IMPROVEMENT OF CONSUMER PERFORMANCE OF POTATO SEMI-FINISHED PRODUCTS ON THE BASIS OF EFFECTS OF ULTRASOUND INFLUENCE

Abstract

The article is devoted to assessing the factors affecting the merchendising and consumer properties of potato semi-finished products, as well as the development of technologies and integrated assessment of their quality. Among the major products of AIC a special place is given to vegetable crops and above all potato. Up to 40% of the amount of consumed fruits and vegetables is given to potato in the daily nutrition of the Russians. The average potato consumption per capita in Russia is 120–130 kg per person per year. Of particular interest is the processing of potatoes as an opportunity to reduce the losses during storage; such practice is implemented in a large number of countries which have sufficient raw material base. An important trend in catering development is expanding the range of semi-finished products including potato with their subsequent preparation or heating. The use of semi-finished products is cost-effective not only for public catering establishments, nurseries, and other institutions but also for everyday use at home. In this regard, the organization of industrial production of potato semi-finished products on a large scale helps solving a number of important tasks: providing consumers with potato regardless of seasonality factor; assisting population in food preparation at home; reducing crop losses during storage; creating reserves and insurance reserves of long-term storage of products in the event of an emergency; preserving nutritional value; and reducing costs for storage and transport. In the production of semifinished potato it is significant to prevent its microbiological spoilage and discoloration after treatment for a long time for these tasks to apply the effect of ultrasonic treatment, thus, increasing the shelf life of peeled potatoes.