Zieliński Bartosz, Chaciński Tomasz, Pimenov Danil Yurievich, Nadolny Krzysztof
Espersen Koszalin Sp. z.o.o., Mieszka I 29, 75-124 Koszalin, Poland.
Department of Production Engineering, Faculty of Mechanical Engineering, Koszalin University of Technology, Racławicka 15-17, 75-620 Koszalin, Poland.
Micromachines (Basel). 2021 Dec 6;12(12):1516. doi: 10.3390/mi12121516.
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 = 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.
在食品工业中，有许多不同轮廓以及不同刀刃几何形状的技术刀片。评估技术刀片分离（切割）动物组织的能力并非易事，通常基于对工艺过程中切割效果的评估。本文提出了一种评估食品加工中使用的技术刀片切割力的方法。研究中使用了一个特制的数控试验台。其应用使得能够比较用于比目鱼去皮操作的平面刀具的四种不同刀刃几何形状的切割力值。所进行研究的一个独特之处是使用了相对较高的切割速度值v = 214毫米/秒，这与该行业实际进行此过程的条件相对应。获得的测试结果允许从测试所用的四种不同变体中明确选择最有利的刀具几何形状变体。结果表明，切割力值与所测试刀片的刀尖角度值之间存在明显关系：对于刀尖角度最小的刀片，获得的切割力值最低。
