The paper is devoted to the scientific task solution of the chicken raw meat chopping process optimizing by improving the rheological parameters of minced meat and reducing the energy consumption of the grinding process, based on theoretical and experimental research. To conduct an active experiment, an installation for optimizing quality indicators was developed.
Influence of the design parameters of the meat-chopper on the quality indicators of the minced meat, as well as on the energy intensity of the grinding process were experimental researched.
The influence of the inclination angle of the edges of knives and holes of knife grids on deformation, viscosity, dispersed composition, and the coefficient of heterogeneity of grinding were determined. The influence of the screw rotational speed and the feed force on the viscosity of minced meat, the moisture-binding capacity, and the energy intensity of the process were determined experimentally.
Based on the obtained dependences of the equipment design parameters influence for the implementation of grinding processes on the energy performance of these processes and the quality indicators of the minced meat, modernized cutting tools for the meat-grinder with sharp edges of the knives cutting edges were developed. Using of cutting tools with a sharp grinding angle and an angle of inclination of the knife edge of 30 0 in comparison with standard working elements allows to reduce the energy consumption of the grinding process by 30 ... 35% and extends the range of functionality of these shredders.
Rational parameters of grinding processes of different types of chicken meat were developed and justified.
It is established that the value of the complex quality index of minced meat from chicken meat is increased in accordance with the change in the speed of rotation of the screw, the diameters of the holes of the knife grate, the feed force of the raw material and the angle of inclination of the knife edge.
The chicken fillet stuffing has a complex score of 0,74, which corresponds to the evaluation of "good", provided that the screw speed is 150 rpm, the diameter of the grid holes is 4,9•10-3 m, the feed force is 14 N and the angle Tilt of the edge of the knife - 80 0.
Chicken drumstick minced meat provided that screw speed is 150 rpm, the diameter of the grid holes is 5,3∙10-3 m, the feed force is 8,8 N, the blade angle of the blade is 300 has a complex evaluation of 0,68, which corresponds to the assessment of "good".
The minced meat of the fillet mix + chicken drumstick 1:1 has the best rheological and physicochemical properties provided: screw speed is 150 rpm, the diameter of the grill holes is 5,7•10-3 m, the feed force is – 13,2 N, the angle of the knife edge is 320 and has a complex score of 0,79, which corresponds to the "good" estimate.
Complex implementation of scientific developments into production by developing, manufacturing and approbation of the modernized working parts of the meat-grinder in the production conditions of food enterprises and meat-processing shops were done.The results of the thesis are implemented at the enterprises of LLC "Dilemma", LLC "SEVEN GLAS", LLC "Magris, LLC" Danin Center ", LLC" AMTT Building "with a total economic effect of 266 thousand UAH.
The project of normative documentation TU U 15.1-02070938206: 2015 "Minced meat from chicken meat" is developed. Estimated economic efficiency (prices as of 01.12.2017). For 1 ton of chicken fillet is 2281.28 UAH., For chicken leg meat ˗ 1832.04 UAH. and for a mixture of fillet + leg meat ˗ 2069.7 UAH.
