Development of a mathematical model of sliding cutting of food raw materials and semi-finished products
The review of the main methods of intensifying the processes of cutting finished and half-finished products in various sectors of the processing complex shows that today the improvement of technological equipment is carried out mainly by optimizing cutting conditions and by improving the geometric c...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2023-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/27/e3sconf_agritechviii2023_02007.pdf |