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STUDIES AND RESEARCH ON THE POSSIBILITIES OF CUTTING ANALYSIS OF FOOD MATERIALS WITH SOFT TEXTURE


OLARU CIPRIAN, NEDEFF VALENTIN, PANAINTE MIRELA
"Vasile Alecsandri" University of Bacau 157 Calea Marasesti, RO-600115, Bacau, Romania

Issue:

JESR, Number 1, Volume XVII

Section:

Issue No. 1 - Volume 17 (2011)

Abstract:

This research presents (treats) the studies and experimental analyses in the field of mechanical shredding of the food materials which have a soft texture. The results can provide a clarification in analyses terms of the cutting aspect. Other important goals of this research are: the analysis of quantitative and qualitative material losses and the determination of the necessary forces to shred at different working speeds.

Keywords:

cutting, food material, soft texture.

Code [ID]:

JESR201101V17S01A0010 [0003351]

Full paper:

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