Green technologies with use of carbon dioxide in the food industry

Abstract

The experience of the development of social States shows that there is a direct relationship between economic, social and environmental development and the innovative orientation of industrial policy. In other words, the main goal of industrial policy should be to ensure a high level of quality of life, social guarantees and environmental safety, achieved through the innovative development of a certain set of industries. One of these industries is the food industry. Its main goal at the present stage is to ensure ecological and social type of economic growth. Innovation in the food industry, bringing economic, environmental and social effects should be a priority in the formation of innovation and industrial policy. Such innovations in the food industry in Russia developed a lot, but the tools to stimulate their implementation is clearly not enough. When considering the issues of innovation in the food industry, it is necessary to take into account that at the present time the main thing is not only the price-quality, but environmental and social impact on consumers. All issues of innovation in the food industry need to pay more attention to the development of "Green" technologies. Solvents from among supercritical liquids are considered to be promising. Most carbon dioxide is used because of its inherent advantages in CO2. Application in a complex with extraction of the membrane extraction purification of the received oil with use of carbon dioxide allows to present an effective complex "green" technology with use of carbon dioxide.