Abstract
Experience in the use of water-polymer jets as a cutting tool for cutting food products has revealed a number of advantages inherent in hydrojet-technology. Today, the introduction of hydrojet technology into the food industry requires the purchase of expensive equipment. This circumstance has become crucial in setting the task of developing a highly effective process of hydrojet treatment of food products by cutting. The study presents an engineering method for calculating the parameters of a set of equipment for water-polymer processing of frozen food products by cutting The method enables the development of design and technical documentation for a hydro-cutting installation. The research and industrial approbation of the produced prototype of the installation for hydrojet water-polymer processing of food products by cutting showed an increase in the rational cutting speed by more than 2 times, the optimum distance between the surface of the food product and the cut of the nozzle by 15 times, the depth of cut by 4 times at a cutting speed of 0.100 m/s, as well as an improvement in the quality of the cut surface of the food product in comparison with water cutting. Due to optimization of the process of hydrojet water-polymer processing of food products, it was possible to significantly reduce the operating pressure (by 4‑5 times), which allowed producing a prototype of a hydro-cutting plant with the cost 10 times less than the cost of standard equipment. The research and industrial approbation confirmed the high efficiency of the process of hydrojet water-polymer processing of frozen food products, the practical expediency and cost-effectiveness of water-polymer processing of food products by cutting.
Highlights
The introduction of hydrojet technology into the food industry requires the purchase of expensive equipment
This circumstance has become crucial in setting the task
The study presents an engineering method for calculating the parameters of a set of equipment for waterpolymer processing of frozen food products by cutting The method enables the development of design and technical documentation for a hydro-cutting installation
Summary
Безразмерная длина начального участка гидрорежущей водополимерной струи lн,c dо определяется по формулам: lн,c dо lн dо. Где: (lн dо) – безразмерная длина начального участка водяной струи; Kn = dk dо – коэффициент поджатия потока в струеформирующей головке (при lk dо > 10 принимается Кn=10); lk dо – отношение длины подводящего канала к его диаметру; Rza – параметр шероховатости внутренней поверхности струеформирующей головки и подводящего канала. Где: εɺ – продольный градиент скорости во входной области сопла; dc – диаметр водополимерной струи, мм; lн,с – длина начального участка водополимерной струи, мм; lо/dо – безразмерное расстояние от среза сопла до рассматриваемого сечения; К1 – коэффициент, величина которого зависит от расстояния между рассматриваемым сечением и срезом сопла гидрорежущей струеформирующей головки.
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