MATHEMATICAL MODELLING OF THE PROCESS OF VIBRATION MIXING OF MINCED SAUSAGE

Abstract

The relevance of the study is determined by the need to optimise the process of mixing minced meat in the production of sausages “Ozdorovchi” to reduce the duration of the technological operation, energy and raw material costs. Therefore, the article is concerned with the substantiation and determination of the amplitude-force parameters of a vibro-mechanical machine for mixing sausage mince ingredients. The leading method for studying this issue is mathematical modelling, which allows for comprehensive consideration of the patterns of changes in the main parameters of the oscillatory process. The article theoretically substantiates the expediency of using vibration impact to provide a rapid and uniform distribution of components in the minced mass. An experimental model of a vibrating machine for mixing minced sausage ingredients has been developed. The calculation scheme of the investigated technical system of the process of vibration mixing of minced sausages “Ozdorovchi” is compiled. The equation of motion of the executive bodies of the system is compiled. The dependences for the equations of motion of the actuators of the vibration mixer are determined. Dependences for the main characteristics of the oscillatory system under study are calculated. Based on the analysis of the graphical representation of the amplitude-force dependences, the working amplitude of oscillations of the mixing tank is substantiated in the range of 2-2.5 mm. It is established that the implementation of the required operating oscillatory mode requires for a given capacity relatively small power consumption in the range of 500-600 W. Optimal parameters for mixing minced meat with vibration intensification of the process, as well as the use of appropriate ingredients, allow for achieving a comprehensive technological effect while minimising energy consumption. Therefore, the materials of the article are of practical value for the meat processing industry in the technology of boiled sausage products with health-improving properties