Pilnenko A. Improvement of machinery for cutting the gastronomic products

The Object: cutting process of gastronomic products the rotary knife at oscillatory method of supplying the product. The Purpose: establishment of the basic laws of the cutting process of gastronomic products the rotary knife at oscillatory method of supplying the product and improving the design of machines for cutting gastronomic products. The Methods: physical, organoleptic, structural and mechanical methods of experiment planning and mathematical manipulation of the experimental data with the use of computer technologies, statistical analysis. It Is Offered: the process of cutting the gastronomic products the rotary knife at oscillatory method of supplying the product, the machine design and engineering methodology to calculate it. The Sphere of the use: trading enterprises, restaurant business and the meat industry, scientific research and research and development institutions, and educational institutions.