Processes and Equipment of Food Production. Educational Manual

The theoretical foundations of the processing processes of food raw materials and semi -finished products are considered: mechanical, hydromechanical, heat -power processes. The classification of processes and devices is given, the circuit schemes, the device and the principle of operation of devices for the implementation of these processes are considered.
For students of universities studying in the areas of preparation of undergraduate: 03/15/02 "Technological machines and equipment", 03/19/02 "Food products from plant materials", 03/19/03" Food products", 19.03.04 "Technology Products and the organization of catering. " The publication can be useful to specialists working in the field of the food industry