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simultaneous operation of 2-3 blades, reducing unproductive movement
uncomminuted fruit.
These technologies offer cheap processed fruit and vegetable raw materials,
products. For cutting their applied upgraded model of the chopper, which will
enhance the reception of competitive products, the profitability of production
during the cutting process efficiency, improve the parameters of the shredder.
For drying crushed fruits and vegetables with a view to their preservation, long
term storage and preservation of the quality it can be used - solar power plant,
preservation and packaging (milled, dried) products. Implementation of the
proposed technologies will improve the utilization rate of production, reducing
the energy intensity of the process of processing of fruits and diversification of
the range of processed products with high nutritional and biological value. The
novelty of the technology will allow to apply the integrated use of modern
technologies (solar energy, new grinding device model, drying fruit and
vegetable products).
Questions for self-control:
1. Feature processes in food products, the effect on the quality of
2. The thermal energy in the processing of food media, product quality
3. Improvement of the domestic production capacity of food
4. Thermal processes in food technology, quality formation
5. Regulation of structural - mechanical properties of food environments
6. The constructive implementation of the shredder plants, the effect of the
mechanical processing of food environments on product quality
7. The mechanical, mass transfer processes, characterization
To prepare for further reading:
1. Food Chemistry / A.P. Nechaev, S.E. Traubenberg, A.A. Kochetkov et
al., Ed. A.P. Nechayev. - SPb .: GIORD, 2001. - 592.
2. The policy of healthy nutrition. Federal and regional levels / V.I.
Pokrovsky, G.A. Romanenko, V.A. Knyazhev, etc. - Novosibirsk. Siberian
University Press, 2002. - 344 p.
3. Spirichev V.B. Shatnyuk L.N., Poznyakovsky V.M. Food fortification
with vitamins and minerals. Science and technology / under total. Ed. V.B.
Spiricheva. - Novosibirsk: Siberian University Press, 2004. - 548 p.
4. Chemistry of food. Book 1: Proteins: Structure, function, role in the
nutrition / I.A. Rogov, L.V. Antipov, N.I. Dunchenko, N.A. Zherebcov. In 2 -
Vol. Book 1. - M .: Kolos, 2000. - 384 p.
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