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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.

Applied research into carp-deheading yield indicated that the V-cut with two circular knives averaged 77.9%; the V-cut with one cup-type knife -75.6%, and the straight cut at a 79°angle to the fish backbone -77.4%. The yield averages for deheaded and gutted carp were 63.6%, 62.4% and 62.9%, respectively. Standard analysis of variance demonstrated that there were no statistically significant differences between the mean yields of these three deheading systems. Furthermore, the potential influence of the fish-orientation system in close connection with the cutting systems on the deheading yield was analysed. This indicated that, with the same yields, the straight-cutting system simplifies the precise orientation of the fish in relation to the cutting knives.