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Information × Registration Number 0213U001946, 0113U001071 , R & D reports Title Development of recommendations for the use of high pressure and fluid technologies in the processing of agricultural products popup.stage_title Head Garkusha Vladimir, Registration Date 14-03-2013 Organization Donetsk national university of economics and trade named after Mykhaylo Tygan - Baranovsky popup.description2 This paper analyzes the current state of the use of high pressure and subcritical water in food technology. As a result, a critical analysis of the scientific and technical information, published in the leading countries of the world have shown that the technology of high pressure on today no more promising in food technology, and can be used to handle all the food without exception (liquid, viscous plastic, solid) to microbiological sterilization, increase shelf life, better food and consumer properties without the use of heat treatment, chemical preservatives. Generalization of the results of earlier experimental studies enabled us to formulate the technological parameters of the process high pressure processing of milk, sausage, liver pate, cheese, sour milk soft cheese, butter and other food products. The use of subcritical water technology allows the implementation of the fluid in the food industry and is the most promising for extraction of biologically active substances from plant products. Are the result of recommendations on the use of subcritical water for the extraction of biologically active substances from grape marc. Product Description popup.authors Амангалієв Д.В. Афенченко Д.С. Бачурін Д.О. Гаркуша В.Б. Гордійчук Д.В. Громов С.В. Диденко М.Ю. залевський Р.В. Кристя Д.О. Лаговський І.А. Некрасов С.Ю. Петрова Ю.М. Ромась О.С. Селезньов А.І. Сукманов В.О. Фирер В.В. Хакимов Р.С. popup.nrat_date 2020-04-02 Close