ЕТ-СҮЙЕКТІ ФАРШЫНЫҢ РЕОЛОГИЯЛЫҚ МЕХАНИКАЛЫҚ МОДЕЛІ

Abstract

The article is devoted to the development of a rheological mechanical model of minced meat. Most meat products are dispersed systems, suspensions, colloidal solutions. For scientifically based design of technological equipment, it is necessary to know the structural and mechanical characteristics of these products. The viscosity of nonNewtonian materials depends on the rate of deformation, which is related to their structure and changes during flow. In turn, the flow of the material is determined by its physico-chemical features: the shape and location of molecules, concentration, temperature, humidity, and the formation of micelles. It has been established that the Bingham rheological equation is ideally suited for describing the flow of minced meat. Based on the analysis of rheological mechanical models by Bingham, Shvedov, ShoffieldScott-Blair, Peleg, a rheological mechanical model of minced meat was developed to describe the flow of minced meat during mechanical processing. As a result of the study, the rheological equation of the minced meat model was obtained. A rheological mechanical model and physico-mechanical characteristics of minced meat are necessary not only for an objective assessment of the consistency of the product, but also for studying its behavior at all stages of mechanical processing.