TECHNICAL AND ECONOMICAL SUBSTANTIATION OF CONSTRUCTION SCHEME OF THE VIBRO DEFIBRINATOR

Authors

  • Ihor Palamarchuk Національний університет біоресурсів і природокористування України, м. Київ, Україна
  • Volodimir Vasyliv Національний університет біоресурсів і природокористування України, м. Київ, Україна
  • Anastasia Ivolga Національний університет біоресурсів і природокористування України, м. Київ, Україна
  • Tetiana Kos

DOI:

https://doi.org/10.31073/foodresources2019-13-13

Keywords:

blood defibrination, vibration mixing, screw blades, vibrator

Abstract

Blood as a food raw material is widely used in food, pharmaceutical and other processing industries in the production of hematogen, technical albumin for the production of high-calorie ingredients of feeds, medicinal and nutritional protein products, sausage and culinary products, meat and vegetable preserves, confectionery and bakery egg white substitute. Light albumin is obtained by drying in a food plasma spray dryer or serum. Black albumin is produced by heat-exchange treatment of stabilized or defibrinated whole food blood. The content of fibrinogen, thrombokinase enzyme and calcium salts in the blood leads to the emergence of an enzymatic process, which results in the conversion of fibrinogen dissolved in plasma into fibrin. The presence of the latter causes difficulties in the further processing of this raw material. Defibrillators are high-performance hydromechanical stirrers for processing low dynamic viscosity products (up to 10 Pa · s). Among such stirring devices are the propeller, disc stirrers with an inclined axis of rotation; with the planted blades, the lateral edges of which are bent in opposite directions; four-bladed blades that create opposite streams of fluid, helping to break the clots in the liquid mass. The unique possibilities of vibration action allow to perform successfully such operations as separation, mixing, homogenization, grinding under severe conditions of operation, which determines the prospects of such impact in blood defibrination. The design scheme of the mixer, which combines vibration and centrifugal action on liquid process masses, is substantiated. The main power parameters of the vibration mixing process were evaluated. Comparative theoretical analysis of the technical and economic indicators of typical and developed schemes of stirrers revealed the effectiveness of the designed machine

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References

https://doi.org/10.31073/foodresources2019-13-13

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Published

2019-12-25

How to Cite

Palamarchuk, I., Vasyliv, V., Ivolga, A., & Kos, T. (2019). TECHNICAL AND ECONOMICAL SUBSTANTIATION OF CONSTRUCTION SCHEME OF THE VIBRO DEFIBRINATOR. FOOD RESOURCES, 7(13), 131–138. https://doi.org/10.31073/foodresources2019-13-13

Issue

Vol. 7 No. 13 (2019): Food Resources

Section

Технічні науки

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