{"title":"USING OF OZONE IN THE FOOD INDUSTRY AS A FACTOR OF INTENSIFICATION OF PRODUCTION PROCESSES AND IMPROVEMENT OF FOOD QUALITY","authors":"Vladimirov S.V., Korniychuk V.G., Ivashchenko M.V.","doi":"10.23947/itse.2022.37-39","DOIUrl":null,"url":null,"abstract":"It is necessary to use the up-to-date methods of processing raw materials to solve the problem of a relevance of nutritional composition of the food stuff to the requirements of the WHO, of an enrichment of food stuff with biologically active substances and of an introduction of low- and non-waste technologies. The safety of the use of ozone for food processing was justified. The mechanisms of the ozone effect on protein substances and a list of parameters for the ozonation process have been established. There were identified directions for further research.","PeriodicalId":408604,"journal":{"name":"Х ЮБИЛЕЙНОЙ МЕЖДУНАРОДНОЙ НАУЧНО-ПРАКТИЧЕСКОЙ КОНФЕРЕНЦИИ «ИННОВАЦИОННЫЕ ТЕХНОЛОГИИ В НАУКЕ И ОБРАЗОВАНИИ» (КОНФЕРЕНЦИЯ «ИТНО 2022»)","volume":"32 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2022-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Х ЮБИЛЕЙНОЙ МЕЖДУНАРОДНОЙ НАУЧНО-ПРАКТИЧЕСКОЙ КОНФЕРЕНЦИИ «ИННОВАЦИОННЫЕ ТЕХНОЛОГИИ В НАУКЕ И ОБРАЗОВАНИИ» (КОНФЕРЕНЦИЯ «ИТНО 2022»)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.23947/itse.2022.37-39","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
It is necessary to use the up-to-date methods of processing raw materials to solve the problem of a relevance of nutritional composition of the food stuff to the requirements of the WHO, of an enrichment of food stuff with biologically active substances and of an introduction of low- and non-waste technologies. The safety of the use of ozone for food processing was justified. The mechanisms of the ozone effect on protein substances and a list of parameters for the ozonation process have been established. There were identified directions for further research.
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