Abstract: This work assesses the performance of an automated bread slicing machine in comparison to a manually operated type by subjecting them to a performance test. Calculation of forces acting on the cutting components are presented and materials selection for optimal performance explained. The resultant slicing capacity of the automated machine show that average loaves sliced per minute are comparatively higher and crumbs of bread produced are smaller. The results obtained are presented using graphs that compare mass of crumb formation, tool cutting force against cutting speed and cutting speed against time. The results show that the manually operated bread slicing machine produce greater crumbs of bread as the cutting speed increases. The tool cutting force remained constant with increase in cutting speed and decreased gently as time elapsed.
Keywords: Bread slicing, Calculation, Optimal, Materials selection, Crumbs, Cutting force, Cutting speed.
Title: Mathematical Analysis of the Structure and Performance of an Automated Bread Slicing Machine
Author: Emmanuel Obinna Okeke
International Journal of Mechanical and Industrial Technology
ISSN 2348-7593 (Online)
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