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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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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

  1. Urinov N.F., Ravshanov E.M., Khromeenkov V.M. Features of cutting food materials with lamellar knives and strings. (1991) Proceedings of the VIII Conference of young scientists and specialists, dedicated to the 60th anniversary of the formation of MTIFI. – Moscow: p.123-125
  2. Sukharev I.P. Experimental methods for studying deformations and strength (1975). – (Moscow: Mechanical engineering) p. 261.
  3. Surashov A.A. Research of process of cutting rye bread in the production of rusks (1976). Abstract of dissertation of candidate of sciences. (Moscow). p. 28.
  4. Soloviev N.N. Research of influence of cutting conditions and geometry of knives on the performance of non-cutting machines. (1978). Abstract of dissertation of candidate of sciences. (Moscow). p. 24.
  5. Grachev Yu.P. Mathematical methods for planning experiments. - Moscow.
  6. Zakharov V.A. Experimental and analytical research of meat molding process in the production of portioned half-finished products. Abstract of dissertation of candidate of sciences. (Moscow). p. 24.

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