Dependence of vegetable structural-mechanical properties on speed factor

Sheyina, Alina and Шеїна, Аліна Вікторівна and Omelchenko, Oleksandr and Омельченко, Олександр Володимирович and Melnik, Olga and Мельник, Ольга Євгенівна (2018) Dependence of vegetable structural-mechanical properties on speed factor. Обладнання та технології харчових виробництв (1(36)). pp. 30-39. ISSN 2079-4827

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Abstract

The article analyzes the technical and operational characteristics of modern vegetable cutting equipment of a disk type. Cutting speed range used in the food industry is defined to be from 225 to 475 min-1. The influence research of the speed factor on the structural and mechanical properties of vegetables has been conducted in a definite interval. Analytically, the author has proved that the increase in the speed factor causes the decrease of the viscosity of vegetables and reduces the display of the elastic properties of vegetables. The results of analytical studies have been confirmed experimentally. The author has found that an increase in the rate of deformation of a raw material sample in a given interval leads to a 1.2 time decrease in the turgidity modulus; moreover, with increasing speed, the coefficient of vegetable friction against a steel surface of a knife in the specified interval decreases in 1,2-1,5 times. According to the results, it is recommended to use higher cutting speeds to reduce the energy component of the process, since the known dependence of the power, spent on the cutting of raw materials, upon its structural and mechanical characteristics. The author has experimentally obtained the calculated values of friction coefficients and firmness modulus for some vegetables that can be used in calculations of vegetable equipment.

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