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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
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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
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