Formation of the Correct Mathematical Model of Grinding Raw Meat in Meat Mincer

Improvements of technological processes and equipment at modern meat-processing enterprises are challenging. It is especially important for the basic and widely used process of grinding raw meat material. Framework enhancements in meat grinding equipment allow one to significantly decrease power consumption and improve the quality of meat products and productivity of raw material processing. The grinding equipment for raw meat and meat products makes about a half of all the equipment used in meat industry. The generalized mathematical model presented is used to optimize the meat grinding process. Design and technology optimizationof mincers proves to be the most efficient only using correct mathematical models of extrusion processes. The influence of design and technological options on performance of mincers using EI is prioritized. The priority for further research is estimated. Both mathematical models of individual processes and results of computer simulations of mincers performance are presented. Mathematical equations, variables and algorithms are calculated using the ”Delphi” program. The results of numerical calculations are illustrated by the corresponding graphical dependencies

Overcritical Water Oxidization As a Perspective Method of Biocontamination Disposal

Technogenic development of society is characterized these days by the increasing deficit of raw material sources and environmental deterioration. One of the effective decisions for industrially-domestic and food production waste disposal is application of overcritical water oxidization method (OCWO). With the observance of all ecological norms, this method not only decreases the volume of wastes, lowers the class of danger of the appearing ash residue, but also rationally uses secondary energy. The OCWO method gives an opportunity of converting no less than 99,99% of organic compounds of initial mixture into environmentally sound water and gas. Metals are distinguished as inorganic salts or oxides. Most steady inorganic compounds in these parameters are slightly soluble in overcritical water and are deposited or exited as gas at cooling and depressurization. This paper aims to estimate the perspectives of overcritical water oxidization method (OCWO) for industrial waste disposal

Mathematical modelling of the separation of emulsions through membranes

For the prediction of the process of separation of emulsions and selection of optimal conditions for these processes an appropriate mathematical description is required. Thereby, a mathematical model of the convective diffusion of the continuous process in the space between the membrane and the impermeable wall, and the molecular diffusion in membrane was developed in the form of an analytical solution of the corresponding differential equations of transient diffusion for substance transfer in the moving fluid in the membrane, where due to membrane’s selective properties the constant separation of substances takes place. In this study authors addressed and analytically solved a diffusion boundary-value problem describing the mechanism of baromembrane emulsions separation. This value problem may find an application in the study of confectioner\u27s cream production cycle

Formation of the Correct Mathematical Model of Grinding Raw Meat in Meat Mincer

Improvements of technological processes and equipment at modern meat-processing enterprises are challenging. It is especially important for the basic and widely used process of grinding raw meat material. Framework enhancements in meat grinding equipment allow one to significantly decrease power consumption and improve the quality of meat products and productivity of raw material processing. The grinding equipment for raw meat and meat products makes about a half of all the equipment used in meat industry. The generalized mathematical model presented is used to optimize the meat grinding process. Design and technology optimizationof mincers proves to be the most efficient only using correct mathematical models of extrusion processes. The influence of design and technological options on performance of mincers using EI is prioritized. The priority for further research is estimated. Both mathematical models of individual processes and results of computer simulations of mincers performance are presented. Mathematical equations, variables and algorithms are calculated using the ”Delphi” program. The results of numerical calculations are illustrated by the corresponding graphical dependencies