Ultrasonic cutting of foods: Effects of excitation magnitude and cutting velocity on the reduction of cutting work

Research output: Contribution to journal › Research article › Contributed › peer-review

Contributors

Details

Original languageEnglish
Pages (from-to)288-293
JournalInnovative food science & emerging technologies : the official journal of the European Federation of Food Science and Technology
Volume7
Publication statusPublished - 2006
Peer-reviewedYes

External IDs

Scopus 33750341423
ORCID /0000-0002-1914-8473/work/142249464

Keywords

Keywords

  • Ultrasonic cutting, vibration amplktude, cutting velocity, vibration speed, cutting force reduction, foods