abstract: Corn, also called maize, is one of the world's major cereal crops and, we are used as flour to make bread, to produce breakfast cereal, to make popcorn and, of course, sweet corn is grown and sold as a vegetable. Sweet corn cobs are long (20-25 cm) and cylindrical in shape. Inside the husks are parallel rows of golden-yellow seeds with soft threads running from the seeds to the top of the cob. The kernels have soft skins and are sweet and milky inside. For optimum quality, harvest of standard sugary cultivars begins when kernels reach 70-75% moisture. For preservation the sweet corn is cut-off from the cob.
In this monograph some methodological aspects of the cut-off process of sweet corn kernel was presented. The study concerned on the physical properties of seeds related to the cutting process, as well as, the influence of cutter settings on the yield of corn obtained at processing.
The objectives of the experimental research presented herein were:

determination of selected physical proprieties of corn cobs and especially the mechanical properties of grain for studied varieties,
study of the influence of the edge-cutter working parameters on the quality of the cutting off process,
evaluation of studied varieties of sweet corn to cut-off process according in to the applicability of the grain losses.

The study of mechanical proprieties of grain were performed at quasi-static and dynamic condition. The shearing, penetration and compression tests of kernels were performed with the Instron testing machine, that allows to determined the force, energy, modulus of elasticity and relative deformation. The shearing force and energy necessary to cut-off the kernels were collected up to the pick of force. The cutting-off of the kernels from the cores of cobs was performed using the special laboratory set equipped with the edge-cutter. The study over the conveyor speed and rotary rate of cutting head on the yield of corn and quality of kernels, obtained at cutting-off process allows to determined the energy-input, grade of grain, size distribution, and fractions in bulk. The mechanical proprieties of grain collected in selected tests proves the high dependency of boundary parameters and seed location in the cob on the cut-off process. The results presented herein, showed that the cutting head velocity had significant influence on the energy and shearing force, as well as, on the yield of sweet corn. The rotary rate of cutting head, as well as, the speed increase of the cob�s feeder, involves the decrease of unitary energy of the cut-off process from 92 to 40%, as well as, participation of inferior quality grain from 81 to 66%. On the other hand, the increase of working parameter of edge-cuter involves the increase of bulk of corn from 23 to 58%. The positive influence of cutting deepness to the cob axis causes the increase of shearing force, being the most important factor influences the energy-input require at the kernel's cut-off process. The cutting-off process realised as close as possible to the core involves not only the increase of bulk. On the other hand, the sugar contents in the kernels of increases additionally because of cutting the parts of kernel of high sweetness. The results obtained during all experiments showed that the efficiency of cutting-off process should enhanced by some modification of edge-cutter parameters, that it can be practically used. The mathematical models create the scope of explaining of the effect of investigated variable on the run of the cutting off process of grain from cores of cobs and can underlie his optimisation whose criteria are the consumption of energy and the quality of the raw material.