Journal of Engineering and Applied Sciences

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Electrostatic Treatment as a Method of Improving the Quality and Safety of Food

I.O. Pugachev, A.L. Kuznetsov, D.I. Polyakova, V.A. Budaeva, O.A. Suvorov and N.V. Ruban
Page: 903-906 | Received 21 Sep 2022, Published online: 21 Sep 2022

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Abstract

The study describes electrostatic methods of processing food products in order to improve quality and safety. The existing methods of electrostatic treatment do not allow for processing taking into account technological requirements in the production of food products. Considered are new technical solutions for ensuring the safety of semi-finished products and prepared meals using electrostatic treatment.

How to cite this article:

I.O. Pugachev, A.L. Kuznetsov, D.I. Polyakova, V.A. Budaeva, O.A. Suvorov and N.V. Ruban. Electrostatic Treatment as a Method of Improving the Quality and Safety of Food.
DOI: https://doi.org/10.36478/jeasci.2017.903.906
URL: https://www.makhillpublications.co/view-article/1816-949x/jeasci.2017.903.906