MULTILAYERS PRODUCTS CUTTING IN FOOD INDUSTRY
In the food industry most food products and some packaging materials are laminated, or have inclusions that are different structural and mechanical properties of the main volume product. Feature cutting such products - increase efforts at resistance movement blade to approaching blotches or a layer. The technique of cutting research, conducted modeling the blade in multilayer products, conducted experimental research. In the results obtained a number of mathematical models of cutting in the form of second order differential equations that allow to determine the cutting force and speed of the blade in the product. Provides recommendations for cutting tool modes of motion, its orientation relative to the product layers. Keywords: cutting food, cutting conditions, mathematical modeling, multi-layer products.