INNOVATIVE FISH DRIED TECHNOLOGIES

Authors

  • Lebskaya Tatyana Konstantinovna National University of Life and Environmental Sciences of Ukraine Doctor of Technical Sciences, Professor No. 4. Food Chemistry and Chemical Technology
  • Borisenko Ruslana Vasilievna National University of Life and Environmental Sciences of Ukraine Doctor of Technical Sciences, Professor No. 4. Food Chemistry and Chemical Technology
  • Bondarenko Evgeia Vitalievna Institute of Nuclear Research Ph.D. in Engineering Science, Senior Researcher

Keywords:

Innovation,, technology, products, drying

Abstract

This paper makes analyses of the Innovative technologies of fish products. On this case, drying, which is associated with the use of air ions, which are widely used in numerous sectors of the national economy was discovered. Hence, it has concluded that ionized air exhibits a bactericidal and preservative effect, which contributes to the production of good quality products and ensures its safety for long-term storage

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Published

2021-03-27

Issue

2020: ISTC-2K20

Section

Articles

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