Cutting device of viscoelastic food

Abstract

The invention relates to a cutting device of viscoelastic food. The cutting device comprises a transmission mechanism and a cutting mechanism; the transmission mechanism comprises a transmission rack, a transmission motor, a driving shaft, a driven shaft and a conveying belt; the cutting mechanism comprises a cutting rack, a cutting motor and at least a group of cutters; the cutting device further comprises a viscosity-resistant mechanism; the viscosity-resistant mechanism comprises at least one viscosity-resistant bracket and at least one viscosity-resistant stop rod; the viscosity-resistant stop rods are connected at the tops of the viscosity-resistant brackets; the viscosity-resistant brackets are connected with the transmission rack; and the viscosity-resistant stop rods are arranged above the conveying belt and are located on the sides of the corresponding cutters. Through the viscosity-resistant mechanism, the situation that the viscoelastic food moves upwards with the cutters in the cutting process is avoided effectively, the subsequent cutting quality of the cutters on the viscoelastic food is ensured, and the cutters can cut smoothly and stably.

Description

technical field [0001] The invention relates to the field of food processing equipment, in particular to a viscoelastic food cutting device. Background technique [0002] A viscoelastic food is a food that has two physical properties of food, both the elasticity of a solid and the viscosity of a liquid. The viscoelastic body behaves like an ideal elastic body when it is subjected to a short-term external force, and it behaves as an ideal viscous body when it is subjected to a continuous external force. When the human mouth begins to chew food, the mouth and teeth act on the food for a very short time, so the food is perceived as an elastic body. During processing such as stirring, mixing, extrusion, etc., the food is often subjected to force for a long time, and the physical properties of viscoelastic bodies are more similar to viscous bodies at this time. Viscoelastic foods usually have a certain shape of tissue structure or grid structure, and when subjected to external ...

AI Technical Summary

Problems solved by technology

Due to the viscoelasticity of quick-frozen prepared foods and other viscoelastic foods, such foods may stick to the cutter during the cutting process, thus affecting the flatness, stability and continuity of the cutting device requirements

Especially in the case of high-throughput conveying on the conveyor belt, the current cutter device cannot complete the cutting work of viscoelastic food smoothly and stably

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