Vibrations in engineering and technology

Goots Viktor – Doctor of Technical Sciences, Professor of the Department of Bioengineering, Bio- of Food Technologies, Vinnytsia National Agrarian University (Sonyachna st., 3, Vinnytsia, 21008, Ukraine, e-mail: goots@ukr.net).

Koval Olga – Candidate of Technical Sciences, Associate Professor of the Department of Restaurant Technology and Ayurvedic Products, National University of Food Technologies (Volodymyrska st. 68,  Kiev-33, 01601, Ukraine, e-mail: Koval_andreevna@ukr.net). 

Polievoda Yurii – Candidate of Technical Sciences, Associate Professor of the Department of Bioengineering, Bio- of Food Technologies, Vinnytsia National Agrarian University (Sonyachna st, 3, Vinnytsia, 21008, Ukraine, e- mail: vinyura36@gmail.com).

Tkachuk Igor – Master of Science 141 Electrical Power Engineering, Electrical Engineering and Electromechanics, Faculty of Engineering and Technology, Vinnytsia National Agrarian University (Sonyachna st., 3, Vinnytsia, 21008, Ukraine, e-mail: igortkachuk1990@gmail.com).

The article presents new mathematical models necessary for establishing optimal modes for massaging meat in horizontal drums that are completely wrapped. The results of their analytical investigation of the requirements for extracting salted meat products with increased yield and tender structure were presented.

The new results of analytical-theoretical and experimental studies of the trajectories of the movement of pieces of meat in slowly rotating horizontal drums are presented, the conditions and rational modes of their use during massaging of meat with different structural and mechanical properties, which are used in the production of salted meat, are established products It has been proven that the equipment, the working organs of which have the shape of a drum with a smooth surface, the presence of activator devices of different shapes in the middle of the drum, allows you to speed up the process of massaging meat with a blow when falling from a height. The resulting mathematical models make it possible to calculate energy consumption for massaging meat, to positively influence the technology of salted meat products.

The new results of analytical-theoretical and experimental studies of the trajectories of the movement of pieces of meat in slowly rotating horizontal drums are presented, the conditions and rational modes of their use during massaging of meat with different structural and mechanical properties, which are used in the production of salted meat, are established. products It has been proven that the equipment, the working organs of which have the shape of a drum with a smooth surface, the presence of activator devices of different shapes in the middle of the drum, allows you to speed up the process of massaging meat with a blow when falling from a height. The resulting mathematical models make it possible to calculate energy consumption for massaging meat, to positively influence the technology of salted meat products.

1. Huts, V. S., Prypik, O. S., Koval, O. A. (2001). Kompiuterni prohramy analitychnykh rozrakhunkiv protsesiv kharchovykh vyrobnytstv. [Computer programs for analytical calculations of food production processes]. Naukovi pratsi UDUKhT – Scientific works of UDUHT, № 10 (2), 135-139. [in Ukrainian].

2. Kryzhska, T. A. (2016). Rozrobka tekhnolohii syrovialenoho sutsilnomiazovoho produktu iz miasa ptytsi. [Development of the technology of raw dried whole muscle product]: dys.…kand. tekhn. nauk : 05.18.04 / Kryzhska Tetiana Anatoliivna : Natsionalna akademiia ahrarnykh nauk Ukrainy instytut prodovolchykh resursiv, 208. Kyiv [in Ukrainian].

3. Malezhyk, I. F. (2003). Protsesy i aparaty kharchovykh vyrobnytstv. Pidruchnyk [Processes and devices of food production], 400, Kyiv [in Ukrainian].

4. Vasylenko, P. M. (1950). Pro rukh materialnykh chastok. [On the movement of material particles].  Pratsi laboratorii mashynobuduvannia ta problem silskohospodarskoi mekhaniky – Proceedings of the laboratory of mechanical engineering and problems of agricultural mechanics, t. 1.18-24. [in Ukrainian].

5. Huts, V. S. (2001). Matematychne modeliuvannia rukhu kharchovykh produktiv v barabanakh, shcho povilno obertaiutsia. [Mathematical modeling of the movement of food products in slowly rotating drums]. Naukovi pratsi UDUKhT. – Scientific works of UDUHT, № 10 (1), 124-125. [in Ukrainian].

 6. Huts, V. S., Koval, O. A. (2005). Vyznachennia mitsnosti adhezii. Materialy IX mizhnarodnoi naukovo-tekhnichnoi konferentsii «Novi tekhnolohii ta tekhnichni rishennia v kharchovii ta pererobnii promyslovosti» [Materials of the IX international scientific and technical conference «New technologies and technical solutions in the food and processing industry»], 122-124. [in Ukrainian].

7. Huts, V. S., Koval, O. A. (2006). Adheziia kharchovykh produktiv v protsesakh pakuvannia. [Adhesion of food products in packaging processes]. Natsionalnyi universytet kharchovykh tekhnolohii – National University of Food Technologies, № 2, 39-43. [in Ukrainian].

8. Kyshenko, I., Musiienko, I. (2005). Udoskonalennia tekhnolohii solenykh miasnykh vyrobiv z vykorystanniam funktsionalno-tekhnolohichnykh sumishei. [Improvement of the technology of salted meat products using functional-technological mixtures]. Kharchova promyslovist – Food Industry, № 4, 24-27. [in Ukrainian].

9. Marleen, M. H. D. (2010). Arntz Modeling of particle segregation in a rotating drum. PhD thesis. Wageningen University, 156. The Netherlands [in English].

10. Zeki, Berk. (2009). Food Process Engineering and Technology. TECHNION. Israel Institute of Technology. 605. [in English].

11. Huts, V., Polievoda, Y., Koval, O. (2011). Vyznachennya strukturno-mekhanichnykh kharakterystyk, vyazkisnykh dyspersnykh system [Determination of structural and mechanical characteristics of viscous dispersed systems]. Upakovka – Packing, № 1, 46-47 [in Ukrainian].