In our country, the production of soft beverages is a popular direction of food industry. Fermented kvass, fruit and berry drink, lemonade, carbonated drinking and mineral water, and others are referred to non-alcoholic drinks. Currently, consumers increasingly prefer natural drinks consisting of traditional ingredients. One of the traditional drinks since ancient times revered in Russia, is bread kvas of natural fermentation. In the production of fermented drinks, modern technologies, the newest equipment, automated manufacturing processes are used, which allow intensifying technological plots for fermented kvass production using new methods. This allows optimizing stages of technological process and the entire production. The use of new methods for optimizing production processes allows reducing costs of production by reducing the time component of the technological process of kvass production.
In our country the production of bakery products is the most popular food industry. In the diet of citizens, the consumption of bakery products is a priority. In this regard, increasing the variety of products, and expanding the choice of bakery products for the population are important tasks for the food processing industry. These tasks can be solved with greater efficiency by applying the latest modern technologies at enterprises, which allow them to produce products of excellent quality with reduced financial costs. In the production of bakery products, it is possible to use production intensification technologies using new methods that allow optimizing the stages of the technological process and the entire production process. The use of new methods for optimizing technological processes allows reducing costs of production by reducing the time component in the bakery production process.
In the Russian Federation, programs aimed at developing continuous improvement culture are being launched in many industrial areas of economic activity. These programs lead to the modernization of all processes and technological stages of production. Pilot projects to introduce improvement culture are already being developed and implemented in several regions of Russia. This area is currently very important and promising not only in the Russian Federation, but also in the global industry. There is already accumulated experience from a number of global manufacturing companies.
In order to improve the palatability of food products, vegetable spices with specific persistent aromas and tastes are added in small quantities to the cooking technology. Dried spices, as a rule, are abundantly seeded with microorganisms. Their microflora is very diverse. Food production includes strict microbiological control of raw materials. Various physical methods are used to eliminate microorganisms that inhabit spices: sterilization, ultraviolet radiation, radiation exposure, etc. It is not always possible to use these methods in production. The aim of this study was to study the possibility of reducing the microbiological contamination of spices. The objects of study were ground black pepper and bay leaf. The method of exposure to microorganisms was electron-ion processing.
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