Modelling of Oblique Wire Cutting and Experimental Application on Soft Solid Foods for the Investigation of Friction Behaviour
The sales value of ready-made foods is determined to a large extent by the appearance of the individual pieces or slices. Breakouts or deformations are perceived negatively and should be avoided. The quality of the cut surface is derived as an evaluation criterion from the evaluation of the cutting...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2019-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2019/5429093 |
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