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.

• Periodical: Applied Mechanics and Materials (Volume 659)
• Pages: 533-538
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.659.533
• Online since: October 2014
• Authors: Ciprian Olaru, Valentin Nedeff, Mirela Panaite-Lehadus, Ionel Olaru
• Keywords: Cutting, Food Material, Metal Wire Cutting, Texture

References

[1] L.C. Gilbert, The functional food trend: What's next and what American think about eggs. Journal of the American College of Nutrition, 19 (2000) 507S–512S.

DOI: 10.1080/07315724.2000.10718973

[2] P. Ragaert, W. Verbeke, F. Devlieghere, J. Debevere, Consumer perception and choice of minimally processed vegetables and packaged fruits. Food Quality and Preference 15 (2004) 259–270.

DOI: 10.1016/s0950-3293(03)00066-1

[3] W. Jongen, Introduction. In W. Jongen (Ed. ), Fruit and vegetable processing. Cambridge, UK/Boca Raton, FL: Wood-head Publishing Limited/CRC Press LLC, (2002).

[4] A. Allende, A. Francisco, T. Barbera´n, I. M. Gil, Minimal processing for healthy traditional foods. Trends in Food Science & Technology 17 (2006) 513–519.

DOI: 10.1016/j.tifs.2006.04.005

[5] C. Manvell, Minimal processing of food. Food Science and Technology Today 11 (1997) 107–111.

[6] A.A. Kader, Quality parameters of fresh-cut fruit and vegetable products. In O. Lamikanra (Ed. ), Fresh-cut fruits and vegetables, (2002).

DOI: 10.1201/9781420031874.ch2

[7] D. Rico, A.B. Martin-Diana, J. Henehan, J.M. Frias, G.T.M. Barat, C. Barry-Ryan, Improvement in texture using calcium lactate and heat-shock treatments for stored ready-to-eat carrots. Journal of Food Engineering 79 (2006) 1196 – 1206.

DOI: 10.1016/j.jfoodeng.2006.04.032

[8] D. Rico, A.B. Martı´n-Diana, J.M. Barat, C. Barry-Ryan, Extending and measuring the quality of fresh-cut fruit and vegetables: a review. Trends in Food Science & Technology 18 (2007) 373 – 386.

DOI: 10.1016/j.tifs.2007.03.011

[9] S.J. Kays, Preharvest factors affecting appearance. Postharvest Biology and Technology 15 (1999) 233 - 247.

DOI: 10.1016/s0925-5214(98)00088-x

[10] F.M. Clydesdale, Color as a factor in food choice. Critical Reviews in Food Science and Nutrition 33: 1 (1993) 83 - 101.

DOI: 10.1080/10408399309527614

[11] T. Brown, S.J. James, G. Purnell, M.J. Swain, Improving food cutting systems, In Proceedings of IChemE Food and Drink (2000) 103–106.

[12] T. Brown, J.S. James, L.G. Purnell, Cutting forces in foods: experimental measurements. Journal of Food Engineering 70: 2 (2005) 165–170.

DOI: 10.1016/j.jfoodeng.2004.09.022

[13] E. Laurila, R. Ahvenainen, Minimal processing of fresh fruits and vegetables. In W. Jongen (Ed. ), Fruit and vegetable processing. Cambridge, UK/Boca Raton, FL: Woodhead Pub-lishing Limited/CRC Press LLC, (2002).

DOI: 10.1533/9781855736641.3.288

[14] AR-USDA, Fresh-cut fruit moves into the fast lane. Agricultural Research Magazine 8 (2005) 53.

[15] G.M. Sapers, Washing and sanitizing raw materials for minimally processed fruit and vegetable products. In J. S. Novak, G. M. Sapers, & V. K. Juneja (Eds. ), Microbial safety of minimally processed foods. Boca Raton, FL: CRC Press LLC, 2003, p.222.

DOI: 10.1201/9781420031850.ch11

[16] V. Nedeff, Procese de lucru, masini si instalatii pentru industria alimentara, Editura Agris, Redactia Revistelor Agricole, Bucuresti, (1997).

[17] M. Panainte, E. Mosneguţu, C. Savin, V. Nedeff, Echipamente de proces în industria alimentara. Maruntirea produselor agroalimentare, Editura Meronia si Rovimed Publishers, (2005).

[18] M.D. Alvarez, D.E.J. Saunders, J.F.V. Vincent, Jeronimidis G., An engineering method to evaluate the crisp texture of fruit and vegetables, Journal of Texture Studies 4 (2000) 457–473.

DOI: 10.1111/j.1745-4603.2000.tb00302.x

[19] T. Atkins, Food and Food-Cutting Devices and Wire Cutting. The Science and Engineering of Cutting (2009) 849–860.

DOI: 10.1016/b978-0-7506-8531-3.00012-2

[20] S.M. Goh, M.N. Charalambides, J.G. Williams, On the mechanics of wire cutting of cheese, Engineering Fracture Mechanics 72: 6 (2005) 931–946.

DOI: 10.1016/j.engfracmech.2004.07.015

[21] P. Fellows, Food processing technology. Principles and practice, Second Edition, Woodhead Publishing Limited, England, (2000).

[22] T. Raven, The future of texture analysis, International Food Ingredients 1 (1998) 42-44.

[23] I. Shmulevich, Nondestructive texture assessment of fruits and vegetables, Acta Horticulturae, 599 (2003) 289–296.

DOI: 10.17660/actahortic.2003.599.34

[24] M. Panainte, Cercetări privind optimizarea procesului de maruntire a produselor agroalimentare, PhD Thesis, Gheorghe Asachi, Technical University of Iasi, (2008).

[25] M.A. Toivonen Peter, A. Brummell David, Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biology and Technology 48 (2008) 1–14.

DOI: 10.1016/j.postharvbio.2007.09.004

[26] M. Cantwell, T. Suslow, Postharvest handling systems: minimally processed fruits and vegetables. In: Kader, A.A. (Ed. ), Postharvest Technology of Horticultural Crops, 3311 3rd Ed. Univ California Special Publ., 2002, p.445–463.

[27] M.K. Deza-Durand, M.A. Petersen, The effect of cutting direction on aroma compounds and respiration rate of fresh-cut iceberg lettuce (Lactuca sativa L. ). Postharvest Biology and Technology, 61 (2011) 83–90.

DOI: 10.1016/j.postharvbio.2011.02.011

[28] Sandhya, Modified atmosphere packaging of fresh produce: Current status and future needs. LWT - Food Science and Technology 43 (2010) 381–392.

DOI: 10.1016/j.lwt.2009.05.018

[29] I. Kamyab, S. Chakrabarti, J.G. Williams, Cutting cheese with wire. Journal of Material Science (1998) 63–70.

[30] C. Olaru, Contribuţii la studiul regimului de mărunţire a materialelor agroalimentare cu textură moale, Teză de doctorat, Universitatea Vasile Alecsandri, din Bacău, (2012).