Vocational School Textbook - Food Factory Equipment

Author: Tu Guocai
Publisher:
Publish Date: 2005-02-01
Features: This book provides a systematic introduction to the production equipment and auxiliary equipment of four major industries: canned food, dairy products, flour and sugar food, and beverages. It combines commonly used material handling equipment, packaging equipment, and refrigeration equipment in food factories for unified coverage. The book uses numerous illustrations to explain the working principles, basic structures, and main components of various equipment. It also details the adjustment, operation, and maintenance methods of the equipment, as well as the main process calculations, such as determining production capacity, calculating motor power requirements, and assessing heat loss. The book avoids extensive theoretical derivations and calculations. It serves as a teaching material for the Food Engineering program at national light industry secondary vocational schools. It is also suitable for reference and study by workers, technicians, and management personnel engaged in food production, as well as for vocational high schools, technical schools, and various food professional training classes.