Modern approaches to storage and effective processing of agricultural products for obtaining high-quality food products

Abstract

In the modern world, the problem of providing the population with high-quality food products is reaching a critical point due to the increase in the population of the planet, mediated by an influence on the growth of food consumption; globalization processes, thereby contributing to fundamental changes in the structure and patterns of nutrition i.e., insufficiently effective principles of agricultural raw materials processing, etc.
 Today, food independence is a strategic component of a country's security, which is enshrined in a number of regulatory documents, including: the Doctrine of Food Security of the Russian Federation; the Strategy for Scientific and Technological Development of the Russian Federation; the Strategy for Improving the Quality of Food Products in the Russian Federation until 2030; and, others. The stated goals are: updating the priority tasks of group and individual products identification, including on biological and geographical features; unification of evaluation criteria and objective principles for expanding their field; traditional technologies transformation, the potential of which doesn't have the possibility of unlimited replication, etc.
 It is predicted that the growth of production volumes, processes and consumption systems optimization will be based on the application of a number of basic principles: “lifetime” formation of raw materials composition and properties; development of highly efficient production technologies and deep processing of agricultural products; implementation of algorithms for structuring logistics, storage and processing/disposal of food and waste; increasing energy efficiency of production processes, etc. At the same time, the strategic vectors of technology development are specialized and personalized nutrition, cross-border cooperation, food quality and safety, minimization of negative environmental impact, traceability of the food chain “from field to consumer,” etc. A priori, to achieve all this it will require the introduction of widespread modern technologies, including digital ones, as well as the modernization of traditional and the creation of new methodological and process decisions.

Microscopic and Structural Studies of an Antimicrobial Polymer Film Modified with a Natural Filler Based on Triterpenoids

“…The safety issues of polymeric materials for dairy and food products have recently become increasingly important [ 1 , 2 ]. In this regard, there is a growing interest in creating packaging with functional properties [ 2 , 3 , 4 ]. This is especially promising for solid food products [ 2 , 5 ].…”

“…In this regard, there is a growing interest in creating packaging with functional properties [ 2 , 3 , 4 ]. This is especially promising for solid food products [ 2 , 5 ]. Giving functional properties to polymer films intended for food packaging will reduce the risks of recontamination during packaging, as well as preserve products throughout their entire life cycle [ 2 , 4 ].…”

Reducing Water Contamination to Ensure the Quality and Safety of Food Products

“…Хранят в холодильных камерах при t от 4 до 6 °С. Сроки реализации зависят от производственных условий, вида напитка и тары и колеблются в пределах 14 суток [8,9,20].…”