AbstractStudying the effects of cutting parameters on cutting force and energy consumption in the core removal and slicing process of crab‐apple can provide the theoretical basis for the design and optimization of crab‐apple core removal and slicing equipment. In this study, the single‐factor tests were carried out on a special fixture and microcomputer‐controlled electronic universal testing machine to study the effect of slicing speed, blade oblique angle, and blade‐edge shape in the slicing process and core removal tool wall thickness and speed in the core removal process on the cutting force and energy consumption. The test results showed that the peak force and energy consumption can be reduced by adopting the concave type blade compared to the convex type blade. Slicing speed and blade oblique angle have significant effects on the cutting performance of crab‐apple in the slicing process. When blade oblique angle and cutting speed increase, the cutting force and energy consumption both show a decreasing trend. For the core removal process, reducing the core removal tool wall thickness and increasing the core removal speed can reduce the cutting force and energy consumption and improve the processing quality.