Schuldt, Stefan2018-04-052018-05-032026-05-182016-20182018-05-03https://opara.zih.tu-dresden.de/handle/123456789/2308https://doi.org/10.25532/OPARA-5Video 5.1: product: bubble gum, temperature: 30 °C, cutting velocity: 1 m/s, time: 5 s, real time: 50 ms Video 5.2: product: bubble gum, temperature: 30 °C, cutting velocity: 10 m/s, time: 13 s, real time: 13 ms Video 5.3: product: bubble gum, temperature: 20 °C, cutting velocity: 10 m/s, time: 13 s, real time: 13 ms Video 5.4: product: toffee, temperature: 30 °C, cutting velocity: 10 m/s, time: 8 s, real time: 88 ms Video 5.5: product: Salami, temperature: 15 °C, cutting velocity: 0.1 m/s, time: 7 s, real time: 1.47 s Video 5.6: product: Salami, temperature: 15 °C, cutting velocity: 10 m/s, time: 11 s, real time: 85 mshttps://www.elsevier.com/about/policies-and-standards/copyright/permissions4