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
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