大白菜基部剪切力学特性及切割参数响应面优化OA

To investigate the shear mechanical properties of the base of Chinese cabbage and address industry challenges such as inappropriate tool selection,high energy consumption during cutting,and significant material damage in automated processing,the base of fresh Tianjin Qingmayue Chinese cabbage was used as test material.Single-factor experiments were conducted to analyse the effects of cutting location,depth,and tool edge angle on shear properties,and the Box-Behnken response surface method was employed to optimise cutting parameters.The results indicate that the shear properties of the Chinese cabbage base exhibit significant heterogeneity,with the highest shear resistance observed 50 mm from the root;shear force initially increases with cutting depth before levelling off,and cutting performance is optimal with a wide-bladed,high-rigidity tool featuring a 20℃ utting edge angle.The order of influence of each factor on shear force was cutting depth＞cutting angle＞cutting location.The optimal parameters were a cutting location 20 mm from the root,a cutting depth of 20 mm,and a cutting angle of 20°.Under these conditions,the predicted shear force was 22.87 N and the verified value was 22.0 N,with a relative error of only 3.95％,indicating a reliable model.The research findings provide theoretical support for the optimisation of automated Chinese cabbage cutting equipment and the upgrading of fresh-cut vegetable processing,whilst also serving as a reference for other studies on leafy vegetables.