Physical model of the process of sliding cutting for innovative development of sustainable systems of agrarian-and-food production

Abstract

Sliding cutting is considered the most advanced way of material cutting due to its technological efficiency. Its implementation is in focus in the practice of cutting machines designing. Sliding cutting is the most promising type of cutting for elastic-viscous-plastic food materials. The article covers the operation process of the fracture micromechanism during sliding cutting, presents the developed physical model of the formation of a new surface as a result of the simultaneous introduction of the cutting edge and the contact interaction of the working surfaces of the blade with the material being cut. In the conclusion the authors prove that the stretched zone of the material is located directly under the blade and accessible to the action of microteeth, which increases the efficiency of sliding cutting.