Cassava Stem Crop Parameters Effect on Cutting Energy
K. Prasanthkumar, M. Saravanakumar
Advances in Research · pp. 25–30 · Published 2 Apr 2020
10.9734/air/2020/v21i230186Abstract
The study was conducted to understand the energy involves in cassava stem cutting in order to optimize design of cutting elements in cassava stem cutting. The cutting energy is measured using pendulum type test rig and it works under the principle of law of conservation of energy. The tests were conducted at 3 levels of average moisture content [43.75, 56.50 and 64% (wb)] and stem diameter (25.22, 28.71 and 33.29 mm) with 3 replications. The results revealed that the cutting energy was increased with increase in moisture content and stem diameter. The cutting energy of cassava stem increased by 23.26% when the average moisture content was increased from 43.75 to 64% and reduced by 17.31% when the stem diameter was increased from 25.22 to 33.29 mm.
References (9)
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Cited by 3
Xunwen Su, Xingchen Wu, Yanyu Shi · Journal of Food Process Engineering · 2023
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