Impact of microgeometric parameters on the sliding cutting behavior of macaroni products

Bukhara Engineering-Technological Institute, Bukhara, Uzbekistan

^* Corresponding author: urinov1960@mail.ru

Abstract

The primary objectives of the food industry sectors in the Republic of Uzbekistan are to intensify and optimize technological processes, adopt new progressive equipment for efficient processing modes, reduce energy costs and raw material losses, and improve product quality. Accordingly, this article presents a solution to one of the problems and provides an analysis of the cutting ability of the tool based on the investigated set of blade microgeometry parameters. The research aims to determine the numerical values of the microgeometry parameters for lamellar knife blades, obtained through various formation methods, and to identify the nature of their changes during operation. Additionally, the study explores the possibility of achieving such blade microgeometry parameters during sharpening, which were obtained through the optimization of the cutting ability objective function. The system described in the article has been implemented using the method of microscopic examination of lamellar knives, which allows for the photography of the blade surface and facets, contributing to the visual control of the cutting-edge condition immediately after its formation and during operation.