MECHANICAL PROPERTIES OF THE CUTTING OBJECT

Authors

  • Amonov Makhmud Idris ogli Assistant, Bukhara Engineering-Technological Institute

Keywords:

rheological model, blade, quasi-static mode, plastic deformation, macromolecule, micro-teeth, spongy protein framework, food polymer, sliding cutting, food mass, negoscalpic properties.

Abstract

The article covers the properties of capillary-porous multiphase food half-finished products processed by the method of sliding cutting, as well as research of cutting objects using various rheological models.

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Published

2023-03-25

Issue

2023: 12th Tech-Fest: England March

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

How to Cite

MECHANICAL PROPERTIES OF THE CUTTING OBJECT. (2023). Conferencea , 70-73. https://conferencea.org/index.php/conferences/article/view/2237