Processes and apparatus of food production: Textbook.
ISBN: 978-601-7669-13-3
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The textbook deals with the theoretical foundations of hydraulics and processes and devices, the laws of hydro- mechanical, thermal, mass transfer, biochemical and mechanical processes. The basic concepts of similarity theory and dimension analysis are presented. Devices for conducting hydro- mechanical, thermal, mass transfer, biochemical and mechanical processes are described. The textbook "Processes and apparatus of food production" consists of 6 chapters. The proposed sequence of presentation of the material forms scientific and technical thinking, creative application of the acquired knowledge in the activities of the future engineer.
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