High-speed cutting of foods: Cutting behavior and initial cutting forces
Author:
Funder
German Federal and State Governments
Publisher
Elsevier BV
Subject
Food Science
Reference21 articles.
1. An engineering method to evaluate the crisp texture of fruit and vegetables;Alvarez;J. Texture Stud.,2000
2. Experimental characterisation and numerical modelling of cutting processes in viscoelastic solids;Boisly;J. Food Eng.,2016
3. Generalization of Kramers-Kronig transforms and some approximations of relations between viscoelastic quantities;Booij;Rheol. Acta,1982
4. Cutting forces in foods: experimental measurements;Brown;J. Food Eng.,2005
5. Viscoelastic properties of Bologna sausages by dynamic methods;Bruno;J. Food Eng.,2004
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