Impact of various factors on the cutting performance of knives when processing food products

Abstract

Determining the optimal geometric and kinematic characteristics of the working components is crucial for ensuring the quality performance of machines used in the cutting of semi-finished macaroni products. These characteristics define the primary operational properties of the working components, such as cutting ability, stability, and durability, and their appropriate selection ensures the technological reliability of cutting machines. The research presented in this article aims to investigate the dependence of a knife's cutting ability on a set of factors, including the type and conditions of the cutting process, the geometry of the knives, and the cutting force. The study involves an analytical examination of the cutting ability of knives during three main periods: running-in, steady-state, and blunting. Additionally, a block diagram is developed to optimize the parameters of the knife's microgeometry. The research methods employed include analytical investigations using engineering calculations.