2010 HDWSST

The processing method is a key factor in quality and hygiene assurance and determines the quality of the product. The majority of quality losses are a direct consequence of inadequate processing. In order to produce high-quality, hygienically flawless 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 proven that the extent of physiological damage, the change in biochemical composition and the course of microbiological degradation are directly dependent on the type of treatment.

Since the cutting tool used continuously in a cutting process reduces the quality due to the infection of the product with microorganisms, a cutting process without a tool in the conventional sense is proposed. Water jet cutting technology is already being used in the fish, meat and confectionery processing sectors. There are also fields of application for beets and potatoes.

Responsible for the project : Dr. René Careño

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