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Freeze-dried products are food products prepared by using the freeze-drying method. Freeze-drying is a technology of removing water from fresh products by vacuum method. In the production of food products it allows almost completely preserve their nutrients, vitamins, minerals, even the original form, natural smell, taste, color under a various of storage conditions. During the drying process, the residual water content reaches a value of about 10%. For safe and secure preservation of dehydrated products, it is necessary to sterilize them and the package proper during the packaging process. For the purpose, it is convenient to use a pulsed gas discharge, which will be ignited inside the package during the vacuuming process. The pulsed nature of the discharge provides high efficiency of creating sterilizing agents in the form of ozone and ultraviolet radiation at low heat deposition. Air exhaust removes gaseous reaction products caused by the discharge. The porosity and dielectric properties of freeze-dried products provide high quality sterilization.

Features of obtaining fullerene-containing soot during combustion of gaseous and liquid hydrocarbons with the influence of an electric field on the flame are discussed. The characteristic voltage - current characteristics of the discharge created in the flame region and electron microscopic photographs of fullerene-containing soot were obtained.

The possibility of using a gas discharge plasma for sterilization of freeze-drying products directly in the process of their vacuum packaging for long-term storage is considered. An alternating current electrical discharge was used as a source of sterilizing action. In order to increase the homogeneity of the processing of the products, sound waves were applied to the electrical discharge. The effect of acoustic effects was investigated in the pressure range from 10 to 100 Torr, and the sound frequency from 50 to 400 Hz. A noticeable effect of sound waves on the discharge behavior was identified and optimal conditions were determined for increasing the uniformity of the sterilizing effect on the processed products.

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