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Adhesive properties of the main kinds of minced meat, most frequently processed in emulsifier

Kostiantyn Myroshnichenko, Oleksandr Batrachenko

Abstract

The problem of increased heating of the meat during grinding in emulsifier continues to be relevant, despite rather high technical level of modern models of these machines. One reason for this heating is not sufficiently high feed rate from the hopper to the cutting unit, which is due, in particular, to good adhesion of minced meat to the walls of the bunker. Despite the long use of emulsifiers in food industry, in the sources there is no information on reasonable choice of structural material for the manufacture of the bunker with the aim of weakening the adhesion interaction with the minced meat. Adhesive properties of "Doktorskaya" and "Svynyachi" sausages are investigated. The lowest values of adhesion typical of copper М1Т (126 PA for "Doktorskaya" sausage and 154,8 PA for "Svynyachi" sausage), galvanized steel 08KP (143 PA for "Doktorskaya" sausage and 174,2 PA for "Svynyachi" sausage) and structural steel St3 (146 PA for "Doktorskaya" sausage and 174,5 PA for "Svynyachi" sausage) are established. But kerosene type steel AISI 304 (262,6 PA for "Doktorskaya" sausage and 312,12 PA for "Svynyachi" sausage), fluoroplastic-4 (345 PA for "Doktorskaya" sausage and 406.4 PA for "Svynyachi" sausage) and steel 08KP with polymeric coating (288,1 PA for "Doktorskaya" sausage and 350,6 PA for "Svynyachi" sausage) correspond to the highest value of adhesion. Types and brands of construction materials, which are usually recommended for production of structural elements emulsifiers (corrosion resistant steel AISI 304, Teflon-4) do not improve the flow characteristics of their bins and thus reduce heating of raw material while grinding. It is appropriate to replace such structural materials

Keywords:

emulsifier, bunker, minced meat, adhesion

Retrieved from Volume 22, No. 1, 2017

Pages 99-104

References Suggested citation

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Suggested citation

Myroshnichenko, K., & Batrachenko, O. (2017). Adhesive properties of the main kinds of minced meat, most frequently processed in emulsifier. Bulletin of Cherkasy State Technological University, 22(2), 99-104.