2010 HDWSST

For quality and hygiene assurance, the processing method is an essential influencing factor and determines the quality of the product. A large part of the quality losses are a direct consequence of inadequate processing. In order to produce high quality, hygienic goods, a process must be used that minimizes direct contact between goods and people. The working environment has a decisive influence on the microbiological quality of the process. It has been demonstrated that the extent of physiological damage, changes in biochemical composition and the course of microbiological degradation depend directly on the type of treatment.

Since the cutting tool used continuously in a cutting process reduces the quality because of the infection of the product with microorganisms, a cutting process without a tool in the conventional sense is proposed. The technology of waterjet cutting is already used in the fields of fish, meat and confectionery processing. In addition, there are also fields of application in beets and potatoes.

Responsible for the project : Dr. René Careño

Cooperation : University of Applied Sciences Konstanz, Faculty of Mechanical Engineering (Prof. Dr.-Ing. Werner Hofacker)