Sokolov S. Scientific substantiation of the use of high pressure food processing

The thesis is devoted to the scientific justification for the use of high pressure in the processes and equipment for the processing of liquid and viscouse-plastic food products. It has been shown that the pressure processing improves food products quality with simultaneous increasing the storage period and the achievements of modern safety requirements. The original methods, apparatus and automated research systems with appropriate software are developed. The experimental data that lay in the basis of the development of the theoretical background of the processes using high pressure were obtained by means of these original methods. Rational modes of high-pressure processing liquid and viscouse-plastic food products are determined. They make it possible to preserve a maximum of most useful biological components and a set of physiologically active and essential substances of processed products with reduction of energy and material resources cost. The mathematical modelling takes account of heat and mass transfer phenomena and inactivation of harmful microorganisms and target components which occur during high pressure processing of food were developed. A normative documentation for the processes of using high pressure and engineering design documentation for supporting processes are developed. Economic efficiency of research and development is assessed. Measures to implement it into production are implemented.