Вестник МГТУ. 2020, Т. 23, № 3.

Вербицкий С. Б. и др. Конструкция, расчет и применение. - presence o f blocking o f the mixing working bodies and the loading device during the operation o f the mixing working bodies or when unloading the product from the bowl; - blocking in case o f opening the cover; - reverse mixing bodies; - possibility o f CIP cleaning and disinfection; - mechanized movement o f the cover, openings for unloading minced meat in machines with a fixed bowl attachment. The specified regulatory requirements correspond to the well-founded long-term successful practice o f development and industrial production o f meat mixers to the requirements o f the standard GOST 28107-893. Purpose and tasks of w ork The purpose o f the work is to carry out a set o f experimental design and research activities to create a vertical vacuum appliance with a geometric capacity o f 0.15 m3 for mixing and/or massaging raw meats. The achievement o f this goal is stipulated by the solution o f the main tasks listed below: - study and analysis o f scientific and technical information regarding the processes o f mixing raw meats, the effect o f vacuum on the specified process, as well as maceration o f meat cuts by massaging them; - study and evaluation the functionality o f meat mixers o f different designs, horizontal and vertical, atmospheric and vacuum, as well as vertical machines for mixing / massaging raw meat, in order to select rational technical solutions for the equipment being created; - engineering calculations for assigning operating parameters o f the created meat mixer and ensuring the reliability o f its design; - express-research o f the ground meat masses obtained as a result o f experimental-industrial operation to assess the quality o f their mixing. M aterials and methods A systematic approach to the research o f factual materials, in particular regulatory documents, abstract- logical approach to generalization o f research results and formulation o f conclusions were used by the authors in the work. The development o f the equipment was carried out in accordance with the current industry guidelines for the conduct of research and development work in compliance with the current regulatory legal acts and standards. Engineering calculations were carried out in accordance with the well-known profile manuals (Ivashov, 2010; Logosha, 1966; Peleev, 1971). Based on the goals o f this engineering development work, an express-algorithm for assessing the quality o f the ground meat stuff during mixing was proposed and implemented in practice using different models of specialized technological equipment: a traditional atmospheric horizontal mixer with coaxial working shafts and an experimental vacuum vertical type meat mixer. The ground meat for manufacturing Odesskaya sausage o f the first grade, DSTU 4435: 20054, was studied. The ground meat, the essential raw materials for the manufacture o f which are: desinewed beef - 65 %, desinewed semi-fat pork - 10 %, sausage backfat - 25 %, was produced in the meat processing workshop o f the Experimental Technological Enterprise o f the Institute (ETE). Immediately after the end o f the mixing, the members o f the expert panel, consisting o f 4 representatives o f the developer and 6 representatives o f the ETE, evaluated the ground meat according to two indicators being the verbal analogs (Verbitskyi, 2019) o f the rheological parameters o f the ground meat and expressed by the following questions: "How tough is the consistency o f the ground meat?" (from "too loose" - 0 to "too tough" - 10) and "How well is the minced meat mixed?" (from "unevenly" - 0 to "evenly" - 10). Conceptually, the procedure for sensorial evaluation was in accordance with DSTU 4823.2: 20075 for ready-to-use meat products. The corresponding minced meat samples were also investigated by the instrumental method - the penetration values were measured according to GOST R 508 14-956, using for this purpose an automatic penetrometer model 1719 manufactured by the British company Stanhope Seta Ltd., equipped with an electronic unit model 1720. The obtained values o f the sensorial parameters and penetration o f the corresponding samples o f the ground meat were compared and conclusions were drawn about the quality o f its mixing. 3 Machines for mixing minced meat. Main parameters, technical requirements and test methods: GOST 28107-89. 1989. Мoscow, Standards Publishing House, 7 p. 4 Semi-smoked sausages. General specifications: DSTU 4435:2005. Kyiv, State Committee of Ukraine on Technical Regulation and Consumer Policy, 2006. 23 p. 5Meat products. Organoleptic evaluation of quality characteristics. Part 2. General requirements: DSTU 4823.2:2007. Kyiv, State Committee of Ukraine on Technical Regulation and Consumer Policy, 2008. 13 p. 6 Meat products. Methods of penetration determination by means of the cone and the needle indentor: GOST R 50814-95. Moscow, Russian Scientific-Technical Information Centre for Standardization, Metrology and Conformity Assessment, 2010. 10 p. 226