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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.
Keywords
cutting
strength properties
impact strength
blade knife
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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
How to Cite
Urinov Nasillo Fayzilloevich, Amonov Mahmud Idris ugli, Sokhibov Ibodullo Adizmurodovich, & Sayliev Ismat Ismatovich. (2022). Strength Properties Of Food Semi-Finished Products. Texas Journal of Multidisciplinary Studies, 5, 155–160. Retrieved from https://zienjournals.com/index.php/tjm/article/view/803
References
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