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Information × Registration Number 0223U001319, 0120U105484 , R & D reports Title Improving the processing of raw meat and fish raw materials popup.stage_title Head Deinychenko Hryhorii V., д.т.н. Registration Date 27-01-2023 Organization State Biotechnology University popup.description2  The expediency of using combined steam-mechanical treatment for cleaning mucous by-products and ultrasonic treatment for cleaning fish carcasses from scales has been scientifically substantiated and experimentally confirmed. It was established that the main parameters that characterize the process of cutting the muscle tissue of the esophagus are the cutting forces that occur during this process, the nature of elastic deformations when cutting the material, as well as the type and geometry of the cutting tool. The dependence of the scale-skin bond strength was obtained for pond fish carcasses in their native state and during storage. Rational parameters of combined steam-mechanical processing for cleaning mucous by-products and ultrasonic processing for cleaning fish carcasses from scales have been determined. The novelty of the results of scientific research work allows to attribute these developments to a qualitatively new level. Conducted research on the cleaning of mucous by-products and ultrasonic treatment for cleaning fish carcasses. The geometric parameters of the cutting edge of the tool, the optimal parameters of the microgeometry of the knife blade, will improve the quality of the cut, reduce the deformation and force effect on the material, reduce the cutting effort and increase productivity. It was found that the greatest effect on the change of the scale-skin connection during the action of ultrasonic vibrations with a frequency of 22 kHz. Using the specified frequency reduces the processing time by 27...34% for carp and 24...29% - for carp. According to the results of experimental studies, it was found that the rational duration of processing fish carcasses in the field of ultrasonic waves with a frequency of 22 kHz is 10...20 minutes for carp and carp carcasses. The technical implementation of processes for cleaning mucous by-products and ultrasonic treatment for cleaning fish carcasses is proposed. Product Description popup.authors Vasylenko Mykyta O. Hladkova Olena S. Horielkov Dmytro V Dmytrevskyi Dmytro V Kaidanskyi Oleksii M. Kononykin Vitalii D. Myronenko Valeriia S. Sarancha Iryna O. Tkachova Alina S. Chervonyi Vitaliy M popup.nrat_date 2023-01-27 Close