Влияние угла резания куттерного ножа на прирост температуры сырья и удельную энергоемкость процесса куттерования
2012
Grudanov, V.Ya. | Brench, A.A. | Tkacheva, L.T., Belarus State Agrarian Technical Univ., Minsk (Belarus) | Zheludkov, A.L., Mogilev State Univ. of Foodstuffs (Belarus)
For forcemeat and cooked sausage producing the cutters of sampling action are widely used in food industry. Thin blending of meat raw material appears one of the most important processes in formation of forcemeat structure. During producing of meat production large volume of heat energy is released causing fractional protein denaturation, declining water-holding capacity and decreasing ready production quality. The article presents the design of the knives of periodic action. Utilization of these knives allows running the process of the milling with minimal power consumption and little increase of the temperature of crushed material. The scheme of cutter knife with broken cutting edge is presented; knife head of cutter with developed knives is shown. The main advantages of application of designed knife in meat-producing industry are enumerated.
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