4TH International Congress on Technology - Engineering & SCIENCE - Kuala Lumpur - Malaysia (2017-08-05)

Innovative Blade Design With Increased Service Life: Fem Analysis And Experimental Study

Special cutting blades are widely used in the processing of poultry. However, in the present case, thick blades having a planar surface are used and these blades must be sharpened at intervals of 3-4 hours. The used knives are unable to function in a short time. This cause time and money loss. In this study, it is planned to design a blade that does not need to be sharpened, using the innovative blade design and about 50% thinner than the current situation. In addition, since the new design does not require heat treatment, the cost of production will be saved. However, it is aimed to increase the service life by 30%. The cold forming process has been applied to improve the strength of the innovative blade design. During the cold forming, different geometries (such as honeycomb, triangle and circle) were used and the effect of geometry and dimension were studied against the variation of strength. In the present study, including both FEM and experimental studies were employed to determine the best blade performance. [1,2] The optimum blade design was determined and correlated with the experimental results.
osman iyibilgin, Özge Bekci, Fehim Fındık, Mesut Yavuz, Abdurrahman Yılmaz,