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MARCH 2011 (published: 01.03.2011)
Number 1(11)
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Methods to prevent spoilage of dry agricultural products in
Orlov V.V., Алферев А.С.
Keywords: disinfection, improvement of the microbiological characteristics
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Methods to prevent spoilage of dry agricultural products in
Analysis of advantages and disadvantages of different methods to prevent spoilage of dry agricultural products during storage showed that the most widely used methods found heat treatment. Promising combination of microwave heating and evaporative cooling, which helps prevent the loss of nutritional value and organoleptic properties, and effectively improve the microbiological properties of dry agricultural products.
Read the full article
Read the full article
Keywords: disinfection, improvement of the microbiological characteristics
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License