Vibrations in engineering and technology

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 feures of minced meat transportation in screw systems, taking into account its viscoelastic properties. It is shown that the process of product movement in the working chamber is determined by the ratio of viscous friction forces between the minced meat, the screw, and the casing walls. Unlike Newtonian fluids, minced meat is characterized by the presence of a yield shear stress and an elastic modulus, which creates a risk of structural mechanical destruction when critical shear rates are exceeded. This leads to a deterioration in product quality, in particular moisture loss and fat separation.

The influence of screw and working chamber geometry on the efficiency of minced meat transportation has been analyzed, particularly for group B raw materials, which exhibit increased viscosity and a complex structural organization. It has been established that key factors include the screw diameter, helix angle, channel depth, and the radial clearance between the screw and the casing. Excessive reduction of the clearance causes local overheating, while its increase leads to higher backflow and a loss of productivity.

An integral transportation efficiency criterion has been proposed, taking into account the ratio of productivity to the energy consumed to overcome viscous friction. A mathematical model of the process has been developed, based on the superposition of forward and backward flows and accounting for the temperature dependence of minced meat viscosity. It has been shown that energy dissipation leads to product heating, a decrease in viscosity, and a reduction in the overall process efficiency.

Based on the construction of a three-dimensional response surface, the rational values of the screw’s geometric parameters were determined. It was established that the maximum efficiency is achieved at a diameter and helix angle that ensure a balance between productivity, energy consumption, and preservation of the minced meat structure. The proposed approach allows a transit from empirical selection to analytical design of screw systems, enhancing the efficiency of processes in the meat processing industry.

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