What's The Application of Ultrasonic Cutting Machine in Food Area?

1. Introduction

Ultrasonic Food Cutting is a non-thermal processing technology that uses high-frequency mechanical vibration (usually 20–40 kHz) to achieve precise food segmentation. Compared with traditional mechanical cutting, this technology can significantly reduce food damage, improve cutting efficiency, and is suitable for foods with high viscosity, fragile or containing heterogeneous ingredients (such as cakes, cheese, frozen foods, etc.).

2. Principle of Ultrasonic Cutting

2.1 Basic Working Mechanism

The ultrasonic cutting system consists of a transducer, a booster, and a cutting blade. Its core principle is:

High-frequency vibration: The transducer converts electrical energy into mechanical vibration (frequency 20–40 kHz, amplitude 10–100 μm), which is amplified by the booster and transmitted to the blade.

Micro-impact cutting: The high-frequency vibration of the blade produces local stress concentration when it contacts the food, causing the material to break within a small range, rather than relying on traditional shear force.

2.2 Peculiarities of cutting mechanics

Low-resistance cutting: Vibration reduces the friction between the blade and the food, and reduces the cutting force (to less than 50% of the traditional method).

Non-adhesiveness: High-frequency vibration prevents soft or sticky foods (such as cheese, dough) from adhering to the blade.

Cold cutting effect: No significant thermal damage, retaining the freshness of the food (especially suitable for heat-sensitive ingredients).

3. Technical advantages

Comparison items Ultrasonic cutting Traditional mechanical cutting

Cutting force Low (vibration-assisted) High (pure mechanical force)

Section quality Smooth, no debris Easy to crack or deform

Applicable materials Soft, sticky, multi-layer composite food Homogeneous hard food

Hygiene Self-cleaning blade (vibration anti-sticking) Frequent cleaning is required

4. Application areas

4.1 Baking and desserts

Cake cutting: Precise layering to avoid cream collapse.

Meringue, chocolate: No cracks or breaks.

4.2 Dairy products and meat

Cheese slicing: Solve the problem of sticking to the knife, and the thickness is controllable (±0.1 mm).

Frozen meat: Reduce the need for thawing and maintain the meat structure.

4.3 Pre-prepared dishes and convenience foods

Vegetable cutting: Minimize cell rupture and extend shelf life.

Sandwiches/sushi: Complete segmentation of heterogeneous materials with multiple layers.

4.4 Special food processing

Gel foods (such as tofu, jelly): High-precision molding.

Nutrition bars, energy gels: No oil precipitation.

5. Key equipment and technical parameters

Frequency: 20–40 kHz (high frequency is suitable for fine cutting, low frequency is suitable for thick blocks).

Amplitude: 30–60 μm (needs to be adjusted according to the hardness of the food).

Blade material: titanium alloy (lightweight, corrosion-resistant).

Automation integration: Can be used with robots to achieve 3D cutting.

Conclusion

Ultrasonic food cutting is reshaping the production standards of the food processing industry through its "gentle and efficient" characteristics. With technological advances and cost reductions, this technology is expected to become a standard solution for high-end food manufacturing.