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This study has established patterns in the plasmochemical activation of technological solutions in the process of malt production. Of importance is the application of innovative technologies to purify water and technological solutions used at malt enterprises that consume large quantities of water resources. A promising technology is the plasmochemical treatment of water and technological solutions in order to purify them and, partially or completely, destroy pathogenic microflora. Due to the use of plasmochemical activation, it has become possible not only to improve the malting process but also to reduce the consumption of water resources for technological purposes by 2-3 times. This is achieved by improving the technological malting process and by the possibility of reuse of wastewater after its filtering and plasmochemical treatment. The experimental laboratory tests have proven the effectiveness of using plasmochemical activation of technological solutions in order to improve the qualitative indicators of wastewater and the possibility of reuse of such solutions after their plasmochemical activation. Applying the proposed method for treating technological solutions decreased the level of contamination of wastewater from malt production. Sewage contamination after activation decreased. Thus, pollution indicators decreased as follows: per dry residue-by 65-95 %; the content of suspended substances-by 33-66 %; residue after roasting-by 58-79 %; total nitrogen-by 58-80 %; P 2 O 5 (phosphorus)-by 75-88 %; K 2 O (potassium)-by 75-92 %; CaO (calcium)by 81-92 %; Na 2 O-by 67-83 %; Cl-not detected; oxidation-by 78-95 %; BOC 5 (biochemical oxygen consumption)-by 92-97 %; pH became alkaline. In plasmochemical treatment, there is a disinfection of wastewater, namely, during an activation mode of 60 min the phytopathogenic microflora (Aspergillus, Alternaria, Penicillium, Fusarium, Mucor) were destroyed. This indicates the effectiveness of the purification and decontamination of technological solutions. Its application is the key to the environmental safety of malt production when all its stages meet the requirements of "green" technologies

Microbiological purity of raw materials and finished products is one of the most important factors of food safety. The acceptable level of microbiological contamination is provided by a set of sanitary and hygienic techniques in the course of manufacturing, selling, and consuming food products. It has been suggested that eggs should be disinfected by treating them with plasma-chemically activated aqueous solutions in order to reduce microbial contamination of the egg surfaces and remove salmonella from them. The surface of eggs is disinfected with aqueous solutions activated by non-equilibrium contact plasma with the different time of activation of these solutions. Plasma-chemically activated aqueous solutions act as high-quality disinfectants. They contain an active substance (hydrogen peroxide) with the concentration of 100 to 700 mg/l, and have pronounced antiseptic properties. The studies have revealed that with the use of plasma-chemically activated aqueous solutions as a disinfectant, the number of bacteria and fungi on the eggshell is significantly reduced. For example, E. coli and S. Enteritidis were not found in samples at the peroxide concentration as high as 100 mg/l, while the total bacterial contamination and pathogenic microflora under study (E. сoli, Asp. fumigatus, S. Enteritidis) were absent at 300 mg/l concentration of peroxides. Besides, our research included bacteriological studies of marketable eggs in storage. Thus, plasma-chemically activated aqueous solutions with the peroxide concentration 300 mg/l, besides destroying the pathogenic microflora completely (as evidenced by the total absence of QMAFAnM, CFU/cm3, S. enteritidis, E. coli, Asp. fumigatus in the studied samples), had a long-term disinfection effect: no pathogenic microflora appeared on the surface of the eggs within a month. This will allow extending the shelf life of marketable eggs. The studies of microbiological parameters of the dirty eggshells treated with plasma-chemically activated aqueous solutions have shown that the 400 mg/l concentration of peroxides allows getting rid of coliform bacteria, staphylococci, salmonella, spore-forming microflora, which makes a product saleable. The outward appearance of raw materials improves as well, which indicates a wide range of applications of the proposed technology of egg surface disinfection.

The paper describes some aspects of producing germinated cereal grain with the use of fruits acids of various concentrations. The technological process of grain germination (including washing grain, disinfection, hydration by alternate steeping and air resting, germination, and drying) has been analysed and studied. To intensify germination and disinfection of grain of various crops at the steeping stage, aqueous solutions of organic acids (citric acid, malic acid, and inactive tartaric acid) were used. The results of studying the effect of these organic acids on the energy and germination ability of grain, the flouriness of malt grain, the amino acid composition of malt, the microbiological status of grain have been presented. For each grain crop, concentrations have been determined of active substances in the solutions that activate germination and reduce the time of malt production. A higher flouriness of malt grain, being an important brewing parameter, has been shown. The effect of the considered growth stimulants on the amino acid composition of the finished product has been studied. An increase in the amino acids content indicates splitting the grain endosperm more deeply and obtaining a biologically valuable food product rich in essential amino acids. While studying the microbiological status of grain with the use of the said organic acids, their disinfecting ability towards the pathogenic microflora of the grain was observed. It has been found that the suggested method of intensifying grain germination allows obtaining eco-friendly products in a shorter time, namely, 3–6 days depending on the grain crop. It has been established that, compared to the classical technology, using fruit acids as growth stimulants allows obtaining malt of higher quality, rich in biologically active substances. These grain raw materials can be used both to brew beer and to make highly nutritious healthy food.