Development of the Design of Plate with Variable Diameters of Holes and Its Impact on Meat-Grinding Quality and Efficiency
Abstract
:1. Introduction
2. Materials and Methods
2.1. Meat Samples
2.2. Description of the Experimental Meat Grinder
2.3. Scheme of Experiments
- Determination of Chemical Composition
- Determination of Water-Binding Capacity
- Determination of Yield Stress
- Determination of Meat-Grinder Energy Characteristics
- Determination of Particle Size Distribution
- Calculation of the Flow Capacity of a Meat-Grinder Plate Based on the Hagen–Poiseuille Equation
- Statistics
3. Results
3.1. Design and Calculation of the Throughput Capacity of a Meat-Grinder Plate
3.2. Studying the Chemical Composition of Meat
3.3. Investigation of the Effect of the Developed Plate on the Change of Water-Binding Capacity of Minced Meat
3.4. The Impact of Grinder Plate Design on Changes in the Yield Stress of Minced Meat
3.5. Effect of Cutting Mechanism Design on Changes in the Particle Size Distribution of Minced Meat
3.6. Effect of Plate Design on the Variation of Meat-Grinder Performance
3.7. Effect of Plate Design on the Variation of Power Consumption of a Meat Grinder
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Indicator | Plate | ||||
---|---|---|---|---|---|
d—8 mm | d—12 mm | d—16 mm | d—16, 12, and 8 mm | d—8, 12, and 16 mm | |
z—the number of holes in the plate | 132 | 72 | 46 | 78 (14; 24; 40) | 72 (24; 24; 24) |
ϕ—cutting capacity utilization factor | 0.33 | 0.37 | 0.46 | 0.40 | 0.38 |
M—production capacity (kg/s) | 0.24 | 0.67 | 1.4 | 0.80 | 0.76 |
Meat Type | Mass Fraction Content, % | |||
---|---|---|---|---|
Water | Fat | Ash | Protein | |
Beef | 63.9 ± 1.02 | 16.0 ± 0.24 | 1.3 ± 0.02 | 18.8 ± 0.31 |
Horse | 71.0 ± 1.06 | 8.7 ± 0.16 | 2.2 ± 0.03 | 18.1 ± 0.30 |
Chicken | 71.4 ± 1.63 | 6.1 ± 0.10 | 1.0 ± 0.02 | 21.5 ± 0.41 |
Mutton | 61.5 ± 0.77 | 20.5 ± 0.22 | 1.6 ± 0.03 | 16.4 ± 0.18 |
Pork | 53.7 ± 0.59 | 21.7 ± 0.17 | 1.4 ± 0.03 | 23.2 ± 0.32 |
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Bakiyeva, A.; Yerengaliyev, A.; Kakimov, A.; Zhumadilova, G.; Abdilova, G.; Serikov, E.; Suychinov, A.; Turagulov, R.; Yessimbekov, Z. Development of the Design of Plate with Variable Diameters of Holes and Its Impact on Meat-Grinding Quality and Efficiency. Processes 2024, 12, 1808. https://doi.org/10.3390/pr12091808
Bakiyeva A, Yerengaliyev A, Kakimov A, Zhumadilova G, Abdilova G, Serikov E, Suychinov A, Turagulov R, Yessimbekov Z. Development of the Design of Plate with Variable Diameters of Holes and Its Impact on Meat-Grinding Quality and Efficiency. Processes. 2024; 12(9):1808. https://doi.org/10.3390/pr12091808
Chicago/Turabian StyleBakiyeva, Anara, Aman Yerengaliyev, Aitbek Kakimov, Gulmira Zhumadilova, Galiya Abdilova, Erzat Serikov, Anuarbek Suychinov, Rasul Turagulov, and Zhanibek Yessimbekov. 2024. "Development of the Design of Plate with Variable Diameters of Holes and Its Impact on Meat-Grinding Quality and Efficiency" Processes 12, no. 9: 1808. https://doi.org/10.3390/pr12091808