Analysis of the microflora of dried grape fruit products

Abstract

The article presents an analysis of the microflora of dried grapes with a description of the factors of influence. A technological method of processing dried grapes using ultrasonic action on plant raw materials is described. The fruits of dried grapes were investigated using different methods of pre-preparation - preliminary hydration of the fruits within 24 hours at a temperature of 20 ± 2 ° C. The dynamics of temperature changes during the processing of plant raw materials is analyzed. The indicators of microbiological safety of the products obtained from dried grapes were investigated. An analysis of the risk situation associated with the safety performance of ultrasonic treatment using the Fault Tree Analysis (FTA) method is presented. Situations that can lead to the occurrence of events in the production of products from dried grapes using technology based on the principles of ultrasonic exposure are analyzed.