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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522

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2010 - 20134

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Автор: search.filters.author.Gubenia, OleksiiКлючове слово: search.filters.subject.cutting

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  • Ескіз
    Документ
    Modeling of cutting of food products
    (2012) Guts, Viktor; Gubenia, Oleksii
    Most food products and some packaging materials are laminated, or have inclusions that are different structural and mechanical properties. Feature cutting multi-layer materials - increase efforts at resistance movement knife to approaching blotches. The technique of cutting research, conducted modeling the blade in multilayer products, conducted experimental research. In the results obtained a number of mathematical models of cutting in the form of second order differential equations that allow to determine the cutting force and speed of the blade in the product.
  • Ескіз
    Документ
    Modeling of cutting of food products
    (2010) Gubenia, Oleksii; Guts, Viktor
    The 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.
  • Ескіз
    Документ
    Analysis of energy consumption during work of breadcutting machine
    (2012) Lukianenko, Bogdan; Gubenia, Oleksii; Telychkun, Volodymyr
    In scientific and reference books there are no designed procedures to determine the drive power of cutting and feeding mechanisms of bread-cutting machines, with a bundle of tape serrated knives. Laying on the assaying of the scientific literature, critical parameters of process of cutting of bread are defined such as: rate of cutting and feeding, structurally - mechanical properties, force of cutting, cutting mode. Based on this data an analyze was conducted on the power of mechanisms of the bread-cutting machines, and it was developed a designing procedure of drive power of cutting and transportation mechanisms. The mathematical dependences which were determined allowed us to calculate drive power at known force and rate of cutting, to analyze and optimize expenditures of energy in the machine. Results of probes could be used in calculation of the cutting equipment and when making a choice on the optimal parameters of work.
  • Ескіз
    Документ
    Modeling of cutting of multilayer materials
    (2013) Guts, Viktor; Gubenia, Oleksii; Lukianenko, Bogdan
    In the food industry products which have homogeneous or difficult multilayer structure are cut. Process of cutting for each case has many differences. It is necessary to fix features of movement of a knife in different products behind structure, and to improve regime parameters of operation of the cutting equipment.Materials and methods. Mathematical simulation of movement of a knife in a product on the basis of the power assaying and the decision of differential second-kind equations is spent. For experimental researches installation of pendulum type with a knife that allows to change easily rate of a knife and a store of its kinetic energy is used. Mathematical sample pieces of cutting which allow to define force of cutting at different rates of a knife and product structure, and techniques of definition of factors, in mathematical sample pieces of cutting for different conditions of process are developed. If the product has a thin strong envelope, the force of cutting at knife approach to an envelope grows. It is reduced recommendations concerning conditions of movement of the cutting instrument, its orientation, concerning stratums to a product. At first it is necessary to cut a thin strong stratum, and then all volume of a product. It considerably reduces energy consumptions at cutting.