Using physical and chemical methods of treatment in order to prolong shelf life, improve the quality and food safety control
Abstract
Using physical and chemical methods of treatment in order to prolong shelf life, improve the quality and food safety control
Incoming article date: 14.08.2015The article presents review of the scientific and technical literature in the field of application of physical and chemical treatment methods to produce food products with improved consumer properties, continuing for a long time. The methods presented are among the key in the food industry and are actively used to create the nutritional industry.
Keywords: electrostatic treatment, electrochemical activation of solutions, freeze drying, improving the product quality, increase shelf life, control, quality, safety