Technological Equipment for Livestock Processing Shops in Meat and Dairy Industry
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Increasing the output and range of products in the meat and dairy industry, raising their quality in the consumer's interest while achieving maximum production efficiency, is the central task of the processing and food industry. 
Comprehensive mechanisation of production processes helps to significantly reduce the volume of manual labour. Operating modern equipment at meat and dairy enterprises requires specialists with a high level of technical training, all the more so because today's machines are fitted with complex automation and microprocessor technology.
What goals does the mechanisation of technological processes pursue?
Mechanising technological processes serves several goals at once. To manufacture large volumes of product, high-output flow lines and machines can be used. Mechanised processing makes it possible to produce goods of uniform quality, while equipment with a shortened production cycle meets the requirements of production hygiene.
A higher technical level of mechanisation makes it possible to automate production — that is, to manufacture products with almost no manual labour at all.
How are raw materials and nutritional value preserved?
Preventing the loss of raw materials, vitamins and other valuable substances, and creating new, modern types of combined and nutritionally complete meat and dairy products, is made possible by a range of techniques. These include:
- the use of waste-free technologies;
- correct methods of processing products;
- rapid freezing of products;
- the application of membrane technologies;
- infrared radiation;
- microwave (SHF) energy;
- vacuum treatment;
- biotechnology methods, and similar approaches.
One of the most promising production directions in the meat and dairy industry is the rapid freezing of meat and semi-finished products. Thanks to it, the raw material and the finished products or semi-finished goods retain their structure, nutritional value and flavour to the greatest possible degree, losses of raw material are considerably reduced, the need for scarce packaging falls, and transport is used more rationally.
What does the discipline "Technological equipment of livestock product processing workshops" study?
The discipline "Technological equipment of livestock product processing workshops" examines the purpose of equipment, its place within the technological production scheme, and the design and operating principles of specific machines and apparatus. It also covers their servicing, the faults characteristic of them, and the safety procedures involved in maintaining the equipment. In addition, the course studies the design and operating principles of instruments for measuring pressure, temperature, flow and quantity, level, and the chemical composition and physical properties of a substance.
What are the objectives of the discipline?
The course sets out several objectives:
- to study the physical nature and mechanism of the phenomena that accompany the processing of slaughtered animals and poultry and of slaughter products, as well as the processing of milk and the manufacture of dairy products, in order to establish the operating characteristics of equipment and the relationships that determine how the working parameters of a process change;
- to study the structural forms of a machine's working parts and the fundamentals of construction, as well as the types and design of modern technological equipment used — or potentially applicable — at meat and dairy enterprises;
- to address questions of the economical, rational and safe operation of technological equipment;
- to study existing and possible ways of intensifying, mechanising and automating production processes.
