Influence of cutting edge of lamellar knives on the efficiency of work when cutting food semi-finished products-Reference-Cited by-同舟云学术

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

Published:2020-01-01 Issue:1 Volume:734 Page:012178
ISSN:1757-8981
Container-title:IOP Conference Series: Materials Science and Engineering
language:
Short-container-title:IOP Conf. Ser.: Mater. Sci. Eng.

Author:

Urinov Nasullo,Abrorov Akbar,Abdullayva Dilnavoz,Amonov Mahmud

Abstract

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

Publisher

IOP Publishing

Subject

General Medicine

Link

https://iopscience.iop.org/article/10.1088/1757-899X/734/1/012178/pdf

Reference5 articles.

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of maturity level and geometric cuts of natural cheese on processed cheese product functionality;International Dairy Journal;2024-09

2. Rheological and strength properties of dynamic loading during cutting of finished flour products;E3S Web of Conferences;2024

3. Research of technology for tranesterification of oils and fats on efficient catalysts;E3S Web of Conferences;2024

4. Development of a mathematical model of sliding cutting of food raw materials and semi-finished products;E3S Web of Conferences;2023

5. Physical model of the process of sliding cutting for innovative development of sustainable systems of agrarian-and-food production;E3S Web of Conferences;2023

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