Ultrasonic cutting of foods: Effects of excitation magnitude and cutting velocity on the reduction of cutting work
Author:
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference12 articles.
1. Cutting forces in foods: experimental measurements;Brown;Journal of Food Engineering,2005
2. Characteristics of chip generation by ultrasonic vibration cutting with extremely low cutting velocity;Kim;International Journal of Advanced Manufacturing Technology,1998
3. Applications and potential of ultrasonics in food processing;Knorr;Trends in Food Science and Technology,2004
4. Applied sonochemistry;Mason,2002
5. The uses of ultrasound in food technology;Mason;Ultrasonics Sonochemistry,1996
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