Rheological and strength properties of dynamic loading during cutting of finished flour products

This article presents the findings of scientific research on the rheological and strength properties under dynamic loading conditions when cutting finished flour products. The study explores the main rheological characteristics and technological coefficients of rye bread cutting equipment, along with the results of cutting technology for various product types under dynamic bread loading. It is observed that as the speed of bladematerial interaction increases, the viscous properties of the deformable body decrease due to the inertia of the viscous components. Structural elements undergo spontaneous reorganization at varying frequencies in response to heat, highlighting a range of frequencies that dictate the ability to reconstruct all structural elements. The utilization of thin plate-like knives in multi-knife cutting machines is discussed for their high efficiency in cutting bread and bread products, minimal contact surface area, low tooling material consumption, and promising applications.

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