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A STUDY OF HIGH PRESSURE WATER JETS FOR CUTTING CHICKEN BREAST MEAT
Author(s) -
BANSAL R.K.,
WALKER JOEL T.
Publication year - 1999
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.1745-4530.1999.tb00487.x
Subject(s) - body orifice , nozzle , traverse , chicken breast , water pressure , water jet , zoology , range (aeronautics) , materials science , chemistry , environmental science , composite material , food science , geology , anatomy , mechanical engineering , biology , environmental engineering , engineering , geodesy
A replicated experiment was conducted to determine optimum settings for orifice size, operating pressure, and nozzle traverse speed for cutting boneless chicken breast meat with high‐pressure water jets. Three orifices of 0.076, 0.127 and 0.178 mm were tested with different water pressures in the 90 to 224 MPa range and nozzle traverse speeds in the 50 to 800 mm/s range. A 0.127‐mm orifice working with water pressure in the range of 179 to 224 MPa and at 100 mm/s or slower cutting speed gave best results in this study to produce sharp clean cuts. Water jets from a 0.178‐mm orifice frequently caused too much meat loss especially at higher water pressures and slower nozzle speeds. Variations in chicken filet thickness also had significant effect on chicken breast meat cutting quality and depth with both 0.076 and 0.127‐mm orifices.