Experimental Installation Elaboration for Studying Structural and Mechanical Qualities of Meat Raw Materials and the Process of their Cutting

Topicality. The article provides an analysis of problematic issues related to the study of structural and mechanical values of food raw materials on the example of beef stomach and esophagus offal. Additionally, some tasks are presented in order to study the efforts in cutting offal with proper elements of different shape and parameters. 
Aim and methods. The aim of this article is to elaborate a fundamental design of experimental setup for studying structural and mechanical qualities of food raw materials and the process of their cutting on the example of meat raw, offal of category II beef stomach and esophagus. The following research methods have been chosen: an analytical review of modern and previously developed structures, technical design with three-dimensional modelling. 
Results. Based on the results of conducted work and studies, a model of experimental installation for studying structural and mechanical qualities of food raw materials and the process of their cutting has been offered. The main structural elements have been presented; practical recommendations have been given for their use on the example of beef offal (esophagus and stomach); the functionality of such installation and directions for further development have been highlighted. 
Conclusions and discussions. The scientific novelty of obtained results lies in the substantiation and ensuring the reproduction of the process of cutting meat raw materials with edgy elements of any shape, and ensuring the necessary movement nature in laboratory conditions. The installation design, according to its capabilities, allows to conduct comprehensive studies of the cutting process of two types of meat raw materials, that are different in their structure and set – beef esophagus and stomach. From the point of view of structural and mechanical values research (module of elasticity, plasticity, elasticity, etc.), studies can also be carried out for a wide range of meat raw materials without changing sensors. With such a replacement, the range of studies expands to the research of foam and gel-like structures. 
Practical significance of the obtained results. Carried out with the help of designed installation, the data can make it possible to clarify the rational parameters of geometric shape of the designed equipment working units for cleansing offal, and to determine the rational operating parameters. 
Prospects for further scientific studies. The presented design satisfies the set aims, still, the issues of software for the installation operation remain unsolved.