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Cutting cheese with wire

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Abstract

Wire cutting involves fracture, plastic deformation and surface friction effects so that, in principle, it provides a method for determining parameters for all these properties. This paper describes an analysis in terms of the fracture toughness, G c, the yield stress, σy, and the coefficient of friction, μ. By measuring the cutting force as a function of wire diameter, G c and (1 + μ)σy can be found. These values are compared with direct measurements in notched bending for G c, in simple compression for μ and σy, and in sliding tests for μ. A comparison of values obtained for a range of cheeses shows encouraging agreement.

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Authors and Affiliations

  1. Mechanical Engineering Department, Imperial College of Science, Technology and Medicine, London, SW7 2BX, UK

    I. Kamyab & J. G. Williams

  2. Kraft Foods Research, Technology Centre, 801 Waukegan Road, Glenview, IL, 60025, USA

    S. Chakrabarti

Authors
  1. I. Kamyab
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  2. S. Chakrabarti
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  3. J. G. Williams
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Kamyab, I., Chakrabarti, S. & Williams, J.G. Cutting cheese with wire. Journal of Materials Science 33, 2763–2770 (1998). https://doi.org/10.1023/A:1017517332112

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  • DOI: https://doi.org/10.1023/A:1017517332112

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