Determination of the effect of cutting angle, cutting speed, and moisture content on garlic shear stress and specific shear energy

Türkiye produces an average of 120000 tons of garlic annually over the past 10 years. The vast majority of garlic produced nationwide is marketed in bunches, with thousands of tons sold in markets and supermarkets and reaching consumers' tables. The shelf life of this garlic after harvest varies, but averages between 4 and 10 months. It is necessary to promote dried garlic products with a longer shelf life. Products obtained by drying garlic, such as chips, granules, and powder, also increase the shelf life of garlic. For the drying process to be short and economical, the garlic must be sliced thinly. This study investigated the cutting parameters required for the design of a garlic slicing machine. The effects of moisture, cutting angle, and cutting speed variables were examined. As a result, as the moisture content of garlic decreases, the shear stress and specific shear energy increase; as the cutting speed decreases, the shear stress and specific shear energy increase; and as the cutting angle increases, these values decrease. As a result, in the study conducted with Araban garlic, shear stress values were determined to be in the range of 0.0318-0.0638 N/mm2, and specific shear energy values were determined to be in the range of 0.275-0.531 N/mm.