INCREASING THE EFFICIENCY OF THE CUTTING TOOL FOR CUTTING FOOD MATERIALS

Sokhibov Ibodullo Adizmurodovich; Isoev Bekhruzjon Erkinjon ogli

INCREASING THE EFFICIENCY OF THE CUTTING TOOL FOR CUTTING FOOD MATERIALS

Authors

Sokhibov Ibodullo Adizmurodovich Doctoral Student
Isoev Bekhruzjon Erkinjon ogli Student, Bukhara Institute of Engineering and Technology

Keywords:

cutting tools, edge, wearing, durability, macro- and microgeometric sharpening parameters, grinding

Abstract

Information about raising productivity of work of cutting machines and stability of cutting tools in the result of proper organization of the process of macro-and microgeometric sharpening parameters of the edge of the cutting tools is given in the article.

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Published

2022-11-22

Issue

2022: ICDE-Canada Nov

Section

Articles

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

INCREASING THE EFFICIENCY OF THE CUTTING TOOL FOR CUTTING FOOD MATERIALS. (2022). E Conference Zone, 62-65. https://econferencezone.org/index.php/ecz/article/view/1716