Examinations for optimization of cutting knives. 1. Improvement of cutting knife shapes for different meat products.

摘要

Studies on optimization of shape and grinding patterns for knives used in bowl choppers used for preparation of meat emulsions, including sausage emulsions, are reported. Effects on energy consumption during the comminution process, technological parameters of meat emulsions and quality of final products were assessed for cooked sausages, liver sausages and raw dry fermented sausages. For cooked sausages and liver sausages, knives with a steep and short cutting edge ground on 1 side were best; these gave a hacking cut character. Alternating left and right sided grinding showed no clear advantage. For raw dry fermented sausages, the best results were obtained for long sickle shaped knives, which give a long drawn cut. For min. energy consumption, sickle knives with a steep edge near the centre of rotation and a tangentially flattened shape are better than those with continuous sickle type curvature.