Helga Franklínsdóttir gives a lecture on her project for a master's degree in food science. The project is called "Application of waterjet cutting in processing of cod and salmon fillets"
When does this event start: January 30, 2014 - 3:30 p.m.
Further location: Matís, Vínlandsleið 12, 113 Reykjavík
Abstract
The aim of this project was to create knowledge about water cutting in fish that could be used in the design of FleXicut. FleXicut is a water cutting technology developed for whitefish with a focus on cod that is able to cut different patterns and curved cuts. The relationship between water-cutting conditions, species, physical properties and temperature in fillets was investigated. Cod and salmon fillets were tested using different pre-cooling methods and fillets either with or without skin. The main conditions for a good cut were the quality and purity of the cut to determine the range of the best cutting conditions. The results showed that the cutting speed is most important when it comes to the quality of fish fillets, as the salt in the fillets increases with increasing cutting speed. The connective tissue was the main problem in the tail trim, as the incision could not be penetrated, especially for cod fillets. The subcooling before the cut showed a better cut and less salinity in the fillets. This was more important for salmon fillets compared to cod fillets where the quality of the cut through the skin and tail trim was much better.
Keywords: Water cutting, subcooling, X-ray, cutting speed, pressure, tip size, saddle, connective tissue.
Supervisors
Sigurjón Arason, professor of martial arts at the University of Iceland and Matís' chief engineer, dr. Kristín Anna Þórarinsdóttir, project manager of Marel and Ásbjörn Jónsson, project manager of Matís
Examiner
Dr. Björn Margeirsson, research director of Promens Dalvík and Promens Tempra.