# Effect of Feed Rate on the Force and Energy in the Cutting Process Using Planar Technical Blades
## 1 Introduction  
In the manufacturing industry, and especially in the food industry, there are processes that require the separation of soft tissue from the rest of the product. [PERSON] [1], [PERSON] [2], and [PERSON] et al. [3] provide detailed descriptions of how the food industry, particularly related to fish processing, requires the use of numerous (and occasionally complicated) processing operations that effectively separate the raw fish material. One of the tissue separation operations in the food manufacturing industry is cutting. Planar technical blades are used in these cutting processes. Cutting blades are used in the manufacturing step of fish processing to separate edible from inedible components. In this context, the procedures of gutting, heading, portioning, and skinning can be distinguished [4]. Blades used in these processes come in a variety of sizes and forms, depending on the stage of processing that is being done. According to [PERSON] and [PERSON]'s research, alloy and carbon steels, tools, high speeds, and stainless steels are the primary materials used to make industrial cutting blades [5]. Stainless steel blades are safe for contact with food [6]. Stainless steel can be defined as an Fe alloy with a minimum of 10.5% Cr content. It is resistant to corrosion due to its ability to passivate, depending on the chemical composition of the particular alloy [7]. Production process optimization, or the aim to increase output effectiveness and reduce costs while preserving the required product quality, is a goal for manufacturing facilities. From the perspective of technical blade durability, issues regarding breaks in theproduction processes and financial aspects are related. The fundamental characteristic of cutting tools is what is referred to as their \"cutting capability\", which can be described as the requirement to apply the necessary force needed to cut (separate) the processed material. A technical blade's ability to cut is influenced by a variety of variables. According to the cutting technique and the blade's intended use, technical blades have different cutting capacities, which consist of the following factors [8]:  
1. Material: * material type, * condition of the material, * physical properties of the material. 2. Blade: * cutting edge shape, * size of wedge angle, * metrological properties of the edge, * metrological properties of adjacent surfaces. 3. Conditions: * cutting conditions, * cutting parameters (e.g., cutting speed). In their publication, [PERSON] et al. [9] describe the effect of edge shape and blade wedge angle on the cutting forces involved in the process. The values of wedge angle that are frequently used in the food sector are in the range of \(\alpha=3\)-\(10^{\circ}\) and \(\alpha_{1}=20\)-\(30^{\circ}\), where \(\alpha\) stands for cutting blade tip angle, and \(\alpha_{1}\) stands for cutting blade wedge angle. The longevity of the blade and forces in the cutting process directly rely on the angle of the blade [10]. Due to the endurance of the cutting blade and the phenomena of the blade's edge scrolling during the milling or grinding process, the lowest value of this angle is constrained. The value of the angle has a substantial effect on the energy intensity of the cutting process, depending on the application and the material being machined [11]. The authors of [12] studied the impact of both edge rounding radius and blade angle. The cutting force measurements made throughout the cutting process have a high correlation with blade sharpness. One of the most significant elements affecting cutting force is the geometry of the blade, particularly its tip radius and wedge angle. Information about how these factors affect cutting forces can be found in the literature [12; 13; 14; 15; 16; 17]. [PERSON] et al. [18] and [PERSON] et al.