Підвищення ефективності роботи вовчків шляхом узгодження подачі та процесу подрібнення м’ясної сировини: автореф. дис. на здобуття наук. ступеня канд. техн. наук: 05.18.12 – процеси та обладнання харчових, мікробіологічних та фармацевтичних виробництв

Abstract

Роботу присвячено підвищенню питомої продуктивності вовчків та зменшенню витрат на їх експлуатацію шляхом узгодження способів подачі м’ясної сировини до різального вузла та конструкції елементів різального комплекту. За результатами виконаного комплексу теоретичних та експериментальних досліджень отримано залежності і виявлено закономірності, що розвинули положення про вплив основних конструктивних і кінематичних параметрів вовчків на процес подрібнення м’ясної сировини. Уточнено значення структурно-механічних властивостей яловичини, свинини та м’яса курки, які найчастіше переробляються у вовчках. На основі наведеного вдосконалено методику розрахунку, з використанням якої розроблено нові конструкції велико- та малогабаритних вовчків і їх робочих органів з узгодженими характеристиками, які володіють підвищеною питомою продуктивністю. Результати роботи впроваджено на підприємствах ТОВ «Черкаська продовольча компанія», ПП «Алнат» м. Черкаси та в навчальний процес Черкаського державного технологічного університету. Розрахунок економічного ефекту від використання розроблених конструкцій вовчків підтверджує доцільність їх впровадження у виробництво.

Filimonova N.V. Improvement of the efficiency of meat comminutors work by ajusting the feeding and the process of grinding of meat raw material. – Manuscript. Thesis for Candidates Degree of Technical Science by Specialty 05.18.12 – Processes and Equipment of Food, Microbiological and Pharmaceutical Industries. – Kharkiv State University of Food Technology and Trade of the Ministry of Education and Science of Ukraine, Kharkiv, 2017. The work is devoted to the increase of comminutors specific productivity and the reduction of their operation cost by coordinating the ways to feed meat raw material to a cutting unit and the design of cutting set elements. According to the results of the completed set of theoretical and experimental studies, dependencies are obtained and patterns are found that develop the regulations on the influence of the main constructive and kinematic parameters of comminutors on the process of grinding of meat raw material. To increase the adequacy of calculations, quantitative values of structural and mechanical properties of meat raw material, which is most often processed in meat comminutors (beef, pork and chicken), are specified. To substantiate structural and kinematic parameters of the device for feeding meat raw material to the meat comminutor and to determine the parameters of mathematical model, experimental studies on the dependence of hydraulic resistance of cutting unit on its structural design and on the type of meat raw material have been carried out. Analytical researches of relative deformation of meat raw material during its feeding by meat comminutor screw with the use of software complex Flow Vision are carried out. The results of analytical studies allow to explain the feeding of meat raw material by the screw of meat comminutor within the local area of grid working area and, accordingly, to propose the main ways of improving the meat comminutors, which are based on this effect. Experimental researches of meat comminutor productivity have been conducted with the help of field active experiments under production conditions on the meat comminutors AL-130, MP-160, VVS-180, K6-FVZP-200, their cutting sets, and also on the unit for grinding of meat raw material on the basis of vacuum Handtmann VF 628 syringe. It has been experimentally established that the basic structural and kinematic parameters of meat comminutor have significant impact on its productivity and correlate with the results obtained by mathematical modeling of the process of raw material feeding. By conducting numerical experiments with the use of T-Flex Analysis software system, the stress-strained state of meat comminutor knives, which are most often used in practice, and fundamentally new sector design, offered on the basis of zoning effect of the raw material feeding into the cutting zone. For a more precise determination of equipment rational parameters, a statistical analysis of the influence of constructive and kinematic parameters of the working organs of meat comminutor on its productivity with the help of rototable central composite planning (RCCP) of multifactorial experiment has been carried out. Based on the results of experimental studies, a new design of the meat comminutor with the agreed parameters of feeding and the process of grinding of meat raw material has been developed. The results of the work are implemented at machine-building enterprise PC "Alnat" and meat processing plant PLC "Cherkassy food company", which is confirmed by the relevant acts. Economic effect, depending on the applied technical solutions (the reduction of operating costs due to the use of knives of less steel intensity and lower cost, or the reduction of capital investment and operating costs due to the reduction of a number of meat comminutors involved in technological line with the increase in their specific productivity) and the meat comminutor model, is 3467…264621 UAH for one unit of equipment.