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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.
Bul. Inst. Polit. Iaşi, t. LVIII (LXII), f. 4, 2012 289 REFERENCES Brown T., Cutting Forces in Foods: Experimental Measurements. Journal of Food Engineering, 199-204 (2005). Brown T., Gigiel A.J., Swain, M.V., James C., Practical Investigations of Two-stage Bacon Tempering. International Journal of Refrigeration, 690-697 (2003). Brown T., James, S.J., Purnell G., Swain M. J., Improving Food Cutting Systems. Proceedings of IChemE Food and Drink, 2000, pp. 103-106. Charalambides M.N., Goh S.M., Lim S.L., Williams J.G., The Analysis of the Frictional Effect on Stress–strain Data from Uniaxial Compression of Cheese. Journal of Material Science, 13-21 (2001). Charalambides M.N., Williams J.G., Chakrabarti S., A Study of the Influence of Ageing on the Mechanical Properties of Cheddar Cheese. Journal of Material Science, 13 -21 (1995). Ciumac J., Merceologia produselor alimentare. Ed. Tehnică, Chişinău, 1995. Fellows P., Food Processing Technology. Principles and practice. Sec. Ed., Woodhead Publishers, Gainthersburg, 1999. Imbeni V., Atkins A.G., Jeronimidis J., Yeo J., Rate and Temperature Dependence of the Mechanical Properties of Cheddar Cheese. Proceedings of 10th International Conference on Fracture, 2001 . Nedeff V., Procese de lucru, maşini şi instalaţii pentru industria alimentară. Bucureşti, Redacţia Revistelor Agricole, Ed. Agris, 1997. Olaru C., Contribuţii la studiul regimului de mărunţire a materialelor agroalimentare cu textură moale. Teză de doctorat, 2012. Olaru C., Nedeff V., Panainte M., Studies and Research on the Possibilities of Cutting Analysis of Food Materials With Soft Texture. Journal of Engineering Studies and Research, 1, 17, 70-76 (2011). Panainte M., Mosneguţu E., Savin C., Nedeff V., Echipamente de proces în industria alimentară. Mărunţirea produselor agroalimentare, Ed. Meronia şi Rovimed Publishers, 2005. Raven T., The Future of Texture Analysis. International Food Ingredients, 1, 42-44 (1998). Reilly G.A., McCormack B.A.O., Taylor D., Cutting Sharpness Measurement: A Critical Review. Journal of Materials Processing Technology (2004). Shmulevich I., Nondistructive Texture Assesment of Fruitss and Vegetables. Acta Horticulturae, 599, 289-296 (2003). Walstra P., Van Vliet T., Rheology of Cheese. Bull. IDF, 22-27 (1982). STUDIUL COMPORTĂRII PRODUSELOR ALIMENTARE SUPUSE MĂRUNŢIRII PRIN TĂIERE PRIN METODA ANALIZEI DE TEXTURĂ (Rezumat) Lucrarea prezintă rezultatele unui studiu în care s-a urmărit realizarea unei analize în condiţii de laborator a procesului de mărunţire prin tăiere a produsele alimentare cu textură moale funcţie de: modului în care se comportă materialul supus mărunţirii, forţele necesare mărunţirii, aspectul tăieturii.
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