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Effect of varying knife speed and contact area on peak cutting force during slicing of peeled potato (Solanum tuberosum)
Singh, V1, Das, M2, Das, S.K3.
Relation of peak cutting force with varying contact area and cutting speed is needed to design
an efficient and versatile slicer or cutter to cut the potato in desired shape without any textural
deformation with lest energy consumption. Peak force for transverse cutting of peeled potato,
consisted homogeneous textural characteristics of flesh, has been determined at cutting speeds
of 20, 30, 40 mm/min using single-cut knife-edge angle of 15 degree fixing in Universal testing
machine. The relation of different knife speed (20, 30, 40 mm/min) and contact area of 200,
300, 400 and 500 mm2 on peak cutting force were observed for constant angle of cutting edge of
knife. Peak cutting force with lowest speed (20 mm/min) were noticed minimum (8.74±0.94N)
for lowest contact area (200 mm2) and maximum (18.84±0.76N) for 500 mm2 contact area
respectively, indicates less cutting force required during cutting operation for lower knife speed
and simultaneously cutting force for constant contact area was noticed maximum and minimum
for knife speed of 40 and 20 mm/min respectively. Effects of cutting speed and contact area
of sample were found significant (p<0.05). Quadratic regressions equation (regression model)
was good fit for explaining the relation of two variables (knife speed and contact area) on the
response (peak cutting force).
Affiliation:
- Indian Institute of Technology, India
- Indian Institute of Technology, India
- Indian Institute of Technology, India
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Indexation |
Indexed by |
MyJurnal (2018) |
H-Index
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8 |
Immediacy Index
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0.000 |
Rank |
28/30,Q4(Sciences ) 28/30,Q4(Sciences ) 14/17,Q4(Medical & Health Sciences )
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Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
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- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
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