USING OF OZONE IN THE FOOD INDUSTRY AS A FACTOR OF INTENSIFICATION OF PRODUCTION PROCESSES AND IMPROVEMENT OF FOOD QUALITY

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.