Advanced cutting techniques for solid food: Mechanisms, applications, modeling approaches, and future perspectives

Area of Science:

• Food Science and Technology
• Manufacturing Engineering
• Materials Science

Background:

• Conventional cutting methods struggle with diverse food textures, leading to inefficient parameter selection.
• There's a growing need for advanced cutting techniques and modeling in food manufacturing.
• Current methods are often time-consuming and wasteful.

Purpose of the Study:

• To review advanced cutting techniques for the food industry.
• To summarize cutting mechanisms, influencing factors, and applications.
• To highlight the role of modeling approaches like finite element and artificial intelligence.

Main Methods:

• Review of ultrasonic vibration-assisted (UVA), laser, and waterjet cutting techniques.
• Analysis of cutting mechanisms and critical influence factors.
• Emphasis on finite element (FE) and artificial intelligence (AI) modeling approaches.

Main Results:

• Advanced cutting techniques offer high quality, low contamination, and easy operation for various food textures.
• These methods significantly reduce cutting force and energy consumption, promoting sustainability.
• FE models accurately simulate cutting processes, while AI optimizes parameters effectively.

Conclusions:

• Advanced cutting techniques, coupled with FE and AI modeling, are highly promising for intelligent food manufacturing.
• These integrated approaches offer efficiency, energy savings, and reduced environmental impact.
• The review provides a foundation for future research and development in food cutting technologies.