Ultrasonic application of food cutting is harmless to the human body. And in recent years, ultrasound has been widely used in the food industry.

Ultrasonic application of food cutting: does not require sharp blades, does not require a lot of pressure, and will not chip or damage the cutting material. The cutting knife is doing ultrasonic vibration, the friction resistance is very small, and the material to be cut is not easy to stick to the blade. It is particularly effective for cutting frozen, viscous and elastic foods. At the same time of cutting, the cutting part has fusion. The cutting part is sealed to prevent the loosening of the cut food tissue. Ultrasonic cutting machine is a device that uses wave energy for cutting processing, which is characterized by not using traditional cutting edges.

Traditional cutting: Traditional cutting uses a knife with a sharp edge to press against the food to be cut. The pressure is concentrated on the cutting edge, and the pressure is very large, exceeding the shear strength of the food to be cut, and the molecular bonds of the food are pulled apart and cut. Since the food is pulled apart by strong pressure, the cutting edge of the cutting tool should be very sharp, and the material itself has to withstand relatively large pressure. The cutting effect is not good for soft and elastic foods, and it is more difficult for sticky foods.

Therefore, compared with traditional cutting, the benefits of ultrasonic cutting of food are obvious, which is also the reason why this method is widely used in the food industry. In addition to ultrasonic cutting of food, other applications in the food industry include: ultrasonic cleaning, ultrasonic assisted extraction, ultrasonic sterilization, ultrasonic emulsification, ultrasonic crystallization, ultrasonic drying, etc.