Increasing the Efficiency of Food Material Cutting during Inclined and Shear Movements of Knife.

Oleg V Ageev,Monika Sterczyńska,Marek Jakubowski,Andrzej Dowgiałło,Joanna Piepiórka-Stepuk,Natalia V Samojlova

doi:10.3390/ma15010289

Oleg V Ageev, Monika Sterczyńska + Show 4 more

Open Access

https://doi.org/10.3390/ma15010289

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Abstract

Mathematical models for predicting the resistance forces that are developed during the inclined and sliding cutting of food materials have been developed. The dependence of the actual cutting angle on the angle of inclination and sliding speed of the cutting edge at various sharpening angles have been investigated. For the inclined cutting mode, the dependence of the useful resistance force on the cutting speed has been determined at various angles of inclination of the cutting edge and designed sharpening angles. For the sliding cutting mode, the dependence of the useful resistance force on the feeding speed has been demonstrated at various sliding speed values and designed knife sharpening angles. The dependence of the transformed dimensionless sharpness of the knife on the angle of inclination of the cutting edge and the sliding speed has been established for different constructional sharpness values of the knife. The results of the study indicate that the useful resistance force is significantly reduced during the inclined and sliding cutting processes when compared with the normal cutting process, and a change in the pattern of fiber destruction, which significantly increases the cutting efficiency of cutting tools, is obtained.

Highlights

There has been an increasing demand to explore measures that can increase the efficiency and speed of the technological processes involved in the cutting of raw materials.Modern food production techniques should work toward achieving this goal by developing highly efficient cutting tools characterized by the highest cutting efficiency
This study has theoretically confirmed that the efficiency of the fish cutting process can be improved by adopting both inclined and sliding cutting modes, emphasizing the reduction of harmful and useful resistance forces
Since a decrease in the constructional sharpening angle and an improvement in the sharpness of the cutting edge depend on the mechanical characteristics of the knife, the indicated effects of transformation of the knife geometry on the cutting process cannot be established in all situations

Summary

Introduction

There has been an increasing demand to explore measures that can increase the efficiency and speed of the technological processes involved in the cutting of raw materials. Along with an increase in the efficiency of the knife’s action due to the introduction of rear inclined edges and the elimination of side edges, a significant direction in reducing harmful losses is reducing the thickness and angle of sharpening of the knife, as well as improving the sharpness of the cutting edge This approach leads to a significant reduction in form resistance forces [32]. The objectives of the present study are to perform a detailed analysis of the resistance forces that are developed during the inclined and sliding movement of the knife and to elaborate on the methods used to increase the efficiency of the cutting process of food products.

Dependence

10. Dimensionless

Discussion

Conclusions