A New Book Titled “Fundamentals of Food Production” Has Been Published

Recently, a new textbook for higher education institutions titled “Fundamentals of Food Production,” prepared by the Turkmen Agricultural University named after S.A. Niyazov and presented by the Ministry of Education of Turkmenistan, has been released. This book was prepared at the State Publishing House of Turkmenistan and printed at the Turkmen Agricultural University named after S.A. Niyazov.

The textbook by Jeýhun Geldiyev, “Fundamentals of Food Production,” consists of 11 chapters and 220 pages. It covers the history and development of the science of flows and equipment, the separation of heterogeneous mixtures in food production, filtration, types of separators, heat flows in food production, equipment for heating and cooling food products, condensation and absorption flows, mass exchange in food production, simple processing, rectification (complex processing), and drying. The presence of a glossary is a significant feature of the book, helping to enhance students’ understanding and knowledge.

The book also addresses the movement of working fluids, the calculation of heterogeneous systems in gas and liquid forms, their physical and chemical principles, mutual dissolution of liquids, heat transfer between systems, purification of gases and liquids, and the structure of equipment. It also discusses the technical foundations of recycling food industry waste and ways to increase the efficiency of food production technologies.

The book describes ways to improve the efficiency of food production technologies, the processing of raw materials from agriculture and animal husbandry, and modern methods for organizing technological complexes. These knowledge areas are crucial for strengthening the country’s food independence, increasing food production volumes, producing competitive products that meet global standards, and improving their quality.

This textbook is intended for students studying food processing, such as fruit and vegetable processing, meat and dairy processing, grain processing, and vegetable oil production. It is also valuable for professors and lecturers working in this field, as well as agricultural workers. The book can also be beneficial to a wider audience.

Source: Turkmen Agricultural University named after S.A. Niyazov