Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
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ISSN:2310-1164

сентябрь 2016 (published: 30.09.2016)

Number 3(29)

Home > Issue > Foodstuff hydrocutting process

UDC 641.512

Foodstuff hydrocutting process

Pogrebnyak A.V. , Deynichenko G.V.

The article deals with the regularities of the frozen foodstuff hydrocutting to increase its efficiency and to improve the quality of cut surface by working liquid modification. The influence of the distance from the nozzle edge to the surface of the food product on the cutting depth is investigated at –7°C, –25°C, pressure change from 50MPa to 150MPa, 0.35·10-3 m and 0.60·10-3 m nozzle diameter, the speed of waterjet movement over the foodstuff being 0.015 m/s; 0.025 m/s; 0.050 m/s, and 0.100 m/s. The distance from the nozzle to the surface of the foodstuff varied from 2·10-3 to 90·10-3 m.Generalized analysis of experimental data, the methods of dimensional and statistical analysis is used. A non-dimensional dependence for selecting cutting depth of foodstuff taking into account its strength properties, optimum distance between nozzle edge and food surface, nozzle diameter, as well as waterjet hydraulic and operating parameters waterjet movement speed of and quality of its formation, is shown. Experimental data show that when water jet speed increases cutting surface increment speed also increases, reaches a maximum and then starts decreasing, regardless of the temperature of the food product, water pressure, and nozzle diameter. A 3–4 times’ increase in the efficiency of meat hydrocutting process at –25°C by using the waterjet stream compared to a waterjet in which the salt or ice crystals act as an abrasive crystals is observed. Lowering the temperature of the water jet to –1°C leads to an abrupt increase (by 30 and 50% for pressure of 150 and 50 MPa respectively) cut depth in the frozen food product. The influence of polyethylene oxide (PEO) concentration on cutting depth and rate for food frozen at –25°C by pressure water-polymer jet of 100 MPa flow pressure and 0.35·10-3m nozzle diameter is investigated. It is shown that rational cutting speed increases more than twice with increasing PEO concentration in water and reaches its maximum at 0.0013% when PEO molecular mass is 6·106 and 0.007% for molecular mass of 4·106. It is experimentally proved that when polyethyleneoxide water solutions as a working liquid are used the optimum distance between nozzle edge and food surface increases 15 times, cutting depth at cutting speed of 0.100 m/s – 4 times, and the quality of the cut surfaces is also improved.
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Keywords: foodstuff; hydrocutting; cutting depth; cutting width; quality of cut surface; polymer solution; polyethyleneoxide.

DOI 10.17586/2310-1164-2016-9-3-48-62

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