RELATIONSHIP BETWEEN THE THICKNESS OF THE FOOD PRODUCT GETTING CUT BY A DISC KNIFE AND FRICTION FORCE

Journal Title: World Science - Year 2016, Vol 1, Issue 9

Abstract

Subject of the present theoretical study is the cutting process, which is one of the most common processes in the different sectors of the food industry. Cutting devices using disc knives are discussed. A study is proposed on the influence of the geometrical parameter , representing the thickness of the product getting cut, on the resultant friction force.

Authors and Affiliations

S. Vasilev, I. Ilieva

Keywords

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  • EP ID EP557119
  • DOI -
  • Views 114
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How To Cite

S. Vasilev, I. Ilieva (2016). RELATIONSHIP BETWEEN THE THICKNESS OF THE FOOD PRODUCT GETTING CUT BY A DISC KNIFE AND FRICTION FORCE. World Science, 1(9), 33-36. https://europub.co.uk/articles/-A-557119