• Journal of Biosystems Engineering
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• v.20 no.1
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• pp.3-12
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• 1995

This study was conducted to investigate the cutting mechanism of the reciprocating knife of combine harvester. The cutting operation of reciprocating knife was demonstrated through the cutting pattern diagram which was drawn by computer graphics. Various kinds and dimensions of standard-type reciprocating knives were analyzed by the developed program. The results are summarized as follows : (1) For the 50mm standard reciprocating knife, the bunching area and the maximum stalk-deflection were decreased rapidly according to the increase of cutting velocity ratio by 1.0 and decreased very slowly over this ratio. But, the secondary cut was occurred at ratio of 1.0 and increased rapidly over this ratio. (2) The 76mm standard knife showed better cutting mechanism than the 50mm, in two respects : the larger cutting area per one stroke and the lower revolutional speed of crank shaft for the same cutting velocity. (3) In respect to the bunching area and the secondary cutting length, the adequate height of 50mm standard reciprocating knife was 45~50mm. (4) In order to maintain the proper cutting mechanism, the adequate cutting velocity at forward speed of 0.5㎧ to 1.2m/s was from 0.4m/s to 1.2m/s for the standard knife.

• Food Science and Preservation
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• v.19 no.2
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• pp.173-177
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• 2012

Whole apples were cut with a sharp or dull knife, and whole cabbages and crisp lettuce heads were cut into salad or thin strips with a knife or by hand. The fresh-cut apples, cabbages, and lettuce were packed in low-density polyethylene bags and kept at $4^{\circ}C$, and their qualities were investigated. Browning and softening of the apples that were cut with a sharp knife were more delayed than those of the apples that were cut with a dull knife. The soluble solids and pH of the fresh-cut apples were not affected by the sharpness of the cutting blade. The browning indexes of the fresh-cut cabbages and lettuce were significantly lower in the samples that were cut with a knife than by hand and in the samples that were cut into large pieces. The results suggest that the cutting blade sharpness, cutting tools, and cut types affected the quality of the fresh-cut apples and leafy vegetables, and that the cutting methods which minimized the cutting damage should be used to retard the browning and softening of the produce.

• Journal of Biosystems Engineering
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• v.20 no.1
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• pp.13-21
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• 1995

This study was conducted to investigate the cutting mechanism of reciprocating knife of combine harvester. The cutting operation of reciprocating knife with the arrangement of the low-cutting and the double-cutting was demonstrated through cutting pattern diagram which was drawn by computer graphics. Various kinds and dimensions of reciprocating knives were analyzed using the developed program. The results are summarized as follows (1) The low-cutting type reciprocating knife was represented similar cutting characteristics to the standard type, but the maximum stalk-deflection was decreased as 1/2 level of the standard type. And the first ledger plate should be designed shorter than the second ledger plate. (2) The bunching area and the maximum stalk-deflection for the double cutting knife almost were not changed since cutting velocity ratio of 0.6, but the secondary cut were occurred at ratio of 0.8 and increased rapidly over these ratio. (3) The double cutting knife was recommended for the high speed combine, because its bunching area and the maximum stalk-deflection were decreased as 1/2 level of the standard type. (4) In order to maintain the proper cutting mechanism characterized by the bunching area, the maximum stalk-deflection and the secondary cutting length etc., the adequate cutting velocity at forward speed of 0.5㎧ to 1.2㎧ was from 0.3㎧ to 0.96㎧ for the double cutting knives.

• Design & Manufacturing
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• v.17 no.2
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• pp.9-14
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• 2023

In this study, an experiment was conducted to confirm the applicability of the external shape control of the ultrasonic knife to the CFRTP material, which is the base material of thermoplastic. TC910 based on polyamide6 (PA6) was used as the material. The slope 와 and tool transfer speed of the material and tool were selected as process factors for processing, and the following results were obtained. Under all cutting conditions using an ultrasonic knife, friction heat caused by high-frequency vibration was issued at 150℃ at the contact part between the material and the knife during cutting. As a result of the cutting force analysis, the faster the transfer speed, the higher the cutting force as the angle of entry of the blade increased, and the size of the cutting force changed during cutting. As for the size of the burr in accordance with the transfer speed condition, the smallest burr occurred at 150mm/min in the side part, and the smallest burr occurred at 150mm/min and 200mm/min in the case of the outlet burr. The size of the burr according to the entry angle tended to decrease as the tool entry angle increased, and the side part tended to increase as the tool entry angle increased. As a result of the cutting surface analysis, it was confirmed that the base material was eluted under all conditions, and the faster the transfer speed, the lower the elution phenomenon of the base material. Based on the above results, cutting the CFRTP material with an ultrasonic knife is possible, but the effect on heat generation caused by friction needs to be minimized, and further research needs to be conducted on this.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2004.08a
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• pp.101-108
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• 2004

It is very important to diagnose state of knife and strip cutting face in real time in the side trimming process due to improvement of quality of trimming face. In this study, diagnosis system for knife and strip cutting face was developed. CCD camera was installed at the both side of strip in the entry of burr masher roll. This system offer to operator the diagnosis result that was analyzed image obtained from CCD camera. As a result, bad quality of trimming face is decreased below 1/10 and knife breakage is detected $100\%$.

• Journal of Power System Engineering
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• v.20 no.4
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• pp.5-11
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• 2016

This study analyzed the damage to a slitting knife after cutting steel sheets. Damages to the structure were observed and wear tests were conducted. In addition, the degradation on the damaged and undamaged parts was compared with a micro Vickers hardness test. Weibull statistical analysis was carried out in order to evaluate the reliability of the micro Vickers hardness measured data. Spalling of the edge portion occurred by degradation during use over a long period. Rough parts in the specimens were caused by damage because the slitting knife was used for 1 year. The friction coefficient and wear loss at the damaged parts of the knife edge were slightly larger from shock due to repetitive cutting operation. The micro Vickers hardness followed a two-parameter Weibull probability distribution.

• Transactions of the Korean Society of Machine Tool Engineers
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• v.17 no.1
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• pp.144-149
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• 2008

This study presents the selection of cutting conditions in high speed pipe cutting machine for the better quality. A high speed pipe cutting machine which uses a rotary knife can make good quality products in short time. But, the machine is much sensitive by cutting conditions because of the complicated mechanism. In this reason, many experiments for cutting condition selection are necessary to improve quality of production. This study carried out cutting experiments with the three factors that are cutting RPM, cutting force and pooling force. 2-dimensional profile measuring instrument is used to measure which is represented by ${\Delta}h$, a sum of burr and collapse height. The effects of factors are analyzed by using MINITAB, the commercial software.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.18 no.5
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• pp.498-506
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• 2009

An experimental study was performed to select cutting parameters for better quality-products in hard metals such as steels. Usually, a hard metal can be cut with a rotary cutting knife and the process provides a good cutting quality result. However, the cutting machine is much sensitive in cutting conditions because of its complicated mechanism. By this reason, careful processing conditions must be taken to improve the quality of the products. This experimental study for better quality products with a rotary cutting knife was carried out with two main factors; cutting speeds and cutting and pooling forces. A two-dimensional profile measuring instrument is used to evaluate its cutting faces and the effects of processing factors are analyzed by a commercial software.

• Proceedings of the Korea Committee for Ocean Resources and Engineering Conference
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• 2006.11a
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• pp.29-34
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• 2006

In this paper, the mechanical characteristics of ultrasonic cold forged technology (UCFT) used for the trimming knife and the effects of ultrasonic vibration energy (UVE) into the trimming process on the state of the strip cutting face were studied. And a diagnosis system to quality control for trimming knife and strip cutting face was developed and installed in plant. By the plant application of UCFT, service life of knife was more increased over 100% than that of conventional knife. And using the developed diagnosis system, the knife breakage and saw ear have been perfectly detected and quality control of trimming face is obtained effectively.

• Food Science and Preservation
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• v.22 no.1
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• pp.154-157
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• 2015

To maintain the freshness and to prevent browning of cut Kimchi cabbages, the effect of the cutting process using a ceramic knife under $N_2$ blowing on the quality of the cut Kimchi cabbages was investigated. Kimchi cabbages cut with a ceramic knife under $N_2$ gas blowing conditions (NC) were stored at $5^{\circ}C$ for 7 days, and their weight reduction ratio and the browning degree and appearance were compared with those of the control treatment samples (OS; cut with a stainless steel knife under normal air, OC; cut with a ceramic knife under normal air). The weight reduction ratios were 0.07~0.13%, and the NC treatment showed the lowest reduction ratio among all the treatments (p<0.05). The Hunter L values increased, but the a and b values decreased after 5-day storage in all the treatments. The NC treatment had higher L values but lower a and b values than the OS and OC treatments. The browning degrees by Hunter color value, PPO activity, and appearances were the least in the NC treatment (p<0.05). The cutting process with a ceramic knife under $N_2$ blowing could be applied to the cutting of vegetable products and for minimal fruit processing.