Optimization of forces in cutting poultry carcasses with disc knives
DOI:
https://doi.org/10.15587/2706-5448.2025.340896Keywords:
cutting force, poultry carcasses, blade sharpening angle, disc knife, disc rotation speedAbstract
The object of research was the process of cutting poultry carcasses of chickens, ducks, and geese using disc knives. In the food industry, when processing poultry, and especially when disassembling it, which divides the carcasses into certain parts and sizes, carcass cutting operations are widely used. This process significantly affects the level of energy consumption of the entire production and the quality of the finished product. The main working parts of cutting machines are knives, the purpose of which depends on the entire technological process of chopping.
The dependence of the cutting forces of meat with bones of chickens, ducks and geese on the rotation speed of the disk knife and its sharpening angle at different product temperatures was experimentally established. It was established that with an increase in the cutting speed, the cutting force decreases. Approximate relationships were obtained for quantitative description of the influence of cutting speed on cutting force for different types of poultry, which allow to predict the energy consumption of the process. For producers, the range of cutting speed of poultry carcasses by the disk cutting body of the machine can be recommended from 6.5 to 9 m/s. The influence of the blade sharpening angle on the energy intensity of grinding poultry carcasses was studied; a rational range of sharpening angle was determined, at which cutting forces are minimized while maintaining the stability of the tool. Taking into account the structural and mechanical characteristics of poultry carcasses, operational indicators and technological requirements for the quality and cleanliness of the cut surface, the range of sharpening angle of the knife cutting edge is 20–26°. An applied aspect of using the obtained result is the possibility of improving the design parameters of disk knives and will ensure increased equipment productivity and cutting quality. However, the cutting force depends not only on the species and fatness, but also on the age, sex of the bird and the location of the muscles.
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Copyright (c) 2025 Larysa Bal-Prylypko, Valentyna Bandura, Marina Serdyuk, Halyna Shlapak, Nadia Novgorodska, Nadia Zahorko, Iryna Basarab
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