1. Mismatch of vibration parameters
Improper frequency selection
The texture of the cake is soft. If the ultrasonic frequency is too low (such as<20kHz), the cavitation effect is insufficient, and an effective isolation layer cannot be formed between the blade surface and the cake.
✅ Solution: Adjust to the high frequency range of 25-35kHz to enhance micro vibration repulsion.
Insufficient amplitude
When the amplitude is less than 15 μ m, the vibration energy is difficult to overcome the adhesion force of the cake (especially for high humidity cakes containing cream/frosting).
✅ Solution: Increase the amplitude to 20-30 μ m (test to avoid cake structure collapse).
2. Characteristics of cake ingredients
High sugar and high-fat formula
Sugar (such as icing sugar) experiences a sharp increase in viscosity when heated and melted, while fat (such as butter) forms a temporary sticky layer under vibration and friction.
✅ Solution:
Pre cool the cake to 4-8 ℃ (reduce material activity)
✦ Switch to anti stick coated blades (PTFE/ceramic coating)
High water activity (Aw)
Moist cakes with a moisture content greater than 35% are prone to hydrogen bonding adsorption with metal blade surfaces.
✅ Solution: Sprinkle a small amount of anti sticking powder (such as corn starch/silica) on the cutting surface.
