Methodology for Evaluating the Cutting Force of Planar Technical Blades Used in Flatfish Processing

Abstract

In the food industry, there are many varieties of technical blades with different contours as well as different cutting edge geometries. The evaluation of the ability of technical blades to separate (cut) animal tissues is not a simple task and is usually based on the evaluation of the cutting effects in a technological process. This paper presents a methodology for evaluating the cutting force of technical blades used in food processing. A specially made test stand with numerical control was used in the study. Its application enabled a comparison of cutting force values for four different cutting edge geometries of planar knives used in the skinning operation of flat fishes. A unique feature of the conducted research was the use of a relatively high cutting speed value of vf = 214 mm/s, which corresponded to the real conditions of this process carried out in the industry. Obtained test results allow unambiguously choosing the most advantageous variant of knife geometry from among four different variants used for the tests. The results showed a clear relationship between the cutting force value and the value of the tip angle of the blades tested: for blades with the lowest tip angle, the lowest cutting force values were obtained.

Effect of Pro-Ecological Cooling and Lubrication Methods on the Sharpening Process of Planar Blades Used in Food Processing

“…During the tests, the increase of grinding power ΔP (representing the difference between the maximum power during grinding and the spindle power at idle speed) was recorded (using software controlling the operation of the grinding machine), and after the tests, the values of selected surface texture parameters of the blades were determined (on a position for contact measurements of surface texture ( Figure 1 c), the morphology of the blades was analyzed (using a digital measuring microscope— Figure 1 d) and knife cutting forces were determined after grinding on a special test stand ( Figure 1 e). A detailed description of the test stand, the methodology for conducting cutting tests, and the verification of its correctness are described in this work [ 43 ]. Table 2 provides a synthetic summary of the parameters and conditions with which the experimental studies were conducted.…”

Effect of Feed Rate on the Force and Energy in the Cutting Process Using Planar Technical Blades

“…Figure 1 shows the test stand and indicates its main components. As described in a previous work [9], the stand was equipped with a specimen holder. In the studies described, an additional supporting fixture was used that supports the specimens closer to the intersection.…”

“…Planar technical blades were mounted on the strain gauge bridge. For these tests, the blade geometries chosen were those characterized in previous tests [9] by the lowest forces occurring in the cutting process (that is, those with the smallest wedge angle). Figure 3 shows the blade mounted in the holder.…”

“…In their publication, Zielinski et al [9] describe the effect of edge shape and blade wedge angle on the cutting forces involved in the process. The values of wedge angle that are frequently used in the food sector are in the range of α = 3-10 • and α 1 = 20-30 • , where α stands for cutting blade tip angle, and α 1 stands for cutting blade wedge angle.…”

“…Therefore, there is a need to determine the optimal cutting speed, depending on the type of cut material used. The study described in this paper refers to the one conducted by Zieli ński et al [9]. Analysis of the effect of cutting speed on cutting force and energy consumption of the process was the main aim of this study.…”