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

• 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
• ISSN: 1742-6588; 1742-6596
• DOI: 10.1088/1742-6596/1328/1/012071

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.