Publication Details
Issue: Vol 3, No 8 (2021)
ISSN: 2615-8159
Abstract
The article covers the properties of capillary-porous multiphase food half-finished products processed by the method of sliding cutting, as well as research of cutting objects using various rheological models.
Keywords
rheological model
blade
quasi-static mode
plastic deformation
macromolecule
micro-teeth
spongy protein framework
food polymer
sliding cutting
food mass
negoscalpic properties