Strength Properties Of Food Semi-Finished Products

Authors

  • Urinov Nasillo Fayzilloevich candidate of technical sciences, associate professor
  • Amonov Mahmud Idris ugli doctoral student
  • Sokhibov Ibodullo Adizmurodovich doctoral student
  • Sayliev Ismat Ismatovich doctoral student

Keywords:

cutting, strength properties, impact strength, blade knife

Abstract

The article covers experimental study of knives with different sharpening angles to determine the strength properties of molded half-finished product and associated energy consumption for cutting. Determination of the values of the limiting shear stress of products depending on moisture content of the dough and the radius of rounding of the knife.

References

Urinov N.F., Ravshanov E.M., Khromeenkov V.M. Features of cutting food materials with lamellar knives and strings. (1991) Proceedings of the VIII Conference of young scientists and specialists, dedicated to the 60th anniversary of the formation of MTIFI. – Moscow: p.123-125

Sukharev I.P. Experimental methods for studying deformations and strength (1975). – (Moscow: Mechanical engineering) p. 261.

Surashov A.A. Research of process of cutting rye bread in the production of rusks (1976). Abstract of dissertation of candidate of sciences. (Moscow). p. 28.

Soloviev N.N. Research of influence of cutting conditions and geometry of knives on the performance of non-cutting machines. (1978). Abstract of dissertation of candidate of sciences. (Moscow). p. 24.

Grachev Yu.P. Mathematical methods for planning experiments. - Moscow.

Zakharov V.A. Experimental and analytical research of meat molding process in the production of portioned half-finished products. Abstract of dissertation of candidate of sciences. (Moscow). p. 24.

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Published

2022-02-16

Issue

Vol. 5 (2022): TJM

Section

Articles

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How to Cite

Strength Properties Of Food Semi-Finished Products. (2022). Texas Journal of Multidisciplinary Studies, 5, 155-160. https://mail.zienjournals.com/index.php/tjm/article/view/803

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