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2014 (published: 11.09.2014)
Number 3(21)
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Development of a device for mixing and control the quality of meat stuff systems
Popov P.S., Angelyuk V.P., Anastasiya V. Popova
Keywords: meat farshevye system, the mixing process, the working body minced meat mixers, rheological properties, conditional cohesion.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Development of a device for mixing and control the quality of meat stuff systems
Theoretically identified the key challenges for the mixing process and provide them with a solution. Developed equipment for mixing and control the quality of meat stuff systems. It is found experimentally the influence of the working body фаршемешалокquality фаршевойsystem of the finished products. Mathematical model of dependence of the mixing process regarding the rheological parameters and quality фаршевойsystem.
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Read the full article
Keywords: meat farshevye system, the mixing process, the working body minced meat mixers, rheological properties, conditional cohesion.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License