Food machinery

Author: Cui Jianyun, Editor-in-Chief
Publisher:
Publish Date: 2007-01-01
Features: As a qualification certification training textbook for food machinery and packaging machinery engineers, it aims to enhance the user's ability to analyze and solve problems in this field, balancing practicality and inspiration. The book primarily elaborates on the basic types, working principles, typical structures, working processes, typical components, main application characteristics, and key usage points of food processing machinery and equipment commonly used in the modern food industry. The entire book is organized into chapters based on operational units, comprising 14 chapters, including material conveying machinery and equipment, solid material sorting machinery, peeling machinery, material cutting and crushing machinery, material separation machinery, material mixing and stirring machinery, liquid reaction equipment, food forming machinery, food cooking equipment, food extrusion processing equipment, heat exchange and heating sterilization equipment, concentration equipment, material drying equipment, and refrigeration and rapid freezing equipment. This textbook covers a wide range, is rich in content, illustrated with visuals, and highly practical. It can also serve as a reference for personnel engaged in teaching, research, management, production, and equipment operations in agricultural product processing, food processing, and bioengineering fields. The book primarily elaborates on the basic types, working principles, typical structures, working processes, typical components, main application characteristics, and key usage points of food processing machinery and equipment commonly used in the modern food industry.