Rheological control of meat mincing for sausages - in which sensor determines rheological properties of meat and adjusts cutting speed via microprocessor

摘要

A system for control and adjustment of a mincing process for raw materials used in sausage production is described. Faulty processing is eliminated and production simplified when the rheological state of the process ingredients are measured by a sensor. The sensor is located in the container holding the ingredients. Measurement of shear drop, and shear force allows determination of a mean viscosity. A computer programme constantly scrutinises the system and determines the motor speed and the end of the process. A device for the process is also described. USE/ADVANTAGE - For control and assessment of a mincing process for raw materials used in sausage production. A reliable, fully automatic control of the mincing process is achieved.