MODELING OF THE PRODUCTION PROCESS OF POTATO SEMI-FINISHED PRODUCTS USING THE EFFECTS OF ULTRASONIC TREATMENT

Abstract

The article is devoted to the assessment of factors affecting the merchandizing and consumer properties of potato semi-finished products, as well as the development of technologies and integrated assessment of their quality. Among the major AIC products a special place is given to vegetable crops and, first of all, potatoes. The diet of Russians includes up to 40 % of potato of the amount of consumed fruits and vegetables. The average consumption of potato in Russia is 120–130 kg per capita per year. The processing of potatoes as an opportunity to reduce the losses during storage is of special interest. It is used in a large number of countries that have sufficient raw material base. An important trend in the development of catering is the expansion of the range of semi-finished products, including potatoes, and their subsequent modification or heating. The use of semi-finished products is cost-efficient not only for public catering enterprises, nurseries and other institutions, but also for everyday use. In this regard, the organization of industrial production of potato semi-finished products on a large scale helps solve a number of important tasks: providing consumers with potato products regardless of seasonal factor; assistance to the population in food preparation at home; reducing crop losses during storage; creation of reserves and reserve stocks of products with long-term storage capacity in the event of an emergency; preservation of nutritional value; reduction of costs for storage and transport. In the production of semifinished potatoes the main thing is the prevention of its microbiological spoilage and change in color after treatment for a long time. To solve these problems the effects of ultrasonic treatment is
applied, which allows increasing the shelf-life of peeled potatoes.