RESEARCH OF THE EFFECT OF THE VELOCITY COEFICIENT ON THE CUTTING FORCE OF VEGETABLES
Abstract
This paper presents a study of the influence of the velocity coefficient on the cutting force and their components – the horizontal component Fx and the vertical component Fy when cutting vegetables. Two well-known vegetables, pumpkin and beetroot, were used in the experiments. The experiments were carried out with feed rate of the food sample 0,083 m/s and frequency of rotation of the disc knife in a range from 110 min -1 to 414 min-1. It was found that when that velocity coefficient grows, the cutting force and the components of the cutting force decrease. The lowest values of cutting force of pumpkin and red beet (131 N and 115,2 N respectively) were recorded for the highest value of velocity coefficient λ (54,8)
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