Optimization of the knife profile shape for resource-saving primary fish processing
The relevance of knife profile shape optimization for resource-saving fish cutting has been shown. The muscle tissue of the raw material has been described by the Maxwell-Thomson rheological model. To describe the shape of the curved front edges, a polynomial of the third degree has been used. Expressions for dimensional and dimensionless resistance forces during cutting fish were obtained by solving the differential equation of state of a viscoelastic material. As a result of solving the optimization problem, an expression for the optimal half sharpening angle with which the knife experiences minimal harmful resistance has been obtained. The dependences of the dimensionless shape resistance force on the geometric parameters of the chamfer of the cutting tool have been investigated. The dependences of the optimal half sharpening angle бZ1 on the dimensionless cutting speed, the mating angle, the dimensionless half knife thickness д and the measure of fish elasticity e01 have been established. The indicated optimal angle бZ1 substantially depends on the dimensionless half thickness of the knife, the mating angle, and dimensionless speed. It was determined that when cutting fish with a knife with a minimum angle of mating of the edges, the optimal half sharpening angle is in the range of 17-25 degrees.