Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 6 Issue 8

Analytical Assessment of Favorable Ratio Between Thickness of Knife and Grate of Auger Meat Chopper Aimed to Improve Minced Meat Quality and Reduce Cutting Pair Wear Rate

VV Pelenko1*, TY Korotkova1, VG Zlobin1 and SV Shakhov2

1Saint Petersburg State University of Industrial Technologies and Design, Saint Petersburg, Russia
2Voronezh State University of Engineering Technologies, Voronezh, Russia

*Corresponding Author: VV Pelenko, Saint Petersburg State University of Industrial Technologies and Design, Saint Petersburg, Russia.

Received: May 31, 2022; Published: July 28, 2022

A mathematical model has been developed for the bending process of the outlet grinding grate as a circular perforated plate under the load of the meat product parabolically decreasing along the radius. The deflection of the knife blade under this parabolic load of the food medium has been determined analytically. Based on the analysis of the features of the physical model representing the process of contact interaction between the elements of the cutting unit of meat raw materials, the conditions of fastening are formulated. The mentioned conditions exclude the concentration of mutual friction forces of the knife and grate and ensure a decrease in the rate of their wear and high quality of the meat product. Based on the principle of deformations compatibility, an analytical dependence of the required thickness of the knife blade on the thickness of the outlet grinding grate was established with the objective to reduce the wear rate by ensuring the equidistance of elastic lines of their bending under the raw meat load parabolically decreasing along the radius. The equidistance of the elastic deflection lines of the knife blades and the annular grinding grate excludes the gap between the contact surfaces of the knife and the grate. In this case, the penetration of the fibers of the crushed meat into the contact joint of the cutting pair is prevented. Consequently, the absence of joint wedging eliminates the material crumpling and the useful meat juice squeezing. Thus, reducing the loss of the meat liquid phase in the prepared minced meat ensures the high quality of the output product.

Keywords: Analytical; Auger Meat; Minced Meat; Wear Rate

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Citation

Citation: VV Pelenko., et al. “Analytical Assessment of Favorable Ratio Between Thickness of Knife and Grate of Auger Meat Chopper Aimed to Improve Minced Meat Quality and Reduce Cutting Pair Wear Rate".Acta Scientific Nutritional Health 6.8 (2022): 108-120.

Copyright

Copyright: © 2022 VV Pelenko., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




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