Influence of electro-activated water media on the shelf life of vacuum-packed vegetable semi-finished products

Abstract

Canning has been widely used in the food industry for many years. However, traditional methods of preserving fruit and vegetable products are not always effective, since it is extremely difficult to achieve the required market characteristics. In addition, thermal or chemical methods of canning vegetables reduce their biological value. These facts drive the search for new effective methods of canning. In recent years, manufacturers from different countries have been actively using various canning methods, including non-thermal ones. Innovative and unconventional methods of food processing make it possible to preserve the maximum amount of vitamins and biologically active substances in products. This paper considers the processing of vacuum-packed semi-finished products from potatoes and beets with water media subjected to electrochemical activation. Technological modes of electrochemical activation of water are proposed, including a method for processing semi-finished products with electrochemically activated water before vacuuming. The study proved the efficiency of utilization of the electrochemically treated water before vacuuming. Under these conditions, the shelf life of vegetable semi-finished products increases.