Qualitative Process Evaluation for Ultrasonic Cutting of Food

Abstract

Ultrasonic cutting technology is used for food products where conventional cutting techniques provide an insufficient processing quality. However, the prediction of special effects of ultrasound within the foodstuff is very difficult and, currently, extensive pilot studies are used for process evaluation. In this study, systematic investigations of foods and model substances were carried out with the aim of establishing an overview of suitable applications and recommendations for process parameters.