Improving the process of grinding food products
Abstract. There are a large number of studies on the grinding of various types of food raw materials, however, today there is no comprehensive approach to justifying the influence of the design and operational parameters of the grinding process on a number of food product quality indicators. It negatively affects the process of improvement and modernization of technological equipment, production technologies and finished quality production. In this regard, the task is set to implement optimal approaches and technological methods for improving the process of grinding food raw materials and equipment in order to reduce the energy intensity and labor intensity of the process. The analysis obtained on the basis of experimental studies has confirmed the assumption of a significant reduction in cutting effort and work when using knives and gratings with sharp sharpening angles of knife edges and openings for meat products with a high content of high-strength connective tissue (elastin and collagen fibers). The development of modernized cutting tools for meat grinders with blunt and sharp angles of sharpening the edges of the holes of the knife gratings and the cutting edges of the knife blades has been proposed. The introduction of cutting tools with an acute sharpening angle (31°) into production compared with conventional tools makes it possible to reduce significantly (40–75 %) the specific load on the grinding process, which leads to a general reduction in the energy consumption of the grinding process by 25–40 %. Using cutting tools for grinding food products contributes to an increase in the dispersion of minced meat by 10–16 %. The development of a set of working bodies can significantly reduce the cutting work of raw material and increase the organoleptic quality indicators of finished culinary products due to the absence of unmilled connective tissue fibers in the minced meat. Indicators of the influence of the number of grindings, sharpening angles of knife blades and sharpening angles of the edges of the holes of the gratings on the specific work of cutting have been established.
Printed reference: Pokintelitsa N. I., Levchenko E. A. Improving the process of grinding food products // Vestnik of MSTU. 2019. V. 22, No 3. P. 386-394.
Electronic reference: Pokintelitsa N. I., Levchenko E. A. Improving the process of grinding food products // Vestnik of MSTU. 2019. V. 22, No 3. P. 386-394. URL: http://vestnik.mstu.edu.ru/v22_3_n80/11_pokintelitsa_386-394.pdf.