ШҰЖЫҚ ТАРТЫЛҒАН ЕТІНІҢ РЕОЛОГИЯЛЫҚ МЕХАНИКАЛЫҚ МОДЕЛІ

Abstract

The article describes the development of a rheological mechanical model of minced meat. Many food media are dispersed systems, suspensions, and colloidal solutions. For the development and construction of machines and apparatuses, it is necessary to know the structural and mechanical properties of these media. The structural and mechanical properties of food media depend on such factors as the physico-chemical properties of raw materials, the duration and type of processing, speed, pressure, etc. The viscosity of viscoplastic materials is affected by the duration and magnitude of the load. In turn, the movement of food raw materials is determined by its structural and mechanical features. It is proved that the Bingham rheological equation can characterize the motion of minced meat. The analysis of the rheological models of Bingham, Shvedov, and Shoffield-Scott-Blair and the description of the flow of minced sausage during mechanical processing made it possible to develop its rheological mechanical model. It consists of a Bingham model with an element that describes the strength of minced meat when cutting. During the experiments, the equation of the rheological model of ground sausage was developed. The rheological mechanical model and structural and mechanical characteristics of minced meat are necessary not only for an objective assessment of the consistency of the product, but also for the study of its flow at all stages of the mechanical processing of the product.