STRENGTH CHARACTERISTICS OF FOOD PRODUCTS

Authors

  • Sokhibov Ibodullo Adizmurodovich Doctoral student, Bukhara Engineering-Technological Institute

Keywords:

cutting, strength properties, impact strength, blade knife, dough moisture, Fisher's value, knife blade, slip coefficient, blade rounding radius.

Abstract

The article covers experimental study of knives with different sharpening angles to determine the strength properties of molded half-finished product and associated energy consumption for cutting. Determination of the values of the limiting shear stress of products depending on moisture content of the dough and the radius of rounding of the knife.

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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

STRENGTH CHARACTERISTICS OF FOOD PRODUCTS. (2023). Conferencea , 74-77. https://conferencea.org/index.php/conferences/article/view/2238