Blade and saw cutting
Cutting food products
Article REF: F1230 V1
Blade and saw cutting
Cutting food products

Author : Sébastien ROUSTEL

Publication date: March 10, 2002 | Lire en français

Logo Techniques de l'Ingenieur You do not have access to this resource.
Request your free trial access! Free trial

Already subscribed?

4. Blade and saw cutting

To understand the principles of cutting, we often start with a simple case, known as "static cutting", in which a blade penetrates vertically into a homogeneous product of thickness e. The phenomena that come into play in this case result from the application of a force (F ) on the blade. The phenomena involved result from the application of a force (F ) to the blade. This force is distributed over the various faces of the blade: the cutting edge, the bevelled faces and the side faces (N 1 , N 2 , N 3 , N 4 , T 1 , T 2 , T 3 , T 4 ...

You do not have access to this resource.
Logo Techniques de l'Ingenieur

Exclusive to subscribers. 97% yet to be discovered!

You do not have access to this resource. Click here to request your free trial access!

Already subscribed?


Article included in this offer

"Food industry"

( 266 articles )

Complete knowledge base

Updated and enriched with articles validated by our scientific committees

Services

A set of exclusive tools to complement the resources

View offer details
Contact us