Gubenya O. The bread cutting process improvement with taking into account influence structural and mechanical bread properties

The thesis is dedicated on research of the correlation between speed of blade, structural and mechanical bread properties and the bread cutting process aimed at its improvement. Methods for determination of cutting force, structural and mechanical properties of the bread and stresses of friction of bread with friction surfaces are developed. Mathematical model for blade motion inside the product while cutting process is described. According to the model the correlation between cutting forces and speed of blade and mechanical bread properties is determined. The correlation between cut surface quality and cutting regimes is determined. It is recommended cutting regimes to provide low energy consumption, high process efficiency and sliced surface quality. Machinery for bread cutting in flow regime and scheme for slice and packed bread flow making is developed. Key words: cutting, bread, structural and mechanical properties, mathematical model, cutting forces, fiction stress, cut surface quality.