Author:
Bugayets Natalia,Usatikov Sergey,Lyubimova Lyubov,Tereshchenko Igor,Shantyz Azamat,Miroshnichenko Peter
Abstract
The aim of the research is the scientific justification, development and implementation of physical methods for the protection of culinary products from microbiological damage. The effect of the electromagnetic field of extremely low frequency (EMF ELF) on the expiration date of vegetable salads was studied. The effective processing parameters of the EMF ELF treatment of vegetable vinaigrette postponed its expiration date, providing high quality and safety of dishes throughout the storage period.