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
ABI
Аннотация
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.
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