Research of the Hydro-jet Water-polymer Processing of Food Products by Cutting
The article deals with the regularities of the frozen foodstuff hydrocutting to increase its efficiency and to improvethe quality of cut surface by working liquid modification. The influence of the distance from the nozzle edge to the surface of the food product on the cutting depth is investigated at -7 °C, -25 °C, pressure change from 50 MPa to 150 MPa, 0.35·10-3m and 0.60·10-3m nozzle diameter, the speed of waterjet movement over the foodstuff being 0.015 m/s; 0.025 m/s; 0.050m/s, and 0.100m/s. Generalized analysis of experimental data, the methods of dimensional and statistical analysis is used. A non-dimensional dependence for selecting cutting depth of foodstuff taking into account its strength properties, optimum distance between nozzle edge and food surface, nozzle diameter, as well as waterjet hydraulic and operating parameters waterjet movement speed of and quality of its formation, is shown. Experimental data show that when water jet speed increases cutting surface increment speed also increases, reaches a maximum and then starts decreasing, regardless of the temperature of the food product, water pressure, and nozzle diameter. The influence of polyethylene oxide concentration on cutting depth and rate for food frozen at -25 °C by pressure water-polymer jet of 100MPa flow pressure and 0.35·10-3 m nozzle diameter is investigated. It is received that rational cutting speed increases more than twice with increasing PEO concentration in water and reaches its maximum at 0.0013% when PEO molecular mass is 6·106 and 0.007% for molecular mass of 4·106. It is experimentally proved that when polyethyleneoxide water solutions as a working liquid are used the optimum distance between nozzle edge and food surface increases 15 times, cutting depth at cutting speed of 0.100 m/s – 4 times, and the quality of the cut surfaces is also improved.
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