Devising a technique and designing an apparatus for obtaining a multifunctional purpose film from intestinal raw materials

Authors

DOI:

https://doi.org/10.15587/1729-4061.2023.279008

Keywords:

intestinal raw materials, sausage casings, glued intestinal films, beef belly, thermal coagulation, breaking load

Abstract

The object of research is a technique for making glued intestinal films for multifunctional purposes, which are further strengthened by a stitching apparatus using thermal coagulation.

This paper substantiates the technical and technological solutions for obtaining glued intestinal films that can be used for the manufacture of sausage casings and as a multifunctional material in the food industry.

The technique and apparatus for stitching intestinal raw materials were developed; the structural features of the apparatus and its rational operation modes were determined. The proposed technique involves stitching by thermal coagulation of intestinal films from beef belly, which belong to intestinal and sausage waste. The possibility of stitching intestinal raw materials, different in size, thickness, and species, is achieved, which allows preserving a valuable animal resource and increasing the efficiency of glued intestinal films technology.

The breaking load of the seam obtained by thermal coagulation was investigated and the rational ranges of stitching duration were determined. The breaking load of the seam was defined, which is a series of points that were subjected to thermal coagulation; its nonlinear change with a change in the distance between points was established. It was found that the values of the breaking load of the seam for the range of distance between the points that create it, from 5 to 20 mm, respectively, lie in the range from 17.5 to 15.0 N/m. This satisfies the technological requirements for the strength of the seam of glued intestinal sausage casings.

The influence of the distance between the points that create a seam between the layers of intestinal raw materials on the outflow of the liquid filling fraction for sausages from the sausage casing was established; the height of the liquid fraction, at which the outflow was considered significant, was determined

Author Biographies

Andrey Pak, State Biotechnological University

Doctor of Technical Sciences, Associate Professor

Department of Physics and Mathematics

Vyacheslav Оnishchenko, State Biotechnological University

Doctor of Technical Sciences, Associate Professor

Department of Meat Technology

Maryna Yancheva, State Biotechnological University

Doctor of Technical Sciences, Professor

Dean

Faculty of Processing and Food Production

Nataliya Grynchenko, CAPS FOOD SYSTEMS LLC

Doctor of Technical Sciences, Associate Professor

Development Director

Olena Dromenko, Ltd “Dromameat”

PhD, Associate Professor

Director

Alina Pak, Ukrainian Engineering Pedagogics Academy

PhD, Associate Professor

Department of Marketing and Trade Entrepreneurship

Samvel Inzhyyants, LLC CHUHUYIV MEAT PLANT

Senior Technologist

Production of Uncooked Unsmoked Products

Аrtem Оnyshchenko, State Biotechnological University

Postgraduate Student

Department of Meat Technology

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Devising a technique and designing an apparatus for obtaining a multifunctional purpose film from intestinal raw materials

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Published

2023-06-30

How to Cite

Pak, A., Оnishchenko V., Yancheva, M., Grynchenko, N., Dromenko, O., Pak, A., Inzhyyants, S., & Оnyshchenko А. (2023). Devising a technique and designing an apparatus for obtaining a multifunctional purpose film from intestinal raw materials. Eastern-European Journal of Enterprise Technologies, 3(11 (123), 6–15. https://doi.org/10.15587/1729-4061.2023.279008

Issue

Vol. 3 No. 11 (123) (2023): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2023 Andrey Pak, Vyacheslav Оnishchenko, Maryna Yancheva, Nataliya Grynchenko, Olena Dromenko, Alina Pak, Samvel Inzhyyants, Аrtem Оnyshchenko

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