Modern methods of treatment plant materials for waste minimization

Abstract

Nowadays in the food industry great attention is paid to reducing losses at the stages of agricultural products’ harvesting, treatment, and storage. Many developed countries produce food products of extended storage period. To increase the shelf life of semi-finished and finished food products, non-thermal treatment methods are being used that allow one to save a greater amount of biologically active substances. One of these methods is products treatment by ionizing radiation. The article presents the results of assessing the influence of radiation treatment on microbiological, physico-chemical and organoleptic characteristics of vacuumized semi-finished products from potatoes. A technology for the production of semi-finished products using ionizing radiation has been developed, an effective dose of irradiation of vacuumized semi-finished products has been selected, which allows prolonging their shelf life. The research results show the influence of ionizing radiation on the cellular structure of root crops, which soften a little when treated by radiation. The determined quantity of mesophilic aerobic and facultative anaerobic microorganisms shows that ionizing radiation has a microbicidal and microbostatic effect, which allows increasing the shelf life of vacuumized semi-finished products from potatoes.

Influence of electro-activated water media on the shelf life of vacuum-packed vegetable semi-finished products

“…One of the most promising ways is to improve the methods for preserving raw materials. Nowadays modern innovative methods of canning are widely used [1][2][3][4][5][6]. The variety of new processing methods required their systematization and arrangement.…”

Possibilities of using sprouted wheat grain in meat semi-finished products for a healthy diet

“…And the introduction of such programs into industrial production is even more important. Also, it's necessary to remember about quality and safety of raw materials and food products [15][16][17][18][19][20].…”

The possibility of using lactic additives and sonochemical technology in the production of preserves

“…The solution to this problem contributes to the results of studies achieved in recent years by scientists. The authors suggest using food additives and various methods of processing products [7,8,9]. Therefore, the development and improvement of fish processing technology in order to improve its quality and shelf life is an urgent area.…”