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282 Gelu Nuţu and Ioan Băisan Rezultatele experimentale au arătat că nu există în acest moment un aparat de tăiere care să realizeze forţe de tăiere minime pentru toate culturile luate în studiu. Pe baza datelor experimentale se poate face alegerea unui tip de combină de recoltat pentru fiecare cultură agricolă, sau pentru un grup de culturi pentru care se înregistrează valori minime ale acesteia.
BULETINUL INSTITUTULUI POLITEHNIC DIN IAŞI Publicat de Universitatea Tehnică „Gheorghe Asachi“ din Iaşi, Tomul LVIII (LXII), Fasc. 4, 2012 Secţia CONSTRUCŢII DE MAŞINI STUDY THE BEHAVIOR OF FOOD MATERIALS WITH SOFT TEXTURED SUBJECT TO SHRED BY CUTTING THROUGH THE TEXTURE ANALYSIS METHOD BY MIRELA PANAINTE ∗ , VALENTIN NEDEFF, CIPRIAN OLARU, CLAUDIA TOMOZEI and OANA IRIMIA 1 ”Vasile Alecsandri” University of Bacău, Faculty of Engineering Department of Environmental and Mechanical Engineering Received: November 20, 2012 Accepted for publication: December 10, 2012 Abstract. Studies and experimental research in the shredding by cutting field at food materials with soft texture are particularly important; their results can provide more clarification in terms of the shred analysis at food materials with soft texture regarding aspect on the cut results, quantitative and qualitative analysis of material losses, to determine cutting forces. The paper presents results of a study that followed an analysis in the laboratory conditions by shredding by cutting process: how to behave material to shred, the forces necessary to shredding, and the shredding aspects. Key words. shredding process, soft texture, process, force. 1. Introduction Many manufacturing processes require shredding of food in advance of food materials with soft texture. In general notion of particle is used to illustrate a volume of material. These particles can be the result of a natural process (fruits and vegetables) or obtained as a result of technological processes (cheese, crap food, butter etc.). ∗ Corresponding author: e-mail: mirelap@ub.ro
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