Robotic high pressure water jet cutting of chuck slices

  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},
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
8 Citations
Evaluation of a Water Jet Cutting System for Slicing Potatoes
A water jet cutting machine was used to slice potato tubers, and characteristics of the cut surfaces were studied. Irregularities on the cut face were visualized by staining with a nonspecificExpand
Chapter 6 – Size Reduction
  • Z. Berk
  • Materials Science, Engineering
  • 2013
Size reduction is a widespread, multipurpose operation in food processing. Size reduction in solids comprises milling, crushing, chopping and cutting. Size reduction in liquids includesExpand
Instruments for Endoscopic Surgery
The video systems, light sources, insufflators, and accessory instruments are technically complex, and the ES surgeon has to understand the technology of the equipment to appreciate its use and future development. Expand
Initial Preparation, Handling, and Distribution of Minimally Processed Refrigerated Fruits and Vegetables
There is a continuous demand for fresh, convenient, high-quality and safely prepared minimally processed refrigerated (MPR) fruits and vegetables throughout the world, but consumption is concentratedExpand
Instrumente und Technologie für die endoskopische Chirurgie
Seit die ersten laparoskopischen Cholezystektomien Ende der 80er Jahre erfolgreich klinisch durchgefuhrt wurden, ist eine Vielzahl neuer Instrumente entwickelt worden, doch die derzeitigenExpand


Component recognition in beef chuck using colorimetric determination
The potential for increasing the utilization of lower quality grades and cuts of beef was dependent on controlling the level of objectionable components, such as connective tissue and developing anExpand