UDC 621.56/.59/664.8

TECHNOLOGY OF LOW-TEMPERATURE PRESERVATION AND SEPARATION INTO FRACTIONS OF SUBTROPICAL FOOD RAW MATERIALS

Kasyanov G.I.¹, Syazin I.E.²
¹Kuban State Technological University, Dr. Sci. Tech., professor
²Kuban State Technological University, post-graduate

Abstract
The results of experimental and theoretical investigations of subtropical food raw materials cryoconservation and cryoseparation technology have been reviewed. The technological decisions of cryoconservation and cryoseparation technology using have been represented. New methods of freezing and separation of cryolabile food raw materials and application of subtropical semifinished items have analyzed in the article.

Keywords: cryoconservation, cryopowders, cryoseparation, electro magnetic field of law frequencies, feijoa, freezing, kiwi, persimmon

Article reference:
Kasyanov G.I., Syazin I.E. Technology of low-temperature preservation and separation into fractions of subtropical food raw materials // Modern technics and technologies. 2012. № 4 [Electronic journal]. URL: https://technology.snauka.ru/en/2012/04/494

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All articles of author «Сязин Иван Евгеньевич»