The effect of vibration massage on the salting process of ostrich meat

Authors

  • Valentyna Israelian The National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Technology of meat, fish and marine products, Polkovnyka Potiekhina Str., 16, Kyiv, 03040, Ukraine
  • Igor Palamarchuk The National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroes of Defense Str., 12 B, Kyiv, 03040, Ukraine
  • Sedat Sevin Ankara University, Faculty of Veterinary Medicine, Department of Pharmacology and Toxicology, Emniyet, Dögol Cd. 6A, 06560 Yenimahalle/Ankara, Tel.: +90 4445946
  • Nataliia Holembovska The National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Technology of meat, fish and marine products, Polkovnika Potekhina, str. 16, Kyiv, 02163, Ukraine, https://orcid.org/0000-0001-8159-4020
  • Nataliia Prokopenko National University of Life and Environmental Sciences of Ukraine, Faculty of Livestock Raising and Water Bioresources, Department of Technologies in Poultry, Pig and Sheep Breeding, Heroyiv Oborony Str., 12b, Kyiv, 03041, Ukraine https://orcid.org/0000-0001-7967-884X
  • Anastasiia Ivaniuta The National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Technology of meat, fish and marine products, Polkovnika Potekhina Str., 16, Kyiv, 03040, Ukraine https://orcid.org/0000-0002-1770-5774
  • Oleksandra Shynkaruk The National University of Life and Environmental Sciences of Ukraine, Faculty of Humanities and Pedagogy, Department of philosophy and international communication, Heroes of Defense Str., 15, 03041, Kyiv, Ukraine https://orcid.org/0000-0002-5494-1370
  • Yaroslav Rudyk The National University of Life and Environmental Sciences of Ukraine, Faculty of Humanities and Pedagogy, Department of Management and Educational Technologies, Heroes of Defense Str., 15, 03041, Kyiv, Ukraine https://orcid.org/0000-0001-5382-1505
  • Dmytro Nosevych The National University of Life and Environmental Sciences of Ukraine, Faculty of Livestock Raising and Water Bioresources, Department of Milk and Meat Production Technologies department, Polkovnika Potekhina, str. 16, Kyiv, 03040, Ukraine
  • Nina Tverezovska The National University of Life and Environmental Sciences of Ukraine, Faculty of Humanities and Pedagogy, Department of Social Work and Rehabilitation, Heroes of Defense, Str.15, 03041 Kyiv, Ukraine https://orcid.org/0000-0002-0672-9308

DOI:

https://doi.org/10.5219/1775

Keywords:

meat massage, vibrating massagers, mixing, oscillating system, oscillation amplitude

Abstract

Existing massagers are characterized by relatively high energy consumption during operation, the metal consumption of the structure, complexity of the drive mechanism. Therefore, the search for effective implementation schemes of mixing operations and uniform structure formation of viscous and elastic-plastic raw materials, in particular, minced meat, subject to increased contact interaction while minimizing the force on the products, is relevant to the conducted research. The purpose of this work is to substantiate the technological preparation modes of the given minced meat with the use of a developed vibrating massager, as well as to determine the kinematic parameters of the oscillation system and graphic-analytical analysis of their change. The experimental model of the vibrating massager with an eccentric drive mechanism, a measuring evaluation base of rheological characteristics of the minced ostrich meat, and kinematic parameters of the vibrating drive of the massager, in particular, amplitude-frequency and speed characteristics were developed to carry out the specified tasks. High technological results were obtained when using the forced eccentric drive of the massager, which is characterized by a minimum mass of the oscillation masses of the parts compared to traditional unbalanced vibrators, which allow reducing 2 - 2.5 times the energy consumption to drive the vibrating massager under study. The practical value of the conducted work includes the use of the eccentric forced vibrating exciter for obtaining the force control over the minced meat to be formed, which reduces the oscillation masses of the drive and minimizes the energy consumption for the process, accordingly; it has the simplest structure among the mechanical vibrators, significantly reduces the dynamic loads on the supporting units of the vibrator as well as provides a sufficiently high contact interaction for both the vibration impact and the processing intensity in general.

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Published

2022-09-01

How to Cite

Israelian, V., Palamarchuk, I., Sevin, S., Holembovska, N., Prokopenko, N., Ivaniuta, A., Shynkaruk, O., Rudyk, Y., Nosevych, D., & Tverezovska, N. (2022). The effect of vibration massage on the salting process of ostrich meat. Potravinarstvo Slovak Journal of Food Sciences, 16, 530–544. https://doi.org/10.5219/1775

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