Abstract
The paper presents comprehensive research allowing to solve a scientific problem of great national economic importance. The authors describe the issues of interaction of the blade microteeth with the cut material of half-finished food products in order to improve the process of sliding cutting of food materials, considering the simultaneous penetration of the cutting wedge of the knife in the feed direction and the contact effect of the blade microteeth during its tangential movement. The high efficiency of sliding cutting can be ensured by an optimal combination of kinematic, geometric and microgeometric characteristics of the work members of cutting and knife grinding machines. The result of the work shows that when designing cutting machines, it is advisable to focus on the values of the slip coefficient, which ensures the separation of the half-finished product in the sliding cutting mode with minimal energy consumption.
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