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Article

Research of structural and mechanical properties of molded macaroni foods as a cutting object

Nasillo UrinovBukhara Engineering-Technological Institute, Bukhara, UzbekistanLyudmila DubrovetsBukhara Engineering-Technological Institute, Bukhara, UzbekistanIbodullo SohibovBukhara Engineering-Technological Institute, Bukhara, UzbekistanRayim IsamovBukhara Engineering-Technological Institute, Bukhara, Uzbekistan
IOP Conference Series Earth and Environmental Scienceconference2021en
ABI

Abstract

Abstract The article covers the influence of structural, mechanical and frictional properties of raw macaroni food on technological process of cutting. The characteristics of the friction of the working bodies of cutting equipment on semi-finished product being processed, i.e. the dependence of the friction force and the coefficient of friction have been determined.

Topics

Food Industry and Aquatic BiologyEngineering Technology and MethodologiesAnimal Nutrition and Health

Identifiers

DOI
10.1088/1755-1315/839/3/032002

Citations and references

Cited by 00 references
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