Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

Copyright © Wydawnictwo Uniwersytetu Przyrodniczego we Wrocławiu, ISSN 1505-0297

Dolata W. , Uchman W. 2000. THE ESTIMATION OF TECHNOLOGICAL EFFECTIVENESS OF THE WORK OF CHOPPER KNIVES WITH THE SHEAR EDGE IN THE SHAPE OF CIRCLE SEGMENT, EJPAU 3(2), #02.
Available Online: http://www.ejpau.media.pl/volume3/issue2/food/abs-02.html

ABSTRACT

The aim of the research was to compare the work of knives of different construction with shear edge in shape of circle segment. Experiments were conducted under semi-technical conditions by the use of chopper with the capacity of bowl equal to 10 dm³. On knife shaft of the chopper were assembled each time three knives coded with symbols S I, SII, S III and S IV. The technological effect of the work of knives was evaluated based on assessment of the quality of meat batters and sausages. The best quality of meat batter and sausages was achieved during comminution with knife S II, while the worst one effect was observed by the use of knife S IV. The experiments have shown that about quality of shear and shear and friction resistance during meat comminution with knives of different construction of shear edge decide mostly: shear angle, friction surface of knife and length of shear edge.

Key words: comminuting, chopping, chopper knives shape.

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