Development of the mathematical model of the chopping process of meat raw materials in the top Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

ISSN:2310-1164

РУС ENG

About the issue

Publications

2024 2023 2022 2021 2020 2019 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006

Partners

SEPTEMER 2013 (published: 01.09.2013)

Number 3(17)

Home > Issue > Development of the mathematical model of the chopping process of meat raw materials in the top

UDC 637.02.73

Development of the mathematical model of the chopping process of meat raw materials in the top

Pelenko V.V., Aret V.A., Ольшевский Р.Г., Zuev N.A., Kayka A.H., Tarabanovsky F, Bobrov S.V.
The mathematical expression for the productivity of the top, depending on the basic design parameters and with the allowance for dissipative of energy loss for friction and deformation.
Read the full article

Keywords: productivity, diameter, friction.

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2132