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)
References
H. Kuhlmann, U. Koetter, C. Theurer, Sterol contents in medicinal pumpkin ( Cucurbita Pepo Convar. Citrulinna Var. Stiriaca) depending on genotype and location, ISHS Acta Horticulturae 492: I International Simposium on Cucurbits.
Gary G. Adams and coll., The hypoglycaemic effect of pumpkins as anti-diabetic and functional medicines, Food Research International, Volume 44, Issue 4, May 2011, 862-867
JuL.,ChangD.,Hypoglycemiceffectofpumpkinpowder,Journalofharbinmedicine21,5-6.
Bhupinder Singh, Bahadur Singh Hathan, Chemical composition, functional properties and processing of Beetroot - a review, International Journal of Scientific & Engineering Research, Volume 5, Issue 1, January-2014 679 ISSN 2229-5518 IJSER © 2014, http://www.ijser.org
George D. Saravacos, Athanasios E. Kostaropoulos, Handbook of Food Processing equipment, Springer science + business media New York, 2002, p. 133-142
Tanchev S., Sledberitbeni tehnologii na plodove I zelencuci, Academichno izdatelstvo na VIHVP, Plovdiv, 2002, 15-114
K. W. Waldron, M. L. Parker, A. C. Smith, Plant cell walls and food quality, Comprehensive Reviews in Food Scientes and Food Safety, 2003 – ucce.ucdavis.edu., 11.2015
http://www.scienceclarified.com/, 17.11.2015
Reznik N. E., Teorija rezanija lezviem i osnovi rasceta rejushtih aparatov, Moskva, Mashinostroenie, 1975, 139-147
Boteva M., S. Vasilev, I. Mihaylov, Stend za opredeljane silite ns rjazane na hranitelni produkti, International scientific on-line journal “Sciense & Technologies”, Volume III, Number 4, 2013, 150-156
Views:
73
Downloads:
70
Copyright (c) 2016 Authors
This work is licensed under a Creative Commons Attribution 4.0 International License.
All articles are published in open-access and licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0). Hence, authors retain copyright to the content of the articles.
CC BY 4.0 License allows content to be copied, adapted, displayed, distributed, re-published or otherwise re-used for any purpose including for adaptation and commercial use provided the content is attributed.
