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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| 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 |