The applications of robotics are becoming more and more common in non-traditional industries such as the medical industry including robotic surgery and sample microtoming as well as food industry that include the processing of meats, fruits and vegetables. In this paper, the influence of the blade edge-shape and its slicing angle on the cutting of biomaterials are formulated and discussed based on the stress analysis that has been presented in part I. Through modeling the cutting force, an optimal slicing angle can be formulated to maximize the feed rate while minimizing the cutting forces. Moreover, the method offers a means to predict cutting forces between the blade and the biomaterials, and a basis for design of robust force control algorithms for automating the cutting of biomaterials
['Debao Zhou', 'Mark R. Claffee', 'Kok-Meng Lee', 'Gary McMurray']
Cutting, 'by pressing and slicing', applied to the robotic cut of bio-materials. II. Force during slicing and pressing cuts