Honey produced from different nectar sources has significant differences in physical properties, which directly affect the cutting process. For example, acacia honey is thinner and has good fluidity, while linden honey is relatively viscous and rapeseed honey is easy to crystallize. Thin honey has less resistance when cutting, but it is easy to flow; viscous or crystallized honey requires greater cutting force. In addition, factors such as impurity content and water content in the nectar source will also affect the smoothness of cutting. Understanding these characteristics is the basis for optimizing the cutting angle. Only by mastering the characteristics of different nectar sources can the angle of the new needle honey cutting knife be adjusted in a targeted manner to improve cutting efficiency and quality.
For nectar sources with thin texture, such as acacia honey and astragalus honey, the main consideration when cutting is how to prevent excessive flow and splashing of honey. At this time, the new needle honey cutting knife can adopt a smaller cutting angle, generally between 15° and 25°. The smaller angle enables the new needle honey cutting knife to cut into the hive smoothly, reduce the agitation of the honey, and reduce the possibility of flow and splashing. At the same time, a smaller angle helps control the cutting speed and avoid honey getting out of control due to excessive speed. During the cutting process, the temperature of the heating needle can be appropriately lowered to reduce the situation where the honey becomes too thin due to excessive heating, and further improve the controllability of the cutting.
When facing nectar sources with higher viscosity, such as linden honey and jujube honey, greater cutting force is required to overcome the resistance of honey. At this time, the new needle honey cutting knife should adopt a larger cutting angle, usually between 30° - 40°. The larger angle enables the new needle honey cutting knife to cut into the hive more effectively, using gravity and the pressure of the knife to separate the honey from the hive. At the same time, the temperature of the heating needle should be appropriately increased to soften the honey due to heat, reduce viscosity, and assist the cutting process. During the cutting process, a slow and uniform cutting method can be used to avoid damage to the hive or uneven cutting due to excessive force.
When encountering nectar sources that are easy to crystallize, such as rape honey and buckwheat honey, honey forms crystal particles in the hive, which increases the difficulty of cutting. In view of this situation, the cutting angle of the new needle honey cutting knife needs to be further increased, generally between 40° - 50°. A larger angle can better break the crystal particles, so that the new needle honey cutting knife can smoothly cut into the hive. At the same time, the temperature of the heating needle is greatly increased to fully melt the crystallized part and reduce the cutting resistance. During the cutting process, a serrated cutting path can be used to gradually separate the crystallized honey from the hive through multiple back and forth cutting to ensure the integrity and efficiency of the cutting.
In addition to the characteristics of the honey source, the structure of the hive will also affect the choice of cutting angle. The size of the cells and the thickness of the honeycombs of different bee species vary. For hives with thicker honeycombs and larger cells, the new needle honey cutting knife needs to consider the cutting depth while ensuring the appropriate cutting angle to avoid excessive cutting and damage to the hive. The inclination angle of the new needle honey cutting knife can be appropriately adjusted to make it better fit the hive structure during the cutting process and reduce the damage to the hive. During the cutting process, the reaction of the hive should be closely observed, and the cutting angle and speed should be flexibly adjusted according to the actual situation to ensure that the cutting process is both efficient and does not cause unnecessary damage to the hive.
In the actual cutting process, the operator's experience and feedback are crucial. Even if the cutting angle is preset according to the characteristics of the nectar source and the honeycomb structure, it is still necessary to make dynamic adjustments according to the actual cutting situation. For example, if it is found that honey splashes seriously during the cutting process, the cutting angle can be appropriately reduced; if the cutting resistance is too large, the angle can be appropriately increased or the heating temperature can be increased. Through continuous observation and adjustment, the best cutting angles and operating methods under different nectar sources and different honeycomb conditions are summarized to form an experience database to provide a reference for subsequent cutting work and further improve cutting efficiency and quality.
The optimization of the cutting angle of the new needle honey cutting knife is not determined by a single factor, but requires comprehensive consideration of multiple factors such as nectar source characteristics, honeycomb structure, equipment performance, and operator experience. By establishing a mathematical model or using big data analysis methods, integrating cutting data under different nectar sources and different honeycomb conditions, finding the relationship between the cutting angle and various factors, and formulating a set of systematic cutting angle optimization solutions. At the same time, the solution is continuously optimized and improved, combined with the application of new technologies and new equipment, to further improve the adaptability and cutting effect of the new needle honey cutting knife under different nectar source characteristics, and provide more efficient and high-quality solutions for honey production and processing.
