Volume: 4, 2025
4th International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F006
DOI: https://doi.org/10.24326/ICDSUPL4.F006
Published online: 9 April 2025
ICDSUPL, 4, F006 (2025)
Development of a cutting system for onion topping and tailing
Tomasz Kiczek1,2*, Agata Bieńczak1, Paweł Woźniak1,2, Łukasz Ignasiak1, Maksymilian Galiński1, Tomasz Michalak1
1 Research Group of Mechanical Engineering, Łukasiewicz Research Network – Poznań Institute of Technology, Estkowskiego 6, 61-755 Poznań, Poland
2 Faculty of Mechanical Engineering, Poznań University of Technology, Piotrowo 3, 60-965 Poznań, Poland
* Corresponding author: tomasz.kiczek@pit.lukasiewicz.gov.pl
Abstract
Cutting is one of the key unit operations in the food industry, with the knife being its most crucial working element, directly influencing the quality of the final product. Specifically, the blade used in the mechanical onion topping and tailing process, which involves removing the top and root parts, is exposed to harsh working conditions such as intense friction and the corrosive effects of onion juice. Moreover, the proper design of the cutting system, in which the knife is mounted, is vital for the successful execution of the process and for minimizing blade wear in industrial conditions. The objective of the study was to select the optimal material for the knife and determine the impact of heat treatment parameters on its wear. To achieve this, steel samples with varying heat treatment parameters were fabricated and subjected to tribocorrosion tests in reactive liquids. The tests were conducted on three samples with different hardness levels, each subjected to quenching and tempering at various temperatures. Wear analysis revealed that the least degradation of the blade (under the assumed loads) occurred in the sample with intermediate hardness, suggesting that optimal properties are achieved with the right balance between wear resistance and mechanical strength. Additionally, a numerical analysis using the Finite Element Method (FEM) was performed to optimise the blade geometry. Two variants of the knife construction were analysed, taking into account the expected loads. The simulation results indicated that one variant exhibited lower stress (176 MPa compared to 220 MPa), which positively affected its durability and reduced the risk of damage. The analysis also confirmed that the selected blade geometry remained within the safe material strength limit (Re), ensuring a longer service life under industrial conditions. In conclusion, the research emphasised the importance of selecting the correct combination of heat treatment parameters to enhance the hardness and wear resistance of the knife. This approach can lead to a longer operational life and reduced maintenance costs, significantly improving the efficiency of the onion topping and tailing process. By applying the right material and geometry, the cutting system can be tailored to meet specific challenges in industrial environments. Proper selection of heat treatment parameters and blade design ensures greater tool durability, enhanced cutting process efficiency, and lower operational costs.
Keywords: onion, onion cutting, knife, blade, food
How to cite
T. Kiczek, A. Bieńczak, P. Woźniak, Ł. Ignasiak, M. Galiński, T. Michalak, 2025. Development of a cutting system for onion topping and tailing. In: 4th International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL4.F006