Leus R. Improving the process of stabilization of food production

The thesis is devoted to research and technology improvement stabilize quality and energy performance of food and drinks. For example kollihatyvnyh physical performance properties such as the phase transition temperature is shown the unity of the physical basis of water activity and osmotic pressures of solutions. The analytical model for assessing the effects of concentration of solutions of solids in the phase transition temperature, correlation, "Relations between indicators of water activity and osmotic pressures. Suggestions to improve the technology and equipment to stabilize food and beverage environments. Keywords: stabilization, food, drinks, water activity, osmotic pressure, temperature depression, thermodynamics, solubility, suspended animation.