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286 Mirela Panaite et al. Force, [N] Time, [s] Fig. 3 – The cutting force variation in time to shredding strawberry for different cutting speeds: 40 mm/s, 10 mm/s, 5 mm/s. Force, [N] Time, [s] Fig. 4 – The cutting force variation in time to shredding peeled bananas for different cutting speeds: 40 mm/s, 10 mm/s, 5 mm/s. Force, [N] Time, [s] Fig. 5 – The cutting force variation in time to shredding Turkish delight for different cutting speeds: 40 mm/s, 10 mm/s, 5 mm/s. The analysis of graphs obtained can be seen that high-speed shredding resulting a high cutting forces and small times.
Bul. Inst. Polit. Iaşi, t. LVIII (LXII), f. 4, 2012 287 As can be seen from analysis of data obtained cutting force varies directly with changes in cutting speed, that at high cutting speeds are required high cutting forces. If shred strawberries (we used baked strawberry-sized) found that the highest values of cutting force were recorded for cutting speed of 40 mm/s, the cutting force decreased gradually with decreasing cutting speed. As with other types of material and bananas have used the same cutting speed, thus observing that due to their homogeneous structure cutting force varies directly with the cutting speed. In case of Turkish delight shred highest values of cutting forces were obtained for small cutting speeds, this being due to the relatively homogeneous composition of these materials. Table 1 Working indices obtained for the shredding of soft –textured food materials through probe HDP/BSK, with v = 40 mm/s. Food material Curdled cheese Average cutting surface a× b(d 2 ) mm 2 Weight before cutting g Weight after cutting g Percentage of losses % Adherence to the cutter 30 x 30 35.8 35.55 0.70 Small Strawberries 25 x 25 21.1 21.03 0.36 Small Peeled bananas Turkish delight Cutting aspect With roughness Few roughness 30 x 30 35.16 35.04 0.34 Small Regular 35 x 35 44.32 44.25 0.17 High Few roughness Table 2 Working indices obtained for the shredding of soft –textured food materials through probe HDP/BSK, with v = 10 mm/s. Food material Curdled cheese Average cutting surface a× b(d 2 ) mm 2 Weight before cutting g Weight after cutting g Percentage of losses % Adherence to the cutter 30 x 30 38.1 37.85 0.66 Small Strawberries 25 x 25 20.5 20.44 0.29 Small Peeled bananas Turkish delight Cutting aspect With roughness Few roughness 30 x 30 40.1 39.99 0.27 Small Regular 35 x 35 45.5 45.44 0.13 High Few roughness
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BULETINUL INSTITUTULUI POLITEHNIC D
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