Engineering REOLOGY. Physico-mechanical properties and methods of processing food raw materials

This work presents the theoretical and practical aspects of the course “Engineering Reoology” and “Physico-Mechanical properties and methods of processing food raw materials”, stated for students studying the issues of food processing. The basic information from the beginning of the reoology necessary for the development of engineering applications of the reoology in the practice of designing equipment for processing food products, as well as to ensure the quality control of raw materials, semi -finished products and finished products, is given. A number of decisions of production and design engineering problems are given, serving as methods of solving similar practical problems in the production activities of future engineers. The rheological properties of a number of food products are given, the use of which can be used in solving engineering problems using rheology.
A textbook is intended for students studying in the training of Technological machines and equipment, and can also be used by scientific and engineering and technical specialists of the food industry