Вестник МГТУ. 2020, Т. 23, № 3.

Вестник МГТУ. 2020. Т. 23, № 3. С. 224-236. DOI: 10.21443/1560-9278-2020-23-3-224-236 Table 3. Mixing quality o f minced meat Таблица 3. Качество перемешивания фарша Sensorial parameters (average scores for samples) Strain o f the standard penetration, Pa Consistency o f the ground meat Quality o f mixing Sample 1 (control) 5 10 1423 Sample 2 8 7 1813 Sample 3 10 8 1926 Sample 4 10 7 1887 Sample 5 9 9 1855 Thus, all the samples o f the vacuum treated ground meat showed a tougher consistency - this is confirmed by both sensorial and instrumental studies. At the same time, the ground meat processed in an atmospheric mixer was characterized by a more even distribution o f components. This may be due to the improper design o f the working bodies and internal elements o f the bowl requiring further improvement. Conclusion The research carried out made it possible to collect and analyze the necessary array o f information regarding processes o f mixing ground meat with the help of specialized technological equipment, including the one that provides vacuuming o f processed food masses. Two principal design layouts o f the specified equipment, horizontal and vertical, are presented, the possibility of using vertical vacuum machines for maceration by massaging medium and small meat raw materials is proven. The design of a vertical vacuum machine with a geometric capacity of the working bowl of 0.15 m3 is described, and the main technological and dynamic calculations of this machine are given. The calculations made it possible to create a modern non-metal-intensive design of a vacuum machine for mixing minced meat and/or massaging meat raw materials, which meets modern requirements for equipment for the purpose. Comparative express-studies o f the quality o f mixing o f the ground meat using routine equipment o f meat processing plants and the newly developed machine showed that vacuuming allows consistent achieving a tougher ground meat consistency, while for the ground meat processed on an atmospheric mixer, a more uniform distribution of components was characteristic. This may be due to the improper design o f the working bodies and internal elements o f the bowl, so the said design requires further improvement. The issue o f using the developed appliance as a meat massager, which is beyond the scope o f this work, also requires a comprehensive study. Acknowledgements The work was carried out within the framework o f the R&D theme No. 536 "To develop a vacuum meat mixer". The authors thank the scientists and designers o f the department o f mechanization o f meat production L. L. Nazarchuk, I. I. Laskarzhevsky, I. I. Khlyvnyuk, S. A. Starchevy, as well as the untimely deceased head o f the department V. V. Shevchenko, for the implementation o f a complex o f research and design work, the results of which are presented in this material. References Angel'uk, V. P., Popov, P. S., Popova, A. V. 2014a. Development o f an appliance for mixing and controlling quality o f ground meat systems. Scientific Journal o f National Research Center Institute o f Technologies, Mechanics and Optics. Series "Processes and Apparatuses o fFood Industry", 3, pp. 223-234. (In Russ.) Angel'uk, V. P., Rudik, F. Ya., Popov, P. S., Popova, A. V. et al. 2014b. Optimization o f working organ for mixing ground meat systems. Vestnik Saratovskogo gosudarstvennogo universiteta imeni N. I. Vavilova, 5, pp. 33-36. (In Russ.) Barbut, S. 2016. Meat-processing equipment. In Poultry Products Processing, CRC Press, pp. 239-264. Bekhit, A. 2017. Advances in meat processing technology. CRC Press. DOI: https://doi.org/10.1201/ 9781315371955. Cummins, E. J., Lyng, J. G. 2016. Emerging technologies in meat processing. In Emerging Technologies in Meat Processing: Production, Processing and Technology. Eds.: Cummins E. J., Lyng J. G. John. Wiley & Sons, Ltd, P. 1-5. DOI: https://doi.org/10.1002/9781118350676. Diachenko, Y. 2017. Innovative activity o f meat processing enterprises o f Ukraine. UzhorodNational University Herald. International Economic Relations and World Economy, 16(1), pp. 94-97. (In Ukrain.) 233