ИСПОЛЬЗОВАНИЕ СОВРЕМЕННЫХ ТЕХНОЛОГИЙ ОБРАБОТКИ ДЛЯ УВЕЛИЧЕНИЯ СРОКА ХРАНЕНИЯ ФРУКТОВ И ОВОЩЕЙ. ОБЗОР ПРЕДМЕТНОГО ПОЛЯ: AQZOQO

Леонид Чеславович Бурак

doi:10.25712/ASTU.2072-8921.2024.01.013

Авторы

Леонид Чеславович Бурак ООО "БЕЛРОСАКВА https://orcid.org/0000-0002-6613-439X

DOI:

https://doi.org/10.25712/ASTU.2072-8921.2024.01.013

Ключевые слова:

обработка, антимикробные вещества, высокое гидростатическое давление, омический нагрев, ультразвук, электромагнитные импульсы, срок годности.

Аннотация

Термическая обработка, замораживание, сушка, упаковка в асептических условиях и обработка антимикробными средствами являются основными способами сохранения плодоовощной продукции. Вместе с тем, применяемые способы консервирования могут оказывать отрицательное влияние на качество овощей и фруктов. Поэтому учеными ведется постоянный поиск и разработка новых технологий обработки сырья, которые смогут обеспечить не только безопасность продуктов, но и максимально сохранить их качество и пищевую ценность. Цель статьи - обзор существующих современных технологий обработки плодоовощной продукции, их преимущества и недостатки, а также перспективы промышленного внедрения с целью увеличения срока хранения фруктов и овощей.

В обзор включены статьи на английском и русском языке. Поиск зарубежной научной литературы на английском языке по данной теме проводили в библиографических базах «Scopus» и «Web of Science». Для отбора научных статей на русском языке провели поиск, по ключевым словам, в «Научной электронной библиотеке eLIBRARY.RU».

Сохранение качества и пищевой ценности самого продукта, обеспечение его микробиологической безопасности и увеличение срока годности являются основными целями предприятий пищевой промышленности. Традиционными способами сохранения продуктов питания, применяемыми в промышленном производстве, являются тепловые методы обработки. Исследования, проведённые в течение более двух десятилетий, направлены на разработку эффективных технологий, гарантирующих не только безопасность пищевых продуктов, но и повышение их качества (улучшение внешнего вида, сохранение пищевой ценности и т. д.), увеличении срока хранения и снижение производственных затрат. Данные технологии известны как «развивающиеся технологии». Примерами их являются высокое гидростатическое давление, электромагнитные импульсы, омический нагрев, холодная плазма, ультрафиолетовая дезинфекция, озонирование, интеллектуальная упаковка. Современные технологии обработки имеют как множество преимуществ, так и некоторые существенные ограничения, которые не позволяют эффективно использовать данные способы обработки в промышленных условиях.

Представленный обзор может служить материалом для других авторов и исследователей, которые проводят научные разработки в данном направлении. Настоящая статья может быть полезна специалистам пищевой промышленности при выборе и внедрению технологии обработки фруктов и овощей.

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