Open AccessIncrease in shelf life of meat and bone broths by electrophysical methods
Author(s) -
Александр Васильевич Самышин,
Феликс Яковлевич Рудик,
Н. Л. Моргунова,
Галина Валерьевна Плятова,
Мадина Суенчкалиевна Тулиева
Publication year - 2019
Publication title -
agrarnyj naučnyj žurnal
Language(s) - English
Resource type - Journals
eISSN - 2587-9944
pISSN - 2313-8432
DOI - 10.28983/asj.y2019i4pp90-92
Subject(s) - shelf life , waste management , bottling line , kettle (birds) , environmental science , raw material , food science , process engineering , pulp and paper industry , materials science , engineering , chemistry , bottle , composite material , ecology , biology , organic chemistry
The article presents the materials of the analysis of the microbiological state of meat broths and the duration of their sanitary and hygienic state during storage by determining the number of microorganisms. The authors propose electrophysical means of broth processing in their preparation, bottling and packaging. An ultraviolet irradiator-recirculator and upgraded steam kettle, and the boiler, equipped with an ultrasonic reactor are the equipment used in research.