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discrete portions, the work piece (by cutting, squeezing, dosing, etc..), forming
discrete portions and pieces (by casting, stamping, pressing, squeezing, running-in,
rolling, spreads, etc..).
Functional-technological problems of the complex A. This problem of its
functioning, in-line processing of primary raw materials by disassembly, associated
with fine-tuning the performance properties of the composition and structure of the
semi-final to the standard indicators of the properties of the finished product and
processing, its protection, providing safety during transportation, storage and
consumption.
These tasks include heat treatment of products in order to prepare it for
consumption and for pasteurization, sterilization.
The fixation of the spatial structure of the primary processing of raw products is
carried out by crystallization, jelly formation or dehydration with a simultaneous
influence of temperature: heating or cooling.
The solution to these problems is provided by the operation of equipment for
drying, roasting, freezing and cooling of raw materials, semi-finished products.
Another group of problems connected with the sink and the heat treatment container.
Significant place in the complex And take the equipment group to perform
finishing operations: metering products small and large doses, pre-packaging liquid
products in bottles, bags, cans or tanks, solid free-flowing products into bags, boxes,
bags or tanks etc.
The main objectives of the operation of the complex A, which is part of the line
for output by the feedstock assembly, coincide with the objectives of the same
complex, included in the line for the processing of raw materials disassembly
method.
But the problems associated with preservation, to packaging production team,
are very diverse.
Preservation of food products due to the interrelated ways: protection of the
outer surface of the product from the external environment and preserving its internal
structure.
The essence of the method depends on the composition, structure, duration of
storage of the product of time and the nature of the actions, violating its safety.
Harmful effects of the environment on the outer surface of the product may
cause, drying, moisturizing; decomposition of substances under the influence of
atmospheric oxygen, light; ingress of impurities in the form of dust, aromatic
substances, microorganisms, etc .; mechanical damages and other defects of products.
Canned food is carried to slow or stop the activity of microorganisms,
inactivation of the enzymes contained in the products. Conservation problem is
solved by using the four main groups of methods: [1, 2, 3, 4].
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