buletinul institutului politehnic din iaşi - Universitatea Tehnică ...

288 Mirela Panaite et al.
With the analytical balance and visual analysis of food subject to shred
material appearance were followed a series of work indices such as: adherence
to the working body, the cut, loss of juice. In Tables 1, 2 and 3 present the
results obtained.
Table 3
Working indices obtained for the shredding of soft –textured food materials through
probe HDP/BSK, with v = 5 mm/s.
Food
material
Curdled
cheese
Average
cutting
surface
a× b(d 2 )
mm 2
Weight
before
cutting
g
Weight
after
cutting
g
Percentage
of losses
%
Adherence
to the
cutter
30 x 30 34.6 34.4 0.58 Small
Strawberries 25 x 25 25.3 25.24 0.24 Small
Peeled
bananas
Turkish
delight
Cutting
aspect
With
roughness
Few
roughness
30 x 30 32.16 32.10 0.20 Small Regular
35 x 35 43.12 43.08 0.10 High
3. Conclusions
Few
roughness
From the study the shred by cutting of food material with soft texture can
be seen that:
i) to high cutting speed and high cutting forces resulting small times;
ii) with decreasing speed cutting below 10 mm/s due to specific
properties of each material cutting times increase than in conjunction with lower
cutting forces;
iii) in terms of the cut body cutter used experiments conducted have
shown a number of disadvantages related to product quality resulting from
shred, as follows: a big loss especially for strawberry (0.24% ÷ 0.36%) and loss
of material for cheese (0.58% ÷ 0.70%) and lower for bananas (0.20% ÷ 0.34%)
and Turkish delight (0.10% ÷ 0.17%); large frictional force especially for
Turkish delight and even bananas, material adhering to shred body; the cut
aspects with rough one particularly curdled cheese; loss of the initial form of
materials subject to shred in particular at cheese;
iv) thus improving the quality of shred by cutting at food materials with
soft texture in the further research is necessary to establish a correlation
between the working parameters, textural characteristics of the products subject
to shred, cutter geometry to obtain more regular cutting surfaces while reducing
juice and material losses resulting from shred.