Experimental investigation, numerical modelling and model-based analysis of the frictional contact between natural materials and cutting blade

In the food industry, numerous products are divided into smaller units of defined geometry through cutting processes using knife blades, such as cheese slices or caramel candies. The quality of the cut surfaces and the stability of the process are significantly influenced by parameters such as cutting speed and temperature. The cutting process itself is characterized by a complex interaction of three dissipative mechanisms: inelastic deformation, material separation, and friction between the blade and the material.

While the previous project extensively investigated the first two mechanisms, the influence of friction remains insufficiently understood. Experimental results suggest that friction can account for up to 50% of the required cutting work and that adhesion between the blade and the cut material plays a crucial role in determining the quality of the separation surfaces. The objective of this project is therefore to provide a physically grounded description of the cutting process through an experimental and model-based analysis of frictional mechanisms.

To achieve this, a hybrid approach is pursued, combining experimental investigations with continuum mechanical modeling. The experimental analysis focuses on systematically examining frictional stresses as a function of contact parameters such as pressure and relative velocity. In parallel, the existing phase-field fracture model will be further developed to account for frictional contact with failing material. Additionally, small-scale adhesion mechanisms will be analyzed to quantify their macroscopic effects on friction.

This research project makes a significant contribution to the physical modeling and optimization of industrial cutting processes. The findings aim to enable the targeted adjustment of process parameters to achieve energy-efficient cutting processes with high product quality and stability.

In cooperation with: