Аннотации:
Results and discussions. It was found that the increasing the
pressure from 200 to 500 MPa results in a nearly 21-fold and 6-
fold increase in the depth of cut for nozzles with diameters of
0.210-3 and 0.410-3 m, respectively. Additionally, increasing
the nozzle opening diameter leads to an increase in the depth of
cut in the frozen food product. At the same time, the maximum
cutting depth in the food product at the temperature of -11 °C
did not exceed 82,510-3 m with the pressure of 500 MPa.
Reducing the temperature of the food product to -11 °C and
below excludes the possibility of using water jet cutting at the
pressure of 250–300 MPa, and the necessity of creating
pressures above 300 MPa causes a sharp increase in the cost of
water jet cutting equipment. Experimental verification was
conducted to evaluate the feasibility of using a water jet with
small ice particles to enhance the hydro-cutting. The process of
hydro-cutting deep-frozen food products can be intensified by
adding small ice particles to the water jet, which is highly
effective but also expensive. Alternatively, a water-nitrogen jet
that employs ice microparticles as an abrasive, formed by
cooling the water jet with liquid nitrogen vapour, is a costeffective
way to significantly improve the water jet cutting
process for deep-frozen food products.
