Experimental Regarding the Determination of the Optimum Cutting Angle Using a Single Edged Knife

Abstract

This paper presents the manner of determining the cutting resistance force in the cutting process of certain vegetables. The role of this paper is to highlight the influence of the sharpening angle of single edged cutting knife. To achieve this experimental measurements were performed consisting of cutting samples of plant product using single edged knives with different sharpening angle, respectively 15°, 30°, 45°. The determination of the optimum cutting angle for different types of vegetables will lead to a lower energy consumption required for the cutting processes.