High-speed cutting of foods: Development of a special testing device-Reference-Cited by-同舟云学术

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High-speed cutting of foods: Development of a special testing device

Published:2018-01 Issue: Volume:216 Page:36-41
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Schuldt Stefan,Witt Tilman,Schmidt Carolin,Schneider Yvonne,Nündel Thomas,Majschak Jens-Peter,Rohm Harald

Funder

Zentrales Innovationsprogramm Mittelstand (ZIM)

German Federal Ministry of Economic Affairs and Energy

Excellence Initiative of the German Federal and State Governments

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Ultrasonic cutting of foods with inclined moving blades;Arnold;J. Food Eng.,2011

2. Cutting, by ‘pressing and slicing,’ of thin floppy slices of materials illustrated by experiments on cheddar cheese and salami;Atkins;J. Mater. Sci.,2004

3. Why do cracks branch? A peridynamic investigation of dynamic brittle fracture;Bobaru;Int. J. Fract.,2015

4. Experimental characterisation and numerical modelling of cutting processes in viscoelastic solids;Boisly;J. Food Eng.,2016

5. Review of crack propagation under unsteady loading;Bryan;AIAA J.,1993

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1. Ultrasonic cutting mechanism of clustered tomato stems fiber based on the piezoelectric effect;Computers and Electronics in Agriculture;2024-03

2. Recent advancements in the utilization of ultrasonic technology for the curing of processed meat products: A comprehensive review;Ultrasonics Sonochemistry;2024-02

3. Combining fracture mechanics and rheology to investigate the impact of micro-aeration on chocolate oral processing;Soft Matter;2024

4. Advanced cutting techniques for solid food: Mechanisms, applications, modeling approaches, and future perspectives;Comprehensive Reviews in Food Science and Food Safety;2022-01-24

5. Development of a Caramel-Based Viscoelastic Reference Material for Cutting Tests at Different Rates;Materials;2021-07-07

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