Research of strength properties of half-finished products
N R BarakaevBukhara Engineering-Technological Institute, Bukhara, UzbekistanNasillo UrinovBukhara Engineering-Technological Institute, Bukhara, UzbekistanJ JuraevBukhara Engineering-Technological Institute, Bukhara, UzbekistanD ErgashovBukhara Engineering-Technological Institute, Bukhara, Uzbekistan
ABI
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Abstract The article covers experimental study of knives with different sharpening angles to determine the strength properties of molded half-finished product and associated energy consumption for cutting. Determination of the values of the limiting shear stress of products depending on moisture content of the dough and the radius of rounding of the knife.
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