Improvements to the separation centrifuge fat from pork rinds
The aim of the study is to improve the centrifuge for separating fat from pork rinds. In this article, we will consider a centrifuge for separating fat from flakes for feed flour for animal husbandry. In the food industry, heterogeneous systems are separated by centrifugation.In meat processing plan...
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| Format: | Article |
| Language: | English |
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Almaty Technological University
2023-04-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
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| Online Access: | https://www.vestnik-atu.kz/jour/article/view/1513 |
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| author | M. Shayakhmetova A. Kasenov N. K. Ibragimov G. B. Abdilova D. T. Tursynova |
| author_facet | M. Shayakhmetova A. Kasenov N. K. Ibragimov G. B. Abdilova D. T. Tursynova |
| author_sort | M. Shayakhmetova |
| collection | DOAJ |
| description | The aim of the study is to improve the centrifuge for separating fat from pork rinds. In this article, we will consider a centrifuge for separating fat from flakes for feed flour for animal husbandry. In the food industry, heterogeneous systems are separated by centrifugation.In meat processing plants, products entering centrifugation are structureless or structured colloidal-dispersed systems (liquid or flexible bodies) or bulk bodies. The latter include products consisting of a set of solid homogeneous particles of a smaller size that do not take into account the tensile load. It is known that colloidal substances have redundancy in specific gravity and internal surface, therefore they have high adsorption properties and the ability to absorb a large amount of moisture. Colloidal products entering centrifugation separate the liquid contained in them into free and bound. However, such a classification cannot give a clear character of the mechanism of communication between the liquid and the material and does not take into account the specifics of the material itself. A fairly correct and mostly accurate picture of the relationship between a liquid and a material can be shown by a diagram of the forms of communication between a material and a liquid, the structure of which is based on the intensity of the bonds between the material and the liquid. According to these data, there are three forms of material-liquid bonding: chemical, physico-chemical and mechanical bonding. The chemical bond is stronger, and in this case the release of liquid from the material can be achieved by chemical interaction or by intense thermal action (heating). The physico-chemical bond of the liquid with the material can be observed in adsorption, osmotic and structural bonds. The liquid adsorptively bound to the material is separated by evaporation, desorption – during osmotic contact-by the formation of an extracellular concentrated solution. The liquid with structural bonds is mechanically held by the material, and its molecular layer is adsorptively bound. To separate the liquid having a structural connection with the material, methods of evaporation, pressing, fractional centrifugation or structural destruction are used. |
| first_indexed | 2024-03-13T01:01:19Z |
| format | Article |
| id | doaj.art-c3c516d59cdb46f5855aa2979bacfb01 |
| institution | Directory Open Access Journal |
| issn | 2304-568X 2710-0839 |
| language | English |
| last_indexed | 2024-03-13T01:01:19Z |
| publishDate | 2023-04-01 |
| publisher | Almaty Technological University |
| record_format | Article |
| series | Алматы технологиялық университетінің хабаршысы |
| spelling | doaj.art-c3c516d59cdb46f5855aa2979bacfb012023-07-06T11:47:15ZengAlmaty Technological UniversityАлматы технологиялық университетінің хабаршысы2304-568X2710-08392023-04-010151110.48184/2304-568X-2023-1-5-11546Improvements to the separation centrifuge fat from pork rindsM. Shayakhmetova0A. Kasenov1N. K. Ibragimov2G. B. Abdilova3D. T. Tursynova4NAO «Shakarim Semey University»«S. Seifullin Kazakh Agrotechnical University»NAO «Shakarim Semey University»NAO «Shakarim Semey University»NAO «Shakarim Semey University»The aim of the study is to improve the centrifuge for separating fat from pork rinds. In this article, we will consider a centrifuge for separating fat from flakes for feed flour for animal husbandry. In the food industry, heterogeneous systems are separated by centrifugation.In meat processing plants, products entering centrifugation are structureless or structured colloidal-dispersed systems (liquid or flexible bodies) or bulk bodies. The latter include products consisting of a set of solid homogeneous particles of a smaller size that do not take into account the tensile load. It is known that colloidal substances have redundancy in specific gravity and internal surface, therefore they have high adsorption properties and the ability to absorb a large amount of moisture. Colloidal products entering centrifugation separate the liquid contained in them into free and bound. However, such a classification cannot give a clear character of the mechanism of communication between the liquid and the material and does not take into account the specifics of the material itself. A fairly correct and mostly accurate picture of the relationship between a liquid and a material can be shown by a diagram of the forms of communication between a material and a liquid, the structure of which is based on the intensity of the bonds between the material and the liquid. According to these data, there are three forms of material-liquid bonding: chemical, physico-chemical and mechanical bonding. The chemical bond is stronger, and in this case the release of liquid from the material can be achieved by chemical interaction or by intense thermal action (heating). The physico-chemical bond of the liquid with the material can be observed in adsorption, osmotic and structural bonds. The liquid adsorptively bound to the material is separated by evaporation, desorption – during osmotic contact-by the formation of an extracellular concentrated solution. The liquid with structural bonds is mechanically held by the material, and its molecular layer is adsorptively bound. To separate the liquid having a structural connection with the material, methods of evaporation, pressing, fractional centrifugation or structural destruction are used.https://www.vestnik-atu.kz/jour/article/view/1513centrifugationfeed flourflakesfatcentrifugal forcebiological value of fats |
| spellingShingle | M. Shayakhmetova A. Kasenov N. K. Ibragimov G. B. Abdilova D. T. Tursynova Improvements to the separation centrifuge fat from pork rinds Алматы технологиялық университетінің хабаршысы centrifugation feed flour flakes fat centrifugal force biological value of fats |
| title | Improvements to the separation centrifuge fat from pork rinds |
| title_full | Improvements to the separation centrifuge fat from pork rinds |
| title_fullStr | Improvements to the separation centrifuge fat from pork rinds |
| title_full_unstemmed | Improvements to the separation centrifuge fat from pork rinds |
| title_short | Improvements to the separation centrifuge fat from pork rinds |
| title_sort | improvements to the separation centrifuge fat from pork rinds |
| topic | centrifugation feed flour flakes fat centrifugal force biological value of fats |
| url | https://www.vestnik-atu.kz/jour/article/view/1513 |
| work_keys_str_mv | AT mshayakhmetova improvementstotheseparationcentrifugefatfromporkrinds AT akasenov improvementstotheseparationcentrifugefatfromporkrinds AT nkibragimov improvementstotheseparationcentrifugefatfromporkrinds AT gbabdilova improvementstotheseparationcentrifugefatfromporkrinds AT dttursynova improvementstotheseparationcentrifugefatfromporkrinds |