Influence of a Zigzagging Location of the Knives in the Cutting Unit on the Energy Consumption During the Cutting Process of Horticultural Produce
2015
Antonov, Nikolay M. | Lebed', Nikita I. | Makarov, Aleksey M.
The authors offer a zigzagging‐type cutting unit to chop horticultural produce into slices. The article states the results of the research made to determine the power parameters of the process of cutting apples, onion root crops and potato root crops using various cutting units. It also states the analysis of the data received. The structure of a testing stand developed to define the strength properties of fruits, vegetables and root crops is described. The influence of the constituent elements of the process of chopping apples on the cutting force has been determined. The optimum values of the factors influencing the power parameters of the cutting process have been determined on the basis of regression equations and two‐dimensional sections of the yield surfaces. PRACTICAL APPLICATION: With a view to decrease the energy consumption during the cutting of fruits and vegetables into slices, the authors recommend the use of a zigzagging‐type cutting unit developed by them, which prevents the destruction of the structure of a fruit processed as this could result in excessive juice loss during the operation. Such a cutting tool assures a “clear” slice section, which is uniform in thickness, as well as a low percentage of nonstandard raw materials, which has a direct influence on the increase in the quality of the product obtained, the product being used either immediately or for further processing.
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