Food Processing with UHP Waterjets

Abstract

The use of UHP for food processing includes many applications such as cutting, peeling, pasteurization, and pumping through the orifice to affect food rheology. This paper focuses on food cutting applications using UHP waterjets. State-of-the-art food cutting systems are described including pumps, manipulators, sensors, cutting heads, and software. While UHP technology is commercially available at 621 MPa of pressure, most food cutting systems’ pressure is below 400 MPa. Highly focused waterjets are important for efficient slicing of food and thus diamond orifices with sharp entry edges are used in specially designed cutting using fast acting on/off valves. Automation is at an advanced level for fish, pin bone removal, poultry, meat, and vegetable processing systems where upstream sensor data are used with CNC controllers to determine the paths of the cutting jet(s) at relatively high production rates for portioning or trimming to tight specifications. Harvesting lettuce proved to be highly successful in improving the overall productivity and working environment ergonomics. An important advantage of the waterjet in increasing the shelf life of trimmed food is presented. For example, celery and lettuce shelf life increases by days over mechanical cutting. The use of salt as an abrasive material in abrasive waterjet cutting nozzles was found to be impractical for cutting meat with bone and more work is needed in this area. Bakery, cake, and sandwich cutting applications are utilized in actual plants in the USA and Europe. For example, small envelop cake cutting machines using relatively low-power jets are used for cutting cake into different shapes.