SU1502099A1 - Method of desintegrating food - Google Patents

Abstract

This invention relates to food processing methods. The aim of the invention is to improve the quality of grinding the product and reduce energy intensity. This goal is achieved by the impact-pulse effect of the working body of the cutter (saber-like knives) on the product being ground at a frequency of impacts of 3 ... 4 Hz and at angular acceleration during the period of impact impacts 1.2 ^. 10 ⁶ ... 1.3 ^. 10 ⁶ min ^-2 , provided by the starting mode of the electric drive cutter. The method of grinding food products allows grinding the product without squeezing and forcing through a knife grid, thus eliminating the extrusion of the liquid fraction. 4 il.

Description

The invention relates to methods for grinding the pit products and can be applied to the fur and other industrial fields.

The purpose of the invention is to improve the quality of grinding and reduce energy intensity.

Fig. 1 is a graph of the change in the rotational speed of the cutter at a shock frequency of 3.5 Hz; figure 2 - the same, with a frequency of shock, less the proposed value of 3 ... 4 Hz; figure 3 - the same, with a frequency of shock effects, exceeding the proposed value of 3 ... 4 Hz; 4 - the same, with continuous crushing (by a known method).

The method of grinding food products allows grinding the product without squeezing and pressing through a knife.

grille, which prevents the liquid fraction from being injected.

The method is carried out as follows.

A portion of meat, separated from the bones and cut into pieces, is placed in the bowl of the cutter and turned on the electric drive of the cutter by accelerating the working member at maximum angular acceleration (about 1.2x10 ... 1.3x10 min) provided by the starting mode of the drive (FIG. .one). At the same time, the torque transmitted by the actuator to the working body and determining the cutting force,

M - If,

where I is the moment of inertia of the system;

vf - angular acceleration of the working body.

ate

oh

about with

iiocTMi maximum value (due to the maximum value of the angular acceleration) and the force of the speech will be maximum.

When the working body reaches the rotation speed of 3000 min, the magnitude of the angular acceleration (defined as the tangent of the angle between the abscissa axis and the tangent to the curve) begins to decrease, resulting in a decrease in the torque and cutting force. At this moment, the electric cutter is disconnected, and the working orgpn is braked by the product being ground. At the moment when the working body stops, the electric drive is re-enabled, ensuring the rotation of the working body with maximum angular acceleration and maximum cutting force, after which the electric actuator is switched off again. Periodic switching on and off of the electric drive is performed until the required degree of grinding of the product is achieved. Taking into account the acceleration time of the working body at the maximum (on the order of 1, 2x10®. ..1, 3x10 -

min) angular mustache

and the deceleration time to stop, the optimal switching frequency (frequency of shock effects) is 3 ... 4 Hz (Fig. 1).

At a frequency of shock effects. Below the optimum, a high frequency of rotation of the working member is achieved (for example, 5000 minutes, Fig. 2). In the process of acceleration of the working body, an area is captured in which the angular acceleration begins to decrease. The average value of the angular acceleration in this case decreases by about half and reaches 6x x 10 min, which leads to a decrease in the cutting enhancement and the intensity of grinding by cutting. In addition, in this case, the braking time of the working body increases, which is unproductive, and the time intervals between the moments of the end of braking and the start after blowing acceleration appear, which also reduces productivity. Thus, a reduction in the frequency of shock effects leads to a decrease in the intensity of grinding by cutting and loss of productivity.

Exceeding the optimal frequency of shock effects leads to the fact that during the pause the working body does not have time to slow down and after that

ten

15 30

7099

how many consecutive inclusions accelerate to high rotational frequencies with a small value of the angular acceleration (Fig. 3), resulting in a reduction in cutting force and intensity 1; With a high frequency of rotation and a small angular acceleration (small cutting force), the product begins to disperse and the fibrous microstructure is destroyed by imparting considerable kinetic energy to the product.

From the curve given for comparison (figure 4), which characterizes the process of continuous cutouting according to a known method, it can be seen that with continuous cutting, a significant angular acceleration of the working body takes place only in the starting period. After the acceleration of the working body takes place only in the starting period. After the acceleration of the working body to the rotation frequency of 7000 ... 8000 min, the angular acceleration is close to zero. At the same time, the grinding of the product due to cutting in the start-up period is replaced after the acceleration by grinding by dispersion, which leads to the destruction of the fibrous microstructure of the product.

20

25

Comparison of the curves in FIGS. 3 and 4 shows that with an increase in the frequency of the shock effects, the grinding of the product after the acceleration of the working device approaches the grinding by the method of continuous cutting.

The proposed method of grinding food products, providing grinding by intensive cutting of the processed product with a large angular acceleration of the working body, eliminates the transfer of significant kinetic energy to the product by reducing the maximum frequency of rotation of the working body, which, along with an increase in the quality of grinding, reduces its energy intensity. . With the same electric motor, the energy consumption of the continuous cutting (known method)

l jj

is 6.75 W.min kg, and the power consumption of the proposed grinding method is 5.77 W min kg

Thus, the shock-pulse effect of the working body of the cutter

at the crushed product at a frequency of 3. 3.,. 4 Hz and with a maximum angular acceleration provided by the starting mode (1.2x10 ... 1.3 x 10 min) creates a significant cutting force throughout the entire grinding process proportional to the angular acceleration, which ensures grinding cutting and shaking; grinding by eliminating the dispersion of the product and the destruction of its fibrous microstructure while reducing the energy intensity of processing.

Invention formula A method for grinding sawn products, which includes processing the crushed product with a cutter, characterized in that, in order to improve the quality of grinding and reduce energy consumption, the grinding is carried out by the impact-impulse action of the cutter on the product to be crushed with a frequency of strokes of ... A Hz and angular acceleration of the working body 1,2xI O ... I, 3x x10 min in the period of impact.

ftUHx; (h

one

Uh (fo

Yu

FI.2

Compiled by O.Gorbunova Editor V.Petrash Tehred MLidykKorrektor M.Vasilyeva

Order A998 / 9

Circulation 543

VNIIPI State Committee for Inventions and Discoveries at the State Committee on Science and Technology of the USSR 113035, Moscow, Zh-35, Raushsk nab., A / 5

Production and Publishing Combine Patent, Uzhgorod, st. Gagarin, 101

Fi.Z

VL

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Claims (1)

The claims The method of grinding food products, including the processing of the crushed product by cutting, characterized in that, in order to improve the quality of grinding and reduce energy consumption, grinding is carried out by shock-pulse action of the working body of the cutter on the crushed product with a shock frequency of 3 ... 4 Hz and angular acceleration of the working body I, 2х10 ^€ ... 1, Зх х10 min ~ ^е during the period of impact. 1 pin '* (o * FIG. 2 HUH ' ¹ * SW Fie.Z