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ROBOTIC HIGH PRESSURE WATER JET CUTTING of CHUCK SLICES 1
Author(s) -
HEILAND W.K.,
KONSTANCE R.P.,
CRAIG J.C.
Publication year - 1990
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1990.tb00046.x
Subject(s) - body orifice , water jet , jet (fluid) , high pressure water , high pressure , water pressure , materials science , line (geometry) , environmental science , composite material , computer science , mechanical engineering , mathematics , geology , petroleum engineering , mechanics , engineering , physics , nozzle , geometry
With the objective of producing high quality and economical starting material for restructured beef products, the use of a high pressure water jet was investigated for excising objectionable material from slices of bone‐in beef chuck. From the limited number of tests conducted, best conditions for a clean, smooth cut were obtained with a water jet orifice diameter of 0.15 mm (0.006 in), a water pressure of 380 MPa (55,000 PSI), a slice thickness of 19 mm (3/4 in) and a linear cutting speed of 10.9 m/min (430 in/min). A preliminary cost comparison indicated that a fully automated line had a greate economic advantage over the manual method.