Experimental study of raw meat grinding process at different cutting speed

This article studies the influence of raw meat products’ cutting speed on the shredding work effectiveness. Shredding, by its technological process and power consumption, is the main operation in the fodder preparation process for agricultural animals. Therefore, a research of the factors influencing effectiveness of the shredding work is of great importance. The cutting speed is one of these factors. At present, the problem is not researched enough to provide for effective operation of the fodder preparation process. In this article, the author makes conclusions based on the data obtained from a conducted experimental research. The studied material and beef by-products (physical and mechanical properties: humidity 72,1-72,9 %, density 1160-1180 kg/m 3, temperature 270-272 К) were alternately placed into the experimental apparatus and cut with the cutting speed from 5 to 40 m/h, with a step of 5 m/h. As a result of the experiment, the data pertaining the influence of the cutting speed on the effectiveness of the shredding work were obtained. Analyzing these data the author showed that with the increase of the cutting speed the shredding work decreases. During experimental research, the author also obtained data reflecting functional dependences between the shredding work effectiveness and the cutting speed.