##plugins.themes.academic_pro.article.main##

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.

Keywords

rheological model, blade, quasi-static mode, plastic deformation, macromolecule, micro-teeth, spongy protein framework

##plugins.themes.academic_pro.article.details##

How to Cite
Sokhibov Ibodullo Adizmurodovich, & Sayliev Ismat Ismatovich. (2022). STRUCTURAL AND MECHANICAL PROPERTIES OF THE CUTTING. American Journal of Technology and Applied Sciences, 6, 21–26. Retrieved from https://americanjournal.org/index.php/ajtas/article/view/183

Most read articles by the same author(s)