THEORETICAL FOUNDATIONS OF IMPROVING THE QUALITY AND EFFICIENCY OF THE PROCESS OF FINE GRINDING OF MEAT RAW MATERIALS ON EMULSIFIERS

Grinding of various materials is carried out in ways: cutting, crushing, sawing, breaking, hitting.
 In the technological equipment meat processing plants, grinding achieved by a combination several types mechanical action. Each type characterized an average particle size, while large, medium, fine, ultrafine (colloidal grinding) used.
 A block diagram and products has been compiled, which reveals essence processes taking place serves as basis for justifying improvement creation new working bodies machines more efficient grinding. The basic laws sliding cutting process are described, mathematical model movement raw cylindrical channels knife grate is
 constructed. Analytical equations obtained to determine duration from volume finished products. grid emulsifier with concentric arrangement holes developed. allows you get same throughput capacity surface horizontal plane. This uses regularities theory preferred numbers.