Ultrafine Grinding Process Calculation of Meat-Bone by-Product

  • Authors

    • Aitbek Kakimov
    • Gulvira Bekeshova
    • Mukhamedzhan Akimov
    • Anar Bakiyeva
    • Yerlan Kadyrbayev
    • Rustem Zalilov
    • Yuriy Baykin
    • Elmira Cherkasova
    • Zhadyra Imangaliyeva
    2018-12-29
    https://doi.org/10.14419/ijet.v7i4.42.25572
  • meat-bone, grinder, rotor, wheel, cutting process, gap, grinding angle

  • Abstract

    This paper presents the method of calculating the cutting process of meat-bone by-products using rotary grinders. The cutting process is performed by cutting wheels and is counted according to the calculation of the cutting force, speed of cutting wheels, gap between the wheels and stress of the materials.

     

  • References

    1. [1] Kakimov A, Suychinov A, Mayorov A, Yessimbekov Z, Okuskhanova E, Kuderinova N, Bakiyeva A (2017), Meat-bone paste as an ingredient for meat batter, effect on physicochemical properties and amino acid composition. Pakistan Journal of Nutrition, 16, 797-804.

      [2] Muratzhankyzy N, Kassenov A, Kakimov M, Orynbekov D, Moldabayeva Z, Tokhtarov Z, Yessimbekov Z (2018), Mathematical modeling of the relationship between separation and yield of meat-bone scraps in the pressing process. International Journal of Mechanical Engineering and Technology, 9 (9), 968-971.

      [3] Kakimov A, Yessimbekov Z, Kabulov B, Bepeyeva A, Kuderinova N, Ibragimov N (2016), Studying chemical composition and yield stress of micronized grinded cattle bone paste. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 7 (2), 805-812.

      [4] Mustafayeva A, Abdilova G, Akimov M, Yerengaliev A, Muratzhankyzy N, Okuskhanova E (2016), Change of yield stress of minced meat grinded with different kind of cutting mechanism. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 7 (5), 498-504.

      [5] Bishu RR, Calkins C, Lei X, Chin A (1996), Effect of knife type and sharpness on cutting forces. Advances in Occupational Ergonomics and Safety, 2, 479-483.

      [6] McGorry RW, Dowd PC, Dempsey PG (2005), The effect of blade finish and blade edge angle on forces used in meat cutting operations. Applied ergonomics, 36(1), 71-77.

      [7] Daurskiy AN, Machikhin YA (1980), Cutting of food materials. Moscow, Pishevaya Promyshlennost.

      [8] Reznik NK (1975), Cutting edge theory and the bases of calculation of cutting devices, Moscow, Mashinostroenie.

      [9] Darkov AV, Shapiro GS (1989), Material resistance. Moscow, Vyshaya Shkola.

  • Downloads

  • How to Cite

    Kakimov, A., Bekeshova, G., Akimov, M., Bakiyeva, A., Kadyrbayev, Y., Zalilov, R., Baykin, Y., Cherkasova, E., & Imangaliyeva, Z. (2018). Ultrafine Grinding Process Calculation of Meat-Bone by-Product. International Journal of Engineering & Technology, 7(4.42), 60-63. https://doi.org/10.14419/ijet.v7i4.42.25572

    Received date: 2019-01-09

    Accepted date: 2019-01-09

    Published date: 2018-12-29