Guts' V. Applied rheology and intensification of food production's procesess.

In the work appliad rheology's theory has been developed and completed with new theses. New methods and investigation apparatuses of liquid and solid dispersion of creating of food production' process' mathematical models hes been suggested. Differential equations, describing process of liquid and solid dispersion system's deformation have been taken out, analytical investigations of mathematical models of mechanical, hydromechanical and special processes of food technologies have been carried out, its adequation to real process has been confirmed by experimental way. New ways and equipment for separation heterogeneous dispersional systems of food products and also ways and equipment of meat's machining have been suggested. Datas about efficiency of carried out investigations and result of its prectical using have been listed.