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substances. The rate of these transformations determined by the laws of chemical
kinetics. Many food technology based on the use of biochemical processes that
are carried out by means of living microorganisms. For some, food production is
characterized by a specific manifestation of the general processes of chemical
technology and the corresponding design of equipment that takes into account
the properties of the food. For example, the specificity of mixing manifests itself
not only in the requirement of uniform distribution throughout the mass of the
product is very low concentration of ingredients in the manufacture of bread, but
also that the mixing should impart proper physical properties test. In food
technology uses separate processes that are unique to the industry: roast
vegetables, fish, meat, blanching vegetables, sulfitirovanie juices churning
emulsions in structured products, pickling, trimming meat, smoked meat - and
fish, kneading, baking bread and others.
Questions for self-control:
1. Feature processes in food products, the effect on the quality of
2. Hydro processes food environments, product quality
3. Mass transfer, characteristics, impact on quality of food environments
4. The rheological and other properties of food environments and product
quality
5. Thermal processes in food technology, the formation of product quality
6. Regulation of structural - mechanical properties of food environments,
product quality
7. Machining of food environments and product quality
8. Mechanical processes, characterization
9. Mass transfer and thermal processes of food technology
To prepare for further reading:
1. Ostapchuk NV 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.
3. Theoretical bases of food technologies. Res. Ed. Panfilov V.A. Book.
V.2. - M .: Kolos S, 2009 - 607 p.
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