RU180887U1 - UNIVERSAL VIBRATOR FOR EMBASSY UNDER THE INFLUENCE OF MECHANICAL OSCILLATIONS - Google Patents

Abstract

Description

The utility model relates to equipment of the fishing industry, in particular to devices for carrying out the salting process, and can be used in the manufacture of salted semi-finished products for the subsequent manufacture of dried or smoked products.

A device for salting meat is known (Patent No. 1042722 from 09/23/83), which provides the application of a field of mechanical vibrations in the process of salting protein raw materials. It differs in that, in order to increase the yield of the finished product and speed up the process, in order to ensure volumetric compression of the raw material, the screw is equipped with longitudinal blades rigidly fixed to the edges of its feathers. In this case, the device is equipped with an additional screw, similar in design, mounted for rotation in the direction opposite to the direction of rotation of the main screw, and is located so that its blades during rotation enter the space between the blades of the main screw. All this is installed in the housing on spring-type shock absorbers. The device allows volumetric compression of beef meat, providing its mechanical mixing with curing ingredients and simultaneous vacuum - vibration processing.

The vacuum is 0.03-0.04 MPa, the rotational speed of the screws is 15-20 rpm, the amplitude of the oscillation is 2-3 mm, the frequency of rotation of the vibrational vibrations is 12-16 Hz. The processing time for meat grinded on a top with a grill diameter equal to 3 mm for sausages is 2-3 minutes; for ham products 8-20 min.

An ambassador with vacuum vibrational mixing and cyclic volumetric compression increases the yield of the finished product and speeds up the process.

The main disadvantage is its inapplicability in the case of salting fish, as a raw material requiring, by its nature, more gentle treatment regimes, while the mechanical action of the blades together with the compressibility effect will lead to a significant destruction of the fish morphology and the product will be spoiled. In the proposed model, a device is used that excludes the advisability of evacuation.

The closest in essence device is the “Vibro massager” (utility model of the Russian Federation No. 102182 of 02/20/2011) for the salting of meat products, which was adopted as a prototype.

This device includes a container for loading brine and product, which is installed on a vibrating table, attached to the frame using springs and connected to a vibrator. The vibrator includes three gears, one placed on the vibrator motor shaft, and the other two, forming a pair, contain unbalances that allow them to rotate in different directions with respect to each other, thereby creating oscillations in the vertical plane. The use of a simple design of the vibrator allows you to increase the service life of the design of the device as a whole.

The main disadvantage of the device is that the mode of oscillation of the product and brine, placed in a single tank, turns out to be the same, as a result of which the relative speed of motion during oscillations at the phase boundary (brine-product) is insignificant. This circumstance leads to insufficient intensity of the external convective mass transfer at the phase boundary and, correspondingly, a low general rate of salt mass transfer from brine to product.

The problem the utility model aims to solve is to increase the efficiency of the effects of vibrations on the product, taking into account its special fastening, which will contribute to the expansion of the arsenal of equipment and containers for salting protein products under the influence of mechanical vibrations. The technical result is an increase in the efficiency of mass transfer in the process of salting protein products. The indicated result is achieved by the design of the vibrator 1, which is mounted on the spring shock absorbers 3 and contains two spur bevel gears that are mounted on the shafts perpendicular to the motor shafts, as well as unbalancers 5 on the same shafts, as well as two bevel gears, which are located on the shaft on both sides of the engine 2. So, due to the simultaneous transmission of multidirectional movement to the shafts by means of bevel gear pairs 4, an equal and uniformly distributed mass load on the oscillations is achieved Yator (spring). The specified vibrations from the vibrator are transmitted to the product through the salting tank 6 under the influence of mechanical vibrations, inside which a cell 8 is installed on the spring shock absorbers 7, where, due to the difference in the stiffness of the base springs and the vibrating table, they cause a significant change in the relative speed at the brine-product interface to intensify the process Ambassador. All this leads to a vertical intensive impact of mechanical vibrations on the product.

UUV (Universal Vibrator Device) for salting is a single oscillatory system of vibrator 1 and capacity 6. Vibrator 1 is mounted on spring shock absorbers 3, and consists of two conical spur pairs 4, the gears of which are mounted on the motor shaft 2 on both sides, and gear wheels on shafts with unbalancers 5, are perpendicular to the rotation of the motor shaft. Capacity 6 with cell 8, is fixed to the vibrating table 1 of the installation with a rubber or silicone cord.

Cell 8 (Fig. 1) consists of a base and spring shock absorbers 8 in an amount of at least four pieces. When the device is operating, due to the use of a spring shock absorbers 7 of smaller diameter in the tank 6 and differing in stiffness from the vibrating table springs, a different mode of product oscillations from the general mode of brine vibrations is provided. Cell 8 is installed inside the tank 6 on spring shock absorbers 7, attached on one side to the bottom of the tank 6, on the other to the base of the cell 8.

The device operates as follows. In the container 6 load the brine and the product (fish) 9, which is fixed in the cage 8. The container 6 with raw materials, in turn, is attached to the vibration table 1 of the vibration unit, for example using a silicone or rubber cord and is fixed with hooks. During the operation of the CCW, a uniform reciprocating movement is created in the vertical plane of the tank 7. This ensures oscillations of the brine, which, together with the vibrations from the tank itself, drives the cell 6 and spring shock absorbers 7. At the same time, the fixed product 9 in the cell 8 also starts to oscillate, but due to the different stiffness of the spring shock absorbers 8 already with a different frequency. Due to the difference in vibration frequencies of the vibrating table with the capacity and the cell with the product, movement at a significant relative speed at the brine-product interface is ensured. The intensity of the process of mass transfer during salting increases, and the total time of the operation of salting is reduced. After completing the work, the product (fish) 9 is unloaded from the tank 6 and the quality of the salting is checked.

Comparison parameters of spring shock absorbers are presented in Table 1. Due to the difference in stiffness of spring shock absorbers, a different vibration mode is established for the base than capacity fluctuations, so the product will have its own relative vibration mode, which will create a significant relative speed at the brine-product interface. Spring shock absorbers 3 and 7 are selected empirically as a result of the experiment, in conjunction with the calculated data.

In the established operating mode of exposure to mechanical low-frequency oscillations lasting 15-20 minutes, the amplitude A = 5 mm and the oscillation frequency f = 15-25 Hz were turned on.

So, this mode of operation of the device provides the conditions for exposure to fish, taking into account its specifics, requiring a gentle mode due to the fragile morphology of the structure, while intensifying the salting process, because the review of analogues and prototype did not fully comply with this requirement. With this method, the salting process is intensified by almost 2.5 times, given the complete processing cycle (vibration processing and salting out) from the closest methods to the result. To justify the development, a number of practical studies were carried out in the laboratory of the Federal State Budget Educational Institution of Higher Professional Education USAU, which is shown graphically in figure 2. In addition, the installation improved the positive qualities of the prototype.

The main advantage of this device is in providing an oscillation mode for a product other than brine movement, thereby creating a significant relative velocity of vibrations at the product-brine interface and the process is more intense, which is expressed in tables 2 and 3, as well as graphically (Fig. 2) .

In tables 2 and 3, data are presented on the change in salinity of fish (pink salmon and mackerel) during salting in the prototype device and utility model. When salmon salmon (table. 2) in order to obtain light-salted products in accordance with GOST 7448-2006, the prototype device takes 20-25 minutes, while at the same time when the utility model is constructed, it takes only 10 minutes to achieve this concentration. Thus, a utility model requires 2.5 times less time, which means labor and other resources. This trend is also true for mackerel (table. 3), despite the difference in biochemical and morphological composition from pink salmon.

In FIG. Figure 2 shows a comparison of the curves of changes in average salinity during salting with vibration stimulation of fish: pink salmon and mackerel. Where the oval denotes the curves for pink salmon, and the rhombus indicates mackerels, and the solid curves show the change in salinity over time during the process in the prototype, and the dashed curves during the process with the proposed device of the utility model.

The utility model has shown operability and efficiency, which is confirmed by studies, the results of which are given in table. 1, 2, 3 and in FIG. 2. Efficiency in this case is expressed in saving time for carrying out the process, which means saving energy and labor.

Claims (2)

1. The device of the vibrator for salting under the influence of mechanical vibrations, characterized in that the vibrator and the container make up a single oscillatory system, while the vibrator itself is set in motion by bevel gear pairs, and inside the tank, which is located on the vibrating table, there is a cage for placing the product on it for salting on spring shock absorbers, which are attached on one side to the bottom of the tank, and on the other to the cage. 2. The vibrator device for salting according to claim 1, characterized in that the spring shock absorbers of the cell are made of non-corrosive materials with an external spring diameter of D = 19 mm, spring stiffness c ₁ = 2.960 N / mm and are used in an amount of at least four.

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