In theory, ultrasonic food cutting equipment can cut all foods, such as pizza, cheese, meat, fruits and vegetables, baked goods, chocolate, candy and so on. Below we have more food materials to classify food, roughly divided into uniform and dense food, porous food, animal and plant food.
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 large amount 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 between the tool and the material during the cutting process, thus avoiding plastic deformation. On the other hand, this tightly non-porous structure also consumes a significant amount of energy during the cutting process.
2. For porous foods, such as bread, cake, marshmallow and the like, their common feature is a multi-empty sponge structure. Moreover, it is easily deformed by compression. If a conventional cutting tool is used, only partial cracking can be achieved, and if it is further cut, it will be distorted or broken. But if you use ultrasonic cutting, you will achieve good results. Because ultrasonic cutting can reduce the friction generated by the cutting process, the cutting work can be completed with a small cutting force.
3. Animal and plant tissues are all cell-like, varying in size or composition. Since the cross section serves as a lubricating liquid film and a high water content, the frictional resistance is not important when cutting. The hardness of a rigid material determines the cutting force, and for most plant tissues, the required cutting force is significantly reduced by ultrasonic excitation. However, for ductile filamentous structures (such as meat tissue), some problems may occur. This requires proper curing of the structure by means of frosting, pre-tightening or cooking. With these treatments, the purpose of reducing the cutting resistance can be achieved.
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