Shevchenko A. 1. Scientific bases and apparatus registration of processes of long-term storage of food products

Influencing of vacuuming technologies, thermal treatment, technologies of sharp decline of pressure (TRDP) is shown, osmotic pressures and their combinations on possibility of achievement of bakteryostatycheskykh effects and complete death of мікрофлори, that accompanies the prepared products. The mathematical models of change of sizes and surface of division of phases are developed in gas-liquid environments in the conditions of discretely-impulsive technologies with the involute in time, method of calculation of the vacuuming systems in the modes of the adiabatic boiling of environments with estimation of change of thermodynamics parameters in time, methods of calculation of saturated by gas environments in the modes of thermal treatment with introduction of concept of analogue of constant of Henry, as functions of pressure and temperature. The features of degassing are trained in the conditions of frequent uncork of packing, done estimation of power overfalls of the system. Conformities to the law of change of osmotic pressure of the dissolved matters are certain taking into account the flowline of chemical and biochemical reactions in food environments. Keywords: adiabatic boiling, overheated state, vacuum, osmotic pressure, recuperation, dynamics.