The development of the theory of food preservation is the key to improving the efficiency of industrial production
https://doi.org/10.47612/2073-4794-2021-14-2(52)-37-45
Abstract
The article presents the most significant results in the field of fundamental research of the main technological processes of fruit and vegetable canning by scientists of the RUE “Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus” and their practical significance for enterprises of the republic.
About the Authors
L. M. Paulouskaya
RUE “Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Belarus
Belarus
Paulouskaya Liudmila Mikhailovna — Head of the Department of the Technologies of Canned Food Products
Kozlova st.29, Minsk, 220037, Republic of Belarus
L. A. Hapeyeva
RUE “Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Belarus
Belarus
Hapeyeva Liudmila Alexandrovna — Research Worker of the Department of the Technologies of Canned Food Products
Kozlova st.29, Minsk, 220037, Republic of Belarus
References
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2. Goren’kov E.S. Tekhnologiya konservirovaniya rastitel’nogo syr’ya: uchebnik dlya vuzov [Technology of preserving vegetable raw materials: textbook for universities], St. Petersburg, GIORD, 2014, р. 320.
3. Issledovanie bakteriostaticheskogo effekta rastvorov pishchevyh dobavok, ispol’zuemyh dlya obrabotki ovoshchnyh smesej, upakovannyh pod vakuumom: otchet o NIR [Investigation of the bacteriostatic effect of solutions of food additives used for processing vegetable mixtures packed under vacuum: research report], Minsk, 2017, р. 50.
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5. Pavlovskaya L. M. Spravochnaya tablica termoustojchivosti otdel’nyh vidov mikroorganizmov dlya osnovnyh grupp konservov [Reference table of thermal stability of individual types of microorganisms for the main groups of canned food], Minsk, 2018, р. 27
6. Minkovskaya Y. V. Sovershenstvovanie operativnogo ucheta material’nyh zatrat [Improving operational accounting of material costs] Nauchno-prakticheskij zhurnal Vestnik BGEU. Problemy ucheta, analiza, audita i statistiki [Scientific and practical journal Bulletin of BSEU. Problems of accounting, analysis, audit and statistics], Minsk, 2008, рр. 70–74.
Review
For citations:
Paulouskaya L.M., Hapeyeva L.A. The development of the theory of food preservation is the key to improving the efficiency of industrial production. Food Industry: Science and Technology. 2021;14(2):37-45. (In Russ.) https://doi.org/10.47612/2073-4794-2021-14-2(52)-37-45
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