meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2026-11-1-69-76meat-554Research ArticleСтатьиCalculation of hydraulic losses in a pipeline taking into consideration the dependence of minced meat density and rheological parameters on pressureCalculation of hydraulic losses in a pipeline taking into consideration the dependence of minced meat density and rheological parameters on pressurehttps://orcid.org/0000-0003-0560-5933NaumovV. A.NaumovV. A.

Vladimir A. Naumov, Doctor of Technical Science, Professor, Department of Technosphere Safety and Environmental Engineering, Institute of Fisheries and Aquaculture 

1, Prospekt Sovetskiy, Kaliningrad, 236022

Vladimir A. Naumov, Doctor of Technical Science, Professor, Department of Technosphere Safety and Environmental Engineering, Institute of Fisheries and Aquaculture

1, Prospekt Sovetskiy, Kaliningrad, 236022

van-old@mail.ruKaliningrad State Technical UniversityРоссияKaliningrad State Technical UniversityRussian Federation2026040420261116976Copyright © Naumov V.A., 20262026Naumov V.A.Naumov V.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/554

The article highlights the development of a method for calculating hydraulic losses in interoperation transportation systems taking into account the dependence of minced meat density and rheological parameters on pressure. These dependencies were taken from the experimental data of the well-known monograph written by A. V. Gorbatov. Minced meat density, its flow index, and texture index decrease along the pipeline axis together with the pressure level decreasing. As a result, the specific pressure losses caused by friction decrease from the inlet to the outlet of the pipeline. The Cauchy problem was formulated to determine the excessive pressure at the pipeline inlet. This pressure is necessary to determine the required pumping pressure and accordingly select the pumping equipment. The solution of the differential equation was found numerically for different values of the determining parameters. The range of parameter variation was the same as in the above-mentioned monograph: moisture content of minced meat 1.86–2.70 kg/kg, excessive pressure up to 1 MPa, internal pipeline diameter 55–80 mm, temperature 3–23 °C, mass flow rate of minced meat — up to 4 kg/s. The percentage by which the pumping pressure calculated taking into consideration the dependence of the minced meat properties on pressure (the full calculation) was determined to be greater than the value calculated without considering this dependence (the simplified calculation). Under these conditions, the error of the simplified calculation compared to the full calculation can exceed 50 %. In all cases, as hydraulic losses increase, so does the required correction to the calculated pumping pressure. The dependence of the correction factor on the pumping pressure calculated using the simplified (traditional) method was plotted, ignoring the dependence of the density and rheological parameters of the minced meat on pressure. This dependence provides for an approximate estimation of the required increase in the pumping pressure found via the simplified method.

The article highlights the development of a method for calculating hydraulic losses in interoperation transportation systems taking into account the dependence of minced meat density and rheological parameters on pressure. These dependencies were taken from the experimental data of the well-known monograph written by A. V. Gorbatov. Minced meat density, its flow index, and texture index decrease along the pipeline axis together with the pressure level decreasing. As a result, the specific pressure losses caused by friction decrease from the inlet to the outlet of the pipeline. The Cauchy problem was formulated to determine the excessive pressure at the pipeline inlet. This pressure is necessary to determine the required pumping pressure and accordingly select the pumping equipment. The solution of the differential equation was found numerically for different values of the determining parameters. The range of parameter variation was the same as in the above-mentioned monograph: moisture content of minced meat 1.86–2.70 kg/kg, excessive pressure up to 1 MPa, internal pipeline diameter 55–80 mm, temperature 3–23 °C, mass flow rate of minced meat — up to 4 kg/s. The percentage by which the pumping pressure calculated taking into consideration the dependence of the minced meat properties on pressure (the full calculation) was determined to be greater than the value calculated without considering this dependence (the simplified calculation). Under these conditions, the error of the simplified calculation compared to the full calculation can exceed 50 %. In all cases, as hydraulic losses increase, so does the required correction to the calculated pumping pressure. The dependence of the correction factor on the pumping pressure calculated using the simplified (traditional) method was plotted, ignoring the dependence of the density and rheological parameters of the minced meat on pressure. This dependence provides for an approximate estimation of the required increase in the pumping pressure found via the simplified method.

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The authors declare that there are no conflicts of interest present.