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The Research of Power Parameters of Technological Process of Cutting of Bakery Products

Goal To investigate the influence of force parameters of bakery cutting process on cutting productivity and equipment capacity. Actuality of the work is to optimize energy costs and increase the durability of equipment. Method The technique is that the analysis of the force parameters of the cutting process was performed using experimental studies, on the basis of which a mathematical model of the cutting process was built by the method of a complete factorial experiment. Results.