slicing cuts on food materials using robotic-controlled razor blade使用robotic-controlled刀片切削减食品材料.pdf

Hindawi Publishing Corporation Modelling and Simulation in Engineering Volume 2011, Article ID 469262, 17 pages doi:10.1155/2011/469262 Research Article Slicing Cuts on Food Materials Using Robotic-Controlled Razor Blade Debao Zhou1 and Gary McMurray2 1 Department of Mechanical and Industrial Engineering, University of Minnesota, Duluth, MN 55812, USA 2 Food Processing Technology Division, ATAS Lab, Georgia Tech Research Institute, Atlanta, GA 30332, USA Correspondence should be addressed to Debao Zhou, dzhou@ Received 27 May 2011; Revised 10 August 2011; Accepted 17 August 2011 Academic Editor: Xiaosheng Gao Copyright © 2011 D. Zhou and G. McMurray. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Cutting operations using blades can arise in a number of industries, for example, food processing industry, in which cheese, fruit and vegetable, even meat, are involved. Certain questions will rise during these works, such as “why pressing-and-slicing cuts use less force than pressing-only cuts” and “how is the influence of the blade cutting-edge on force”. To answer these questions, this research developed a mathematical expression of the cutting stress tensor. Based on the analysis of the stress tensor on the contact surface, the influence of the blade edge-shape and slicing angle on the resultant cutting force were formulated and discussed. These formulations were further verified using experimental results by robotic cutting of potatoes. Through studying the change of the cutting force, the optimal slicing angle can be obtained in terms of maximum feeding distance and minimum cutting force. Based on