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

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.