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Content
INTRODUCTION
4
Lecture 1: Modem scientific support, the development of concepts of
technological processes in the food industry............................................................6
Lecture 2: Theoretical development of technological processes systems.............11
Lecture 3: Scientific support of Food Technology Processes...............................17
Lecture 4: The theory and the problem of the idealprocess flow........................... 22
Lecture 5: Water and Environment ECA in foodtechnologies..............................37
Lecture 6. Department of Food Technology processes. Hydration of
biopolymers food media, mass transfer, and other rheological properties of the
forming product quality...........................................................................................66
Lecture 7: Theory of the leading mechanical, hydromechanical processes,
control grind size products: beef, fine grinding, separation of liquid food media -
centrifugation others................................................................................................74
Lecture 8: Molding processes and pressing masses of food, raw materials and
semi-finished products cutting................................................................................85
Lecture 9: Processes moisture sorption hydrophilic biopolymers and mixtures
biopolymeric quality formation...............................................................................89
Lecture 10: The processes of concentration and temperature control of raw
materials, semi-finished products.......................................................................... 148
Lecture 11: Food products drying process - convection, vacuum sublimation,
etc...........................................................................................................................160
Lecture 12: The Theory of leading biotechnological processes in food quality.. 168
Lecture 13: Processes Biocatalysis of Food Technology....................................177
Lecture 14: The processes of salting, smoking, drying, ripening in the
production process, the impact on the quality, stored ability...............................185
Lecture 15: Innovative processes in the production of new food products......... 194
Terms and Definitions......................................................................................... 211