Cutting of plant raw material in food inductry

Voznyak, А.V. and Возняк, Андрій Васильович and Sheyina, Alina and Шеїна, Аліна Вікторівна (2018) Cutting of plant raw material in food inductry. Обладнання та технології харчових виробництв (1(36)). pp. 40-47. ISSN 2079-4827

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Abstract

The analysis of the multifactor experiment results is performed. It is established that the modulus of elasticity exerts the greatest influence on the specific cutting forces of plant materials by a flat knife. The degree of influence of the modulus of elasticity depends on the cutting speed. Also significant is the mutual influence of factors "elastic-angle cutting unit". The optimal cutting angles for some vegetables have been determined. It has been established that for a plant raw material with pronounced elastic properties, a decrease in the specific force of cutting due to an increase in the cutting speed is rational.

Item Type: Article
Uncontrolled Keywords: angle of cutting, modulus of elasticity, vegetables
Subjects: Research materials > Journal articles
Research materials > Journal articles > Food Technology
Academic journals of DonNUET > Equipment and Technology of Food Production
Divisions: Academic journals of DonNUET > Equipment and Technologies of Food Production
Depositing User: Адміністратор репозиторію
Date Deposited: 01 Apr 2020 07:06
Last Modified: 01 Apr 2020 07:06
URI: http://elibrary.donnuet.edu.ua/id/eprint/1722

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