.15, pp. 63–74.

[5] Kolawole, O. P., Agbetoye, L. A. S., Ogunlowo, A. S., Samuel, T. M. (2012). Effect of speed and back pressure on the perfomance of screw press in dewfterring of Cassava Mash. Greener Journal of Science, Engineering and Technological Research, vol. 2(1), pp. 017–023.

[6] Ageev, O. V., Naumov, V. A., Fatykhov, Ju. A., Samojlova, N. V. (2017). Simulation of an elementary knife immersion depth into a material at cutting of fish. Vestnik Kaliningrad State Technical University, vol. 47, pp. 80–96.

[7] Boisly, M., Schuldt, S., Kaestner, M. G., Schneider, Y., Rohm, H. (2016). Experimental characterization and numerical modelling of cutting processes in viscoelastic solids. Journal of Food Engineering, vol. 191, pp. 1–9.

[8] Schuldt, S., Schneider, Y., Rohm, H. (2018). High-speed cutting of foods: Cutting behavior and initial cutting forces. Journal of Food Engineering, vol. 230, pp. 55–62.

[9] Klimenko, M. N. (1996). Investigation of the meat cutting process with a blade. PhD dissertation thesis, Moscow Technology Institute of meat and dairy industry.

[10] Klimenko, M. N. (1990). The development of the meat cutting theory and machines improving for raw materials grinding in the production of sausages. Sc.D. dissertation thesis, Moscow Technology Institute of meat and dairy industry.

[11] Iskandaryan, A. M. (1985). Dynamic problems of calculating the working bodies of meat-cutting machines. PhD dissertation thesis, Moscow Technology Institute of meat and dairy industry.

[12] Botasheva, H. Y., Bisilov, N. U., Korimazov, R. M. (2014). Improving the efficiency of technological machines and equipment for grinding food environments: Guidelines for laboratory and practical training of students in the direction of training. Technological machines and equipment, pp. 40.

[13] Espiro, Z. (1993). Improving the working bodies of machines for the production of meat portioned semi-finished products. PhD dissertation thesis, University of Kyiv.

[14] Silin, V. A. (1969).Research and calculation of the main options of screw machines for the processing of plastics Sc.D. dissertation thesis, Polytechnic State University of Kalinin.

[15] Sidoryak, A. N., Besidskiy, A. V., Jurkov, S. G. (2003). Development of a mathematical model of a mincer. Meat Industry, vol. 1, pp. 37–40.