Losses Analysis of Materials Resulted from Shredding of Food Materials with Soft Texture by Means of Metal Wire Cutting

Abstract

The paper treats the analysis of losses of juice/material resulting from shredding of food materials with soft texture by means of metal wire cutting. For a better relevance of determinations have been chosen different food materials, different diameters of metal wire cutting and different heating temperatures. The objective of this analysis is to identify the correlations that exist between the cutting device and the product obtained after shredding, in order to improve shredding efficiency by reducing the losses of juice / materials resulted from shredding of food materials.