| This work presented a review of energy requirements for cutting different vegetables in order to obtain products that can easily lend themselves to further processing. From the review, the role of some parameters related to cutting tool geometry such as blade sharpness, slicing angle, blade edge geometry, contact length, depth of cut, cutting speed, blade shape and the engineering properties of the vegetables such as crop variety, maturity stage, moisture content, average diameter, average length, average width and fibre orientation were seen to affect the operation of cutting in terms of energy consumption and the overall efficiency of the cutting operation. Works on the estimation of energy requirements for cutting different agricultural products by... |
