Batrachenko O. Scientific and applied bases of improvement of machines for raw meat grinding

The dissertation is devoted to the development of scientific and practical bases for improving machines for grinding of raw meat, namely bowl cutters, meat grinders and emulsifiers, based on the development and use of the concept of improving machines for raw meat grinding, which is based on the coordination of raw material hydrodynamics, grinding process, stress-strain state and wear parameters of the working elements of machines. According to the results of a complex of theoretical and experimental research, dependences were obtained and regularities were revealed that developed the position on the influence of the main structural and kinematic parameters of bowl cutters, meat grinders and emulsifiers on the process of raw meat grinding. Based on the above, new designs of meat grinders, bowl cutters, emulsifiers and their working elements with agreed characteristics have been developed, which have high specific productivity, improved energy efficiency and working capacity. The results of the work were implemented at the enterprise "Cherkasy Food Company" LLC.