Title
UNCONVENTIONAL CUTTING METHODS IN FOOD ENGINEERING
Autor
Mariusz Kosmowski, Andrzej Dowgiałło
Keywords
cutting, unconventional methods
Abstract
The methods of raw materials and food products cutting used in practice were characterized by wire, ultrasonic, water and laser. The disadvantages, advantages and limitations of cutting methods were showed standard of such treatment techniques were indicated.
Pages
3-13
Cite
Kosmowski, M., Dowgiałło, A. (2016). UNCONVENTIONAL CUTTING METHODS IN FOOD ENGINEERING. Acta Sci. Pol. Technica Agraria, 15(3-4), 3-13.
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