The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Reinhard Kohlus - One of the best experts on this subject based on the ideXlab platform.
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substitution of ice by a curing salt solution during meat batter production using the vane pump Grinder technology
Lwt - Food Science and Technology, 2016Co-Authors: Stefa Irmsche, Evamaria Terjung, Ku Herrma, Monika Gibis, Reinhard Kohlus, Joche WeissAbstract:Abstract Extending vane pump-Grinder systems by attaching a high-shear homogenizer enables the production of finely emulsified meat batters. The integration of an injection nozzle between Grinder and high-shear homogenizer allows for a curing salt solution to be injected during meat emulsion production. In this study, we examined the effects of substituting crushed ice by a curing salt solution. We postulated that the injection of a salt solution instead of the addition of ice decreases the energy consumption of the size reduction units, since forces required to comminute the raw material mixture may decrease. To this purpose, the amount of crushed ice in the meat emulsion formulation was gradually substituted by a curing salt solution injected via the nozzle. Results show that the complete substitution of ice by injection of curing salt solution did not alter the product qualities, but that substantial energy savings of up to 25% during the production of finely dispersed meat emulsions were achieved. Specifically, the power consumption of the high-shear homogenizer decreased by up to 27%. Results should be of interest to meat product manufacturers looking for new approaches to reduce costs.
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extension of the vane pump Grinder technology to manufacture finely dispersed meat batters
Journal of Food Science, 2016Co-Authors: Stefan B Irmscher, Monika Gibis, Reinhard Kohlus, Kurt Herrmann, Anja Maria Oechsle, Jochen WeissAbstract:A vane pump-Grinder system was extended to enable the manufacture of finely dispersed emulsion-type sausages by constructing and attaching a high-shear homogenizer at the outlet. We hypothesized that the dispersing capabilities of the extended system may be improved to the point of facilitating meat-fat emulsification due to an overall increased volumetric energy input EV . Coarsely ground raw material mixtures were processed to yield meat batters at varying volume flow rates (10 to 60 L/min) and rotational rotor speeds of the homogenizer nrotor (1000 to 3400 rpm). The normalized torques acting on pump, Grinder, and homogenizer motors were recorded and unit power consumptions were calculated. The structure of the manufactured meat batters and sausages were analyzed via image analysis. Key physicochemical properties of unheated and heated batters, that is, texture, water-binding, color, and solubilized protein were determined. The mean diameter d10 of the visible lean meat particles varied between 352 and 406 μm whereas the mean volume-surface diameter d32 varied between 603 and 796 μm. The lightness L* ranged from 66.2 to 70.7 and correlated with the volumetric energy input and product structure. By contrast, varying process parameters did not impact color values a* (approximately 11) and b* (approximately 8). Interestingly, water-binding and protein solubilization were not affected. An exponential process-structure relationship was identified allowing manufacturers to predict product properties as a function of applied process parameters. Raw material mixtures can be continuously comminuted, emulsified, and subsequently filled into casings using an extended vane pump-Grinder.
Monika Gibis - One of the best experts on this subject based on the ideXlab platform.
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substitution of ice by a curing salt solution during meat batter production using the vane pump Grinder technology
Lwt - Food Science and Technology, 2016Co-Authors: Stefa Irmsche, Evamaria Terjung, Ku Herrma, Monika Gibis, Reinhard Kohlus, Joche WeissAbstract:Abstract Extending vane pump-Grinder systems by attaching a high-shear homogenizer enables the production of finely emulsified meat batters. The integration of an injection nozzle between Grinder and high-shear homogenizer allows for a curing salt solution to be injected during meat emulsion production. In this study, we examined the effects of substituting crushed ice by a curing salt solution. We postulated that the injection of a salt solution instead of the addition of ice decreases the energy consumption of the size reduction units, since forces required to comminute the raw material mixture may decrease. To this purpose, the amount of crushed ice in the meat emulsion formulation was gradually substituted by a curing salt solution injected via the nozzle. Results show that the complete substitution of ice by injection of curing salt solution did not alter the product qualities, but that substantial energy savings of up to 25% during the production of finely dispersed meat emulsions were achieved. Specifically, the power consumption of the high-shear homogenizer decreased by up to 27%. Results should be of interest to meat product manufacturers looking for new approaches to reduce costs.
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extension of the vane pump Grinder technology to manufacture finely dispersed meat batters
Journal of Food Science, 2016Co-Authors: Stefan B Irmscher, Monika Gibis, Reinhard Kohlus, Kurt Herrmann, Anja Maria Oechsle, Jochen WeissAbstract:A vane pump-Grinder system was extended to enable the manufacture of finely dispersed emulsion-type sausages by constructing and attaching a high-shear homogenizer at the outlet. We hypothesized that the dispersing capabilities of the extended system may be improved to the point of facilitating meat-fat emulsification due to an overall increased volumetric energy input EV . Coarsely ground raw material mixtures were processed to yield meat batters at varying volume flow rates (10 to 60 L/min) and rotational rotor speeds of the homogenizer nrotor (1000 to 3400 rpm). The normalized torques acting on pump, Grinder, and homogenizer motors were recorded and unit power consumptions were calculated. The structure of the manufactured meat batters and sausages were analyzed via image analysis. Key physicochemical properties of unheated and heated batters, that is, texture, water-binding, color, and solubilized protein were determined. The mean diameter d10 of the visible lean meat particles varied between 352 and 406 μm whereas the mean volume-surface diameter d32 varied between 603 and 796 μm. The lightness L* ranged from 66.2 to 70.7 and correlated with the volumetric energy input and product structure. By contrast, varying process parameters did not impact color values a* (approximately 11) and b* (approximately 8). Interestingly, water-binding and protein solubilization were not affected. An exponential process-structure relationship was identified allowing manufacturers to predict product properties as a function of applied process parameters. Raw material mixtures can be continuously comminuted, emulsified, and subsequently filled into casings using an extended vane pump-Grinder.
Jochen Weiss - One of the best experts on this subject based on the ideXlab platform.
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extension of the vane pump Grinder technology to manufacture finely dispersed meat batters
Journal of Food Science, 2016Co-Authors: Stefan B Irmscher, Monika Gibis, Reinhard Kohlus, Kurt Herrmann, Anja Maria Oechsle, Jochen WeissAbstract:A vane pump-Grinder system was extended to enable the manufacture of finely dispersed emulsion-type sausages by constructing and attaching a high-shear homogenizer at the outlet. We hypothesized that the dispersing capabilities of the extended system may be improved to the point of facilitating meat-fat emulsification due to an overall increased volumetric energy input EV . Coarsely ground raw material mixtures were processed to yield meat batters at varying volume flow rates (10 to 60 L/min) and rotational rotor speeds of the homogenizer nrotor (1000 to 3400 rpm). The normalized torques acting on pump, Grinder, and homogenizer motors were recorded and unit power consumptions were calculated. The structure of the manufactured meat batters and sausages were analyzed via image analysis. Key physicochemical properties of unheated and heated batters, that is, texture, water-binding, color, and solubilized protein were determined. The mean diameter d10 of the visible lean meat particles varied between 352 and 406 μm whereas the mean volume-surface diameter d32 varied between 603 and 796 μm. The lightness L* ranged from 66.2 to 70.7 and correlated with the volumetric energy input and product structure. By contrast, varying process parameters did not impact color values a* (approximately 11) and b* (approximately 8). Interestingly, water-binding and protein solubilization were not affected. An exponential process-structure relationship was identified allowing manufacturers to predict product properties as a function of applied process parameters. Raw material mixtures can be continuously comminuted, emulsified, and subsequently filled into casings using an extended vane pump-Grinder.
Joche Weiss - One of the best experts on this subject based on the ideXlab platform.
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substitution of ice by a curing salt solution during meat batter production using the vane pump Grinder technology
Lwt - Food Science and Technology, 2016Co-Authors: Stefa Irmsche, Evamaria Terjung, Ku Herrma, Monika Gibis, Reinhard Kohlus, Joche WeissAbstract:Abstract Extending vane pump-Grinder systems by attaching a high-shear homogenizer enables the production of finely emulsified meat batters. The integration of an injection nozzle between Grinder and high-shear homogenizer allows for a curing salt solution to be injected during meat emulsion production. In this study, we examined the effects of substituting crushed ice by a curing salt solution. We postulated that the injection of a salt solution instead of the addition of ice decreases the energy consumption of the size reduction units, since forces required to comminute the raw material mixture may decrease. To this purpose, the amount of crushed ice in the meat emulsion formulation was gradually substituted by a curing salt solution injected via the nozzle. Results show that the complete substitution of ice by injection of curing salt solution did not alter the product qualities, but that substantial energy savings of up to 25% during the production of finely dispersed meat emulsions were achieved. Specifically, the power consumption of the high-shear homogenizer decreased by up to 27%. Results should be of interest to meat product manufacturers looking for new approaches to reduce costs.
Yongbo Wu - One of the best experts on this subject based on the ideXlab platform.
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simulation investigation of through feed centerless grinding process performed on a surface Grinder
Journal of Materials Processing Technology, 2012Co-Authors: Weixing Xu, Yongbo WuAbstract:Abstract This paper proposes a simulation method for investigating the through-feed centerless grinding process performed on a surface Grinder, where a compact centerless grinding unit, composed of a guide plate, an ultrasonic elliptic-vibration shoe, a blade, and their respective holders, is installed onto the worktable of a surface Grinder, and the through-feed centerless grinding operation is performed as the workpiece located on the guide plate is fed into the space between the grinding wheel and ultrasonic shoe. The geometrical arrangement of the grinding apparatus including the contact lines on the grinding wheel, ultrasonic shoe, and blade are analyzed firstly for building a 3-D simulation model. Then, the workpiece forming process and the effects of major process parameters such as the workpiece eccentric angle, the stock removal, the ultrasonic shoe tilt angle and the applied voltage amplitude on the machining accuracy (i.e. workpiece cylindricity and roundness) are clarified by simulation and experiments. The obtained results indicate that higher machining accuracy can be achieved under the conditions of larger workpiece stock removal, smaller ultrasonic shoe tilt angle and higher applied voltage amplitude, while the workpiece eccentric angle is at 6°.
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effects of process parameters on workpiece roundness in tangential feed centerless grinding using a surface Grinder
Journal of Materials Processing Technology, 2010Co-Authors: Weixing Xu, Yongbo Wu, T. SatoAbstract:Abstract The present authors proposed a new centerless grinding method using a surface Grinder in their previous study [Wu, Y., Kondo, T., Kato, M., 2005. A new centerless grinding technique using a surface Grinder. J. Mater. Process. Technol. 162–163, 709–717]. In this method, a compact centerless grinding unit composed mainly of an ultrasonic elliptic-vibration shoe is installed onto the worktable of a multipurpose surface Grinder to perform tangential-feed centerless grinding operations. However, for the complete establishment of the new method it is crucial to clarify the workpiece rounding process and the effects of process parameters such as the worktable feed rate, the stock removal and the workpiece rotational speed on the machining accuracy, i.e., workpiece roundness, so that the optimum grinding conditions can be determined. In this paper, the effects of the process parameters on workpiece roundness are investigated by simulation and experiments. For the simulation analysis, a grinding model taking into account the elastic deformation of the machine is created. Then, a practical way to determine the machining-elasticity parameter is developed. Further, simulation analysis is carried out to predict the variation of workpiece roundness during grinding and to discover how the process parameters affect the roundness. Finally, actual grinding operations are performed by installing the previously constructed unit onto a CNC surface Grinder to confirm the simulation results. The obtained results indicate that: (1) a slower worktable feed rate and higher workpiece rotational speed give better roundness; (2) better roundness can be also obtained when the stock removal is set at a larger value; (3) the workpiece roundness was improved from an initial value of 23.9 μm to a final value of 0.84 μm after grinding.
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a new centerless grinding technique using a surface Grinder
Journal of Materials Processing Technology, 2005Co-Authors: Yongbo Wu, T. Kondo, M. KatoAbstract:Abstract This paper proposes a new centerless grinding technique using a surface Grinder. By this technique centerless grinding operations can be performed at low cost by installing a compact centerless grinding unit on the worktable of a multipurpose surface Grinder and without the employment of a costly centerless Grinder. The unit consists mainly of an ultrasonic elliptic-vibration shoe, a blade, and their respective holders. The shoe is produced by bonding a piezoelectric ceramic device (PZT) on a metal elastic body (stainless steel, SUS304), and an elliptic motion occurs on its end-face when two phases of AC voltage are applied to the PZT. The function of the shoe is to hold the cylindrical workpiece in conjunction with the blade, and to control the workpiece rotational speed with the elliptic motion on its end-face during grinding. The detailed structure of the unit was designed by Finite Element Method (FEM) analysis, and an actually constructed unit was installed on the worktable of a CNC surface Grinder to perform tangential centerless grinding operations after its fundamental performance such as elliptic motion generation and capacity to control workpiece rotational speed had been investigated. As a result, it was clarified that the workpiece rotational speed changes linearly with variation in the applied voltage. This indicates that the workpiece rotational motion can be precisely controlled by the elliptic motion of the shoe. In addition, the workpiece roundness was clearly improved from an initial value of 23 μm to a final value of 2.6 μm after grinding, indicating that the constructed unit performed well in actual grinding operations.
