Effects of knife edge angle and speed on peak force and specific energy when cutting vegetables of diverse texture

Abstract

Cutting tool parameters such as edge-sharpness and speed of cut directly influence the shape of final samples and the required cutting force and specific energy for slicing or cutting operations. Cutting force and specific energy studies on different vegetables help to design the appropriate slicing or cutting devices. Peak cutting force and specific energy requirements for the transverse cutting of nine vegetables, differing in their textural characteristics of rind and flesh, were determined at cutting speeds of 20, 30, 40 mm min −1 and single-cut knife-edge angles of 15, 20 and 25°using a Universal Testing Machine. Low speed (20 mm min −1 ) cutting with a sharper knife-edge angle (15°) required less peak force and specific energy than that of high-speed cutting (40 mm min −1 ) with a wider knife-edge angle (25°). The vegetables with the maximum and minimum variation in the average peak cutting force were aubergine, at 79.05 (for knife speed 20 mm min −1 and edge angle 15°) to 285.1 N (40 mm min −1 and 25°), and cucumber, at 11.61 (20 mm min −1 and 15°) to 21.41 N (40 mm min −1 and 25°), respectively. High speed (40 mm min −1 ), with a large knife-edge angle (25°), required the highest force and specific energy to cut the vegetables, however, low speed (20 mm min −1 ), with a small knife-edge angle (15°), is preferred. Effects of cutting speed and knife-edge angle on peak force and specific energy responses were found significant (p<0.05). Linear or quadratic regressions gave a good fit of these variables.

Meta analysis on color, total flavonoids, antioxidants, frictional, mechanical, and cutting force of moringa pods

“…The hardness and puncture force were measured using a P/75 mm diameter flat plunger at a rate of 1.50 mm/s until the sample ruptured to 80% of its diameter (Rahman & Al-Farsi, 2005). The peak cutting force in the horizontal direction (perpendicular to the diameter) and longitudinal direction (along the length of the diameter) was determined by measuring the force required to penetrate the moringa pods up to half of its thickness using a shear blade with a 15 knife angle at a speed rate of 20 mm/ min (Singh et al, 2016).…”

“…Because the pod opposes the shear force caused by the blade, the friction between the pod and the blade varies the power needed.Furthermore, the contact surface of the blade demonstrates the effect of friction on penetration. The type of metal used in blade manufacturing is also essential, and friction coefficient data may benefit blade metal selection Singh et al, (2016). observed various cutting veggies at a slower speed and with a smaller knife angle is optimal.…”

Reduction Sequences During the Hoabinhian Technocomplex in Cambodia and Thailand: A New Knapping Strategy in Southeast Asia from the Terminal Upper Pleistocene to mid Holocene

“…The tool functioning hypothesis is based on data of global mechanic cutting movements (Atkins, 2009;Key, 2016;McGorry et al, 2003McGorry et al, , 2005Singh et al, 2016), experiments of the cutting-edge efficiency (Key & Lycett, 2015, 2017 and ethnographical observations (Gould et al, 1971;Hayden, 1977Hayden, , 2015Schick & Toth, 1993). The microwear analysis at low magnification was compared with a reference pattern (e.g.…”