Abstracts from      

(original article is only in German language available)

The study examined to what extent two different knife geometries
(the knives supplied with the cutting machine and linear knives), shaft-mounted on either three knife planes à two knives or on a single knife plane with just two knives affect the temperature gradient of the emulsion, the performance gradient of the main cutting
machine motor and the properties of cooked sausages at shaft rotation speeds of 2500, 3000 and 3750.rpm and end cutting of cooked sausage emulsion at temperatures of 6, 9 or 12.°C. The bowl speed for all tests was 18 rpm. The instantaneous perfor-mance of the cutting machine was higher with linear knives than with standard knives. Using linear knives coupled greater temperature increase of the emulsion per time unit and faster attainment of the targeted cutter end temperatures than using standard knives.
However, the energy consumption required for cutting to comparable emulsion end temperatures proved to be independent of the knife geometry. The possibility of deriving cutting results or other product properties from the performance gradient of the cutting
machine or a torque gradient of the shaft had to be ruled out. The knife geometry influenced the hardness and density of the sausages and the gel separation in preserves. The number of knives had a slight influence on the brightness and red tone as well as on the hardness and density of the product. The end temperature of the cutting machine could be used to vary the brightness, red tone, resistance to breaking, hardness and water binding capacity. The shaft speed influenced the hardness, density and water binding capacity. When 2 and 6 linear knives were used, the product could not be
sliced very homogenously.

  
Authors' Adresses

Wiss. Dir. Priv. Doz. Dr. Dr. habil. Günther F. Hammer und Dr.-Ing. Stefan Stoyanov, Max-
Rubner-Institut, Institut für Sicherheit und Qualität bei Fleisch, E.-C.-Baumann-Straße 20,
95326 Kulmbach