STUDY OF VIBRATION DISPLACEMENT OF FISH CARCASSES IN THE BREAD MACHINE
The paper considers a method of breading of fish carcasses before roasting. The equipment currently used in food production in Russia for the process of breading fish is technologically obsolete and not subject to modernization. The proposed method is based on the use of vibrational displacement over a stepped sieve or rod surface of the working member. With this movement, excess moisture is removed from the raw material, which as a result saves the food material for the breading, which adheres to the optimal and uniform layer. The mathematical model of the movement of fish carcasses is based on the laws of theoretical mechanics. The expected character of the movement will depend on the coefficient of friction of the raw material over the surface of the screen, which will change in the patch area due to the sticking on the surface of fish carcasses of food material for breading, which will lead to a more orderly and stable process of vibrational displacement. The nature of the motion along the working element can be controlled by the kinematic parameters in such a large range that it is possible to create motion modes from the movement of the fish carcass to any given number of stages of the screen surface. You can also create a sliding motion without rolling, where each step passes, the fish carcass will move back up. The capacity of this unit will be greater than that of similar installations. The resulting design will be convenient in repair and maintenance, and vibrating machines are also economical in terms of electricity consumption. In the long term, the geometric and kinematic parameters of the operation described above will be determined analytically.