Effect of geometrical parameters of cog flow cutters on texture parameters of comminuted meats

Authors

  • Н. Yeresko Institute of Food Resources NAAS
  • S. Verbytskyi Institute of Food Resources NAAS

Keywords:

comminuting, flow cutter, raw meats, texture profile analysis

Abstract

Texture Profile Analysis (TPA) is widely used by researchers all over the world to study rheological characteristics of foods, including meat foods. Raw meats, intended for manufacturing stuffs, were subjected to comminuting by means of a flow cutter machine, their TPA characteristics – hardness, cohesiveness, springiness and chewiness – being determined hereafter. The dependencies of said characteristics from the rotor-stator clearance and cutter’s knife plates’ clearance values were also determined for the process of raw meats’ comminuting these meats intended for processing cooked sausages and pâtés. A standard second degree polynomial appeared to describe dependencies of comminuted stuffs’ hardness, cohesiveness, springiness and chewiness from the cutter’s operational clearances in the best way while modeling results by other 3D models were not enough appropriate.

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Published

2013-02-04

How to Cite

Yeresko Н., & Verbytskyi, S. (2013). Effect of geometrical parameters of cog flow cutters on texture parameters of comminuted meats. FOOD RESOURCES, 1(1), 65–81. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/401

Issue

Vol. 1 No. 1 (2013): Food Resources

Section

Технічні науки

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