EQUIPMENT FOR FOOD PROCESSING LOW-FREQUENCY ELECTROMAGNETIC FIELD WITH MODULATED CHARACTERISTICS

Abstract

The article is devoted to the innovative scientific and practical direction in the food industry - the impact on raw materials and products of its processing by a modulated electromagnetic field of the low-frequency range. In a generalized form, scientific aspects and stages of creating an installation for processing food media by an electromagnetic field are presented. The applicability of the developed device is shown with the purpose of increasing the duration of storage offood raw materials and products made from it at the maximum economic beneit. Key words: electromagnetic field, low frequencies, signal modulation, inactivation of microflora

Keywords

• электромагнитное поле
• низкие частоты
• модуляция сигнала
• инактивация микрофлоры
• пищевые среды
• сроки хранения
• electromagnetic field
• low frequencies
• signal modulation
• inactivation of microflora
• food media
• shelf life