Guliev S. The Development of Technology and Equipment for Microwave Microflora Inactivation of Wine Materials

The Thesis is concerned with the development of technology and equipment for microwave microflora inactivation of wine materials. The significant differences of the electro-physical parameters of the cell membrane and cytoplasm and the medium to be treated were evaluated, which, provided the presence of uniform electromagnetic field in the chamber, enables selective heating of microflora as the polymeric radio-transparent membrane prevents heat transfer from the radio-absorbing cytoplasm heated to a higher extent to the less heated medium. A technology and equipment were developed for batch and continuous treatment of wine materials. The possibility to reduce the product heating temperature by 25-30oC in comparison with the temperature applied during the traditional heat treatment is demonstrated. A model and a method were suggested for selecting the treatment duration at the fixed temperature which allows to preserve the product's valuable components combined with guaranteed inactivation of microflora associated with the product. The technological parameters for treating dry, semi-sweet and sparkling materials were determined. The new technology and equipment for microwave microflora inactivation of wine materials are recommended for the use in production of semi-sweet wines instead of the filtration and pasteurization operations, for treatment of dry wine materials before laying them down for aging to enable their microbiological stability, and for treatment of sparkling wines s to eliminate the control aging or heating. The technology and equipment are defended by the Patents of Ukraine and passed the state acceptance trials at the enterprise "Odessawinprom".