Ultrasonic cutting of foods with inclined moving blades

Arnold, G.; Zahn, Susann; Legler, Anne; Rohm, Harald

doi:10.1016/j.jfoodeng.2010.11.009

Cited by 28 publications

(16 citation statements)

References 13 publications

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“…This leads to creation of microscopic channels within the solid sample which enhances the removal of water from the solid sample . Ultrasonic technology has been applied in food processing such as extraction, freezing, fermentation, enzymolysis, pasteurisation, cutting of foods . However, few works have been found on the application of ultrasound to osmotic dehydration of fruits and vegetables …”

Section: Introductionmentioning

confidence: 99%

Optimisation of ultrasound‐assisted osmotic dehydration of sweet potato (Ipomea batatas) using response surface methodology

Oladejo

2016

J Sci Food Agric

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Section: Introductionmentioning

confidence: 99%

Optimisation of ultrasound‐assisted osmotic dehydration of sweet potato (Ipomea batatas) using response surface methodology

Oladejo

2016

J Sci Food Agric

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“…Ultrasonic cutting is an established cutting technology where cutting blades tuned to a certain longitudinal resonance are used for cutting materials like food, wood, bones and composite materials (Lucas et al, 2006). The ultrasonic oscillations are in the range of 20-40 kHz and the amplitude is in the µm-range (Arnold et al, 2011;Thoe et al, 1998).…”

Section: Ultrasonic Cuttingmentioning

confidence: 99%

“…The effect of the ultrasonic excitation is dependent on many variables such as the geometry of the cutting blade, the frequency and amplitude of the vibrations and the direction of the vibrations relative to the cutting direction (Arnold et al, 2011). The detailed design of an ultrasonic cutting system, especially the horn, is a difficult undertaking that is usually done in an iterative way, with physical testing to find a solution that gives the desired amplitude at the tip of the knife (Lucas et al, 2001;Lucas et al, 2006).…”

Section: Ultrasonic Cuttingmentioning

confidence: 99%

“…The detailed design of an ultrasonic cutting system, especially the horn, is a difficult undertaking that is usually done in an iterative way, with physical testing to find a solution that gives the desired amplitude at the tip of the knife (Lucas et al, 2001;Lucas et al, 2006). The use of ultrasonic vibration in cutting has, when testing other types of materials like foodstuff, been shown to drastically reduce the cutting force and the friction between the blade and the cut material, and it can also improve the quality of the cut surfaces (Arnold et al, 2011: Schneider et al, 2009). …”

Section: Ultrasonic Cuttingmentioning

confidence: 99%

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Enabling Automation of Composite Manufacturing through the Use of Off-The-Shelf Solutions

Björnsson¹

2014

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Composite materials offer an appealing combination of low weight and high strength that is especially sought after in high-performance applications. The use of composite materials has and is continuing to increase, and the use of the material has been shown to provide substantial weight savings in for example aircraft design. With an increased use of composite materials follows an increased demand for cost-efficient manufacturing methods.Composite products are in many cases manufactured either by manual operations or by the use of complex automated solutions associated with high investment costs. The objective for this research is to explore an approach to develop automated composite manufacturing based on commercially available off-theshelf solutions as an alternative to the existing automated solutions for composite manufacturing.The research, which was carried out in collaboration with industrial partners within the aerospace sector, is based on a demonstrator-centered research approach. Three conceptual demonstrators, focusing on three different manufacturing methods and a number of physical demonstrators, are used to show that off-the-shelf solutions can be used for automated manufacturing of composite products.Two aspects that affect if it is possible to use off-the-shelf solutions for automated composite manufacturing are the rigorous quality standards used by the aerospace industry and the great variety in product properties and material properties that is associated with composite manufacturing.The advantages in using off-the-shelf solutions has shown to be that the solutions generally are associated with low investments and that published information about the solutions, and the solutions themselves, is generally available for evaluation and testing. When working with the demonstrators it has been shown to be useful to break down a manufacturing system into basic tasks and consider off-the-shelf solutions for each particular task. This approach facilitates the search for a suitable off-the-shelf solution to solve a particular task. However, each of the separate tasks can affect other areas of the manufacturing system, and an overall systems perspective is required to find solutions that are compatible with the entire manufacturing system. ACKNOWLEDGMENTS

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“…Other cutting devices (such as laser cutters, water jet cutters and ultrasonic cutters) are not as versatile but are applied efficiently for some specific products. For example, an ultrasonic cutter is used for cutting fragile (cakes, pastry and bakery products), sticky and confectionary products (Arnold, Zahn, Legler, & Rohm, 2011;Arnold, Leiteritz, Zahn, & Rohm, 2009;Schneider, Zahn, & Linke, 2002). The slicing rate of vegetables decreases with increasing hardness and decreasing moisture content respectively (Yee, Mazlina, & Tuah, 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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Ultrasonic cutting of foods with inclined moving blades

Cited by 28 publications

References 13 publications

Optimisation of ultrasound‐assisted osmotic dehydration of sweet potato (Ipomea batatas) using response surface methodology

Optimisation of ultrasound‐assisted osmotic dehydration of sweet potato (Ipomea batatas) using response surface methodology

Enabling Automation of Composite Manufacturing through the Use of Off-The-Shelf Solutions

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

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