Understanding the cutting mechanisms of composite structured soft tissues

Chen, Zhihua; Zhang, Yue; Wang, Chengyong; Chen, Bin

doi:10.1016/j.ijmachtools.2020.103685

Cited by 16 publications

(13 citation statements)

References 38 publications

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“…Cutting is a complex fracture process with uncontrolled deformation and rupture. The cutting process in common soft tissues (meniscus sample obtained from the knee joints of healthy bovine) and the occurrence of three cutting stages (deformation, fracture, and stable stages) are shown in Figure 2 (Chen et al., 2021). In the first stage, the sample absorbs the external cutting force to transform into reversible elastic deformation energy.…”

Section: Conventional Cutting Strategies For Food Processingmentioning

confidence: 99%

“…Cutting force versus distance in a common soft tissues (meniscus sample obtained from the knee joints of healthy bovine) cutting process and the occurrence of three cutting stages, including deformation, fracture, and stable stages (Chen et al., 2021)…”

Section: Conventional Cutting Strategies For Food Processingmentioning

confidence: 99%

“…In the first stage, the sample absorbs the external cutting force to transform into reversible elastic deformation energy. When the yield F I G U R E 1 Schematic diagram of the advanced cutting techniques for solid food F I G U R E 2 Cutting force versus distance in a common soft tissues (meniscus sample obtained from the knee joints of healthy bovine) cutting process and the occurrence of three cutting stages, including deformation, fracture, and stable stages (Chen et al, 2021) stress or absorbed energy reaches the critical crack resistance value of the sample, the second stage occurs. In this period, the sample will deform irreversibly, and the stored elastic strain energy will release instantaneously to generate a new fracture surface (Spagnoli et al, 2018).…”

Section: Conventional Cutting Strategies and Cutting Mechanismsmentioning

confidence: 99%

See 2 more Smart Citations

Advanced cutting techniques for solid food: Mechanisms, applications, modeling approaches, and future perspectives

Xu¹,

Wang²,

Deng³

et al. 2022

Comp Rev Food Sci Food Safe

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Cutting is an imperative operation in the food‐manufacturing factory, separating food into a predefined geometry. A broad range of solid foods, with various components, textures, and structures, pose enormous challenges to conventional cutting strategies. Additionally, the cutting performance is significantly impacted by the processing parameters, wherein trial‐and‐error or empirical methods are often used to select the parameters in source‐wasting and time‐consuming ways. Hence, there is a need to accelerate the development of advanced cutting techniques and novel modeling approaches in the food‐manufacturing industry. Recently, advanced cutting techniques (ultrasonic vibration‐assisted [UVA], laser, and waterjet cutting) are seen to be superior in processing foods of various textures, with the advantages of high cutting quality, low contamination, and easy operation. Compared with conventional cutting, advanced cutting techniques can dramatically reduce cutting force and energy consumption, resulting in high efficiency, energy‐and‐source saving, and low carbon footprint. Additionally, the finite element (FE) model does simulate the cutting process well, and artificial intelligence (AI) technology is competent to optimize the cutting parameters. This review is perhaps the first one focusing on the advanced cutting techniques applied in the food industry, serving as a summary of the cutting mechanisms, critical influence factors, and applications of conventional and advanced cutting techniques including UVA, laser, and waterjet cutting. In addition, the modeling approaches with respect to FE and AI models are emphasized. Finally, the challenges and future perspectives of advanced cutting techniques combined with modeling approaches are highlighted, and those approaches are promising in the future intelligent food‐manufacturing industry. Practical Application The review clearly demonstrates that advanced cutting techniques as having advantages such as high efficiency, energy‐and‐source saving, and low damages, thus exhibiting great potential in processing food of various textures with high cutting quality, low contamination, and easy operation. Additionally, the FE model does simulate the cutting process well and AI is competent in optimizing the cutting parameters, which possesses great potential in providing comprehensive cutting information and selecting the optimal combination of cutting parameters.

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Section: Conventional Cutting Strategies For Food Processingmentioning

confidence: 99%

Section: Conventional Cutting Strategies For Food Processingmentioning

confidence: 99%

Section: Conventional Cutting Strategies and Cutting Mechanismsmentioning

confidence: 99%

See 1 more Smart Citation

Advanced cutting techniques for solid food: Mechanisms, applications, modeling approaches, and future perspectives

Xu¹,

Wang²,

Deng³

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…Chen et al 28 evaluated the cutting capacity of shaver blades with the combination of the inner and outer tubes by reproducing the meniscal debridement procedure. It has been demonstrated that the geometry of the cutting teeth played a significant role in the cutting process, in which the smoothed inner tube was the best combination for obtaining a regular surface.…”

Section: Introductionmentioning

confidence: 99%

Understanding the structure and cutting mechanism of shaver blades: A case study on articular cartilage

Zhang

Chen

Wang

et al. 2022

Proc Inst Mech Eng H

Self Cite

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Mechanical shaver blades have been used in minimally invasive knee arthroscopy surgery for nearly 50 years, however, the tooth structure and cutting mechanism of shaver blades were less reported. This paper designed several shaver blades (triangular tooth/TT, circular tooth/CT and convex arc tooth/CAT), defined the cutting edges and angles of the original shaver (OS) and proposed a newly designed shaver (NDS) with a positive secondary rake angle to optimize cutting performance. The cutting process and theoretical model of the OS and NDS were analysed from 2D and 3D perspectives. A comparative experimental analysis of cutting performance, including cutting force, surface roughness, and groove geometries, was carried out to verify the influence of tooth structures and secondary rake angle. The results showed that the tooth of the OS has three different cutting edges, among which the secondary cutting edge sited at the tube section contributes to the puncturing process, and the primary cutting edge located on the outer wall of the tube participates in the oblique cutting process and finally removes the soft tissue. The cutting process of the secondary cutting edge of NDS has been changed from puncturing to oblique cutting, therefore, only the oblique cutting exists throughout the shaving process. This makes the shape and quantity of the chips of OS and NDS different, which has been verified by experiment. The cutting performance of CT was superior to that of TT and CAT, highlighting the importance of tooth roots in the cutting process. Positive secondary rake angle significantly improved the cutting performance of CAT, but not that of TT with a small profile angle (30°) and CT, which means both the puncturing and oblique cutting play important roles. Not all the positive secondary rake angle was helpful to the cutting process and 30° and 45° were suggested.

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“…A novel three-step drill structure was proposed to modify the cutting conditions at the entry and exit points of the drill, which can effectively reduce mechanical and thermal damage to bone and improve the drill position accuracy. 18 Chen et al 19 investigated the effects of arthroscopic shaver design and cutting parameters and proposed a fracture mechanics theory based on the basic characteristics of the meniscus. By exploring the mechanical properties of cutting porcine aorta with blades, Hu et al 5 and Chanthasopeephan et al 20,21 established a soft tissue cutting model and studied the effects of processing parameters on soft tissue fracture.…”

Section: Introductionmentioning

confidence: 99%

Study on cutting force of reaming porcine bone and substitute bone

Liu

Sui

Chen

et al. 2021

Proc Inst Mech Eng H

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Accurate mechanical feedback systems are critical to the successful implementation of virtual and robotic surgical assistant systems. Experimental measurements of reaming force could further our understanding of the cancellous bone reaming process during hip arthroplasty to help develop surgical simulators with realistic force effects and improve the protection mechanism of robot-assisted surgical systems. In this study, reaming experiments with natural bone (porcine femur) and a bone substitute (polyurethane blocks) were performed on a CNC lathe. This paper proposes using the maximum reaming force of the steady reaming stage to represent the force characteristic. The reaming force is biased to one side in the overlap direction and the maximum reaming force will vary when the reamer is not coincident with the long axis of the bone. The diameter of the reamer has the greatest influence on reaming force, which clearly increases with increasing reamer diameter. During operation, a medium rotation speed and high feed speed can reduce the reaming force. After cutting, the morphology of the cut surface is not flat, but arc-shaped, which will have a significant impact on implantation of the femoral prosthesis. In in vitro cutting experiments, polyurethane blocks can be used as a substitute for cancellous bone.

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Understanding the cutting mechanisms of composite structured soft tissues

Cited by 16 publications

References 38 publications

Advanced cutting techniques for solid food: Mechanisms, applications, modeling approaches, and future perspectives

Advanced cutting techniques for solid food: Mechanisms, applications, modeling approaches, and future perspectives

Understanding the structure and cutting mechanism of shaver blades: A case study on articular cartilage

Study on cutting force of reaming porcine bone and substitute bone

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