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Some aspects of the theory of comminuted meat adhesion
Author(s) -
GORBATOV V. M.,
SPIRIN E. T.,
GORBATOV A. V.
Publication year - 1972
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1972.tb01635.x
Subject(s) - adhesion , adhesive , materials science , composite material , kinematics , physics , classical mechanics , layer (electronics)
Summary An apparatus has been designed and built to study adhesive properties of plastic/viscous meat products. It allows for change of geometrical, kinematic and dynamic characteristics within a broad range. A procedure for studying adhesion has been developed. Using a model, theoretical relationships to determine adhesion have been derived, which relate comminuted sausage meat thickness between the plates to the speed of external force application. Tests showed a good agreement between theoretical and experimental data. On the basis of the theoretical relationships, the effect of preliminary contact time, material and plate area on sausage meat adhesion has been experimentally studied. Invariant characteristics of the meat have been found, such as the rate of decrease of contact area and surface tension coefficient; the order of the adhesive activities of various materials towards sausage meat has been determined.