STRUCTURAL AND MECHANICAL PROPERTIES OF THE CUTTING OBJECT

Authors

  • Urinov Nasillo Fayzilloevich Candidate of Technical Sciences, Associate Professor Bukhara Engineering-Technological Institute
  • Isamov Raim Nasimovich Assistant Bukhara Engineering-Technological Institute

DOI:

https://doi.org/10.17605/OSF.IO/YPJ6W

Keywords:

rheological model, blade, quasi-static mode

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

2022-02-21

Issue

Vol. 3 No. 02 (2022): agir

Section

Articles

License

Creative Commons License

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

How to Cite

STRUCTURAL AND MECHANICAL PROPERTIES OF THE CUTTING OBJECT. (2022). Academicia Globe: Inderscience Research , 3(02), 115-120. https://doi.org/10.17605/OSF.IO/YPJ6W

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