STATISTICAL ANALYSIS OF ENERGY CONSUMPTION DURING THE CUTTING OF FROZEN MEAT BLOCKS USING MULTIPLE EDGE TOOL
https://doi.org/10.21323/2114-441X-2016-1-46-53
Abstract
Abstract
Currently, frozen meat blocks are widely used in meat processing for production of sausages and other meat products. Efficient grinding of frozen raw meat is an urgent task for meat industry professionals. The V.M. Gorbatov All-Russian Meat Research Institute has developed energy- and resource-saving process for grinding of frozen meat blocks by milling. Determination of energy consumption for grinding of raw materials by multiple edge tools (milling tools) is the most important step in the creating of new type mincing machine.
About the Authors
A. B. Lisitsyn
The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation
Russian Federation
doctor of technical sciences, professor, academician the Russian Academy of Sciences, Director
109316, Moscow, Talalikhina str., 26
Ph.: 8 (495) 676-95-11
V. I. Ivashov
The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation
Russian Federation
doctor of technical sciences, professor, academician of the Russian Academy of Sciences, chief research scientist
109316, Moscow, Talalikhina str., 26
Ph.: 8 (495) 676-67-51
B. R. Kapovsky
The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation
Russian Federation
Laboratory of systems of cars, development of new technics and skilled designing
senior research scientist
Talalikhina str., 26
Ph.: 8 (495) 676-67-51
O. E. Kozhevnikova
The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation
Russian Federation
Laboratory of systems of cars, development of new technics and skilled designing
junior research scientist
Talalikhina str., 26
Ph.: 8 (495) 676-67-51References
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For citations:
Lisitsyn A.B., Ivashov V.I., Kapovsky B.R., Kozhevnikova O.E. STATISTICAL ANALYSIS OF ENERGY CONSUMPTION DURING THE CUTTING OF FROZEN MEAT BLOCKS USING MULTIPLE EDGE TOOL. Theory and practice of meat processing. 2016;1(1):46-53. https://doi.org/10.21323/2114-441X-2016-1-46-53
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