Research And Development Of Roller-kneading Mechanism For Dry-cured Ham

The production of dry-cured ham is complicated and has many procedures,including cutting,curing,dehydration,fermentation,etc.Among them,the curing is one of the most important links to determine the processing quality of ham,and the curing effect of ham will directly affect the quality of the final product.In the salting stage of ham,the content of Nacl and the weight loss rate of ham are usually used as indicators to observe the salting status of ham and to judge whether it can enter the fermentation stage.After the ham is rolled and kneaded,it can promote the uniform penetration of salt,shorten the pickling time and improve the curing effect of ham.At present,the development and application of roller kneading technology for dry-cured ham in China is still in its infancy,and the domestic kneading equipment for boned ham is imported from abroad.With the increase of meat consumption demand and the diversified development of products in China,the application environment of dry-cured ham rolling equipment is becoming more and more mature,and the market demand is increasing.It is urgent and feasible to develop a rolling equipment suitable for the characteristics and technological requirements of dry-cured ham products in China.This topic is mainly studied from the following aspects:1.According to the characteristics of dry-cured ham production technology and the requirements of curing,research of the physical characteristics of materials for dry-cured ham production were,and the properties of tensile and pressure of raw materials for dry-cured ham production and the mechanism of dry-cured ham roll kneading were analyzed.The working principle and characteristics of the existing dry-cured ham roll kneading machine were also studied.The results show that roll kneading can improve the salt and water content in the ham during salting process.Mass transfer speed,promote the uniform penetration of salt.2.Analyse the spatial force of ham in the process of roll kneading,determine the working mode of the ham roll kneading mechanism,and analyze the time sequence of the ham roll kneading state;determine the final design scheme of the ham roll kneading mechanism,which includes eccentric wheel-bracket mechanism,roll pressing mechanism,conveyor mechanism and driving mechanism;complete the selection of the roll kneading mechanism,such as reducer motor,chain wheel,conveyor belt,etc,check the key parameters of roll kneading mechanism.3.Using Creo software to complete the three-dimensional modeling and entity assembly of the roll kneading mechanism;using Adams simulation software to build virtual prototype of the roll kneading mechanism and carry out the kinematics and dynamics simulation analysis of the roll kneading mechanism;The simulation results show kneading each ham 8 times,and the maximum force is applied between the middle and top of the ham,the peak value is 1050N.Compared with the manual kneading place,the roll kneading pressure of the roll kneading mechanism basically satisfaction the requirements of dry-cured ham kneading.4.Complete the prototype of roll kneading mechanism trial;design the roll kneading experiment of dry-cured ham by orthogonal experiment method,and Comprehensive consideration of market demand and ham production standards,carry out two-factor correlation analysis.It is concluded that the weight loss rate and Nacl content are positively correlated with the curing time,There was a significant positive correlation with roll kneading pressure and roll kneading times,and with no significant correlation with salt consumption.The optimum combination of parameters was obtained by regression analysis:7.5%salt,28 days of salting,2 times of roll kneading and 600 N of roll kneading pressure.