title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ¸ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð¸Ð· ÑÐ²ÐµÐ¶Ð¸Ñ Ð¾Ð²Ð¾ÑÐµÐ¹ ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð¹ Ð³Ð»ÑÐºÐ¾Ð·Ð¾Ð¹ Ð´Ð»Ñ Ð¿ÑÐ¾Ð»Ð¾Ð½Ð³Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ ÑÑÐ¾ÐºÐ¾Ð² Ð³Ð¾Ð´Ð½Ð¾ÑÑÐ¸
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of technology of treatment of semi-finished products from fresh vegetables with fermented glucose for prolongation of shelf life
Creators: name: Ð Ð°Ð¸Ð½ÑÐ¸Ðº, ÐÐ½ÑÐ¾Ð½
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2024
Subjects: Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÑ Ð¸Ð· ÑÐ²ÐµÐ¶Ð¸Ñ Ð¾Ð²Ð¾ÑÐµÐ¹
ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½Ð°Ñ Ð³Ð»ÑÐºÐ¾Ð·Ð°
Ð¿ÐµÑÐµÑ Ð±Ð¾Ð»Ð³Ð°ÑÑÐºÐ¸Ð¹
Ð¾Ð³ÑÑÑÑ ÐºÐ¾ÑÐ¾ÑÐºÐ¾Ð¿Ð»Ð¾Ð´Ð½ÑÐµ
ÑÐ°Ð»Ð°Ñ Ð°Ð¹ÑÐ±ÐµÑÐ³
Ð¼Ð¾Ð´Ð¸ÑÐ¸ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½Ð°Ñ Ð³Ð°Ð·Ð¾Ð²Ð°Ñ ÑÑÐµÐ´Ð°
Ð¿ÑÐ¾Ð»Ð¾Ð½Ð³Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ ÑÑÐ¾ÐºÐ¾Ð² Ð³Ð¾Ð´Ð½Ð¾ÑÑÐ¸
semi-finished products from fresh vegetables
fermented glucose
sweet pepper
short-fleshed cucumbers
iceberg lettuce
modified gas environment
prolongation of shelf life

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description: This work considers the factors affecting the quality and safety of fresh vegeta-ble products. Modern technologies of increasing the shelf life of vegetable semi-finished products were investigated, a review of research in the field of application of fermented glucose as a barrier factor in the production of food products was per-formed. When performing the literature review the databases eLIBRARY.RU, Sco-pus, FindPatent.ru, ConsultantPlus were used. The study of the influence of treatment of semi-finished products from fresh vegetables with 10% solution of fermented glucose on the change of organoleptic and physico-chemical parameters in the process of storage in the package with modified gas medium was carried out. On the basis of the obtained data the optimal preserva-tives for each type of vegetables were determined, for bell pepper and short-fleshed cucumbers - fermented glucose 1.01, for iceberg lettuce - fermented glucose 1.50. The positive effect of fermented glucose on preservation of product texture and vita-min C content, as well as slowing down of biochemical processes in processed vege-tables was revealed. According to the results of microbiological research, the shelf life of fermented glucose-treated vegetable semi-finished products was established at 5 days. Draft specifications and technical instructions for semi-finished products from fresh vegetables treated with fermented glucose were developed. Statistical processing of experimental data was carried out using the Microsoft Office program package.