The application of pulsed discharge for sterilization of freeze-dried product

Freeze-dried products are food products prepared by using the freeze-drying method. Freeze-drying is a technology of removing water from fresh products by vacuum method. In the production of food products it allows almost completely preserve their nutrients, vitamins, minerals, even the original for...

Full description

Saved in:
Bibliographic Details
Published in:Journal of physics. Conference series 2019-10, Vol.1328 (1), p.12071
Main Authors: Ya Asadullin, T, Galeev, I G, Sofronitskiy, A O
Format: Article
Language:English
Subjects:
Dehydration
Dielectric properties
Exhaust gases
Food
Food products
Freeze drying
Gas discharges
Moisture content
Nutrients
Physics
Reaction products
Smell
Sterilization
Ultraviolet radiation
Vitamins
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Freeze-dried products are food products prepared by using the freeze-drying method. Freeze-drying is a technology of removing water from fresh products by vacuum method. In the production of food products it allows almost completely preserve their nutrients, vitamins, minerals, even the original form, natural smell, taste, color under a various of storage conditions. During the drying process, the residual water content reaches a value of about 10%. For safe and secure preservation of dehydrated products, it is necessary to sterilize them and the package proper during the packaging process. For the purpose, it is convenient to use a pulsed gas discharge, which will be ignited inside the package during the vacuuming process. The pulsed nature of the discharge provides high efficiency of creating sterilizing agents in the form of ozone and ultraviolet radiation at low heat deposition. Air exhaust removes gaseous reaction products caused by the discharge. The porosity and dielectric properties of freeze-dried products provide high quality sterilization.
ISSN:1742-6588
1742-6596
DOI:10.1088/1742-6596/1328/1/012071