company news about The Use Of Ultrasonic Food Cutter Machine

In the cutting process, we often encounter many problems, such as the accuracy of cutting, the stability of the physical properties of the final product, the smoothness of the cutting surface, the ease of separation of the tool and the material, and the surface of the tool and the connection with the material during separation. The residual amount of hard equipment, etc. It is difficult for us to meet the above requirements when the characteristics of materials are not clear.

For example, for materials with high hardness, strong brittleness and strong viscosity, traditional cutting methods are difficult to complete. As the uncertainty of product materials increases, cutting becomes more and more difficult. Ultrasonic food slitting is an optimization of traditional cutting. Ultrasonic food slitting not only increases the cutting speed, but also makes great progress in the improvement of food structure, shape, and performance.

Although for most products, ultrasonic food slitting can reduce the cutting force required in the cutting process, but for some products, the material is also considered. Usually the cutting factor is between 0.1-1.0. If you study the macrostructure and mechanical properties of the food during the cutting process, consider the types of materials used to cut the food. Therefore, distinguish the following three categories of materials.

1. For uniform and dense materials, such as high-fat foods, cheese, etc. These foods are characterized by a non-porous compact structure. In the traditional cutting process, a lot of friction is often generated, and the magnitude of the friction is related to the viscosity of the material. Ultrasonic cutting can reduce the interaction force between the tool and the material during the cutting process, thereby avoiding plastic deformation. On the other hand, this compact and non-porous structure consumes more energy during the cutting process.

2. For porous foods, such as bread, cakes, marshmallows and other foods with similar structures, their common feature is a porous sponge-like structure. Moreover, it is extremely easy to be compressed and deformed. If a traditional cutting tool is used, only partial cracking can be achieved. If it is further cut, it will be deformed or broken. But if ultrasonic cutting is used, good results will be achieved. Because ultrasonic cutting can reduce the friction generated during the cutting process, the cutting work can be completed with a small cutting force. Finally a neat and smooth cutting surface is achieved. Compared with the cutting of dense materials, the influence of friction on the cutting process is relatively small in the process of cutting porous materials. Because the actual contact area between the tool and the material during cutting is much smaller than the geometric area of the material. In addition, when the tool enters the material, the porous material requires more energy than the dense material.

3. Animal and plant tissues are all cells, with different sizes or compositions. Due to the formation of a lubricating liquid film on the section and the high water content, friction resistance is not important when cutting. The hardness of rigid materials determines the cutting force. For most plant tissues, the required cutting force is significantly reduced by ultrasonic excitation. But for tough filamentous structures (such as meat tissue), some problems may arise. This requires frosting, pre-tensioning or cooking to make the structure properly solidified. With these treatments, the purpose of reducing cutting resistance can be achieved.