Increasing the Efficiency of Food Material Cutting during Inclined and Shear Movements of Knife

Mathematical models for predicting the resistance forces that are developed during the inclined and sliding cutting of food materials have been developed. The dependence of the actual cutting angle on the angle of inclination and sliding speed of the cutting edge at various sharpening angles have be...

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Detalles Bibliográficos
Autores principales: Ageev, Oleg V., Dowgiałło, Andrzej, Sterczyńska, Monika, Piepiórka-Stepuk, Joanna, Samojlova, Natalia V., Jakubowski, Marek
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8746097/
https://www.ncbi.nlm.nih.gov/pubmed/35009435
http://dx.doi.org/10.3390/ma15010289

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8746097/
https://www.ncbi.nlm.nih.gov/pubmed/35009435
http://dx.doi.org/10.3390/ma15010289

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