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Volumn 86, Issue 1, 2008, Pages 61-67

Power requirements of the high-frequency generator in ultrasonic cutting of foods

Author keywords

Amplitude; Energy consumption; Food; Frequency; Power demand; Ultrasonic cutting; Vibration speed

Indexed keywords

ELECTRIC POWER UTILIZATION; NATURAL FREQUENCIES; ULTRASONIC CUTTING;

EID: 36248937221     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.09.024     Document Type: Article
Times cited : (29)

References (9)
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    • Strategies for reducing stress in ultrasonic cutting systems
    • Cardoni A., and Lucas M. Strategies for reducing stress in ultrasonic cutting systems. Strain 41 (2005) 11-18
    • (2005) Strain , vol.41 , pp. 11-18
    • Cardoni, A.1    Lucas, M.2
  • 3
    • 21944453085 scopus 로고    scopus 로고
    • Temperature effects in ultrasonic cutting
    • Lucas M., Cardoni A., and McBeath A. Temperature effects in ultrasonic cutting. CIRP Annals 54 (2005) 195-198
    • (2005) CIRP Annals , vol.54 , pp. 195-198
    • Lucas, M.1    Cardoni, A.2    McBeath, A.3
  • 4
    • 0030164991 scopus 로고    scopus 로고
    • Enhanced vibration control of an ultrasonic cutting process
    • Lucas M., Graham G., and Smith A.C. Enhanced vibration control of an ultrasonic cutting process. Ultrasonics 34 (1996) 205-211
    • (1996) Ultrasonics , vol.34 , pp. 205-211
    • Lucas, M.1    Graham, G.2    Smith, A.C.3
  • 6
    • 27744451909 scopus 로고    scopus 로고
    • Acoustic cavitation induced by ultrasonic cutting devices: A preliminary study
    • Schneider Y., Zahn S., Hofmann J., Wecks M., and Rohm H. Acoustic cavitation induced by ultrasonic cutting devices: A preliminary study. Ultrasonics Sonochemistry 13 (2006) 117-120
    • (2006) Ultrasonics Sonochemistry , vol.13 , pp. 117-120
    • Schneider, Y.1    Zahn, S.2    Hofmann, J.3    Wecks, M.4    Rohm, H.5
  • 7
    • 0012364964 scopus 로고    scopus 로고
    • Qualitative process evaluation for ultrasonic cutting of food
    • Schneider Y., Zahn S., and Linke L. Qualitative process evaluation for ultrasonic cutting of food. Engineering in Life Sciences 2 (2002) 153-157
    • (2002) Engineering in Life Sciences , vol.2 , pp. 153-157
    • Schneider, Y.1    Zahn, S.2    Linke, L.3
  • 8
    • 29544440282 scopus 로고    scopus 로고
    • The impact of excitation and material parameters on the efficiency of ultrasonic cutting of bakery products
    • Zahn S., Schneider Y., and Rohm H. The impact of excitation and material parameters on the efficiency of ultrasonic cutting of bakery products. Journal of Food Science 70 (2005) 510-513
    • (2005) Journal of Food Science , vol.70 , pp. 510-513
    • Zahn, S.1    Schneider, Y.2    Rohm, H.3
  • 9
    • 33750341423 scopus 로고    scopus 로고
    • Ultrasonic cutting of foods: Effects of excitation magnitude and cutting velocity on the reduction of cutting work
    • Zahn S., Schneider Y., and Rohm H. Ultrasonic cutting of foods: Effects of excitation magnitude and cutting velocity on the reduction of cutting work. Innovative Food Science & Emerging Technologies 7 (2006) 288-293
    • (2006) Innovative Food Science & Emerging Technologies , vol.7 , pp. 288-293
    • Zahn, S.1    Schneider, Y.2    Rohm, H.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.