Abstract
Cutting tool parameters such as edge-sharpness and speed of cut directly influence the shape of final samples and the required cutting force and specific energy for slicing or cutting operations. Cutting force and specific energy studies on different vegetables help to design the appropriate slicing or cutting devices. Peak cutting force and specific energy requirements for the transverse cutting of nine vegetables, differing in their textural characteristics of rind and flesh, were determined at cutting speeds of 20, 30, 40 mm min-1 and single-cut knife-edge angles of 15, 20 and 25° using a Universal Testing Machine. Low speed (20 mm min-1) cutting with a sharper knife-edge angle (15°) required less peak force and specific energy than that of high-speed cutting (40 mm min-1) with a wider knife-edge angle (25°). The vegetables with the maximum and minimum variation in the average peak cutting force were aubergine, at 79.05 (for knife speed 20 mm min-1 and edge angle 150) to 285.1 N (40 mm min-1 and 250), and cucumber, at 11.61 (20 mm min-1 and 150) to 21.41 N (40 mm min-1 and 250), respectively. High speed (40 mm min-1), with a large knife-edge angle (25°), required the highest force and specific energy to cut the vegetables, however, low speed (20 mm min-1), with a small knife-edge angle (150), is preferred. Effects of cutting speed and knife-edge angle on peak force and specific energy responses were found significant (p<0.05). Linear or quadratic regressions gave a good fit of these variables.
Highlights
Fruits and vegetables are usually peeled and cut into different shapes to facilitate secondary processing
Whilst there is extensive documentation on the properties of foods and food products, data related to the cutting force of different vegetables, especially of Indian origin, is scarce, even though such data is important in the design of cutters
Typical force and deformation characteristics of vegetables on x-y charts are presented in Figure 4 (a – i)
Summary
Fruits and vegetables are usually peeled and cut into different shapes (e.g., cubes, thin slices, rings or shreds) to facilitate secondary processing. Sharpness, rigidity of cutting tools and cutting speed strongly influence the energy required, production rate and final surface of the sliced-pieces (Atkins, 2009; Blahovec, 2007). In the case of some fruits, size reduction with the help of high speed cutting equipment is not suitable. Whilst there is extensive documentation on the properties of foods and food products, data related to the cutting force of different vegetables, especially of Indian origin, is scarce, even though such data is important in the design of cutters. Limited published literature on specific energy in cutting of fruits and vegetables is available (Mitcham, Cantwell, & Kader, 1996).
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