Technology, energy, agriculture transport AIC

Victor GUTS – Doctor of Technical Sciences, Professor, Professor of the Department of Bioengineering, Bio- and Food Technologies, Faculty of Production Technology, Processing and Robotics in Animal Husbandry, Vinnytsia National Agrarian University (8 Yunosti Ave., Vinnytsia, 21021, Ukraine; e-mail: Goots@ukr.net; https://orcid.org/0000-0003-3874-5609)

Yurii POLIEVODA – Candidate of Technical Sciences, Associate Professor, Associate Professor of the Department of Bioengineering, Bio- and Food Technologies, Faculty of Production Technology, Processing and Robotics in Animal Husbandry, Vinnytsia National Agrarian University (3 Soniachna St., Vinnytsia, 21008, Ukraine; e-mail: vinyura36@gmail.com; https://orcid.org/0000-0002-2485-0611)

Oleksii TOKARCHUK – Candidate of Technical Sciences, Associate Professor, Head of the Department of Engineering Mechanics and Technological Processes in the Agro-Industrial Complex, Leading Researcher, Vinnytsia National Agrarian University (3 Soniachna St., Vinnytsia, 21008, Ukraine; e-mail: tokarchyk08@ukr.net; https://orcid.org/0000-0001-8036-1743)

The article considers the possibility of using rheology methods for mathematical modeling of the mechanical impact of the working bodies of technological equipment on minced meat as a complex viscoelastic dispersed system. The feasibility of using a mechanical model consisting of parallel-connected elastic and viscous elements for an adequate description of the process of periodic compression of minced meat by a cam mechanism is substantiated. This approach makes it possible to take into account the simultaneous manifestation of elastic and viscous properties of the product during its mechanical deformation. A mathematical apparatus is proposed for determining the main kinematic and power parameters of the process, in particular the movement of the working body, the speed of its movement, the deformation stress, work and energy costs for processing minced meat. Special attention is paid to establishing the relationship between the geometric parameters of the cam mechanism, the angular velocity of its rotation and the rheological characteristics of minced meat, in particular its viscosity and elasticity. Taking into account these parameters makes it possible to predict the nature of product deformation and determine rational operating modes of technological equipment. It is shown that matching the frequency and intensity of periodic compression with the rheological properties of minced meat contributes to a more efficient use of mechanical energy, reducing unproductive energy consumption and preventing excessive destruction of the structural bonds of the product. The proposed approach can be used when designing and improving machines for forming, mixing and mechanical processing of minced meat masses, as well as for selecting the optimal design and operating parameters of their working bodies. The obtained provisions create the basis for further experimental research of the rheological properties of minced meat and the development of energy-efficient technological equipment for the production of meat products.

1.    Bruno, M., & Moresi, M. (2004). Viscoelastic properties of Bologna sausages by dynamic methods. Journal of Food Engineering, 63(3), 291–298. https://doi.org/10.1016/j.jfoodeng.2003.08.012 [in English].
2.    Cevik, M., & Icier, F. (2020). Characterization of viscoelastic properties of minced beef meat thawed by ohmic and conventional methods. Food Science and Technology International, 26(4), 277–290. https://doi.org/10.1177/1082013219888300 [in English].
3.    Derzhspozhyvstandart Ukrainy. (2006a). Cooked sausages, frankfurters, small sausages and meat loaves. General specifications (DSTU 4436:2005) [in Ukrainian].
4.    Derzhspozhyvstandart Ukrainy. (2006b). Chopped meat and meat-vegetable semi-finished products. Specifications (DSTU 4437:2005) [in Ukrainian].
5.    Goots, V., Polievoda, Y., Tkachuk, I., & Koval, O. (2024). Modeling the process of salting meat in horizontal drums. Vibrations in Engineering and Technology, 1(112), 72–80. https://doi.org/10.37128/2306-8744-2024-1-8 [in Ukrainian].
6.    Goots, V., Solona, O., Polievoda, Y., & Symonik, B. (2025). Rheology in standardized food formation processes. Vibrations in Engineering and Technology, 1(116), 112–119. https://doi.org/10.37128/2306-8744-2025-1-15 [in English].
7.    Karaman, S., Yilmaz, M. T., Dogan, M., Yetim, H., & Kayacier, A. (2011). Dynamic oscillatory shear properties of O/W model system meat emulsions: Linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation. Journal of Food Engineering, 107(2), 241–252. https://doi.org/10.1016/j.jfoodeng.2011.06.016 [in English].
8.    Kryzhova, Y. P., Antoniuk, M. M., Antoniv, A. D., & Sydorenko, M. A. (2020). Investigation of the effect of amylopectin starch on the properties of meat systems. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 22(94), 32–36. https://doi.org/10.32718/nvlvet-f9407 [in Ukrainian].
9.    Rao, M. A. (2014). Rheology of fluid, semisolid, and solid foods: Principles and applications (3rd ed.). Springer. https://doi.org/10.1007/978-1-4614-9230-6 [in English].
10.    Steffe, J. F. (1996). Rheological methods in food process engineering (2nd ed.). Freeman Press. [in English].
11.    Toldrá, F. (Ed.). (2010). Handbook of meat processing. Wiley-Blackwell. https://doi.org/10.1002/9780813820897 [in English].
12.    Yilmaz, M. T., Karaman, S., Dogan, M., Yetim, H., & Kayacier, A. (2012). Characterization of O/W model system meat emulsions using shear creep and creep recovery tests based on mechanical simulation models and their correlation with texture profile analysis (TPA) parameters. Journal of Food Engineering, 108(2), 327–336. https://doi.org/10.1016/j.jfoodeng.2011.08.005 [in English].