Modeling of cutting of food products

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dc.contributor.authorGubenia, Oleksii
dc.contributor.authorGuts, Viktor
dc.date.accessioned2015-06-15T07:49:35Z
dc.date.available2015-06-15T07:49:35Z
dc.date.issued2010
dc.description.abstractThe mathematical and physical model of cutting of food products is conducted. It is shown out mathematical model which determines dependence of cutting effort on the parameters of regimes of process and structurally mechanical properties of product. Modeling is conducted both for homogeneous products and multi-layered which have a thin, but strong shell, here is a rapid change of cutting effort. At a physical model explored of cutting on the devices of pendulum type, that allows easily to change the parameters of regimes and cutting terms. Certainly cutting effort and rational terms at which spending energy go down and cutting quality rises. Results are applied at development of construction of equipment for cutting of food products.uk_UA
dc.identifier.citationGubenіa, O. Modeling of cutting of food products / O. Gubenіa, V. Goots // Journal of EcoAgriTourism. – 2010. - № 1. – P. 67-71.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/21118
dc.language.isoenuk_UA
dc.subjectcuttinguk_UA
dc.subjectforceuk_UA
dc.subjectmodelinguk_UA
dc.subjectfooduk_UA
dc.subjectкафедра машин і апаратів харчових та фармацевтичних виробництвuk_UA
dc.subjectкафедра екологічної безпеки та охорони праціuk_UA
dc.subjectзусилляuk_UA
dc.subjectмоделюванняuk_UA
dc.subjectїжаuk_UA
dc.titleModeling of cutting of food productsuk_UA
dc.typeArticleuk_UA

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