The possibility of increasing the shelf life of dried apricot with application of uv radiation

Abstract

The use of physical methods of processing, in particular ultraviolet radiation, is used in the food industry for the purpose of disinfection of raw materials, semi-finished products and finished products, which increases the storage time. The process of processing food products with ultraviolet light quickly proved itself. This method does not change the taste of the product, increases the shelf life and sales, and is a non-thermal method of deactivating pathogens. The wide use of the bactericidal effect of UV rays for food products is limited by their low penetration capacity, so the UV spectrum can be used mainly for sur-face sterilization, provided that the deep layers of the material do not contain microflora. The effectiveness of UV radiation depends on the following factors: the source and the UV dose; the sensitivity of microorganisms to UV light; the composition and physical properties of the product. Object of research: model media containing native microflora of dried fruit raw materials "dried Apri-cots". The research was carried out using model media simulating the proper-ties of the raw material surface, excluding its protective mechanisms and allow-ing to reveal the true dynamics of inhibition of native microflora. Native micro-flora of dried fruits implies a set of microorganisms. Literature sources have shown the possibility of the presence of such types of microorganisms as E. coli, Salmonella, Candida, Pseudomonas, spore forms of microorganisms on the surface of raw materials. During the experiment it was determined that the treatment duration of 5 min reduced the initial contamination of 2 order pro-cessing in 10 minutes – 2.6 the order in 15 minutes – 2.7 order and 20 minutes for 3 orders of magnitude.