Fundamentals of food engineering technologies. Tutorial

It is assumed that graduates of the Technological machines and equipment "areas, the profile of" machines and food products", should work primarily at enterprises producing equipment for the production of food.
This means that they should have certain knowledge in the field of engineering technology, taking into account the specifics of food machines. The last textbook on mechanical engineering technology was released in 1982.
To make up for this gap, the author and prepared a real manual.
Its ideology is built on the principle of the technological process of manufacturing food machines. First, the features of the operation of the machines of this class are considered, taking into account the special conditions of their operation, then the materials from which they will be made, then the receipt of workpieces is considered, then the manufacture of parts in various ways, the manufacture of assembly units and the machine itself.
Due to the fact that science in the field of mechanical engineering technology has stepped far ahead, modern technologies for manufacturing parts and assembly units are also represented. The issues of statistical quality control of the manufacture of parts, assembly units and reliability of technological processes are considered.
Many of the considered technological processes are also used in other areas of mechanical engineering. Therefore, this manual can be used in the preparation of students of other profiles in the framework of the direction "Technological machines and equipment"