FINE GRINDING OF RAW MEAT BY USING EMULSITATORS WITH THE NEW CUTTING MECHANISM
In the article the equations allowing to optimize geometrical parameters of the knife perforated plate by the coefficient of throughput and by the area of the throughput section for the whole model range of emulsitators are offered; the optimal thickness of the knife perforated plate was determined; theoretically, the use of sliding cutting in the rubbing pair of knife - perforated plate is justified, and for the first time the formula for determining the optimal length of the cutting edge of the blade depending on the width of the circular working surface of the perforated plate and its outer diameter is obtained; a new engineering technique for determining the structural, geometric and hydraulic parameters of the entire cutting mechanism is proposed and its experimental confirmation is given.