Results of Pilot Studies Masloizgotovitelya
https://doi.org/10.36107/hfb.2020.i1.s292
Abstract
маслоизготовитель, роторно- The authors of the article present the relevance of raising the issue of intensification of butter shooting. At the current stage of butter production, the issue of preservation of traditional technologies that allow to produce various types of oil from cow ‘s milk, as well as application of innovative technologies that contribute to intensification of the beating process remains relevant for the oil-and-oil industry. An important practical factor for obtaining a quality product is the use of modern oil-and-water equipment, which allows to obtain the maximum amount of the finished product at minimum energy intensity of beating. The authors propose one of the scientific steps when shooting down butter - the phenomenon “Running wave.” A running wave, like a butter whipping fak, is formed by rotating a rotary-blade working organ and contributes to reducing the energy intensity of the whipping. The method of implementation and results of studies on justification of optimal structural and technical parameters of the developed oil manufacturer are presented. The expediency of installation in the reservoir of the oil manufacturer of the beating mechanism in the form of a mountainzontically located rotary-blade working element has been experimentally confirmed. An experimental sample of an oil producer of periodic action with a rotary-blade working organ was developed and laboratory studies were carried out, after analysis of which the optimal structural and kinematic parameters of the oil manufacturer were revealed with the production of beating of 13.4 kg/h, the percentage of butter output 59.5 % and fat loss less than 0.4 %: rotation speed of the rotary-blade working organ np= 422 min-1; Number of blades of rotorblade working element zp = 3; coefficient of filling of capacity φf= 0,57. Thus, it has been found that the developed periodic oil manufacturer with a rotor-blade working member provides efficient beating of butter with a high percentage of fat usage (more than 99.6 %) and energyintensity of beating equal to 7,24W h/kg., сливки, сливочное масло, емкость
About the Authors
A. V. Machnev
Moscow State University of Food Production
Russian Federation
Russian Federation
Aleksey V. Machnev
11 Volokolamskoe highway, Moscow, 125080
Yu. V. Polyvyanyi
Penza State Agrarian University
Russian Federation
Russian Federation
Yuriy V. Polyvyanyi
A. V. Yashin
Penza State Agrarian University
Russian Federation
Russian Federation
Aleksandr V. Yashin
P. N. Khorev
Penza State Agrarian University
Russian Federation
Russian Federation
Pavel N. Khorev
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Review
For citations:
Machnev A.V., Polyvyanyi Yu.V., Yashin A.V., Khorev P.N. Results of Pilot Studies Masloizgotovitelya. Health, Food & Biotechnology. 2020;2(1):71-83. (In Russ.) https://doi.org/10.36107/hfb.2020.i1.s292
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