Effect of knife angle and velocity on the energy required to cut cassava tubers

Experiments were conducted to determine the optimum values of cutting velocity, knife bevel angle and shear angle (angle of cut with respect to the longitudinal axis of the tuber) on the energy required to cut the tubers. The results suggest that the specific cutting energy of the tuber (cutting energy per unit area of cut) was minimum for cutting velocities in the region of 2.5 m/s, shear angles of 60 degrees to 75 degrees and bevel angles of 30 degrees to 45 degrees. (C) 1996 Silsoe Research Institute