Effect of Various Knife Type, Cutting Angle and Speed on Cutting Force and Energy of Grape Cane

Abstract

In this study, some cutting and energy properties of canes of local grapes varieties Okuzgozu (Vitis vinifera L. cv.) were determined depend on knife type, cutting angle and cutting speed during the spring pruning in 2018. The canes of grapes were obtained from a commercial farm in the Diyarbakir province. Cutting properties were measured by a material testing machine. According to test reslts, the significant differences were found between the knives types at 1 % probability level. The best results were determined at the flat knife knife type, followed by serrated 2 and serrated 1, respectively. While the lowest cutting force and cutting strength values were obtained at flat type (knife edge flat) as 234.50 N, 8.299 MPa, 1.783 J and 0.06307 Jmm -2 respectively, the highest values cutting forces, cutting strength, cutting energy and specific cutting energy were obtained at serrated type 1 (knife edge thin) knife as 303.8 N, 10.75 MPa, 2.136 J and 0.075610 J mm -2 respectively. The cutting force and energy values decreased with increasing knife-cutting angle from 0 ° to 40 ° . The maximum cutting force, cutting strength, cutting energy and specific cutting energy were observed at 0 ° cutting angle as 319.3 N, 11.30 MPa, 2.393 N and 0.08464 Jmm -2 respectively. T he effect of the knife loading speed on the cutting forces, cutting strength, cutting energy and specific cutting energy were found significant statistically (p<0.01). The lowest cutting force, cutting strength, cutting energy and specific cutting energy were obtained at the 1 m s -1 as 246.1 N, 8.705 MPa, 1.273 J and 0.04502 J mm -1 , respectively.