Determination of the functional dependence of the duration of cavitation massaging on the parameters of meat and ultrasound

Authors

  • Sergey Vladimirovich Ganenko South Ural State Agrarian University
  • Maxim Kasimovich Garipov South Ural State Agrarian University
  • Svetlana Yurevna Popova South Ural University of Technology

DOI:

https://doi.org/10.28983/asj.y2021i5pp83-87

Keywords:

meat processing, pork, ultrasound, massaging meat, cavitation massage

Abstract

The article reviews a method for determining the functional dependence of the duration of cavitation massaging on the thickness of pork pieces and the power of ultrasound based on the results of previous studies. In the process of analyzing the experimental data, it was found that the thickness of the massaged meat and the power of ultrasound have the strongest effect on the duration of this operation. Based on this, it was concluded that there is a functional relationship between these factors and the duration of cavitation massaging

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Author Biographies

Sergey Vladimirovich Ganenko, South Ural State Agrarian University

Candidate of Technical Sciences

Maxim Kasimovich Garipov, South Ural State Agrarian University

Magistrandt

Svetlana Yurevna Popova, South Ural University of Technology

Candidate of Technical Sciences

References

Буре В.М. Теория вероятностей и математическая статистика. – СПб.: Лань, 2013. – 416 с.

Орлова И.В., Половников В.А. Экономико-математические методы и модели: компьютерное моделирование. – М., 2007. С. 186–190.

Туганбаев А.А., Крупин В.Г. Теория вероятностей и математическая статистика. – СПб.: Лань, 2011. – 223 с.

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Published

2021-11-17

Issue

No. 5 (2021)

Section

Agroengineering

License

Copyright (c) 2021 The Agrarian Scientific Journal

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

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