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

References

1. Poluyan VA and Lysenko ZV. “Increasing the resource of knives for meat grinders MP-180 Coll. scientific works "Improvement of processes and technical means in the agro-industrial complex" (Zernograd: RIO FGOU VPOACHGAA) issue 4 (2002): 74-75.
2. Poluyan VA. “Increasing the durability of the knives of meat-shredding machines: abstract of candidate dissertation (Zernograd) (2006): 16.
3. Pelenko VV., et al. “Analytical and experimental evaluation of the influence of the friction moment of the kinematic pair of knifes - grid on the performance of the grinder Scientific journal of NRU ITMO”. Series: Processes and Apparatus for Food Production 4 (2014): 169-181.
4. Belykhvostov GI. “Improvement of the designs of the cutting mechanism of machines for grinding meat: abstract of candidate dissertation (Mogilev) (1996): 17.
5. Pelenko VV., et al. “The theoretical analysis and optimization of the cutting knife-grille pair parameters in the screws”. Agronomy Research 3 (2015): 709-722.
6. Pelenko VV., et al. “Dependence of the optimal knife thickness on the geometric and elastic characteristics of the grinder structural elements Scientific journal NRU ITMO”. Series: Processes and Apparatus for Food Production48 (2021).
7. Pelenko VV., et al. “Optimization of the process of grinding food materials in tops Scientific journal NRU ITMO”. Series: Processes and Apparatus for Food Production 2 (2016): 32-39.
8. Andrianov AS. “Improving the reliability of meat grinders (tops) based on the analysis of technological and operational impacts: abstract of candidate dissertation (Moscow: Moscow Technological Institute of Meat and Dairy Industry)” (1982): 18.
9. Dogzhel LG. “Beams, plates and shells”. (Moscow: Nauka. Ch. ed. phys.-mat. lit.) (1982): 568.
10. Weinberg DV and Weinberg ED. “Calculation of plates (Kiev: Budivelnik) (1970): 436.
11. Savruk MP. “Plane problems of the theory of elasticity for a multiply connected region with holes and cracks Phys.-mech”. Mechanics of Materials 16 (1980): 51-56
12. Timoshenko IA. “Strength of materials (Moscow: Nauka) (1965): 480.
13. Birger IA and Mavlyutov RR. “Resistance of Materials”. Textbook (Moscow: Nauka. Ch. ed. phys.-mat. lit.) (1986): 560.
14. Sidorov VN. “Lectures on resistance of materials and theory of elasticity (Moscow) (2002): 352.
15. Snitko NK. “Resistance of materials: Textbook (Leningrad: Leningrad University) (1975): 368.
16. Belyaev NM. “Strength of materials (Moscow, Leningrad: GIT-TL) (1951): 856.
17. Poleshchuk OB. “Optimization of the operation of meat-grinding auger machines on the basis of studying the patterns of moisture transfer in minced meat: abstract of candidate dissertation (Leningrad) (1988): 16.
18. Pronikov AS. “Reliability of machines (Moscow: Mechanical Engineering) (1978): 592.
19.  

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.