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The objective of the study was to evaluate the effect of some technical parameters of the chopper, as: rotational speed of knives, rotation speed of the chopper bowl and the degree of the bowl filling on texture sensory profile of the model comminuted meat product. The model product of cooked sausage type was prepared in a pilot-plant scale. Basic composition of the product was analysed and the sensory...
The aim of the research was to compare the work of knives of different construction with shear edge in shape of circle segment. Experiments were conducted under semi-technical conditions by the use of chopper with the capacity of bowl equal to 10 dm3. On knife shaft of the chopper were assembled each time three knives coded with symbols S I, SII, S III and S IV. The technological effect of the work...
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