Diploma project in cutter

Contents

Introduction

1. Literary review

1.1. Classification of cutters

1.2. Structural features of cutter mechanisms

1.3. Maximum achievable raw material cutting speed

1.4. Embodiment of the process of crushing raw materials under atmospheric conditions, in inert gas or under vacuum

1.5. Use of one or more knife heads in crushing raw materials

1.6. Cutter Performance and Type Classification

1.7. Additional classification features of structural features of cutters

2. Patent search

3. Process Calculations

3.1. Determining the Performance of a Flow Line

3.2. Process line calculation. Equipment selection, train layout

4. Strength calculations

4.1. Calculation of the cutter

4.2. Kinematic and power calculation of the cutter bowl drive

4.3. Worm Gear Calculation

4.4. Kinematic and power calculation of knife shaft drive

4.5. Knife shaft strength calculations

5. Ecology and Life Safety

5.1. Emergency security

6. Organization of maintenance, installation and repair

7. Mechanical Engineering Technology

7.1.Technology of cutter knives sharpening

7.2. Cutter Blade Head Design

8. Calculation of economic efficiency

Conclusion

List of information sources used

Attachments (specifications)

1. literary review

Grinding is a process widespread in the food industry in general and the meat industry in particular. Grinding is called the process of dividing bodies into parts, at which there is a decrease in linear sizes of particles with a simultaneous increase in their total side surface. [20]

Grinding is carried out by various methods: crushing, splitting, breaking, abrasion, impact and cutting. In addition to the latter, all methods or various combinations thereof form the basis of the crushing process. They are characterized by different degrees of compression and shear deformation.

Of these methods, cutting and sawing (large milling machines) have proved to be the most suitable for industrial milling of meat and meat products.

Cutting is one of the most common and important material processing processes. The study of the cutting process began in connection with the development of metals and woodworking.

The emergence and development of the science of cutting is associated with the names of Russian scientists: I.A.Time, K.A. Zvorykina, Y.G. Usacheva, A.N. Chelyuskina, whose scientific works retain their theoretical significance today. I.A. Timeh was the first to explain the process of cutting metals, gave formulas for calculating cutting forces.

Priority in the development of the science of cutting materials of organic origin belongs to V.P. Goryachkin. Further development of his teachings was received in the works of V.A. Zheligovsky. Most intensively, the science of cutting began to develop in the 50s.

A.I. Peleev, V.I. Ivashov, M.N. Klimenko, G.V. Bakunts, T.V. Chizhikova (cutting of meat and meat products), V.M. Vorkunov, N.I. Zhilin, A.A. Romanov (cutting of fish), A.Ya. Kirilov, N.V. Moroz, A.D. Panin (cutting of vegetables and fruit), N.A. Predtechensky, M.N. Semyonov (cutting of products of public catering), N.A. Daursky, Yu.A. Machikhin, M.V. Kalachev, N.N. Solovyov (cutting of confectionery masses), V.M. Hromeenkov, A.A. Surashov, V.V. Shcherbatenko (cutting of bread), etc. were engaged in questions of cutting and crushing of food materials.

N.E.Reznik, A.N. Daursky and Yu.A. Machikhin, T.V. Chizhikova in their works: "Blade cutting theory and the basis for calculating cutting machines," "Cutting food materials," "Machines for grinding meat and meat products" summarized the studies of individual authors involved in the cutting of food materials, and outlined the main ways of intensification.

1.1 classification of cutters.

The modern development of the economy updates the tasks aimed at ensuring the sale of energy and resource-saving environmentally friendly technologies for the production of high-quality and safe meat products, increasing the profitability of enterprises, which is based on increased labor productivity, and maximally reducing losses during the processing of raw materials. The solution of these tasks should be carried out due to the introduction of progressive technologies that ensure a reduction in the share of manual labor, the creation and implementation of automated technological lines, complexes, and small mechanization facilities.

In the modern, most widespread sense, the term "technology" means a set of "technological regulations" and "technical means of its implementation." At the same time, these components of the technology are closely linked, define each other, and cannot be implemented in production conditions except as mutually.

Therefore, in general, the procedure for evaluating or selecting the optimal (acceptable) technical means for implementation in real production is part of the overall task of evaluating or selecting the optimal (acceptable) production technology. [23]

It is difficult to find a more - less serious enterprise that does not use a cutter in stuffing. Without a doubt, this type of machine can be considered as a product of the long-term evolution of meat cutting technology. Modern cutter on the one hand, both structurally and in aspects of its operation, is an extremely complex, expensive engineering structure based on the latest achievements in science and technology. At the same time, due to the high technological, technical and economic indicators in the work, the cutter occupies a key place in the system of meat processing machines.

Structurally, the cutter is a machine consisting of a cup of circular shape formed by dissecting a hollow torus with a plane perpendicular to its main axis. Cutting knives fixed on cantilever drive shaft are arranged in bowl cavity in plane passing through torus main axis. During operation of the cutter, the raw material is loaded into the bowl, the bowl rotates around the main axis, due to which the raw material is supplied to the cutting zone. At the same time, raw material is ground due to rotation of knives. Knives, as a rule, are assembled in the form of a separate removable unit - the "knife head." In order to ensure safety and localization of the working area, the rotating knife head is closed with a special casing. In general, the bowl is also equipped with a common cover. Most modern cutters are equipped with special folding unloading devices, usually made in the form of rotating disks. [5]

The main mechanisms of the cutter, including the drives of rotation of the bowl, the shaft of the knife head, the unloading mechanism, are mounted inside the bed.

Cutters intended for operation at medium and large-capacity enterprises are equipped with special control and control automation systems (dosing of liquid components, mince temperature control, control of operating parameters, etc.).

The classification characteristics of cutters include the following.

2. patent search

A patent search is a process of selecting documents or information corresponding to a request for one or more characteristics from an array of patent documents or data, wherein a process of searching from a plurality of documents and texts only those corresponding to a subject of the request is carried out.

Patent search is carried out by means of information-search system and is performed manually or using means of mechanization or automation, the continuous participant of which is a person.

In patent search expressions of meaning content of information request and document recorded in information search language are compared.

To evaluate search results, certain matching criteria rules are created that determine the extent to which the search image of the document is formally matched with the search instruction, the text should be considered to meet the information request.

The information and search system is a logical system designed for finding and issuing information, including during a patent search, in documentary or other form, which is a set of information and search language, rules for translating texts into this language, general search rules and criteria for the semantic correspondence of text content to an information request.

The Federal Institute of Industrial Property (FIPS) has several different databases.

One of them for registered objects of intellectual and industrial property, and the other gives results until the last application submitted to the FIPS.

If the patent search of the database of registered objects did not give results, then it is necessary to search until the last application submitted, but this is much longer and more expensive.

Patent search for this work was carried out in 11 leading foreign countries of the world: the USA, Canada, Sweden, Denmark, England, Spain, France, Germany, Poland, Italy, Austria and no analogues.

As a result of the patent search in the Russian Federation, a patent for the invention No. 2337757 (Appendix 1) "Method of fine grinding of food products" was revealed, published 10.

3.1 Determination of flow line performance.

One of the most important conditions for increasing productivity efficiency is increasing the productivity of the production process, which is achieved by increasing the productivity of machines, units and flow lines. Therefore, a practical solution to this problem can be found based on the results of analysis of all factors determining the efficiency of machines and lines with the determination of the most promising directions for increasing their productivity during equipment modernization and the development of new equipment. To characterize the productivity of food production machines, three types of productivity are established: [22]

• theoretical (Pt);

• technical (P);

• operational (Pe)

Theoretical performance - cyclic, settlement, design.

Technical performance - practical, efficient.

Operational performance - practical, real.

To characterize the degree of use of the theoretical performance of a machine or line, the technical use factor of the theoretical Kti performance is set. The design documentation usually records the theoretical performance of Pt and the technical use factor of Kt, or the technical performance of P. [22]

Conclusion.

In the thesis, the tasks were set to give a theoretical justification to the new method of fine grinding of meat raw materials in a cutter, as well as to develop a basis for a design solution for installing knives of different profiles in one knife head .

In the chapter of the literary review, a large amount of theoretical material was processed and it was concluded that the installation of the same knives in the working body does not fully effectively carry out the grinding process. Based on this conclusion, it was decided to consider the option of placing knives of different profiles in the working body .

In turn, this method makes a special requirement for the design of the knife head, which have been considered and justified in the corresponding chapter.

In subsequent chapters of the project, the implementation of this method was considered using the example of a line for the production of sausages and boiled sausages. The integration of the new method into the reviewed line gave an annual economic effect of 1173074.4 rubles, and the payback period was 1.1 years.

Thus, the placement of knives of different kinds and configurations in the cutter blade head allows to combine all 3 stages of meat raw material grinding, while significantly reducing the duration of the chopping process.

Reduction of chopping duration and reduction of areas of side surfaces of knives lead to reduction of intensity of effect of friction forces on raw materials during grinding, reduction of mince heating, as well as to considerable saving of energy costs associated with fine grinding process.