Journal articles: 'Cutting boards'

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ZHAO, P., T. ZHAO, M. P. DOYLE, J. R. RUBINO, and J. MENG. "Development of a Model for Evaluation of Microbial Cross-Contamination in the Kitchen." Journal of Food Protection 61, no. 8 (August 1, 1998): 960–63. http://dx.doi.org/10.4315/0362-028x-61.8.960.

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Foods can become contaminated with pathogenic microorganisms from hands, the cutting board, and knives during preparation in the kitchen. A laboratory model was developed to determine occurrence of cross-contamination and efficacy of decontamination procedures in kitchen food-handling practices. Enterobacter aerogenes B199A, an indicator bacterium with attachment characteristics similar to that of Salmonella spp., was used. Chicken meat with skin inoculated with 106 CFU of E. aerogenes B 199A/g was cut into small pieces on a sterile cutting board. The extent of cross-contamination occurring from meat to the cutting board and from the cutting board to vegetables (lettuce and cucumbers) subsequently cut on the board was determined. Swab samples from the cutting board, hand washings, and lettuce and cucumber samples revealed that approximately 105 CFU of E. aerogenes/cm2 were transferred to the board and hands and approximately 103 to 104 CFU of E. aerogenes/g to the lettuce and cucumbers. The surfaces of the cutting board and hands were treated with antibacterial agents after cutting the meat, and counts of E. aerogenes on the cutting board and vegetables (lettuce and cucumbers) were determined. Results revealed that use of the disinfectant reduced the population of E. aerogenes to almost nondetectable levels on the cutting boards. The average counts after treatment were <20 CFU/g of vegetable and ranged from <20 to 200 CFU per cm2 or g on the cutting board and subsequently on the vegetables. These results indicate that bacteria with attachment characteristics similar to Salmonella spp. can be readily transferred to cutting boards during food preparation and then cross-contaminate fresh vegetables if the boards are not cleaned. Application of a kitchen disinfectant can greatly reduce bacterial contamination on cutting boards.

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Dang-Xuan, Sinh, Hung Nguyen-Viet, Phuc Pham-Duc, Delia Grace, Fred Unger, Nam Nguyen-Hai, Thanh Nguyen-Tien, and Kohei Makita. "Simulating Cross-Contamination of Cooked Pork with Salmonella enterica from Raw Pork through Home Kitchen Preparation in Vietnam." International Journal of Environmental Research and Public Health 15, no. 10 (October 22, 2018): 2324. http://dx.doi.org/10.3390/ijerph15102324.

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Pork is the most commonly consumed meat in Vietnam, and Salmonella enterica is a common contaminant. This study aimed to assess potential S. enterica cross-contamination between raw and cooked pork in Vietnamese households. Different scenarios for cross-contamination were constructed based on a household survey of pork handling practices (416 households). Overall, 71% of people used the same knife and cutting board for both raw and cooked pork; however, all washed their hands and utensils between handling raw and cooked pork. The different scenarios were experimentally tested. First, S. enterica was inoculated on raw pork and surfaces (hands, knives and cutting boards); next, water used for washing and pork were sampled to identify the presence and concentration of S. enterica during different scenarios of food preparation. Bootstrapping techniques were applied to simulate transfer rates of S. enterica cross-contamination. No cross-contamination to cooked pork was observed in the scenario of using the same hands with new cutting boards and knives. The probability of re-contamination in the scenarios involving re-using the cutting board after washing was significantly higher compared to the scenarios which used a new cutting board. Stochastic simulation found a high risk of cross-contamination from raw to cooked pork when the same hands, knives and cutting boards were used for handling raw and cooked pork (78%); when the same cutting board but a different knife was used, cross-contamination was still high (67%). Cross-contamination between was not seen when different cutting boards and knives were used for cutting raw and cooked pork. This study provided an insight into cross-contamination of S. enterica, given common food handling practices in Vietnamese households and can be used for risk assessment of pork consumption.

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PARK, PAUL K., and DEAN O. CLIVER. "Disinfection of Household Cutting Boards with a Microwave Oven." Journal of Food Protection 59, no. 10 (October 1, 1996): 1049–54. http://dx.doi.org/10.4315/0362-028x-59.10.1049.

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Used cutting boards with numerous knife marks, particularly those made of polymers, are difficult to disinfect manually. Plastic cutting boards have been preferred to wood because they can be washed in dishwashers and used in microwave ovens. Our study tested the microwave oven for disinfection of cutting boards. Surfaces of plastic and wooden cutting boards were inoculated with up to 109 CFU of Escherichia coli or other bacteria in broth culture and later sampled by contact with agar medium for CFU assay or by swabbing for ATP bioluminescence assay. On wood, almost total elimination of vegetative cells occurred with exposure times of the 3 to 4 min at a high setting on typical 450 to 600 g wooden boards, depending on board size, bacterial load, and moisture level. On plastic, microwave energy had almost no lethal effect on bacteria: 12 min of exposure did not reduce the number of bacteria significantly. Increased moisture (wetness) enhanced killing efficiency on wood, but was negligible on plastic. Temperatures near the wood surface reached 95°C within the first 4 min, whereas plastic surfaces reached no more than 40°C. Our study indicates that brief “cooking” of wooden boards at a “high” setting in a microwave oven is an effective way to kill bacteria, and thus a very simple and cheap method to protect food against cross-contaminating pathogens. Because plastic is relatively inert to microwaves, disinfection of plastic boards in a microwave oven is impractical.

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VENKITANARAYANAN, KUMAR S., GABRIEL O. I. EZEIKE, YEN-CON HUNG, and MICHAEL P. DOYLE. "Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on Plastic Kitchen Cutting Boards by Electrolyzed Oxidizing Water." Journal of Food Protection 62, no. 8 (August 1, 1999): 857–60. http://dx.doi.org/10.4315/0362-028x-62.8.857.

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One milliliter of culture containing a five-strain mixture of Escherichia coli O157:H7 (∼1010 CFU) was inoculated on a 100-cm2 area marked on unscarred cutting boards. Following inoculation, the boards were air-dried under a laminar flow hood for 1 h, immersed in 2 liters of electrolyzed oxidizing water or sterile deionized water at 23°C or 35°C for 10 or 20 min; 45°C for 5 or 10 min; or 55°C for 5 min. After each temperature–time combination, the surviving population of the pathogen on cutting boards and in soaking water was determined. Soaking of inoculated cutting boards in electrolyzed oxidizing water reduced E. coli O157:H7 populations by ≥5.0 log CFU/100 cm2 on cutting boards. However, immersion of cutting boards in deionized water decreased the pathogen count only by 1.0 to 1.5 log CFU/100 cm2. Treatment of cutting boards inoculated with Listeria monocytogenes in electrolyzed oxidizing water at selected temperature–time combinations (23°C for 20 min, 35°C for 10 min, and 45°C for 10 min) substantially reduced the populations of L. monocytogenes in comparison to the counts recovered from the boards immersed in deionized water. E. coli O157:H7 and L. monocytogenes were not detected in electrolyzed oxidizing water after soaking treatment, whereas the pathogens survived in the deionized water used for soaking the cutting boards. This study revealed that immersion of kitchen cutting boards in electrolyzed oxidizing water could be used as an effective method for inactivating foodborne pathogens on smooth, plastic cutting boards.

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WACHTEL, MARIAN R., JAMES L. McEVOY, YAGUANG LUO, ANISHA M. WILLIAMS-CAMPBELL, and MORSE B. SOLOMON. "Cross-Contamination of Lettuce (Lactuca sativa L.) with Escherichia coli O157:H7 via Contaminated Ground Beef†." Journal of Food Protection 66, no. 7 (July 1, 2003): 1176–83. http://dx.doi.org/10.4315/0362-028x-66.7.1176.

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A lettuce outbreak strain of E. coli O157:H7 was used to quantitate the pathogen's survival in ground beef and its transfer to hands, cutting board surfaces, and lettuce. Overnight storage of inoculated beef at 4°C resulted in no pathogen growth, while room-temperature storage allowed multiplication. Hamburger patty formation allowed the transfer of bacteria to hands. Contaminated fingers subsequently transferred the pathogen to lettuce during handling. E. coli was transferred from hamburgers to cutting board surfaces; overnight storage of boards decreased the numbers of recoverable pathogens by ~1 log CFU. A 15-s water rinse failed to remove significant numbers of pathogens from cutting boards whether it was applied immediately after contamination or following overnight room-temperature storage. Three lettuce leaves were successively applied to a single contaminated cutting board area both immediately after contamination and after overnight room-temperature storage of contaminated boards. Another set of leaves was pressed onto boards immediately following contamination and was then stored overnight at 4°C before pathogen enumeration. The numbers of pathogens transferred to the first pressed leaves were larger than those transferred to the second or third leaves. There were no significant differences in the numbers of pathogens recovered from leaves pressed immediately after contamination whether pathogens were enumerated immediately or following overnight storage at 4°C. However, fewer pathogens were transferred to leaves pressed to boards stored overnight at room temperature prior to contact with lettuce. Twenty-five lettuce pieces were successively pressed onto one area on a board containing 1.25 × 102 CFU of E. coli. Pathogens were transferred to 46% of the leaves, including the 25th exposed leaf.

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MILLER, ARTHUR J., TARA BROWN, and JEFFREY E. CALL. "Comparison of Wooden and Polyethylene Cutting Boards: Potential for the Attachment and Removal of Bacteria from Ground Beef†." Journal of Food Protection 59, no. 8 (August 1, 1996): 854–58. http://dx.doi.org/10.4315/0362-028x-59.8.854.

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The potentials for removal of beef bacterial microflora from unscored polyethylene and hardwood cutting boards were compared. Ground beef was placed for 0 to 90 min onto cutting boards at room temperature and then removed; the surfaces were swabbed and the bacteria were enumerated. The boards were cleaned with various cleaning agents and then analyzed for bacterial removal. In addition, aqueous extracts from eight hardwoods were incubated with Escherichia coli O157:H7 for 0 to 30 h at 37°C to determine their inhibitory potential. Differences between the bacterial levels on wooden and plastic boards were not significant regardless of contact time. Washing with any cleaner, including water, removed most bacteria from either type of board. White ash extracts reduced E. coli O157:H7 levels to undetectable within 24 h; black cherry and red oak exhibited low inhibitory activity. Slight growth was observed in extracts from all other hardwoods, including hard maple, suggesting that aqueous extractable agents that are active against E. coli O157:H7 are not generally present in hardwoods. This study demonstrates the need to control cutting board sanitation regardless of composition.

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Уласовец and Vadim Ulasovets. "Influence of ways of saw logs cutting on the taper coefficient of unedged timber." Forestry Engineering Journal 4, no. 1 (April 21, 2014): 142–46. http://dx.doi.org/10.12737/3358.

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One of the characteristic parameters of the unedged boards is their taper coefficient. It was found that when sawing logs in parallel to their longitudinal axis taper coefficient of central and lateral unedged boards is always higher than in the original log and it increases with distance of the board from the center of the vertex end of the log and increase of its taper coefficient, while in parallel generatrix cutting (by taper) taper coefficient of central and lateral unedged boards is always less than the initial log has and it decreases with distance of the board from the center of apex end of log and decrease of its taper coefficient.

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Scheithauer, G., and J. Terno. "Guillotine cutting of defective boards." Optimization 19, no. 1 (January 1988): 111–21. http://dx.doi.org/10.1080/02331938808843323.

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WANYENYA, IRENE, CHARLES MUYANJA, and GEORGE WILLIAM NASINYAMA. "Kitchen Practices Used in Handling Broiler Chickens and Survival of Campylobacter spp. on Cutting Surfaces in Kampala, Uganda." Journal of Food Protection 67, no. 9 (September 1, 2004): 1957–60. http://dx.doi.org/10.4315/0362-028x-67.9.1957.

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Cross-contamination during food preparation has been identified as an important factor associated with foodborne illnesses. Handling practices used during preparation of broiler chickens in 31 fast-food restaurants and 86 semisettled street stands (street vendors) were assessed by use of a standard checklist. These establishments used wood, plastic, or metal cutting surfaces during the preparation of broiler chickens. The survival of Campylobacter spp. on kitchen cutting surfaces was determined by inoculating approximately 106 CFU of Campylobacter jejuni onto sterile plastic, wooden, and metal cutting boards. The concentrations of the organisms were then assessed in triplicate on each type of cutting board over a 3-h period using standard microbiological methods for thermophilic Campylobacter spp. In 87% of food establishments, the same work area was used for preparation of raw and cooked chicken, and in 68% of these establishments the same cutting boards were used for raw and cooked chicken. None of the establishments applied disinfectants or sanitizers when washing contact surfaces. Campylobacter spp. survived on wooden and plastic but not on metal cutting boards after 3 h of exposure. The handling practices in food preparation areas, therefore, provide an opportunity for cross-contamination of Campylobacter spp. to ready-to-eat foods.

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Pieniz, S., D. F. Rodrigues, R. M. Arndt, J. F. Mello, K. L. Rodrigues, R. Andreazza, F. A. O. Camargo, and A. Brandelli. "Molecular identification and microbiological evaluation of isolates from equipments and food contact surfaces in a hospital Food and Nutrition Unit." Brazilian Journal of Biology 79, no. 2 (April 2019): 191–200. http://dx.doi.org/10.1590/1519-6984.175350.

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Abstract The hygienic and sanitary control in Food and Nutrition Units (FNU) is considered a standard procedure to produce adequate meals and reduce the risk of foodborne diseases and hospital infections. This study aimed to evaluate the isolation and identification of bacteria from equipment and food contact surfaces in a hospital FNU as well as to evaluate the sanitary condition. Likewise, it was analyzed the adhesion of the microorganisms on polyethylene cutting boards. The presence of aerobic mesophilic microorganisms, yeasts, molds, coagulase-positive staphylococci, coliform and fecal coliform, and Escherichia coli were analyzed on eating tables, countertop surfaces and cutting boards used for meat or vegetable handling, and equipment such as microwaves and refrigerators. The molecular identification it was done by 16S rRNA gene sequencing. The adhesion of the microorganisms (biofilm formation) on meat and vegetable cutting boards was also evaluated by scanning electron microscopy. The results showed high numbers of all microorganisms, except for E. coli , which was not observed in the samples. The molecular analysis identified species of the Enterobacteriaceae family and species of the Pseudomonadaceae family. Scanning electron microscopy analyses revealed bacterial adhesion on the cutting board surfaces. The results obtained in this study indicated that the hygienic conditions of surfaces like plastic cutting boards and equipment in this hospital FNU were inadequate. The achievement and application of standard operating procedures could positively help in the standardization of sanitary control, reducing the microbial contamination and providing a safe food to hospitalized patients.

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Boursillon, Dominique, and Volker Riethmüller. "The safety of wooden cutting boards." British Food Journal 109, no. 4 (April 24, 2007): 315–22. http://dx.doi.org/10.1108/00070700710736561.

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Sekoai, Patrick T., Shiqi Feng, Wenwen Zhou, Wing Y. Ngan, Yang Pu, Yuan Yao, Jie Pan, and Olivier Habimana. "Insights into the Microbiological Safety of Wooden Cutting Boards Used for Meat Processing in Hong Kong’s Wet Markets: A Focus on Food-Contact Surfaces, Cross-Contamination and the Efficacy of Traditional Hygiene Practices." Microorganisms 8, no. 4 (April 17, 2020): 579. http://dx.doi.org/10.3390/microorganisms8040579.

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Hong Kong’s wet markets play a crucial role in the country’s supply of safe, fresh meat to satisfy the dietary needs of its population. Whilst food safety regulations have been introduced over the past few years to maintain the microbial safety of foods sold from these wet markets, it remains unclear whether the hygiene maintenance that is performed on the wooden cutting boards used for meat-processing is effective. In fact, hygiene maintenance may often be overlooked, and hygiene standards may be insufficient. If so, this may lead to the spread of harmful pathogens through cross-contamination, thereby causing severe risks to public health. The aim of this study was to determine the level of microbial transfer between wooden cutting boards and swine meat of various qualities, using 16S metagenomic sequencing, strain identification and biofilm screening of isolated strains. The results established that: (a) the traditional hygiene practices used for cleaning wooden cutting boards in Hong Kong’s wet markets expose the surfaces to potentially harmful microorganisms; (b) the processing of microbially contaminated meat on cutting boards cleaned using traditional practices leads to cross-contamination; and (c) several potentially pathogenic microorganisms found on the cutting boards have good biofilm-forming abilities. These results reinforce the need to review the traditional methods used to clean wooden cutting boards after the processing of raw meat in Hong Kong’ wet markets so as to prevent cross-contamination events. The establishment of proper hygiene protocols may reduce the spread of disease-causing microorganisms (including antibiotic-resistant microorganisms) in food-processing environments.

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AK, NESE O., DEAN O. CLIVER, and CHARLES W. KASPAR. "Decontamination of Plastic and Wooden Cutting Boards for Kitchen Use." Journal of Food Protection 57, no. 1 (January 1, 1994): 23–30. http://dx.doi.org/10.4315/0362-028x-57.1.23.

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Decontamination of Plastic and wooden cutting boards was studied, with a view to preventing cross-contamination of foods in home kitchens. New and used Plastic (four polymers plus hard rubber) and wood (nine hardwoods) boards were cut into 5-cm square blocks (25 cm2 area) for these experiments. Bacterial contaminants--Escherichia coli (two nonpathogenic strains plus serotype O157:H7), Listeria innocua, L. monocytogenes, or Salmonella typhimurium--applied to the block surface in nutrient broth or chicken juice, were recovered by soaking the surface in nutrient broth or pressing the block onto nutrient agar, within minutes or ≥12 h later. Persistence and overnight multiplication of bacteria on plastic surfaces depended on maintenance of humidity so as to prevent drying of the contaminant. New plastic cutting surfaces were relatively easy to clean and were microbiologically neutral, but plastic boards with extensive knife scars were difficult to clean manually, especially if they had deposits of chicken fat on them. Fewer bacteria were generally recovered from wooden blocks than from plastic blocks. Clean wood blocks rapidly absorbed all of the inoculum, after which the bacteria could not be recovered within 3 to 10 min. If the board surface was coated with chicken fat, some bacteria might be recovered even after 12 h at room temperature and high humidity. Cleaning with hot water and detergent generally removed these bacteria, regardless of bacterial species, wood species, and whether the wood was new or used.

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KIDUNG TIRTAYASA, PUTRA PANGESTU, WAYAN DARMAWAN, DODI NANDIKA, IMAM WAHYUDI, LUMONGGA DUMASARI, and USUKI HIROSHI. "PERFORMANCE OF COATED TUNGSTEN CARBIDE IN MILLING COMPOSITE BOARDS." WOOD RESEARCH 66(4) 2021 66, no. 4 (September 9, 2021): 606–20. http://dx.doi.org/10.37763/wr.1336-4561/66.4.606620.

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The purpose of this research was to analyze the performance (wear resistance, surface roughness, chip formation, and noise level) of AlCrN, TiN, and TiAlN coated tungsten carbides in cutting composite boards. The composite boards of wood plastic composite, laminated veneer lumber, andorientedstrand board were cut by the coated tungsten carbide tools in a computer numerical control router. The results show that the differences in structure among the composite boards resulted in the difference in clearance wear, chip formation, surface roughness, and noise level phenomenon. The abrasive materials in wood plastic composite generated the highest clearance wear on the coated carbide tools tested. TiAlN coated carbide tool provided better wear resistance, smoother composite boards surfaces, and lower noise levels.

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Tschudin-Sutter, Sarah, Reno Frei, Roger Stephan, Herbert Hächler, Danica Nogarth, and Andreas F. Widmer. "Extended-Spectrum β-Lactamase (ESBL)–Producing Enterobacteriaceae: A Threat from the Kitchen." Infection Control & Hospital Epidemiology 35, no. 5 (May 2014): 581–84. http://dx.doi.org/10.1086/675831.

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Food is an established source of extended-spectrum (β-lactamase (ESBL)-producing Enterobacteriaceae. Hand hygiene and cooking prevent transmission, but hands could be recontaminated by touching used cutting boards. ESBL-producing Escherichia coli were identified on 12% of cutting boards and 50% of gloves after poultry preparation, pointing to an important source for transmission.

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DEZA, M. A., M. ARAUJO, and M. J. GARRIDO. "Efficacy of Neutral Electrolyzed Water To Inactivate Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Staphylococcus aureus on Plastic and Wooden Kitchen Cutting Boards." Journal of Food Protection 70, no. 1 (January 1, 2007): 102–8. http://dx.doi.org/10.4315/0362-028x-70.1.102.

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This study evaluated the efficacy of neutral electrolyzed water (NEW; 64.1 mg/liter of active chlorine) to reduce populations of Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Listeria monocytogenes on plastic and wooden kitchen cutting boards. Its effectiveness was compared with that of a sodium hypochlorite solution (NaClO; 62.3 mg/liter of active chlorine). Inoculated portions of cutting boards were rinsed in either NEW or NaClO solutions, or deionized water (control). Plastic boards were rinsed for 1 min and wooden boards for 1 and 5 min. After each treatment, the surviving population of each strain was determined on the surface and in the soaking water. No significant difference (P ≥ 0.05) was found between the final populations of each strain with regard to the treatment solutions (NEW or NaClO). However, a significant difference (P ≤ 0.05) was revealed between surface materials after 1 min of washing. Whereas in plastic boards the initial bacterial populations were reduced by 5 log CFU/50 cm2, in wooden cutting boards they underwent a reduction of <3 log CFU/50 cm2. A 5-min exposure time yielded reductions of about 4 log CFU/50 cm2. The surviving populations of all bacteria in NEW and NaClO washing solutions were <1 log CFU/ml after soaking both surfaces. This study revealed that NEW treatment is an effective method for reducing microbial contamination on plastic and wooden cutting boards. NEW efficacy was comparable to that of NaClO, with the advantage of having a larger storage time.

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Kuromiya, Yusuke, Satoshi Ashizawa, Daiki Ando, and Takeo Oomichi. "Development of the Real-Time Position Detection Sensor for the Small Projected Objects." Journal of Robotics and Mechatronics 24, no. 1 (February 20, 2012): 244–53. http://dx.doi.org/10.20965/jrm.2012.p0244.

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The ceiling dismantling robot that we developed cuts ceiling boards with a high-pressure water-jet cutter. The cutting operation of the ceiling board is done below the Light-Gauge Steel (LGS) attached to ceiling boards with screws. A magnetic sensor that detects LGS was developed for this robot system. The robot can dismantle ceiling boards because of a successful mock-up experiment. This paper describes the method of screw detection that targets saving water and reducing dust. There are several problems, for example, increased noise and detecting objects as early as possible. The validity of the proposed method was verified by detecting the screws using sensor in an experimental setup.

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Shevchenko, S., and I. Martin. "Optimization of cutting logs on trapezium boards." Актуальные направления научных исследований XXI века: теория и практика 2, no. 3 (October 17, 2014): 485–87. http://dx.doi.org/10.12737/4025.

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Møretrø, Trond, Gunn S. Høiby-Pettersen, Catherine K. Halvorsen, and Solveig Langsrud. "Antibacterial activity of cutting boards containing silver." Food Control 28, no. 1 (November 2012): 118–21. http://dx.doi.org/10.1016/j.foodcont.2012.05.007.

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Quintero, F., A. Riveiro, F. Lusquiños, R. Comesaña, and J. Pou. "CO2 laser cutting of phenolic resin boards." Journal of Materials Processing Technology 211, no. 11 (November 2011): 1710–18. http://dx.doi.org/10.1016/j.jmatprotec.2011.05.014.

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KOPECKÝ, ZDENĚK, LUĎKA HLÁSKOVÁ, and MIROSLAV ROUSEK. "Decomposition of cutting forces in quasi-orthogonal CNC milling." Annals of WULS, Forestry and Wood Technology 105 (June 6, 2019): 12–19. http://dx.doi.org/10.5604/01.3001.0013.7704.

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Decomposition of cutting forces in quasi-orthogonal CNC milling. The paper is focused on the analysis of cutting forces in milling of MDF boards on the CNC machine called SCM Tech 99 L. The Kistler 9257 B is top-of-the-line dynamometer with DynoWare software used to measure power and analyse data. The forces were examined and analysed using quasi-orthogonal milling with a single-edged blade. The resulting force values were compared with each other depending on the conventional and climb milling of the edge of the MDF board at various feed speeds.

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Škůrková, Katarína Lestyánszka, and Jozef Žarnovský. "Cutting Process Capability Study." Acta Technologica Agriculturae 16, no. 3 (September 1, 2013): 78–81. http://dx.doi.org/10.2478/ata-2013-0020.

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Abstract This study focuses on the evaluation of cutting process capability in the production of printed circuit boards according to regulation defined by ISO 9001: 2008 Quality Management Systems. Requirements. Therefore, statistical process control is analysed on the basis of normality and stability of the process, and cutting process capability indices Cp and Cpk are calculated. The values obtained for indices are Cp = 6.801 and Cpk = 5.499. Therefore, we can consider the process as capable.

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Kvietková, Monika, Štefan Barcík, and Miroslav Gašparík. "Optimization of the Cutting Process of Wood-Based Agglomerated Materials by Abrasive Water-Jet." Acta Silvatica et Lignaria Hungarica 10, no. 1 (September 1, 2014): 31–47. http://dx.doi.org/10.2478/aslh-2014-0003.

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Abstract This paper deals with the cutting MDF, OSB, and plywood boards by abrasive water-jet (GMA Garnet Australian, grain size 80, MESH = 0.188 mm), with a kerf width depending on the material properties and technical parameters (material thickness, cutting direction, abrasive flow, and feed speed). The entry of water-jet cutting in the longitudinal direction produces changes in the material due to lateral leads spreading the width of the cut joints by an average of 0.20 mm for MDF boards, 0.3 mm for OSB boards, and 0.17 mm for plywood. On the exit side of the material, the water has the opposite effect. In relation to the thicknesses of the material, the width of the cut joints increases. The experiment has shown that the optimum value of the feed speed is explicitly 400 mm.min-1, at which the kerf width reaches the lowest dimensions both at entry and exit, and the abrasive flow of 450 g.min-1 has been shown as optimum.

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Ashizawa, Satoshi, Yusuke Kuromiya, Toshiya Watanabe, Takeo Oomichi, and Junichiro Maeda. "Development of Dismantling Robot for Ceiling Boards - Human-Robot Cooperative System and System Design of the Robot -." Journal of Robotics and Mechatronics 22, no. 2 (April 20, 2010): 204–11. http://dx.doi.org/10.20965/jrm.2010.p0204.

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We have developed a dismantling robot for ceiling boards. The system design of the dismantling robot actually includes a cooperative system between humans and robots. It has a hierarchical system of the independent robot. Indeed, we carried out the dismantlement of ceiling boards by a new method of cutting ceiling boards, and verified the effectiveness of the robot system.

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Agapov, Aleksandr, and Aleksey Povishev. "Algorithm for solving optimization problems cutting of pilovocnik with three cutting boards of different thickness and three pairs of lateral boards." Актуальные направления научных исследований XXI века: теория и практика 3, no. 7 (December 10, 2015): 36–42. http://dx.doi.org/10.12737/14522.

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Zheng, L. J., Cheng Yong Wang, Yue Xian Song, L. P. Yang, Y. P. Qu, Ping Ma, and L. Y. Fu. "A Review on Drilling Printed Circuit Boards." Advanced Materials Research 188 (March 2011): 441–49. http://dx.doi.org/10.4028/www.scientific.net/amr.188.441.

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Drilling is a particularly complicated machining process, and it becomes much more complicated when the workpiece is printed circuit boards (PCBs). PCB is composite materials with anisotropy. Even a small defect in PCB may cause great losses. Both the drilling process and PCB structure design have been researched by many scholars. But the investigations into the drilling processes of PCB are not systematic. The present review article address the report about tool materials and geometrics, cutting force, cutting temperature, radial run-out and damages occurring in drilling processes. And as a conclusion, some of these critical issues are proposed to meet the challenges in analysis and optimization for PCB drilling.

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Mirski, Radosław, Adam Derkowski, Dorota Dziurka, Dorota Dukarska, and Rafał Czarnecki. "Effects of a Chipboard Structure on Its Physical and Mechanical Properties." Materials 12, no. 22 (November 17, 2019): 3777. http://dx.doi.org/10.3390/ma12223777.

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The paper evaluated the possibility of manufacturing wood-based boards from the material left over from sawmill processing of wood. The boards were made from chips created during cant preparation for cutting and sawdust generated during further sawnwood preparation. They were made as one- and three-ply boards with face layers containing industrial microchips. Mechanical properties determined for one-ply boards in a bend test were used as guidelines for manufacturing three-ply boards. The outcomes were much better when the core layer comprised a mix of chips and sawdust than the chips alone. The study also showed that for the assumed technological parameters it is possible to produce three-ply boards with properties meeting the criteria for P2 furniture boards.

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AK, NESE O., DEAN O. CLIVER, and CHARLES W. KASPAR. "Cutting Boards of Plastic and Wood Contaminated Experimentally with Bacteria." Journal of Food Protection 57, no. 1 (January 1, 1994): 16–22. http://dx.doi.org/10.4315/0362-028x-57.1.16.

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The microbiology of Plastic and wooden cutting boards was studied, regarding cross-contamination of foods in home kitchens. New and used Plastic (four polymers plus hard rubber) and wood (nine hardwoods) cutting boards were cut into 5-cm squares (“blocks”). Escherichia coli (two nonpathogenic strains plus type O157:H7), Listeria innocua, L. monocytogenes, or Salmonella typhimurium was applied to the 25-cm2 block surface in nutrient broth or chicken juice and recovered by soaking the surface in nutrient broth or pressing the block onto nutrient agar, within 3–10 min or up to ca. 12 h later. Bacteria inoculated onto Plastic blocks were readily recovered for minutes to hours and would multiply if held overnight. Recoveries from wooden blocks were generally less than those from plastic blocks, regardless of new or used status; differences increased with holding time. Clean wood blocks usually absorbed the inoculum completely within 3–10 min. If these fluids contained 103–104 CFU of bacteria likely to come from raw meat or poultry, the bacteria generally could not be recovered after entering the wood. If ≥106 CFU were applied, bacteria might be recovered from wood after 12 h at room temperature and high humidity, but numbers were reduced by at least 98%, and often more than 99.9%. Mineral oil treatment of the wood surface had little effect on the microbiological findings. These results do not support the often-heard assertion that Plastic cutting boards are more sanitary than wood.

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KOUNOSU, MASAYUKI, and SEIICHI KANEKO. "Antibacterial Activity of Antibacterial Cutting Boards in Household Kitchens." Biocontrol Science 12, no. 4 (2007): 123–30. http://dx.doi.org/10.4265/bio.12.123.

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Quintero, F., A. Riveiro, F. Lusquiños, R. Comesaña, and J. Pou. "Feasibility Study on Laser Cutting of Phenolic Resin Boards." Physics Procedia 12 (2011): 578–83. http://dx.doi.org/10.1016/j.phpro.2011.03.073.

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Yang, Manjun, Hui Liu, Bo Ye, and Wei Qian. "Recycling of printed circuit boards by abrasive waterjet cutting." Process Safety and Environmental Protection 148 (April 2021): 805–12. http://dx.doi.org/10.1016/j.psep.2021.01.052.

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Khaloian Sarnaghi, A., A. Rais, A. Kovryga, W. F. Gard, and J. W. G. van de Kuilen. "Yield optimization and surface image-based strength prediction of beech." European Journal of Wood and Wood Products 78, no. 5 (July 20, 2020): 995–1006. http://dx.doi.org/10.1007/s00107-020-01571-4.

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Abstract Samples of European beech (Fagus sylvatica) were used for this study. Logs of these samples covered a scatter of mild-to-strong curvatures and the boards of these samples covered strong fiber deviations. This study consists of two separate parts: (1) log reconstruction and optimization of the cutting pattern, and (2) board reconstruction and strength prediction. Information about the internal quality of the logs is missing in this study, as laser scanning has been used for surface reconstruction of logs. Therefore, two separate steps were implemented here. (1) Influence of cutting pattern and board-dimensions on yield were analyzed. For this step, 50 logs were checked. (2) A more advanced numerical method based on the finite element (FE) analysis was developed to improve the accuracy of tensile strength predictions. This step was performed, because visual grading parameters were relatively weak predictors for tensile strength of these samples. In total, 200 beech boards were analyzed in this step. However, due to the geometrical configuration of some knots, the reconstruction and numerical strength prediction of 194 boards out of 200 boards were possible. By performing tensile tests numerically, stress concentration factors (SCFs) were derived, considering the average and maximum stresses around the imperfections. SCFs in combination with the longitudinal stress wave velocity were the numerical identifying parameters (IPs), used in the nonlinear regression model for tensile strength prediction. The influence of the combination of different numerical parameters in the developed non-linear model on improving the quality of the strength prediction was analyzed. For this reason, improvement of coefficient of determination (R2) after adding each parameter to the multiple regression analysis was checked. Performance of the developed numerical method was compared to the typical grading approaches [using knottiness and the dynamic MoE (MoEdyn)], and it was shown that the coefficient of determination is higher, when using the virtual methods for tensile strength predictions.

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Tang, Min, Ying Liu, Fenglong Ding, and Zhengguang Wang. "Solution to Solid Wood Board Cutting Stock Problem." Applied Sciences 11, no. 17 (August 24, 2021): 7790. http://dx.doi.org/10.3390/app11177790.

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In the production process for wooden furniture, the raw material costs account for more than 50% of furniture costs, and the utilization rate of raw materials depends mainly on the layout scheme. Therefore, a reasonable layout is an important measure to reduce furniture costs. This paper investigates the solid wood board cutting stock problem (CSP) and establishes an optimization model, with the goal of the highest possible utilization rate for original boards. An ant colony-immune genetic algorithm (AC-IGA) is designed to solve this model. The solutions of the ant colony algorithm are used as the initial population of the immune genetic algorithm, and the optimal solution is obtained using the immune genetic algorithm after multiple iterations are transformed into the accumulation of global pheromones, which improves the search ability and ensures the solution quality. The layout process of the solid wood board is abstracted into the construction process of the solution. At the same time, in order to prevent premature convergence, several improved methods, such as a global pheromone hybrid update and adaptive crossover probability, are proposed. Comparative experiments are designed to verify the feasibility and effectiveness of the AC-IGA, and the experimental results show that the AC-IGA has better solution precision and global search ability compared with the ant colony algorithm (ACA), genetic algorithm (GA), grey wolf optimizer (GWO), and polar bear optimization (PBO). The utilization rate increased by more than 2.308%, which provides effective theoretical and methodological support for furniture enterprises to improve economic benefits.

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COSSI, MARCUS VINÍCIUS COUTINHO, RAQUEL CRISTINA KONRAD BURIN, DANILO AUGUSTO LOPES, MARIANE REZENDE DIAS, NATALIA PARMA AUGUSTO de CASTILHO, PAULO SÉRGIO de ARRUDA PINTO, and LUÍS AUGUSTO NERO. "Antimicrobial Resistance and Virulence Profiles of Salmonella Isolated from Butcher Shops in Minas Gerais, Brazil." Journal of Food Protection 76, no. 9 (September 1, 2013): 1633–37. http://dx.doi.org/10.4315/0362-028x.jfp-13-119.

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Salmonella can contaminate finished products of butcher shops, mainly through cross-contamination of utensils exposed to raw materials. To identify the main sources of contamination with this foodborne pathogen in four butcher shop environments, surface samples were obtained from employees' hands, cutting boards, knives, floor of the refrigeration room, meat grinders, and meat tenderizers (32 samples per area) and analyzed for Salmonella using the International Organization for Standardization method 6579, with modifications. Suspect isolates were identified by PCR (targeting ompC), and confirmed Salmonella isolates were subjected to pulsed-field gel electrophoresis (after treatment with restriction enzyme XbaI), analyzed for the presence of virulence genes (invA, sefA, and spvC), and screened for resistance to 12 antimicrobials. Salmonella isolates was identified only on cutting boards (five samples) from three butcher shops. Fifteen isolates were confirmed as Salmonella belonging to four pulse types (similarity of 71.1 to 100%). The invA gene was detected in 13 isolates, and the sefA was found in 8 isolates; no isolate carried spvC. All tested isolates were resistant to clindamycin and sensitive to amikacin and cefotaxine, and all isolates were resistant to at least 3 of the 12 antimicrobials tested. The results indicate the importance of cutting boards as a source of Salmonella contamination in butcher shops. The presence of multidrug-resistant Salmonella strains possessing virulence genes highlights the health risks for consumers.

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CUNNINGHAM, ANNETTE E., RAJ RAJAGOPAL, JIM LAUER, and PAUL ALLWOOD. "Assessment of Hygienic Quality of Surfaces in Retail Food Service Establishments Based on Microbial Counts and Real-Time Detection of ATP." Journal of Food Protection 74, no. 4 (April 1, 2011): 686–90. http://dx.doi.org/10.4315/0362-028x.jfp-10-395.

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Clean food contact surfaces are important in reducing the likelihood of foodborne disease transmission. The goal of this study was to assess and compare baseline cleanliness of food contact and environmental surfaces in retail food establishments by using ATP bioluminescence (ATP-B), visual assessment, and surface contact plates. Four hundred eighty-nine surface samples were collected from three food service establishments at the University of Minnesota–Twin Cities (Minneapolis) and analyzed for either ATP (252) or total aerobic plate count bacteria (237). ATP levels ranged from a minimum of 4 relative light units (RLU; 0.60 log RLU) on a clean slicer to a maximum of 506,618 RLU (5.77 log RLU) on a dirty cutting board. The overall mean was 1,950 RLU (3.29 log RLU). Cutting boards had the highest ATP levels (mean, 5,495 RLU or 3.74 log RLU; median, 6,761 RLU or 3.83 log RLU). Of the 128 samples judged visually clean at the time of sampling, 70.3% failed ATP-B testing. Sixty-one (26%) of the 237 total aerobic plate count samples yielded counts of over 125 CFU/50 cm2 (failed), and of those that failed, 40% were assessed as visually clean before sampling. The highest average counts in CFU/50 cm2 were found on slicers (104) and cutting boards (87). The results of this study suggest that the current practice of evaluating food contact surface cleanliness by sight and touch to meet regulatory requirements might be inadequate. ATP-B testing may be an efficient tool to facilitate creation, implementation, and validation of more effective food contact surface cleaning in food establishments.

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ACUFF, G. R., C. VANDERZANT, M. O. HANNA, J. G. EHLERS, and F. A. GARDNER. "Effects of Handling and Preparation of Turkey Products on the Survival of Campylobacter jejuni." Journal of Food Protection 49, no. 8 (August 1, 1986): 627–31. http://dx.doi.org/10.4315/0362-028x-49.8.627.

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Various cooking procedures (roasting, braising, stewing and microwave cooking) applied to turkey thighs, and washing procedures for contaminated utensils (knives and cutting boards) and food handlers' hands were evaluated for their effectiveness in removing Campylobacter jejuni. Roasting, braising and stewing were effective in destruction of C. jejuni on contaminated turkey thighs even when the meat was undercooked, reaching an internal temperature of 55°C. Destruction of C. jejuni by microwave cooking was assured more fully if a meat thermometer was used to check the internal temperature of the sample rather than by visual evaluation. Washing of utensils with water and detergent, either by hand or in a dishwasher, removed C. jejuni except from wooden cutting boards washed by hand. Minimal hand washing procedures may not assure complete removal of C. jejuni from contaminated hands.

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Агапов and Aleksandr Agapov. "METHODS OF FORMULATING AND SOLVING OPTIMIZATION PROBLEMS OF CUTTING LOGS OF LARGE SIZE BY BAR-SAWING METHOD WITH CUTTING OUT ONE BAR AND FIVE PAIRS OF SIDE EDGING BOARDS WITH SUBSEQUENT SAWING LUMBER FOR EDGED BOARDS." Forestry Engineering Journal 7, no. 1 (August 15, 2017): 137–50. http://dx.doi.org/10.12737/25204.

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For the first time the mathematical model of task optimization for this scheme of cutting logs, including the objective function and six equations of connection. The article discusses Pythagorean area of the logs. Therefore, the target function is represented as the sum of the cross-sectional areas of edging boards. Equation of the relationship represents the relationship of the diameter of the logs in the vertex end with the size of the resulting edging boards. This relationship is described through the use of the Pythagorean Theorem. Such a representation of the mathematical model of optimization task is considered a classic one. However, the solution of this mathematical model by the classic method is proved to be problematic. For the solution of the mathematical model we used the method of Lagrange multipliers. Solution algorithm to determine the optimal dimensions of the beams and side edging boards taking into account the width of cut is suggested. Using a numerical method, optimal dimensions of the beams and planks are determined, in which the objective function takes the maximum value. It turned out that with the increase of the width of the cut, thickness of the beam increases and the dimensions of the side edging boards reduce. Dimensions of the extreme side planks to increase the width of cut is reduced to a greater extent than the side boards, which are located closer to the center of the log. The algorithm for solving the optimization problem is recommended to use for calculation and preparation of sawing schedule in the design and operation of sawmill lines for timber production. When using the proposed algorithm for solving the optimization problem the output of lumber can be increased to 3-5 %.

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Агапов and Aleksandr Agapov. "Effect of cutting width on the optimum size of bars and boards when cutting sawlogs with sawing three bars of equal thickness and four pairs of side boards." Forestry Engineering Journal 4, no. 2 (June 10, 2014): 128–35. http://dx.doi.org/10.12737/4517.

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There is a task of cutting optimization of sawlogs considering the width of cut. Output of sawn timber produced after the first pass of cutting sawlogs is chosen as optimality criterion. The objective function is represented as the sum of the cross-section of bars and planks. Such a mathematical model of the objective function establishes a relationship between size of bars and planks. Constraint equations represent the relationship of sawlogs diameter with the size of bars and boards, as well as the width of the cut. To solve the mathematical model the method of Lagrange multipliers is used.

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Konishi, I. "Asbestos-in-air measurements on cutting or drilling asbestos containing boards." SANGYO EISEIGAKU ZASSHI 40, Special (1998): 691. http://dx.doi.org/10.1539/sangyoeisei.kj00001990512.

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Rönnqvist, Mikael, and Erik Åstrand. "Integrated defect detection and optimization for cross cutting of wooden boards." European Journal of Operational Research 108, no. 3 (August 1998): 490–508. http://dx.doi.org/10.1016/s0377-2217(97)00181-1.

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Azarm, S., G. Harhalakis, M. Srinivasan, and P. Statton. "Heuristic Optimization of Rough-Mill Yield With Production Priorities." Journal of Engineering for Industry 113, no. 1 (February 1, 1991): 108–16. http://dx.doi.org/10.1115/1.2899608.

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Efficient lumber utilization at the saw has become a key issue in the woodworking industry. This is because of shrinking supply and increasing raw materials prices. In this paper, formulation of the cross-cut first method of cutting defects out of lumber as a one-dimensional stock cutting problem is discussed. A Monte-Carlo simulation method has been used for generating boards of a given grade. This simulation greatly aids in comparing alternate solution procedures proposed in the paper. To facilitate real time-application, a fast heuristic for the digital computer is introduced. This is followed by a discussion of cutting length priority allocation. The heuristic solution is compared with the optimal solution obtained using Kolesar’s knapsack algorithm.

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Wang, Shouxu, Li Feng, Yuanming Chen, Wei He, Zhihua Tao, Shijing Chen, and Huan Xu. "UV laser cutting of glass-epoxy material for opening flexible areas of rigid-flex PCB." Circuit World 40, no. 3 (July 29, 2014): 85–91. http://dx.doi.org/10.1108/cw-05-2014-0020.

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Purpose – The purpose of this paper is to form good cutting qualities in glass-epoxy material for opening flexible areas of rigid-flex printed circuit boards (PCB) by ultraviolet (UV) laser cutting. Design/methodology/approach – The cut width and cut depth of glass-epoxy materials were both observed to evaluate their cutting qualities. The heat affected zone (HAZ) of the glass-epoxy material was also investigated after UV laser cutting. The relationships between the cut width and the parameters of various factors were analyzed using an orthogonal experimental design. Findings – The cut width of the glass-epoxy material gradually increased with the increment of the laser power and Z-axis height, while cutting speed and laser frequency had less effect on the cut width. Optimal parameters of the UV laser process for cutting glass-epoxy material were obtained and included a laser power of 6W, a cutting speed of 170 mm/s, a laser frequency of 50 kHz and a Z-axis height of 0.6 mm, resulting in an average cut width of 25 μm and small HAZ. Originality/value – Flexible areas of rigid-flex PCBs are in good agreement with the cutting qualities of the UV laser. The use of a UV laser process could have important potential for cutting glass-epoxy materials used in the PCB industry.

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Thilmany, Jean. "Custom Model." Mechanical Engineering 132, no. 04 (April 1, 2010): 40–42. http://dx.doi.org/10.1115/1.2010-apr-5.

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This article explains how Hypertherm Inc. of Hanover, N.H., a maker of plasma metal cutting equipment, is using customized manufacturing to allow its customers choose product configurations online. Hypertherm Inc. recently started allowing its customers to choose online from 10 CNC Edge Pro product configurations, up from three configurations in the former product line. Hypertherm customers are now able to pick among many more features than in the past, and-in tandem with the company's lean manufacturing process-the product is assembled shortly after the time of request, making for a customized manufacturing approach. The original plasma cutting model featured 12 inputs and outputs, while newer models feature 24 or 48 inputs and outputs. Input numbers are defined by the board circuitry. The company reuses the same product body design. The circuit boards and electrical interfaces inside change depending upon customers' requirements. This helps speed assembly. The Edge Pro product can now be assembled in half the time of the original product using 27% fewer parts: from 315 to 230.

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Ideh, Abel Oghenevwoke, Edirin Jeroh, and Orits Frank Ebiaghan. "Board Structure of Corporate Organizations and Earnings Management: Does Size and Independence of Corporate Boards Matter for Nigerian Firms?" International Journal of Financial Research 12, no. 1 (January 9, 2021): 329. http://dx.doi.org/10.5430/ijfr.v12n1p329.

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The relationship subsisting between board structure of corporate organizations and earnings management has attracted several concerns particularly to regulatory agencies, management, accounting practitioners and researchers alike. Therefore, this study, examined the extent to which board independence and size influence the level of earnings management of publicly quoted Nigerian firms. For this purpose, the adoption of the International Financial Reporting Standards (IFRS) and the age of firms were introduced as mediating variables. Secondary data were however pooled from the financial statements of ninety-two (92) firms cutting across ten (10) industrial sectors from 2007–2018 (12 years). The regression analysis amidst other relevant statistical techniques was adopted to analyze the collated pooled data. Evidence from our result indicates that with the introduction of IFRS adoption and firm age as mediating variables, the Fcal obtained was 1.72 (p-value = 0.1424), thus indicating that the size of boards and the presence of independent directors (board independence) in corporate boards could not significantly influence the level of earnings management in Nigerian firms. We therefore recommend that in order to regulate managements’ opportunistic behavior/earnings management, regulators and stakeholders who are charged with the task of performing oversight functions on the activities of management should lay more emphasis on ensuring that preparers of financial statements fully comply with the provisions of IFRS and other regulatory requirements for financial reporting.

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Ideh, Abel Oghenevwoke, Edirin Jeroh, and Orits Frank Ebiaghan. "Board Structure of Corporate Organizations and Earnings Management: Does Size and Independence of Corporate Boards Matter for Nigerian Firms?" International Journal of Financial Research 12, no. 1 (January 9, 2021): 329. http://dx.doi.org/10.5430/ijfr.v12n1p329.

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The relationship subsisting between board structure of corporate organizations and earnings management has attracted several concerns particularly to regulatory agencies, management, accounting practitioners and researchers alike. Therefore, this study, examined the extent to which board independence and size influence the level of earnings management of publicly quoted Nigerian firms. For this purpose, the adoption of the International Financial Reporting Standards (IFRS) and the age of firms were introduced as mediating variables. Secondary data were however pooled from the financial statements of ninety-two (92) firms cutting across ten (10) industrial sectors from 2007–2018 (12 years). The regression analysis amidst other relevant statistical techniques was adopted to analyze the collated pooled data. Evidence from our result indicates that with the introduction of IFRS adoption and firm age as mediating variables, the Fcal obtained was 1.72 (p-value = 0.1424), thus indicating that the size of boards and the presence of independent directors (board independence) in corporate boards could not significantly influence the level of earnings management in Nigerian firms. We therefore recommend that in order to regulate managements’ opportunistic behavior/earnings management, regulators and stakeholders who are charged with the task of performing oversight functions on the activities of management should lay more emphasis on ensuring that preparers of financial statements fully comply with the provisions of IFRS and other regulatory requirements for financial reporting.

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Cheung, C. F., W. B. Lee, and W. M. Chiu. "Effect of Tool Wear on Force and Quality in Dam-Bar Cutting of Integrated Circuit Packages." Journal of Electronic Packaging 123, no. 1 (July 6, 2000): 34–41. http://dx.doi.org/10.1115/1.1322564.

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Dam-bar cutting is an essential trimming process in which the dam-bars in between the leads of Integrated Circuit (IC) packages are removed after encapsulation and deflashing. There are stringent requirements imposed on the quality of the sheared dam-bar edges so as to avoid the post-process failure of the package during assembly on to printed circuit boards. In this paper, a detailed analysis of the wear characteristics of the dam-bar cutting tools and their effects on the force and quality of dam-bar cutting process is reported. The correlation between the peak dam-bar cutting force and the tool wear was also studied under various combinations of wear states of the punch and die. Based on the experimental findings, relationships have been built to correlate the states of wear of the punch and die to the protrusion and burr height of the dam-bar sheared edge. Hence, revised tool life criteria were proposed for the quality control of dam-bar cutting process. The results of the analysis provide an important means for the on-line monitoring of tool wear and edge quality of dam-bar cutting process in the IC packaging industry.

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İPLİKCİOĞLU, Güzin, Görkem CENGİZ, and Ufuk Tansel ŞİRELİ. "Efficacy of electrolyzed water on reducing some foodborne pathogens in cutting boards." Journal of Advances in VetBio Science and Techniques 5, no. 2 (August 31, 2020): 57–63. http://dx.doi.org/10.31797/vetbio.753673.

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NAKAGAWA, Heisaburo, Keiji OGAWA, Akihiro KIHARA, and Toshiki HIROGAKI. "Mechanism of Cutting Temperature Rise in Micro Drilling on Printed Wiring Boards." Journal of the Japan Society for Precision Engineering, Contributed Papers 72, no. 12 (2006): 1494–98. http://dx.doi.org/10.2493/jspe.72.1494.

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Barbanera, M., E. Belloni, C. Buratti, G. Calabrò, M. Marconi, F. Merli, and I. Armentano. "Recycled leather cutting waste-based boards: thermal, acoustic, hygrothermal and ignitability properties." Journal of Material Cycles and Waste Management 22, no. 5 (April 6, 2020): 1339–51. http://dx.doi.org/10.1007/s10163-020-01024-3.

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WELKER, CHRISTINE, NORMAN FAIOLA, SHAWN DAVIS, IRENE MAFFATORE, and CARL A. BATT. "Bacterial Retention and Cleanability of Plastic and Wood Cutting Boards with Commercial Food Service Maintenance Practices." Journal of Food Protection 60, no. 4 (April 1, 1997): 407–13. http://dx.doi.org/10.4315/0362-028x-60.4.407.

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The retention of bacteria on wood and plastic cutting board surfaces and their removal by washing, using protocols consistent with commercial food service, was examined. Plastic and wood boards were subjected to repeated hand and machine washing to simulate wear that would occur during commercial usage. Electron microscopy revealed a more pronounced wearing of the wood surface as compared to the plastic, with cracks on the wood that were sufficiently wide to entrap bacteria. New and previously washed wood and plastic surfaces were inoculated with Escherichia coli and then washed using standard food service washing and sanitizing procedures. The cleanliness of the resulting surfaces was estimated by measuring the residual adenosine triphosphate (ATP). The plastic surfaces were consistently cleaner than wood surfaces by this measure, and wood surfaces that had been hand washed five times prior to inoculation were significantly less clean than any other surfaces or treatments. Bacterial retention after washing on the surface was demonstrated by agar overlay. Even after standard food service washing and sanitizing, colonies of the inoculated bacteria were observed sporadically, but only on wood surfaces and not on plastic. These results suggest that wood surfaces can absorb moisture and in effect can absorb contaminating bacteria, and the difficulty in removing these bacteria may make this material less desirable from a food safety perspective.

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Journal articles on the topic 'Cutting boards'

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