Bandura V. Scientific substantiation of the efficiency raise of poultry meat splitting

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0400U002054

Thesis Registration Form

0400U002054.pdf

Applicant for

Specialization

  • 05.18.12 - Процеси та обладнання харчових, мікробіологічних та фармацевтичних виробництв

23-06-2000

Specialized Academic Board

Д 41.088.01

Odesa National Academy of Food Technologies

Essay

The Dissertation includes researches, which are aimed at optimization of general power parameters of poultry meat cutting process. The empirical dependence of cutting and friction forces, which allow to choose the most rational parameters of working parts for meat cutting machines are defined. The Dissertation has ascertaihed the nature of constructive and technological parameters effect of the machine operating elements upon the cutting process. It also has established quantitive values for the poultry meat friction coefficient Dependence of plasticity of poultry meat friction cjefficient along the face of the cutting tool. bones on tense condition scheme is theoretically suggested.

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