# Food Processing with UHP Waterjets
## 6 Conclusions and Recommendations
### Recommendation  
Based on the findings and conclusions of this study, the following recommendations are proposed to advance the development and adoption of ultrahigh-pressure (UHP) waterjet technology in food processing:  
* Development of High-Cycle On/Off Valves: Although current UHP on/off valve performance is acceptable, future advancements should focus on developing faster-response valves with an extended service life. This is particularly important for high-throughput food applications that require rapid actuation cycles, especially at elevated pressures.
* Utilization of Higher Pressures (Up to 621 MPa): While current systems often operate below 400 MPa, the application of higher pressures up to 621 MPa (90 Ksi) remains largely unexplored in food cutting. Leveraging these higher pressures may enable greater power density, narrower kerf widths, and reduced water consumption--all of which could enhance productivity and process efficiency.
* Exploration of Alternative Jet Modalities: Additional research is warranted to investigate non-traditional waterjet configurations, including the following: \(\bigcirc\) Air-liquid jets: These can produce focused droplet streams that may be advantageous in cutting fibrous or layered food products. \(\bigcirc\) Food-grade abrasive waterjets: The development of safe, consumable abrasive media (e.g., salt, sugar, starch) could expand waterjet applications to bone-in meats, frozen foods, and tough-skinned produce. \(\bigcirc\) Fan-type jets: These may be particularly suitable for surface treatments such as peeling and deboning, offering broader coverage at controlled impact forces.
* Commercialization of Non-Through-Cutting Applications: While laboratory studies and pilot-scale demonstrations have shown the potential of waterjets for peeling, skinning, and deboning, these applications have not yet been widely commercialized. Industry and academia should collaborate to bridge this gap by conducting targeted R&D, optimizing system configurations, and validating hygiene and quality metrics.
* Integration with Advanced Vision and AI Systems: Future systems should integrate high-resolution vision technologies and AI-driven decision-making to enhance automation, especially for variable-shape and multi-component food items. This will be critical in advancing smart manufacturing and real-time quality control.
* Sustainability and Water Efficiency: Research into closed-loop water systems and reduced-flow nozzle designs is recommended to support environmental sustainability, especially in regions where water use is regulated or limited.  
These recommendations aim to guide future innovations in waterjet food processing technologies and support broader industrial adoption across new food categories and production settings.  
This research received no external funding.  
Not applicable.  
The original contributions presented in this study are included in the article. Further inquiries can be directed to the author.  
The author would like to acknowledge the help of many associates at SHAPE technologies Group who provided information and useful insights for preparing this paper. Many thanks to [PERSON], [PERSON], [PERSON], and [PERSON] of KMT.  
Author [PERSON] is employed by the company Flow International Corporation. The author declares that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.