Negoscalpic Properties of Cutting Object
Vol. 3 No. 8 (2021): IJHCS
Articles
October 20, 2021
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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.
Rajabovich, B. N. ., ugli, A. M. I. ., & Adizmurodovich, S. I. . (2021). Negoscalpic Properties of Cutting Object. International Journal on Human-Computing Studies, 3(8), 27–31. https://doi.org/10.31149/ijhcs.v3i8.2309
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2. Vostroknutov E.G., Vinogradov G.V. Rheological foundations of elastomer processing. M.: Himiya, 1988, p. 232.
3. Gorbatov A.V. Engineering physical-chemical mechanics of food production // Theoretical and practical aspects of the application of methods of engineering physical-chemical mechanics in order to improve and intensify technological processes of food production: Collection of reports, 1990, pp. 1-7.
4. Machikhin Yu.A., Machikhin S.A. Engineering rheology of food materials. M.: Lyogkaya i pishevaya promishlennost, 1991, p. 216.
5. Geometry of food raw materials and products: Handbook / Edited by Yu.A. Machikhin. M.: Agropromizdat. 1990, p. 271.
6. Catalog “Machines, equipment, devices and automation devices for the processing industries of agro-industrial complex. Vol. IV, part I. “Bakery and macaroni industry”, 1990, p. 110.
7. Kharlamov S.V. Design of technological machines for food production. L.: Mashinostroenie, 1979, p. 224.
8. Klimenko M.N. Development of theory of the cutting process of meat and the improvement of machines for grinding raw materials in the production of sausages: Abstract of the dissertation of doctor of technical sciences. Moscow, 1990, p. 48
9. Grachev Yu.P. Mathematical methods for planning experiments. I.: Pishevaya promishlennost, 1978, p. 312
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