buletinul institutului politehnic din iaşi - Universitatea Tehnică ...

284 Mirela Panaite et al.
Shredding of food materials with soft texture is the process to creation of
new surfaces.
Shredding of food products must ensure the properties of materials, in the
shredding process must not appear excessive heating or possibly tearing due to
improper choice of the working body. To improve performance can be use different
types of automation systems to ensure proper shredding and increased
efficiency of shredding (Brown, 2005), (Brown et al., 2000), (Fellows, 1999),
(Reilly, 2004).
At shredding by cutting of soft textured materials, their condition changes
in multiple aspects. They are required during shredding both mechanical and
thermal. As they develop conditions of deformation and structural changes
especially at newly created surfaces.
The research conducted so far shows that are not known in detail
shredding forces on products subject to shred and cut body influence the process
of shredding and shred productivity (Ciumac, 1995), (Raven, 1998),
(Shmulevich, 2003).
Few studies in the literature have investigated in detail the behavior of
food materials with soft texture during the shredding by cutting operation. In
general it was considered food materials bending test, which tests were used to
study the behavior of soft textured cheese at low temperatures (Charalambides
et al., 1995), (Charalambides et al., 2001), Imbeni et al., 2001), (Walstra &Van
Vliet 1982).
For optimal development of the shredding system, are needed data on
cutting forces for different types of food and how they may vary depending on
various factors such as cutting force, cutting speed, type of device cutting.
2. Research Method and Experimental Results
Studies and experimental research in shred by cutting domain of food
materials with soft texture are particularly important; their results can provide
more clarification in terms of shred food material with soft texture on the cut
results, analysis of quantitative and qualitative losses of material, determine the
forces necessary to shred at different speeds (Olaru et al., 2011)
The experiment was conducted under laboratory conditions, and as a
working method was used texture analysis method (Olaru, 2012).
With TA.HDPlus texture analyzer (Fig. 1) and specialized software
Texture Exponent could get a full three-dimensional analysis of processed
samples (different materials with soft texture) by force, distance and time.
TA.HDPlus texture analyzer works through a cell resistant to a
temperature field varying between (50…200) 0 C. The "Texture Exponent" runs
under Windows and purchase view and analyzes data from TA.HDPlus texture
analyzer. One of the most important characteristics of the analyzer is able to
store as one of the procedures and have immediate access to it.