# Food Processing with UHP Waterjets
## 6 Conclusions and Recommendations  
### Conclusions  
The findings presented in this study lead to the following conclusions regarding the use of ultrahigh-pressure (UHP) waterjet technology for food processing applications:  
* The demands placed on UHP waterjet systems in food processing are well within the capabilities of the current state-of-the-art technology. These systems exhibit high reliability, robustness, and adaptability for both plant-based and field operations.
* Waterjet cutting imparts minimal mechanical force while delivering high power density, allowing for the precise processing of delicate food products without deformation, crushing, or structural damage. This is particularly advantageous for products with soft or heterogeneous textures.
* Compared to conventional mechanical cutting tools such as blades, disks, and wire saws, UHP waterjets offer superior sanitary performance. The absence of contact surfaces eliminates the risk of cross-contamination, as each cut is executed with a clean, renewable cutting medium. Furthermore, waterjets require no tool sharpening or replacement, thereby reducing downtime and maintenance.
* The trimming of vegetables such as celery, lettuce, and green onions using waterjets has been shown to extend shelf life by minimizing cellular damage and reducing microbial contamination at the cut surface. This advantage directly translates to improved product quality and reduced waste in the supply chain.
* A wide range of waterjet cutting system configurations have been successfully deployed, including stationary jet arrays, single- and dual-axis platforms, delta robots, SCARA arms, and six-axis articulated robotic systems. This architectural versatility allows systems to be tailored to diverse food products, geometries, and throughput requirements.
* The integration of software and control technologies, including computer numerical control (CNC), graphical user interfaces (GUIs), and vision-guided sensing systems, plays a critical role in modern waterjet food processing. These systems enable real-time adaptive cutting and portioning, particularly in fish, poultry, and meat applications,  
Figure 27: Degrees of lemon peeling with waterjet.  
and are increasingly integrated into higher-level manufacturing execution systems (MESs) and enterprise resource planning (ERP) platforms.
* Automated field harvesting using waterjets--most notably in lettuce processing--has been successfully implemented and has resulted in significant improvements in operational efficiency, workplace ergonomics, and produce quality. These outcomes validate the feasibility of UHP waterjets beyond in-plant applications.
* Although the waterjet technique has demonstrated promise for non-through-cutting applications such as peeling, skinning, and deboning, there are currently no commercially reported systems operating at scale in these domains. Further technological development, including the refinement of jet types (e.g., fan jets, air-liquid jets, and food-grade abrasive jets), is needed to unlock these applications.  
In summary, UHP waterjet technology offers a clean, flexible, and high-performance toolset for food processing that not only meets stringent industrial and regulatory standards but also opens new avenues for product innovation and supply chain optimization.