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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.
PC Cell calibration Bul. Inst. Polit. Iaşi, t. LVIII (LXII), f. 4, 2012 285 Fig. 1 – Texture analyser - TA.HDPlus. To determine the characteristics of texture, the "Texture Exponent" covers a wide range of probes and cutting devices (needles, knives of various shapes). To achieve experience was used probe HDP/BSK (with blade knife set) which has the classical form of knife which is suitable for shredding to cutting of food products with soft textures. Food materials studied were: curdled cheese, strawberries, peeled bananas and Turkish delight. For analyzing the crack propagation for soft textured materials studied on texture analyzer was used different values of speed range: 40 mm/s, 10 mm/s and 5 mm/s. In Figs. 2, 3, 4 and 5 is presented the variation of cutting force while the textured soft food shredding materials studied for different values of cutting speed. Force, [N] Time, [s] Fig. 2 – The cutting force variation in time to shredding cheese for different cutting speeds: 40 mm/s, 10 mm/s, 5 mm/s.
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BULETINUL INSTITUTULUI POLITEHNIC D
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