Cutting forces in foods: experimental measurements

Brown, Tim; James, S. Jill; Purnell, GL

doi:10.1016/j.jfoodeng.2004.09.022

Cited by 58 publications

(33 citation statements)

References 5 publications

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“…The increased forces needed in fat and the temperature dependence is consistent with the opinion among meat cutters that fat is much harder to cut and that very cold fat should be avoided. Our results are also consistent with those of Brown, et al [15] who found higher forces in frozen beef and that fat, muscle membranes and connective tissues resulted in higher forces.…”

Section: Discussionsupporting

confidence: 93%

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How Do Different Meat Temperatures Affect Knife Force?

Hägg¹,

Vogel²,

Karltun³

et al. 2015

TOERGJ

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Meat cutters have long since claimed that knife forces increase with lower meat temperatures. This study was performed to find out what effects the meat temperature has on cutting forces. In addition, the same issue was addressed for pure fat. One hundred and forty four samples of lean meat and of fat respectively were collected and put overnight in one of three refrigerators with temperatures 2, 7 and 12°C, 48 in each. These samples were cut while measuring cutting forces in an Anago KST Sharpness Analyzer machine. The results show that there were no significant differences in knife forces concerning lean meat at the three temperatures. However, the force in pure fat at 2°C was significantly increased by 30% compared to the other temperatures. The forces in fat were generally three times higher than for lean meat, regardless of temperature.

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Section: Discussionsupporting

confidence: 93%

“…Brown, et al [15] investigated this and found that frozen meat implied higher cutting forces, and that forces also increased in fat, lean meat and connective tissue. However, the temperatures investigated were not within ranges normally found in the meat industry where carcasses are deboned within 24 hours after slaughter.…”

Section: Introductionmentioning

confidence: 99%

How Do Different Meat Temperatures Affect Knife Force?

Hägg¹,

Vogel²,

Karltun³

et al. 2015

TOERGJ

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show abstract

“…The ultrasonic cutting characteristics depend upon the food type and condition e.g. frozen or thawed (Brown, James, & Purnell, 2005). The most widespread application of ultrasound is the cutting of fragile foodstuffs.…”

mentioning

confidence: 99%

Power ultrasound in meat processing

et al. 2015

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Ultrasound has a wide range of applications in various agricultural sectors. In food processing, it is considered to be an emerging technology with the potential to speed up processes without damaging the quality of foodstuffs. Here we review the reports on the applications of ultrasound specifically with a view to its use in meat processing. Emphasis is placed on the effects on quality and technological properties such as texture, water retention, color, curing, marinating, cooking yield, freezing, thawing and microbial inhibition. After the literature review it is concluded that ultrasound is a useful tool for the meat industry as it helps in tenderisation, accelerates maturation and mass transfer, reduces cooking energy, increases shelf life of meat without affecting other quality properties, improves functional properties of emulsified products, eases mould cleaning and improves the sterilization of equipment surfaces.

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“…In the case of some fruits, size reduction with the help of high speed cutting equipment is not suitable. The sharpness of the cutting tool has a significant impact on the shelf life of cut fresh vegetables (Brown, James, & Purnell, 2005). Pears sliced with a sharpened knife retained a longer visual quality than those cut with a dull knife (Ciulicua & Rus, 2012).…”

Section: Introductionmentioning

confidence: 99%

Effects of knife edge angle and speed on peak force and specific energy when cutting vegetables of diverse texture

Singh

Das

2016

IJFS

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Cutting tool parameters such as edge-sharpness and speed of cut directly influence the shape of final samples and the required cutting force and specific energy for slicing or cutting operations. Cutting force and specific energy studies on different vegetables help to design the appropriate slicing or cutting devices. Peak cutting force and specific energy requirements for the transverse cutting of nine vegetables, differing in their textural characteristics of rind and flesh, were determined at cutting speeds of 20, 30, 40 mm min −1 and single-cut knife-edge angles of 15, 20 and 25°using a Universal Testing Machine. Low speed (20 mm min −1 ) cutting with a sharper knife-edge angle (15°) required less peak force and specific energy than that of high-speed cutting (40 mm min −1 ) with a wider knife-edge angle (25°). The vegetables with the maximum and minimum variation in the average peak cutting force were aubergine, at 79.05 (for knife speed 20 mm min −1 and edge angle 15°) to 285.1 N (40 mm min −1 and 25°), and cucumber, at 11.61 (20 mm min −1 and 15°) to 21.41 N (40 mm min −1 and 25°), respectively. High speed (40 mm min −1 ), with a large knife-edge angle (25°), required the highest force and specific energy to cut the vegetables, however, low speed (20 mm min −1 ), with a small knife-edge angle (15°), is preferred. Effects of cutting speed and knife-edge angle on peak force and specific energy responses were found significant (p<0.05). Linear or quadratic regressions gave a good fit of these variables.

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Cutting forces in foods: experimental measurements

Cited by 58 publications

References 5 publications

How Do Different Meat Temperatures Affect Knife Force?

How Do Different Meat Temperatures Affect Knife Force?

Power ultrasound in meat processing

Effects of knife edge angle and speed on peak force and specific energy when cutting vegetables of diverse texture

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