×
![]( "Buchcover ISBN 9783866246317")
Entwicklung neuartiger Slicermesser durch Anwendung von Leichtbaustrategien und CAD-basierter Formoptimierung
von Alexander MarakanowIn the food industry knifes of different shapes, hardnesses and designs are used for the processing of fish, meat, vegetables, baked goods. A well-known tool for this automated manufacturing process is the slicer blade. Slicer blades are used to portion foods such as sausage, ham and cheese on food slicing machines.
The present scientific work deals with the issue of the development of new slicer blades. Therefore the interests of the customer and the knife manufacturer must be considered. From the customer's perspective, the productivity of the process continuous knife cutting of food with slicer blades must be increased. To increase the productivity of this process the knife manufacturer can contribute by providing a cost-efficient high-performance blade.
The objective of the knife manufacturer is taken up by this scientific work to develop gradually two series of slicer blades with a new shape. In this case, the product development process on the one hand makes use of the systematic approach in lightweight suitable constructing. On the other hand, the product development process consistently pursues the lightweight construction strategy of saving lightweight construction. The results have been achieved by the application of the CAD-based shape optimization and subsequent verification on a test stand. The CAD-based shape optimization has emerged as a recognized means of rapid and cost-efficient implementation of the product development objective.
As a result, two new series of slicer blades have been created, which achieve an improvement in the utilization of raw material and cut quality of the slicer blade. This is due to an approximately constant cutting angle during the operation, which has been achieved by reducing the maximum axial displacement of the knife edge during operation. The increase in productivity has been achieved by increasing the outer diameter of the slicer blade, whereby several food rods can be processed in one production step.
The present scientific work deals with the issue of the development of new slicer blades. Therefore the interests of the customer and the knife manufacturer must be considered. From the customer's perspective, the productivity of the process continuous knife cutting of food with slicer blades must be increased. To increase the productivity of this process the knife manufacturer can contribute by providing a cost-efficient high-performance blade.
The objective of the knife manufacturer is taken up by this scientific work to develop gradually two series of slicer blades with a new shape. In this case, the product development process on the one hand makes use of the systematic approach in lightweight suitable constructing. On the other hand, the product development process consistently pursues the lightweight construction strategy of saving lightweight construction. The results have been achieved by the application of the CAD-based shape optimization and subsequent verification on a test stand. The CAD-based shape optimization has emerged as a recognized means of rapid and cost-efficient implementation of the product development objective.
As a result, two new series of slicer blades have been created, which achieve an improvement in the utilization of raw material and cut quality of the slicer blade. This is due to an approximately constant cutting angle during the operation, which has been achieved by reducing the maximum axial displacement of the knife edge during operation. The increase in productivity has been achieved by increasing the outer diameter of the slicer blade, whereby several food rods can be processed in one production step.