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4.1 "mechanical and hydro-mechanical conversion processes
food environments. "
4.2 heat and mass transfer processes convert food environments.
4.3 Biotechnological processes convert food environments.
5. Storage of food products.
5.1 The mechanical and hydro-mechanical processes that prevent the
transformation of food
5.2. Heat and mass transfer processes that impede transformation food
5.3. Biotechnological processes that impede transformation food
The main aim of any process is to obtain the finished product possibly more,
better quality at the lowest cost and losses. At present, the processing industries,
including agro-industrial complex is a complex scientific and technical problem or
the problem of creating a high performance production lines. Its solution is not
possible without taking into account the interaction of processes in different machines
and devices inside the lines, and accounting effects of the environment.
Addressing these challenges requires corresponding scientific concept, which
essence is that the creation of a specific production machine system should be
preceded by the development of an effective system of technological processes.
Questions for self-control:
1. The scientific approach in the development of food technology processes
2. Characteristics of a systematic approach to the development of food processes
3. technology
4. Basics of modern development and the acquisition of technology-
5. Improving the knowledge
6. The system of knowledge "Theoretical Foundations of Food Technology
characteristics
8. Processes for storage of agricultural raw materials, characterization
9. Influence factors in dismantling agricultural raw materials in the anatomical
parts
10. Food environment, storage, characterization
11. Conversion of food, characteristic
To prepare for further reading:
1. Ostapchuk N.V. Fundamentals of mathematical modeling of processes Food
Production. -K .: High school, 1981, -297 p.
2. Theoretical bases of food technologies. Res. Ed. Panfilov V.A. Book. v.1.-
M.: Kolos S, 2009 - 1006 p.
3. Theoretical bases of food technologies. Res. Ed. Panfilov V.A. Book. V.2. -
M .: Kolos S, 2009 - 607 p.
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