STRUCTURAL AND MECHANICAL PROPERTIES OF THE CUTTING

Sokhibov Ibodullo Adizmurodovich; Sayliev Ismat Ismatovich

STRUCTURAL AND MECHANICAL PROPERTIES OF THE CUTTING

Authors

Sokhibov Ibodullo Adizmurodovich Doctoral Student Bukhara Engineering-Technological Institute
Sayliev Ismat Ismatovich Doctoral Student Bukhara Engineering-Technological Institute

Keywords:

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

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.

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Published

2022-11-18

Issue

Vol. 6 (2022)

Section

Articles

License

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

How to Cite

STRUCTURAL AND MECHANICAL PROPERTIES OF THE CUTTING. (2022). American Journal of Technology and Applied Sciences, 6, 21-26. https://americanjournal.org/index.php/ajtas/article/view/183