Robotic high pressure water jet cutting of chuck slices

@article{Heiland1990RoboticHP,
  title={Robotic high pressure water jet cutting of chuck slices},
  author={W. K. Heiland and Richard P. Konstance and James C. Craig},
  journal={Journal of Food Process Engineering},
  year={1990},
  volume={12},
  pages={131-136}
}
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… Expand
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