SCIENTIFIC JUSTIFICATION OF THE MAIN WORKING PART OF THE RIBBED SHAFTS
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Abstract
This article explores the possibilities of technology for working universal bite structure gear shafts to improve the process of biting dry fruits. The authors conducted experiments based on the size of each of the dry fruits to determine their optimal parameters, such as the diameter of the toothed shafts, the radius of the ribs and the main working material. The effect of the physical and mechanical properties of dry fruit on the efficiency of processing was also studied. Obtained result showed that bites of dry fruits universal structure help to increase the quality of the product and reduce damage to the kernels. The process of dry fruit bites can be improved by using the technology of universal bite structure gear shafts, which is an effective equipment.
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