INFLUENCE OF CUTTING FORCES ON THE STABILITY AND PERFORMANCE OF DISK BLADES IN PROCESSING SEMI-FINISHED FOOD PRODUCTS

This study investigates the impact of cutting forces on the stability and rigidity of disk blades used in the processing of semi-finished food products. We analyze static and dynamic stability under various loads, derive mathematical expressions for force components, and propose a physical model for sliding cutting. The model incorporates elastic and elastoplastic stress fields, considering microstructural interactions. Results demonstrate that critical forces leading to blade instability can be predicted using derived formulas, enhancing machine design for improved precision and efficiency. This work provides theoretical foundations for optimizing cutting processes in food engineering.

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