V knige rassmotreny tekhnologicheskie parametry protsessa fermentatsii chaynogo lista v usloviyakh potochnogo proizvodstva chernogo chaya. Issledovany ob‘emnye vesa i poristost" otdel"nykh fraktsii i ikh zavisimost" na vysote sloya na stadiyakh skruchivaniya-rezki-sortirovaniya. Izucheny temperaturnye rezhimy fermentiruemoy massy pri raznykh tolshchinakh sloya i temperaturakh sredy, kharakter izmeneniya kisloroda. Opredeleny optimal"nye tekhnologicheskie parametry protsessa fermentatsii (tolshchina sloya, prodolzhitel"nost"). Razrabotana neprerivnodeystvuyushchaya fermentatsionnaya mashina konveyernogo tipa. Kniga rasschitana dlya issledovateley i praktikov, rabotayushchikh v pishchevoy promyshlennosti, botaniki, biokhimii, dietologii, a takzhe shirokogo kruga chitateley.