Processes and apparatuses of food production: In 2 books. Book 2

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"Processes and apparatuses of food production: In 2 kn. Kn. 2" is a unique work created by a team of authors, which represents an important contribution to the field of food technology and engineering. This work will be an indispensable tool for both students studying in the faculties of food technology and for practitioners seeking to deepen their knowledge of modern processes and equipment used in the food industry. In the second volume of the book, the authors continue to explore key aspects related to the design, operation and optimization of processes in food production. The reader will be able to get acquainted with a detailed description of various technologies for processing raw materials, as well as with the characteristics and principles of operation of modern devices used in this field. The book covers a wide range of topics, including heat treatment, extraction, fermentation, and product packaging. Each chapter is written taking into account the latest achievements of science and technology, which makes the material relevant and useful for practical application. This book will be of interest not only to students and teachers, but also to engineers, technologists, as well as everyone who works in the food industry. If you are looking for information on how to optimize production processes, improve product quality or introduce new technologies, then “Processes and devices of food production” will become your reliable assistant. It can also attract the attention of researchers involved in the development of new technologies and methods in the field of food engineering. The topics raised in the book cover not only technical aspects, but also issues of ecology, safety and sustainable development of food production. The authors emphasize the importance of introducing innovative solutions that will help reduce the negative impact on the environment and improve the efficiency of production processes. In the face of global changes and growing demands for food quality and safety, this work is becoming especially relevant. The style of the authors is distinguished by the clarity and accessibility of the presentation, which makes it easy to assimilate complex technical concepts. They use examples from real practice, which helps the reader to better understand how theoretical knowledge is applied in reality. The team of authors includes both experienced practitioners and scientists, which gives the book versatility and depth. If you are interested in books such as “Technology and organization of food production” or “Basics of food technology”, “Processes and apparatuses of food production” will be an excellent addition to your library. This work will not only expand your knowledge, but will also inspire new ideas and projects in the field of food engineering. In conclusion, "Processes and apparatuses of food production: In 2 kn. Kn. 2" is not just a textbook, but a real encyclopedia of knowledge for everyone who wants to be at the forefront of food technology. Do not miss the opportunity to immerse yourself in the world of modern production processes and discover new horizons in this fascinating and important area!
LF/939751056/R
Data sheet
- Name of the Author
- Collective of authors
- Language
- Russian
- ISBN
- 9785939320689