Prospects of application of ultrasonic processing of half-finished products in baking technology

Abstract

Abstract The food industry has a very wide range of methods and means of influencing raw materials to give them the required technological properties. One of the prospective and effective physical methods of processing raw materials and food products, according to a number of studies, is ultrasound, which helps to increase productivity, reduce energy costs, improve the quality of finished products, extend shelf life, and most importantly, ensure safe and minimally processed products. To prevent microbiological deterioration, the products are subjected to various treatments, the main of which is the effect of low temperatures (cooling, freezing) or high temperatures (pasteurization, sterilization). However, these methods either slow down microbiological processes or reduce the nutritional and biological value. In this regard, the study of innovative methods that guarantee the consumer safe and minimally processed products, one of which is the method of ultrasound processing becomes particularly relevant. The impact of ultrasonic waves on physical and chemical processes occurring during the cooling process can improve the quality of the finished product, increase storage time, reduce energy consumption and create products with new consumer properties.