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MARCH 2012 (published: 01.03.2012)
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Apparatus for determining the structural and mechanical properties of meat products
Ishevskii A.L. , Sorokin V.I.
Structural and mechanical characteristics, determine the organoleptic and technological characteristics of the full range of meat products. The article presents the scheme of laboratory facilities, and equations to determine the maximum shear stress and effort of cutting food products. Plants can also explore the modulus of elasticity, creep and relaxation processes, to obtain strain curves at different strain rates. Shows the dependence of the limiting shear layers of cooked meat product, depending on the concentration of structuring agents. Installationseasy tomanufacture and use. They can be made by any meat processing company or organization engaged in the sale of functiona land processinaids.
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rheologicalproperties of meat products, the limiting shear stress, cutting force.
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