Abstract
The article considers the influence of physical methods of disinfection on the complex of microorganisms of grain food raw materials. Various methods of disinfection are considered - chemical, biological and physical, and their influence on the reduction of grain microflora. The classification of the microflora of the grain of cereal crops, the influence of microflora on the quality indicators of vegetable raw materials have been studied. When exposed to microwave energy on the grain, the most optimal modes were identified in terms of temperature, time and heating rate.
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