RELATIONSHIP BETWEEN THE VELOCITY COEFFICIENT AND MOMENT OF FORCE TO CUTTING WITH A DISC KNIFE
Abstract
A number of food products are effectively cut with disc knives with smooth cutting edge. Due to the elasticity of the food products, the deformation that arises during their dissection causes friction forces between the side walls of the knife and the product. Given these frictional forces formulas are derived for the resultant friction power and friction torque [1].
This article is a continuation of previous studies [1; 2; 3; 4]. A study is proposed on the influence of the parameter λ, representing the ratio of the cutting velocity of the disc to the feeding velocity, on the resultant friction moment.
References
Vasilev S., Modelirane i dinamichen analiz na mehanichni protsesi i sistemi v hranitelno vkusovata promishlenost, Habilitatsionen trud, Plovdiv, 2010
Boyadzhiev D., S. Vasilev, I. Ilieva, Analitichen metod za opredeliane na silata na syprotivlenie pri riazane s diskov nosh, porodena ot trieneto mezhdu materiala I stranichnite steni na nozha, Nauchni trudove na SUB, Plovdiv, p.119–122.
Ilieva I., S. Vasilev, D. Boyadzhiev, Opredeliane na vyrtiashtia moment, pri riazane na hranitelni produkti s diskov nosh s otchitane na trieneto mezhdu product i stranichnite steni na nozha, Nauchni trudove na SUB, Plovdiv, 2013, p.43–48.
Ilieva I., D. Boyadzhiev, S. Vasilev, Izsledvane na vlianieto na skorostnia koeficient vyrhu resultantnata sila na triene mezhdu stranichnite steni na nozha i razriazvania product pri riazane s diskov nosh, Nauchni trudove na SUB, Plovdiv, 2014, p.29–33.
Views:
61
Downloads:
34
Copyright (c) 2016 Authors
This work is licensed under a Creative Commons Attribution 4.0 International License.
All articles are published in open-access and licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0). Hence, authors retain copyright to the content of the articles.
CC BY 4.0 License allows content to be copied, adapted, displayed, distributed, re-published or otherwise re-used for any purpose including for adaptation and commercial use provided the content is attributed.
