Environmental aspects of improving the quality of raw materials in the food industry

The data on the dynamics of the deterioration of the state of water in the sources of water supply, which is the cause of contamination of water in the drinking water supply system, are presented. The substantiation of the importance of additional purification of water before entering the production cycle is given. The influence of pollutants present in water as a solvent on the composition of products obtained by the restoration of dry canned food (powdered milk, cream and whey) is shown. Studied such components of products as proteins, fats, lactose and some physical parameters. The main criteria for adsorption post-treatment are considered, which make it possible to recommend both the adsorption material and the parameters and modes of operation of the adsorption plant.