Fundamentals of food engineering technology. Tutorial. SPO
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Specialists working in enterprises producing equipment for the production of food 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 the manufacture of 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.
The manual is recommended for students of educational institutions of the SPO system, students in professional areas Mechanical Engineering, Industrial Ecology and Biotechnology
The manual is recommended for students of educational institutions of the SPO system, students in professional areas Mechanical Engineering, Industrial Ecology and Biotechnology
Author:
Author:the owners Igor Alekseevich
Cover:
Cover:Hard
Category:
- Category:Engineering & Transportation
- Category:Reference books
Series:
Series: food production
ISBN:
ISBN:978-5-8114-6454-8
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