The book "Heat and mass-exchange processes in food storage" by Mikhail Volkov is a deep and comprehensive study that immerses the reader in the world of physico-chemical processes occurring with food products in storage conditions. This work will become an indispensable assistant for students, graduate students, researchers and practitioners in the field of food technology, as well as for anyone interested in preserving the quality and safety of food products. Volkov, with rich experience and deep knowledge in his field, offers the reader a unique look at the processes of heat and mass exchange, which are key to ensuring the durability and safety of products. The book covers a wide range of topics, ranging from thermodynamic fundamentals to the practical aspects of storing various categories of products - from vegetables and fruits to meat and dairy products. Each section is written with clarity and accessibility, which allows even those who are not specialists to understand the complex processes occurring in food products. One of the main themes of the book is the influence of temperature and humidity on the quality of products. Wolf examines in detail how improper storage conditions can lead to loss of nutrients, deterioration of taste and even the formation of harmful substances. Readers will learn about the different methods of controlling these parameters, as well as about modern technologies that help preserve the freshness and safety of products. This information will be especially useful for store owners, restaurants and other businesses related to the food industry. The book also raises important questions about the impact of packaging on storage processes. Volkov analyzes how different materials and packaging technologies can affect the shelf life of products, their appearance and safety. This knowledge will be useful not only for professional workers, but also for ordinary consumers who want to better understand how to choose quality products and keep them fresh. “Heat and mass-exchange processes in food storage” is not just a textbook, but a real encyclopedia for those who want to understand more deeply how food products work at the molecular level. The book is written in a lively and understandable language, which makes it available to a wide audience. Mikhail Alexandrovich Volkov, known for his other work in the field of food technologies, demonstrates his unique style, combining scientific rigor with practical recommendations. This book will be a great addition to the library for anyone interested in food science, as well as for those seeking to improve their skills in food storage and processing. It will be useful for both students and professionals working in the food industry, as well as for anyone who wants to learn more about how to keep foods fresh and safe. If you are looking for literature on food storage, food technology or just want to expand your knowledge on how to properly handle food, the book by Mikhail Volkov will be a real find for you. Do not miss the opportunity to immerse yourself in the fascinating world of heat and mass-exchange processes and discover new horizons in the field of food storage!