Development of a mathematical model of sliding cutting of food raw materials and semi-finished products
Abstract
The review of the main methods of intensifying the processes of cutting finished and half-finished products in various sectors of the processing complex shows that today the improvement of technological equipment is carried out mainly by optimizing cutting conditions and by improving the geometric characteristics of knives. At the same time, increasing the intensity of the cutting process and, accordingly, equipment performance, it is impossible not to take into account the technological requirements and conditions associated with improving the quality of the finished product. The article covers a mathematical model for a generalized criterion of the process, i.e. the total cutting force and its components in the directions of movement of the knife and the supply of material.