TY  - JOUR
T1  - Electrostatic Treatment as a Method of Improving the Quality and Safety of Food
AU - Suvorov, O.A. AU - Pugachev, I.O. AU - Kuznetsov, A.L. AU - Polyakova, D.I. AU - Budaeva, V.A. AU - Ruban, N.V. 
JO  - Journal of Engineering and Applied Sciences
VL  - 12
IS  - 4
SP  - 903
EP  - 906
PY  - 2017
DA  - 2001/08/19
SN  - 1816-949x
DO  - jeasci.2017.903.906
UR  - https://makhillpublications.co/view-article.php?doi=jeasci.2017.903.906
KW  - environmental friendliness
KW  -food processing
KW  -Electrostatic field
KW  -safety
KW  -
KW  -quality
KW  -food preservation
AB  - 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.
ER  -