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

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

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.

Cuvinte cheie

cutting food material soft texture