Maqola

Influence of cutting edge of lamellar knives on the efficiency of work when cutting food semi-finished products

Насулло Файзуллаевич УриновBukhara Engineering-Technological Institute, Murtazoyeva street, 15, 200100, Bukhara, UzbekistanAkbar AbrorovBukhara Engineering-Technological Institute, Murtazoyeva street, 15, 200100, Bukhara, UzbekistanDilnavoz AbdullayvaBukhara Engineering-Technological Institute, Murtazoyeva street, 15, 200100, Bukhara, UzbekistanMahmud AmonovBukhara Engineering-Technological Institute, Murtazoyeva street, 15, 200100, Bukhara, Uzbekistan

IOP Conference Series Materials Science and Engineeringconference2020en

ABI

Annotatsiya

Abstract The article discusses the problems of improving the functional quality of lamellar knives by such key indicators as cutting ability and blade resistance.

Mavzular

Engineering Technology and Methodologies Mechanical Systems and Engineering Food Industry and Aquatic Biology

Identifikatorlar

DOI: 10.1088/1757-899x/734/1/012178

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