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<article article-type="research-article" dtd-version="1.3" xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xml:lang="ru"><front><journal-meta><journal-id journal-id-type="publisher-id">hfb</journal-id><journal-title-group><journal-title xml:lang="ru">Health, Food &amp; Biotechnology</journal-title><trans-title-group xml:lang="en"><trans-title>Health, Food &amp; Biotechnology</trans-title></trans-title-group></journal-title-group><issn pub-type="epub">2712-7648</issn><publisher><publisher-name>РОСБИОТЕХ</publisher-name></publisher></journal-meta><article-meta><article-id pub-id-type="doi">10.36107/hfb.2020.i1.s292</article-id><article-id custom-type="elpub" pub-id-type="custom">hfb-62</article-id><article-categories><subj-group subj-group-type="heading"><subject>Research Article</subject></subj-group><subj-group subj-group-type="section-heading" xml:lang="ru"><subject>ПИТАНИЕ</subject></subj-group><subj-group subj-group-type="section-heading" xml:lang="en"><subject>FOOD</subject></subj-group></article-categories><title-group><article-title>Результаты экспериментальных исследований маслоизготовителя</article-title><trans-title-group xml:lang="en"><trans-title>Results of Pilot Studies Masloizgotovitelya</trans-title></trans-title-group></title-group><contrib-group><contrib contrib-type="author" corresp="yes"><name-alternatives><name name-style="eastern" xml:lang="ru"><surname>Мачнев</surname><given-names>А. В.</given-names></name><name name-style="western" xml:lang="en"><surname>Machnev</surname><given-names>A. V.</given-names></name></name-alternatives><bio xml:lang="ru"><p>Мачнев Алексей Валентинович</p><p>125080, город Москва, Волоколамское шоссе, дом 11</p></bio><bio xml:lang="en"><p>Aleksey V. Machnev</p><p>11 Volokolamskoe highway, Moscow, 125080</p></bio><email xlink:type="simple">mav700@mail.ru</email><xref ref-type="aff" rid="aff-1"/></contrib><contrib contrib-type="author" corresp="yes"><name-alternatives><name name-style="eastern" xml:lang="ru"><surname>Полывяный</surname><given-names>Ю. В.</given-names></name><name name-style="western" xml:lang="en"><surname>Polyvyanyi</surname><given-names>Yu. V.</given-names></name></name-alternatives><bio xml:lang="ru"><p>Полывяный Юрий Владимирович</p></bio><bio xml:lang="en"><p>Yuriy V. Polyvyanyi</p></bio><xref ref-type="aff" rid="aff-2"/></contrib><contrib contrib-type="author" corresp="yes"><name-alternatives><name name-style="eastern" xml:lang="ru"><surname>Яшин</surname><given-names>А. В.</given-names></name><name name-style="western" xml:lang="en"><surname>Yashin</surname><given-names>A. V.</given-names></name></name-alternatives><bio xml:lang="ru"><p>Яшин Александр Владимирович</p></bio><bio xml:lang="en"><p>Aleksandr V. Yashin</p></bio><xref ref-type="aff" rid="aff-2"/></contrib><contrib contrib-type="author" corresp="yes"><name-alternatives><name name-style="eastern" xml:lang="ru"><surname>Хорев</surname><given-names>П. Н.</given-names></name><name name-style="western" xml:lang="en"><surname>Khorev</surname><given-names>P. N.</given-names></name></name-alternatives><bio xml:lang="ru"><p>Хорев Павел Николаевич</p></bio><bio xml:lang="en"><p>Pavel N. Khorev </p></bio><xref ref-type="aff" rid="aff-2"/></contrib></contrib-group><aff-alternatives id="aff-1"><aff xml:lang="ru"><institution>ФГБОУ ВО «Московский государственный университет пищевых производств»</institution><country>Россия</country></aff><aff xml:lang="en"><institution>Moscow State University of Food Production</institution><country>Russian Federation</country></aff></aff-alternatives><aff-alternatives id="aff-2"><aff xml:lang="ru"><institution>ФГБОУ ВО «Пензенский государственный аграрный университет»</institution><country>Россия</country></aff><aff xml:lang="en"><institution>Penza State Agrarian University</institution><country>Russian Federation</country></aff></aff-alternatives><pub-date pub-type="collection"><year>2020</year></pub-date><pub-date pub-type="epub"><day>08</day><month>05</month><year>2021</year></pub-date><volume>2</volume><issue>1</issue><fpage>71</fpage><lpage>83</lpage><permissions><copyright-statement>Copyright &amp;#x00A9; Мачнев А.В., Полывяный Ю.В., Яшин А.В., Хорев П.Н., 2021</copyright-statement><copyright-year>2021</copyright-year><copyright-holder xml:lang="ru">Мачнев А.В., Полывяный Ю.В., Яшин А.В., Хорев П.Н.</copyright-holder><copyright-holder xml:lang="en">Machnev A.V., Polyvyanyi Y.V., Yashin A.V., Khorev P.N.</copyright-holder><license xml:lang="ru" license-type="creative-commons-attribution" xlink:href="https://creativecommons.org/licenses/by/4.0/" xlink:type="simple"><license-p>Данная работа распространяется под лицензией Creative Commons Attribution 4.0.</license-p></license><license xml:lang="en" license-type="creative-commons-attribution" xlink:href="https://creativecommons.org/licenses/by/4.0/" xlink:type="simple"><license-p>This work is licensed under a Creative Commons Attribution 4.0 License.</license-p></license></permissions><self-uri xlink:href="https://www.hfb-journal.ru/jour/article/view/62">https://www.hfb-journal.ru/jour/article/view/62</self-uri><abstract><p>Авторами статьи приведена актуальность постановки вопроса интенсификации сбивания сливочного масла. На современном этапе производства сливочного масла актуальным для маслодельной отрасли остается вопрос сохранения традиционных технологий, позволяющих выпускать разнообразные виды масла из коровьего молока, а также применение инновационных технологий, способствующих интенсификации процесса сбивания. Важным фактором для получения качественного продукта является использование современного маслодельного оборудования, позволяющего при минимальной энергоемкости сбивания получить максимальное количество готового продукта. Авторами предлагается один из научных подходов при сбивании сливочного масла – явление «Бегущая волна». Бегущая волна, как фактор сбивания сливочного масла, образуется при вращении роторно-лопастного рабочего органа и способствует сокращению энергоемкости сбивания. Представлена методика проведения и результаты исследований по обоснованию оптимальных конструктивных и технологических параметров разработанного маслоизготовителя. Экспериментально подтверждена целесообразность установки в емкости маслоизготовителя механизма сбивания в виде горизонтально расположенного роторно-лопастного рабочего органа. Разработан экспериментальный образец маслоизготовителя периодического действия с роторнолопастным рабочим органом и проведены лабораторные исследования, после анализа которых были выявлены оптимальные конструктивные и кинематические параметры маслоизготовителя с производительностью сбивания 13,4 кг/ч, процентом выхода сливочного масла 59,5 % и потерей жира менее 0,4 %: частота вращения роторнолопастного рабочего органа np= 422 мин-1; количество лопастей роторно-лопастного рабочего органа zр= 3; коэффициент заполнения емкости φзап = 0,57. Таким образом установлено, что разработанный маслоизготовитель периодического действия с роторно-лопастным рабочим органом обеспечивает эффективное сбивание сливочного масла с высоким процентом использования жира (более 99,6 %) и энергоемкостью сбивания, равной 7,24 Вт·ч/кг.</p></abstract><trans-abstract xml:lang="en"><p>маслоизготовитель, роторно- The authors of the article present the relevance of raising the issue of intensification of butter shooting. At the current stage of butter production, the issue of preservation of traditional technologies that allow to produce various types of oil from cow ‘s milk, as well as application of innovative technologies that contribute to intensification of the beating process remains relevant for the oil-and-oil industry. An important practical factor for obtaining a quality product is the use of modern oil-and-water equipment, which allows to obtain the maximum amount of the finished product at minimum energy intensity of beating. The authors propose one of the scientific steps when shooting down butter - the phenomenon “Running wave.” A running wave, like a butter whipping fak, is formed by rotating a rotary-blade working organ and contributes to reducing the energy intensity of the whipping. The method of implementation and results of studies on justification of optimal structural and technical parameters of the developed oil manufacturer are presented. The expediency of installation in the reservoir of the oil manufacturer of the beating mechanism in the form of a mountainzontically located rotary-blade working element has been experimentally confirmed. An experimental sample of an oil producer of periodic action with a rotary-blade working organ was developed and laboratory studies were carried out, after analysis of which the optimal structural and kinematic parameters of the oil manufacturer were revealed with the production of beating of 13.4 kg/h, the percentage of butter output 59.5 % and fat loss less than 0.4 %: rotation speed of the rotary-blade working organ np= 422 min-1; Number of blades of rotorblade working element zp = 3; coefficient of filling of capacity φf= 0,57. Thus, it has been found that the developed periodic oil manufacturer with a rotor-blade working member provides efficient beating of butter with a high percentage of fat usage (more than 99.6 %) and energyintensity of beating equal to 7,24W h/kg., сливки, сливочное масло, емкость</p></trans-abstract><kwd-group xml:lang="ru"><kwd>маслоизготовитель</kwd><kwd>роторно-лопастной рабочий орган</kwd><kwd>сливки</kwd><kwd>сливочное масло</kwd><kwd>емкость</kwd></kwd-group><kwd-group xml:lang="en"><kwd>oil maker</kwd><kwd>rotary-blade tool</kwd><kwd>cream</kwd><kwd>butter</kwd><kwd>reservoir</kwd></kwd-group></article-meta></front><back><ref-list><title>References</title><ref id="cit1"><label>1</label><citation-alternatives><mixed-citation xml:lang="ru">Добролюбов, А. И. (2005). Скольжение, качение, волна (2-е изд., испр.). Едиториал УРСС.</mixed-citation><mixed-citation xml:lang="en">Dobrolyubov, A. I. (2005). Skol'zhenie, kachenie, volna [Sliding, swing, wave] (2nd ed.) 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