Vibrations in engineering and technology

Goots Viktor – Doctor of Technical Sciences, Professor of the Department of Bioengineering, Bio- and Food Technologies, Faculty of Production, Processing and Robotics in Animal Husbandry, Vinnytsia National Agrarian University (8 Yunosti Avenue, Vinnytsia, 21008, Ukraine, 21021, e-mail: Goots@ukr.net, orcid: http://orcid.org/0000-0003-3874-5609).

Solona Olena – Candidate of Technical Sciences, Associate Professor of the Department of Labor Protection and Biotechnical Systems in Animal Production of Vinnytsia National Agrarian University (St. Soniachna, 3, Vinnytsia, Ukraine, 21008, e-mail: solona_o_v@ukr.net, https://orcid.org/ 0000-0002-4596-0449).

Polievoda Yurii – Candidate of Technical Sciences, Associate Professor, Associate Professor of the Department of Bioengineering, Bio- and Food Technologies Faculty of Production Technology, Processing and Robotics in Animal Husbandry of the Vinnytsia National Agrarian University (Sonyachna St., 3, Vinnytsia, 21008, Ukraine, e-mail: vinyura36@gmail.com, https://orcid.org/0000-0002-2485-0611).

Symonik Bohdan – recipient of a Doctor of Philosophy degree in specialty 181 Food Technologies of the Vinnytsia National Agrarian University.

The article examines the formation of food products, particularly meat-based ones, produced from structured raw materials. The quality of the forming process is of critical importance and depends on the physico-mechanical properties of the raw materials (viscosity, plasticity, adhesion) and the correct selection of technological parameters.

Standardization plays a key role in this process, ensuring consistency in the requirements for raw material composition, equipment parameters, and production conditions. National (DSTU) and international (ISO) standards define the norms for the rheological characteristics of food masses, forming accuracy, sanitary requirements, and permissible thermal and mechanical loads. Adherence to these standards enables consistent product quality, safety, and efficiency in the production process.

Further research into forming processes should be based not only on the physicochemical properties of the mass but also on the requirements of current standards regulating food production under industrial conditions.

The article presents the results of theoretical and experimental studies on the compression mechanism of concentrated, comminuted food raw materials, taking into account the standardization requirements for product forming processes. To model the behavior of food masses, the Kelvin body rheological model was selected, which accounts for the viscoelastic properties of the systems. This approach allows the behavior of products during deformation to be formalized in accordance with the standard technological parameters outlined in regulatory documentation for meat products.

The research results, demonstrating the relationship between deformation and the duration and conditions of loading, were presented graphically. For the first time, the mechanism of residual plastic deformation was scientifically substantiated, and a mathematical model was developed for its calculation, which enables its consideration in quality control systems in accordance with current standards.

These approaches can be integrated into standardized methods for monitoring and optimizing forming processes in the food industry.

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