Determining mass density modulus, crushing resistance coefficient and cutting work coefficient for ready to cook fava beans (Vicia faba L.)

Preparation and supply of ready and semi-ready food products for consumers is important due to time constraints in today's world. For this purpose and in order to create such a platform, it is necessary and essential to know the characteristics of agricultural products. The knowing information about the properties and mechanical behavior of agricultural products is necessary in order to design mechanized and automatic agricultural equipment. The properties that are effective in cutting cellular materials are: compression, stretching, bending and cutting. These characteristics depend on the species, variety, ripening, moisture content and cell structure. In this research, mass density modulus, crushing resistance coefficient and efficient cutting coefficient of faba bean have been obtained, by using cutting theory and existing relationships. A completely randomized design with factorial testing was used to investigate the effect of cutting angle and cutting speed on these traits. The results showed that the effect of the cutting angle on the values of the mass density modulus and the crushing resistance coefficient is significant at the level of 1%, and with the increase of the cutting angle, the values of the crushing resistance coefficient decreased and efficient cutting coefficient increased. It was also found that the increase in cutting speed caused a decrease in crushing resistance and an increase in efficient cutting coefficient, while the changes in the mass density modulus did not follow a regular trend.