THEORETICAL STUDY OF THE PROCESS OF CUTTING RAW MEAT

   In food production, cutting is used for grinding materials with various mechanical properties. The article is devoted to the use of cutting process in food industry and his influence on machines work efficiency. Cutting methods are presented depending on material different properties and different types of working mechanisms, methods of selection of the cutting modes. The article classifies the types of cutting in static mode, analyzes the differences between cutting and sliding modes. At the same time, it is analyzed and shown that the ratio of the total components of work spent on cutting materials depends on the properties of materials and types of cutting determined by the sliding angle.

   The presence of entrance and target endings on disk knives of meat-cutters with the blades lbliquely put influencend greatly on the Sige of sliding factor.

1. Еренғалиев А. Е., Қасенов Ҽ. Л., Орынбеков Д. Р. Ет ҿнеркҽсібінің технологиялық жабдықтары. Шҽкҽрім атындағы Семей мемлекеттік университеті – Семей: 2010. – Б. 212.

2. Пелеев А.И. Технологическое оборудование предприятий мясной промышленности / А. И. Пепелеев. – М.: Пищпромиздат, 1963. − 685 с.

3. Ивашов, В. И. Технологическое оборудование предприятий мясной промышленности: Учебник / В. И. Ивашов. − Санкт-Петербург : ГИОРД, 2010. − 736 с

4. Мустафаева А. К. Қос жҧпты кесу механизмімен жабдықталған еттартқыштарда ет шикізатын ҧсақтау процесін жетілдіру // Дисс. ... канд. техн. наук. − Семей, 2010. − С. 162.