High-Pressure Water-Jet Technology as a Method of Improving the Quality of Post-Harvest Processing

Carreño-Olejua, René; Hofäcker, Werner; Hensel, Oliver

doi:10.1007/s11947-010-0428-z

Cited by 16 publications

(11 citation statements)

References 13 publications

(12 reference statements)

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“…The waterjet cutting technique utilizes high‐pressure waterjet energy to separate the target samples, which can deeply evade thermal injury and cross‐contamination. A high‐pressure waterjet automatic cutting apparatus integrated with a waterjet cutting system, image acquisition system, and process control system was developed for fruit cutting (Carreño‐Olejua et al., 2010). Compared to the cutting performance of a normal knife and handheld slicer, the waterjet cutting technique was beneficial for reduced processing loss and oxidation.…”

Section: Other Advanced Cutting Techniques For Food Processingmentioning

confidence: 99%

Advanced cutting techniques for solid food: Mechanisms, applications, modeling approaches, and future perspectives

Xu¹,

Wang²,

Deng³

et al. 2022

Comp Rev Food Sci Food Safe

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Cutting is an imperative operation in the food‐manufacturing factory, separating food into a predefined geometry. A broad range of solid foods, with various components, textures, and structures, pose enormous challenges to conventional cutting strategies. Additionally, the cutting performance is significantly impacted by the processing parameters, wherein trial‐and‐error or empirical methods are often used to select the parameters in source‐wasting and time‐consuming ways. Hence, there is a need to accelerate the development of advanced cutting techniques and novel modeling approaches in the food‐manufacturing industry. Recently, advanced cutting techniques (ultrasonic vibration‐assisted [UVA], laser, and waterjet cutting) are seen to be superior in processing foods of various textures, with the advantages of high cutting quality, low contamination, and easy operation. Compared with conventional cutting, advanced cutting techniques can dramatically reduce cutting force and energy consumption, resulting in high efficiency, energy‐and‐source saving, and low carbon footprint. Additionally, the finite element (FE) model does simulate the cutting process well, and artificial intelligence (AI) technology is competent to optimize the cutting parameters. This review is perhaps the first one focusing on the advanced cutting techniques applied in the food industry, serving as a summary of the cutting mechanisms, critical influence factors, and applications of conventional and advanced cutting techniques including UVA, laser, and waterjet cutting. In addition, the modeling approaches with respect to FE and AI models are emphasized. Finally, the challenges and future perspectives of advanced cutting techniques combined with modeling approaches are highlighted, and those approaches are promising in the future intelligent food‐manufacturing industry. Practical Application The review clearly demonstrates that advanced cutting techniques as having advantages such as high efficiency, energy‐and‐source saving, and low damages, thus exhibiting great potential in processing food of various textures with high cutting quality, low contamination, and easy operation. Additionally, the FE model does simulate the cutting process well and AI is competent in optimizing the cutting parameters, which possesses great potential in providing comprehensive cutting information and selecting the optimal combination of cutting parameters.

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Section: Other Advanced Cutting Techniques For Food Processingmentioning

confidence: 99%

Advanced cutting techniques for solid food: Mechanisms, applications, modeling approaches, and future perspectives

Xu¹,

Wang²,

Deng³

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…Wulfkuehler et al () and Wulfkuehler, Dietz, Schmidt, Weiss, and Carle () also showed that water jet cutting could replace blade cutting in the study of cutting chicory by water jet and cutting chicory with new blade, which avoided the interruption of blade replacement in processing and cross contamination of microorganisms. To improve the water jet cutting technology Carreño‐Olejua, Hofacker, and Hensel () utilized pressure sensor and image acquisition technology for analysis of the area of interest of melon and apple, the water jet technology in fruit and vegetable slices has obtained the remarkable effect through the second order partial derivative of the image acquisition, especially for the symmetry is better. To study different types of fruits and vegetables, the machine design of fuzzy controller was adopted in the later stage to adjust the water pressure, cutting direction, distance between nozzle and fruits and vegetables, cutting speed.…”

Section: Food Segmentation and Identification Technologymentioning

confidence: 99%

Current intelligent segmentation and cooking technology in the central kitchen food processing

Liu

Zhang

Sun

et al. 2019

J Food Process Engineering

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The social division of labor more and more detailed, part of the agricultural products can be processed by a third‐party to solve the needs of standardization and intensification, and the central kitchen is the current trend of the high‐intensity, intensive, and repetitive catering industry. In the process of processing large quantities of food materials, standardization of catering industry's finished or semifinished products decline due to the low‐automatic degree equipment and high‐intensity labor demand, therefore high automation and intelligent processing equipment market prospects will be more broad. As a processing place for finished and semifinished dishes, central kitchen has realized partial automation in the pretreatment process of food materials. To achieve the best state of food processing, intelligent processing equipment considered as the best choice for enterprises. In this article, the segmentation and cooking process of ingredients in the central kitchen, such as water jet technology, 3D segmentation techniques, high spectral combination neural network intelligent segmentation technology, and intelligent cooking and recognition technology were reviewed, which can provide theoretical basis for cooking and catering industry to realize intelligent food processing. Practical applications Intelligent identification and classification of food materials is the key to improve the intelligent pretreatment of food materials in the central kitchen. Intelligent processing of fruits, vegetables, meat, and fish not only reduces the volume of equipment and makes it possible for the same equipment to cut multiple food materials, but also the processing cost is lower than that of automatic processing equipment. In addition, the combination of hyperspectral neural network control technology will also improve the intelligence of the central kitchen. Hyperspectral technology captures images of food materials through multiple sensors, and the collaborative neural network control module adaptively separates and cooks food materials, providing a basis for further improvement of industrial robots.

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“…Food industry demands more effective cutting process (Palma-Salgado et al 2014 ). The water jet cutting system controls pressure with a water barrier that prevents the movement of fl uids and fl ushes away the potentially damaging enzymes from the tissues (Carreño-Olejua et al 2010 ). The purifi ed water increases the quality of the fresh-cut products with the absence of blades and knives; and reduces the possibility of microbial contamination and minimizes the oxidation.…”

Section: Water Jet Cuttingmentioning

confidence: 99%

Washing, Peeling and Cutting of Fresh-Cut Fruits and Vegetables

Tapia

Gutiérrez-Pacheco

Vázquez-Armenta

et al. 2014

Food Engineering Series

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High-Pressure Water-Jet Technology as a Method of Improving the Quality of Post-Harvest Processing

Cited by 16 publications

References 13 publications

Advanced cutting techniques for solid food: Mechanisms, applications, modeling approaches, and future perspectives

Advanced cutting techniques for solid food: Mechanisms, applications, modeling approaches, and future perspectives

Current intelligent segmentation and cooking technology in the central kitchen food processing

Washing, Peeling and Cutting of Fresh-Cut Fruits and Vegetables

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