Calculation of hydraulic losses in a pipeline taking into consideration the dependence of minced meat density and rheological parameters on pressure
https://doi.org/10.21323/2414-438X-2026-11-1-69-76
Abstract
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.
Supporting agencies: The study was conducted as part of the state R&D assignment “Development and improvement of innovative food engineering processes” (No. 1022062900061-5).
About the Author
V. A. Naumov
Kaliningrad State Technical University
Russian Federation
Russian Federation
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
References
1. Gorbatov, A.V. (1979). Appendix 1. In a book: Rheology of meat and dairy products. Moscow: Food Industry. 384 p. (In Russian)
2. Donya, D.V., Makhacheva, E.V. (2014). Rheological parameters of combined minced meat. Bulletin of KSAU, 4(91), 249–253. (In Russian)
3. Bashkirova, T.V., Trofimova, T.P. (2021). Reasearch of the rheological characteristics of minced meat with vegetative additives. Current issues of inproving agricultural production and processing technologies. Conference materials collection. Yoshkar-Ola: Mari State University Press. 2021. (In Russian)
4. Cevik, M, Icier, F. (2020). Characterization of viscoelastic properties of minced beef meat thawed by ohmic and conventional methods. Food Science and Technology International, 26(4), 277–290. https://doi.org/10.1177/1082013219888300
5. Tsaregorodtseva, E.V. (2021). An effect of the recipe composition on minced meat properties. Theory and Practice of Meat Processing, 6(2), 174–182. https://doi.org/10.21323/2414438X-2021-6-2-174-182
6. Cao, M., Zhang, X., Zhu, Y., Liu, Y., Ma, L., Chen, X. et al. (2022). Enhancing the physicochemical performance of myofibrillar gels using Pickering emulsion fillers: Rheology, microstructure and stability. Food Hydrocolloids, 128(5), Article 107606. https://doi.org/10.1016/j.foodhyd.2022.107606
7. Ghafouri-Oskuei, H., Javadi, A., Saeidi-Asl, M.R., AzadmardDamirchi, S., Armin, M., Riazi, F. et al. (2022). Mechanical attributes, colloidal interactions, and microstructure of meat batter influenced by flaxseed fl ur and tomato powder. Meat Science, 187, Article 108750. https://doi.org/10.1016/j.meatsci.2022.108750
8. Li, K., Wang, L.-M., Cui, B.-B., Chen, B., Zhao, D.B., Bai, Y.H. (2024). Effect of vegetable oils on the thermal gel properties of PSE-like chicken breast meat protein isolate-based emulsion gels. Food Chemistry, 447, Article 138904. https://doi.org/10.1016/j.foodchem.2024.138904
9. Wang, X.-x., Wang, L.-y., Li, S.-m., Zhou, Z.-k. (2024). Amelioration of tiger nut insoluble dietary fiber as a partial substitute for fat in meat emulsions: Techno-functional properties and in vitro protein digestibility. Food Research International, 197(Part 1), Article 115167. https://doi.org/10.1016/j.foodres.2024.115167
10. Wang, H, Yang, Z., Yang, H., Xue, J., Li, Y., Wang, S. et al. (2022). Comparative study on the rheological properties of myofibrillar proteins from different kinds of meat. LWT, 153, Article 112458. https://doi.org/10.1016/j.lwt.2021.112458
11. Zheng, C., Cai, N., Huang, C., Huang, Y., Zou, J., Zhang, G. et al. (2023). Evaluation of amidated pectin as fat substitutes for minced chicken breast: Physicochemical properties and edible quality. Food Research International, 173(Part 2), Article 113371. https://doi.org/10.1016/j.foodres.2023.113371
12. Akimova, D., Suychinov, A., Kakimov, A., Kabdylzhar, B., Zharykbasov, Y., Yessimbekov, Z. (2023). Effect of chicken by-products on the physicochemical properties of forcemeat formulations. Future Foods, 7, Article 100238. https://doi.org/10.1016/j.fufo.2023.100238
13. Kang, Z.-L., Yao, P.-L., Zhao, S.-M., Hou, Q., Xu, J.-G., Ma, H.-J.(2024). Effect of temperature and sodium bicarbonate combined on aggregation, rheology and conformation of low-salt chicken myofibrillar protein. LWT, 204, Article 116417. https://doi.org/10.1016/j.lwt.2024.116417
14. Wang, Y., Liu, N.-n., Li, K., Chen, B., Wang, J.-l., Li, J.-g. et al. (2025). Assessing how the partial substitution of phosphate by modified chickpea protein affects the technofunctional, rheological, and structural characteristics of pork meat emulsions. Meat Science, 225, Article 109812. https://doi.org/10.1016/j.meatsci.2025.109812
15. Houška, M., Šesták, J., Jeschke, J., Adam, M., Přidal, J.(1988). Rheology of minced meat transportation in pipes. Conference: Progress and Trends in Rheology II. Heidelberg: Steinkopff, 1988. https://doi.org/10.1007/978-3-642-49337-9_163
16. Kogan, V.V., Semenova, L.E. (2019). Engineering rheology in food industry. Vestnik of Astrakhan State Technical University. Series: Fishing Industry, 4, 147–156. (In Russian)
17. Okonkwo, V.C., Mba, O.I., Kwofie, E.M., Ngadi M. O. (2021). Rheological properties of meat sauces as influenced by temperature. Food Bioprocess Technology, 14, 2146–2160. https://doi.org/10.1007/s11947-021-02709-9
18. Naumov, V.A. (2024). Calculation of pipeline transportation of minced meat depending on the lobe pump performance characteristics. Vsyo o Myase, 6, 29–32. https://doi.org/10.21323/2071-2499-2024-6-29-32 (In Russian)
19. Golovanets, V.A., Sachko, N.V., Prokhorenko, V.V. (2005). Study of rheological characteristics of fish raw materials used for the production of fishmeal and oil. Bulletin оf Kamchatka State Technical University, 4, 253–255. (In Russian)
20. Gorbatov, A.V. (1979). Compression characteristics and density of meat and dairy products. Chapter in a book: Rheology of meat and dairy products. Moscow: Food Industry, 1979. (In Russian)
21. Gorbatov, A.V. (1979). Shear properties of meat and dairy products. Chapter in a book: Rheology of meat and dairy products. Moscow: Food Industry, 1979. (In Russian)
22. Naumov, V.A. (2024). Productivity and energy effi cy of the lobe pump for minced meat pumping. Vsyo o Myase, 4, 44–48. https://doi.org/10.21323/2071-2499-2024-4-44-48 (In Russian)
23. Levicheva, O.I. (2025). The analytical model improvement of the food lobe pumps load characteristics. Journal of Science and Education of North-West Russia, 11(1), 18–27. (In Russian)
24. Bibok, M., Csizmadia, P., Till, S. (2020). Experimental and numerical investigation of the loss index of a 90° pipe bend for power-law fluid. Periodica Polytechnica Chemical Engineering, 64(4), 469–478. https://doi.org/10.3311/PPch.14346
Review
For citations:
Naumov V.A. Calculation of hydraulic losses in a pipeline taking into consideration the dependence of minced meat density and rheological parameters on pressure. Theory and practice of meat processing. 2026;11(1):69-76. https://doi.org/10.21323/2414-438X-2026-11-1-69-76
Views:
91
JATS XML
Email this article 