Determination of Cutting Force and Cutting Energy for Green Bean (Phaseolous vulgaris)

Green bean has important role in the human diet and is one of the most important grains, because of having high levels of proteins and vitamins K, A and C. In this study the maximum cutting force and cutting energy for green bean were determined. Also, the effects of cutting angle (in three levels of 0, 30, 45 degree) and cutting speed on these characteristics were evaluated. Determination of these characteristics are important for design and optimization of the processing equipment for green bean. The results showed the effects of cutting angle and cutting speed on the green bean cutting force is significant at the %1 level. Cutting force was decreased by increasing the cutting angle and cutting speed. The interaction between cutting angle and cutting speed was significant at %1 level. The minimum amount of cutting energy with an average of 16/31 mJ was for cutting angle of 45 degree and cutting speed of 350 mm/min. Also, the results showed the effect of cutting angle on elastic modulus for green bean was significant and the amount of elastic modulus decreased by increasing cutting angle.