Abstract The viscoelastic properties of foods determine deformation, fracture and friction during industrial cutting applications and substantially affect the cutting behavior, especially at high cutting velocity. Using a custom-built high-speed test station the cutting behavior of representative foods (either based on a protein network, plant tissues and sugar based confectionary) and food models on elastomer basis was investigated at a cutting velocity ranging from 10−4 m/s up to 10 m/s. On the basis of cutting force data and dynamic mechanical analysis performed between 1 rad/s and 100 rad/s, the cutting behavior of the systems was investigated. In general, the cutting force profiles depended on cutting velocity and could be related to deformation characteristics that were measured in dynamic mechanical analysis (except for plant tissue whose inherent composite structures seem to contribute to brittle behavior at each cutting velocity). Sugar based confectionary showed a strong rate dependence with brittle fracture and splintering in the high-speed region. For all systems except plant tissues a velocity dependent deformation cutting parameter, derived from the initial cutting forces, coincides with the power law frequency dependence of the complex modulus. This relation was used to build a model approach with which the pre-crack cutting forces at high-speed cutting velocity can be predicted with commercially available standard testing machines.

中文翻译：

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食品的高速切割：切割行为和初始切割力

摘要 食品的粘弹性决定了工业切割应用过程中的变形、断裂和摩擦，并极大地影响了切割行为，尤其是在高切割速度下。使用定制的高速测试站，以 10-4 m/的切割速度研究了代表性食品（基于蛋白质网络、植物组织和糖基糖果）和基于弹性体的食品模型的切割行为s 高达 10 m/s。根据切削力数据和在 1 rad/s 和 100 rad/s 之间进行的动态力学分析，研究了系统的切削性能。一般来说，切削力分布取决于切削速度，并且可能与动态力学分析中测量的变形特性有关（植物组织除外，其固有的复合结构似乎有助于每个切削速度下的脆性行为）。糖基糖果表现出强烈的速率依赖性，在高速区域发生脆性断裂和碎裂。对于除植物组织以外的所有系统，从初始切割力导出的速度相关变形切割参数与复数模量的幂律频率相关性一致。这种关系用于建立模型方法，通过该方法可以使用市售标准试验机预测高速切削速度下的预裂纹切削力。