UZ
RU
Keywords: stalk, corn, solid body, warm climate, apparatus, blade, active, passive, friction, cutting
OBSERVATIONS OF THE STAGES OF CUTTING THE STEM WITH A KNIFE OF A DISK CHOPPING APPARATUS
Y. Jumatov
Y. Jumatov
Abstract
In this scientific article, it is analyzed that the results of the analysis of the process of cutting the stem with a disk-shaped knife, taking into account the physical and mechanical properties of stalk feed. The shell of corn stalks grown in the hot climate of our country is thicker and harder, and its coefficient of friction is somewhat lower. The smaller the angle of friction, the more difficult it is to clamp such a rigid piece of rod between the active and fixed blades. To avoid this condition, the stem must be pinched and sheared between the active blade and the passive blade. On the basis of kinematic studies, the conditions for ensuring the sliding of the rod along the blade of the grinding knife are determined in the work. Based on the physical and mechanical properties of corn stalks, the conditions for ensuring the sliding movement of the stalk along the chopper knife blade are considered.
In this scientific article, it is analyzed that the results of the analysis of the process of cutting the stem with a disk-shaped knife, taking into account the physical and mechanical properties of stalk feed. The shell of corn stalks grown in the hot climate of our country is thicker and harder, and its coefficient of friction is somewhat lower. The smaller the angle of friction, the more difficult it is to clamp such a rigid piece of rod between the active and fixed blades. To avoid this condition, the stem must be pinched and sheared between the active blade and the passive blade. On the basis of kinematic studies, the conditions for ensuring the sliding of the rod along the blade of the grinding knife are determined in the work. Based on the physical and mechanical properties of corn stalks, the conditions for ensuring the sliding movement of the stalk along the chopper knife blade are considered.
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E-mail: a.borotov@tiiame.uz
E-mail: a.borotov@tiiame.uz