Devising techniques for reinforcing glued sausage casings by using different physical methods

Authors

DOI:

https://doi.org/10.15587/1729-4061.2021.224981

Keywords:

glued sausage casings made of natural raw materials, reinforcement, tanning, breaking load

Abstract

This paper has substantiated the development and rationalization of techniques to manufacture sausage casings from natural raw materials with predefined functional and technological properties. It is noted that the issue related to the rational utilization of intestinal raw materials and the improvement of the production economic profitability could be resolved by implementing effective technologies of glued intestinal sausage casings.

The strength has been investigated of the reinforcing seam between the layers of intestinal membranes obtained by such techniques as the local tanning, local thermal coagulation resulting from passing an electric current through wet raw materials, local thermal coagulation due to the arc discharge through dried raw materials.

The rational concentration of tannin in tanning solution has been determined, at which it is recommended to make a reinforcing seam on glued intestinal casings by means of local tanning. A value of the breaking load for the reinforcing seam made by using local electric currents has been derived, which is 14 N/m. A 4.7-time increase in the breaking load has been established to occur, compared to the control sample. A value of the breaking load for the reinforcing seam obtained by applying an arc discharge has been found, which is 18 N/m. It was noted that the breaking load had increased compared to the control sample.

Working bodies for an installation were designed aimed at reinforcing glued sausage casings by such techniques as local tanning; local thermal coagulation resulting from passing an electric current through wet raw materials; local thermal coagulation as a result of arc discharge through dried raw materials. It is noted that the advantages of techniques for the reinforcement of glued sausage casings are the high breaking load and the effective utilization of raw materials

Author Biographies

Vyacheslav Оnishchenko , Kharkiv State University of Food Technology and Trade

PhD, Associate Professor

Department of Meat Technology

Andrey Pak , Kharkiv State University of Food Technology and Trade

Doctor of Technical Sciences, Associate Professor

Department of Power Machine Building, Engineering and Physical and Mathematical Disciplines

Andrii Goralchuk , Kharkiv State University of Food Technology and Trade

Doctor of Technical Sciences, Professor

Department of Food Technologies in Restaurant Industry

Lidiia Shubina , Kharkiv Institute of Trade and Economics of Kyiv National University of Trade and Economics

PhD, Associate Professor

Department of Marketing, Management and Trade Entrepreneurship

Viktoria Bolshakova , Kharkiv State University of Food Technology and Trade

PhD, Associate Professor

Department of Meat Technology

Samvel Inzhyyants , LTD «Chuhuyivskyy myasokombinat»

Senior Production Technologist of Uncooked Unsmoked Products

Alina Pak, Kharkiv Institute of Trade and Economics of Kyiv National University of Trade and Economics

PhD, Associate Professor

Department of Marketing, Management and Trade Entrepreneurship

Olena Domanova , Kharkiv Institute of Trade and Economics of Kyiv National University of Trade and Economics

PhD, Associate Professor

Department of Marketing, Management and Trade Entrepreneurship

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Published

2021-02-27

How to Cite

Оnishchenko V. ., Pak , A., Goralchuk , A. . ., Shubina , L. ., Bolshakova , V., Inzhyyants , S. ., Pak, A., & Domanova , O. (2021). Devising techniques for reinforcing glued sausage casings by using different physical methods . Eastern-European Journal of Enterprise Technologies, 1(11 (109), 6–13. https://doi.org/10.15587/1729-4061.2021.224981

Issue

Section

Technology and Equipment of Food Production