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  • Vibration assisted cutting of Gouda cheese
    Lebar, Andrej, strojnik ...
    In this paper the influence of vibrations on the process of cheese cutting in order to reduce friction and cutting force was researched. Forces needed to cut through the cheese samples were measured ... against variation of temperature, cutting speed and vibration frequency. The hypothesis which induced the research work was that assisting vibrations reduce cutting forces and make cutting easier for the user. For the experiments Gouda cheese with 10°C and 22°C was used. In experiments conventional kitchen knife with four different cutting speeds from 12.5 mm/s to 75 mm/s and six vibration frequencies from 0 Hz to 150 Hz was used. Results confirmed the hypothesis that up to 3.4 times lower forces are needed to cut through cheese sample of 22°C and 1.55 times lower when cutting cheese samples with 10°C. Results also showed already known facts that cutting forces are increased with increasing cutting velocity on average from 2 - 4 times if cutting with 75 mm/s instead of 12.5 mm/s. Also 2.5 times lower cutting forces were measured when cutting cheese sample with 22°C instead of 10°C.
    Vir: Czech Journal of Food Sciences. - ISSN 1212-1800 (Vol. 30, no. 1, Jan. 2012, str. 1-8)
    Vrsta gradiva - članek, sestavni del
    Leto - 2012
    Jezik - angleški
    COBISS.SI-ID - 11817243

    Povezava(-e):

    http://www.agriculturejournals.cz/web/cjfs.htm?journal=CJFS&futureArticleId=91100148&type=futureArticleAbstract

vir: Czech Journal of Food Sciences. - ISSN 1212-1800 (Vol. 30, no. 1, Jan. 2012, str. 1-8)
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