Study Of the Movable Working Bodies of Cutting Machines on Their Effect on The Food Semi-Finished Product

dc.contributor.author	Urinov Nasillo Fayzilloevich
dc.contributor.author	Amonov Mahmud Idris ugli
dc.contributor.author	Sokhibov Ibodullo Adizmurodovich
dc.contributor.author	Sayliev Ismat Ismatovich
dc.date.accessioned	2026-01-01T12:08:16Z
dc.date.issued	2022-02-16
dc.description.abstract	The article covers analysis of the force interaction of knife and material being cut; the components of cutting force on the main operating elements of cutting tool are obtained. The mathematical analysis of the value of “clean” cutting component is given, and the cutting ability of the blade with purpose of improving the cut quality is determined.
dc.format	application/pdf
dc.identifier.uri	https://zienjournals.com/index.php/tjm/article/view/799
dc.identifier.uri	https://asianeducationindex.com/handle/123456789/62736
dc.language.iso	eng
dc.publisher	Zien Journals
dc.relation	https://zienjournals.com/index.php/tjm/article/view/799/651
dc.rights	https://creativecommons.org/licenses/by-nc/4.0
dc.source	Texas Journal of Multidisciplinary Studies; Vol. 5 (2022): TJM; 136-142
dc.source	2770-0003
dc.subject	cutting mode
dc.subject	deformation of half-finished product
dc.subject	material compression
dc.subject	wedge
dc.title	Study Of the Movable Working Bodies of Cutting Machines on Their Effect on The Food Semi-Finished Product
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	Peer-reviewed Article

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