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The experimental setup was created to test the feasibility of extracting functional ingredients from plant materials and assess the feasibility of their use for the manufacture of functional foods.

The experimental setup was created to find the optimal drying regimes for various food raw materials, at which good product quality, maximum productivity, minimum energy and labor costs will be achieved.

The experimental setup was created on the basis of the technical specifications, outline design documentation and established project requirements

The experimental setup was created to test canned recipes and the production of small batches of canned foods, to clarify the rational parameters of sterilization processes.