ECOLOGIZATION OF THE WASHING PROCESS OF FRUIT AND VEGETABLE RAW MATERIALS

Abstract

Goal. The purpose of the work is to substantiate the process of washing fruit and vegetable raw materials with the simultaneous disinfection of microflora on its surface with the help of an effective ecological oxidizer.

Method. During the organization and conduct of the research were applied well-known general scientific and special methods, such as analysis, synthesis and comparison. With the help of the structural-logical method, was recommended to introduce a new ecological method of disinfecting its surface from the existing microflora in the process of washing fruit and vegetable raw materials.

Results. Dishes made from fruit and vegetable raw materials occupy an important place in a person's daily diet. They are the main source of biologically active and nutritious substances. On the way "from the field to the table", fruit and vegetable raw materials go through a series of technological operations to transform them into ready meals. An urgent task in the process of processing fruit and vegetable raw materials is the maximum preservation of its nutritional properties. One of the preparatory operations for the processing of fruit and vegetable raw materials is the removal of soil pollution, traces of toxic chemicals, and microorganisms from its surface. The introduction of a new ecological method of disinfecting its surface from existing microflora in the process of washing fruit and vegetable raw materials.

The article presents an analysis of research into the processes of washing fruit and vegetable raw materials. It was found that the existing technological methods have a number of shortcomings, namely in the process of disinfection of microflora. The use of chlorine-containing substances for disinfection gives fruit and vegetable raw materials an unpleasant chlorine smell and taste and increases the content of by-product organochlorine compounds in waste water. There is also

insufficient destruction of microflora due to the passivity of chlorine to certain types of microorganisms.

Based on the results of the research, the article presents the technology of the process of washing fruit and vegetable raw materials with the subsequent disinfection of its surface with ozone. Ozone is highly effective against all microorganisms and their spores and decomposes toxins present on the surface of fruit and vegetable products. It does not change the natural qualities and consumer properties of fruit and vegetable raw materials. The use of ozone for disinfection of fruit and vegetable raw materials is highly effective and ensures complete environmental safety due to the absence of harmful side effects and suitability for rapid decomposition with the formation of oxygen.

Practical significance. The process of washing fruit and vegetable raw materials with the simultaneous disinfection of its surface from microflora with the help of ozone is substantiated. The obtained results of the study can be used in the technological processes of food preparation from fruit and vegetable raw materials.