Equipment for processing industries. Textbook for universities

The textbook describes the design and operation principles of food production equipment, provides drawings of the main classes of technological equipment for preparing raw materials and semi-finished products for basic technological operations, mechanical processing of raw materials and semi-finished products by separation, connection, shaping, conducting heat and mass exchange processes, electro-physical treatment, finishing operations, and detecting foreign bodies in food products. The regulatory and legislative foundations for the safe operation of processing equipment in food production are highlighted. The publication is intended for university students studying in the field of "Food products from plant raw materials" (bachelor's degree), as well as for master's students, doctoral students in engineering and technological fields, and teachers.