The prospect of using water jet cutting machines in cutting and slicing through produce could be favorable to the food farming industry because it will spur the coming of a better alternative for processing fresh-cut produce.
The working technology behind waterjet cutting is not new. It has been around for quite a few decades now. The first application of waterjet technology can be tracked to have happened during the 1970s, however, it only gained good traction in the 1980s and.
While waterjet technology is gaining acceptance and popularity in many different industries, alongside its growth is the advent of abrasive methods of stone, metals, and glass.
Where waterjet cutting for produce nowadays is where waterjet cutting for stainless steel used to be some 30 years ago. People then have no idea what it is all about. Available information about it during that time is so limited and scarce. Those who have heard about it don’t have an in-depth idea of how it really worked or what is in it for anyone who will take advantage of it.
Right now, the produce industry is taking its precious time to learn the rudiments of cutting different kinds of perishable goods with water jet systems. And various industry insiders are saying that this groundbreaking technology offers this sector a very good potential in as far as advancing their business interest is concerned.
Comprehensive research and study will help us increase the current amount of knowledge we have about water jet cutting. The research that was spearheaded by the University of California Davis and presented in Chicago’s United Fresh convention was among those kinds of research we are looking forward to.
The scope of the study mentioned above would include how waterjet cutting machine systems would fare in terms of their performance when used alongside traditional material cutting methods such as stainless steel knives. The study revealed startling results though. There are a handful of observable cosmetic defects on the surface of the cut romaine leaves. Besides, there is also red discoloration and whitening dehydration on the leaves.
There are several mechanical factors that will determine the performance of a water jet system and this would include the conveyor speed, type of nozzle, and water pressure. A research team from UC Davis conducted a study on these factors in two independent studies. They compared the use of conventional cutting machines with new, used, and reconditioned blades against a waterjet cutting system.
No substantial difference was among the cutting treatments, not until the lapsing of the 12-day air storage part. After the passing of 18 days, the sharp nozzle proved itself as the best cutting treatment. The leaves of the romaine displayed less reddish discoloration as opposed to the new blade cuts. As for the brand new blades, they tend to produce fewer amounts of damage as opposed to the blades that have been used or reconditioned.
As of this writing, the South and Central Americas are already taking good advantage of water jet cutting machines for tipping green beans. The farming sector is also keen on tapping into this groundbreaking technology in their cutting needs for asparagus, capping strawberries, chunking melons, or trimming green onions.
Right now we can’t really say that water jet systems are all ready for use in slicing and cutting other types of produce. Like for instance, cut apples since they tend to have brownish discoloration, or citrus fruits because they have pulp.